Basic Homemade Yellow Cake
Rich, moist and delicious. I use this recipe as the basis of almost every cake I make, adjusting flavourings for variety. Examples are: adding lemon or orange zest; replacing some of the flour with cocoa powder for chocolate cake; almond flavouring; adding chopped apple or peaches. Endless possibilities. A real reliable standby.
- Ready In:
- 2 1⁄2 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups sugar
- 3⁄4 cup margarine, room temperature
- 1 teaspoon vanilla
- 3 large eggs, at room temperature
- 3⁄4 cup buttermilk, at room temperature
- Preheat oven to 350°F.
- Sift flour, baking powder, baking soda and set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and eggs, one at a time.
- Alternately add dry ingredients and buttermilk until well blended.
- Spread batter evenly into greased and floured cake pans.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
- Cool completely and frost or fill as desired.
- Cake can also be baked in a 13 x 9 inch or Bundt pan.
- For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.
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The taste of the cake was amazing, not overwhelmingly sweet or vanilla-y, just right (especially paired with buttercream icing). The only complaint that I have is that I found it a bit dry. I didn`t overcook it, as I checked it consistently until the toothpick cake out clean, and then took it out immediately. I would suggest adding sour cream or plain yogourt to make it more moist. Overall, still very delectable:)Reply