Basic Yellow Cake

    Basic Yellow Cake

    (1446)
    1save
    1hour5min


    1279 people made this

    A great basic cake recipe, better than you can make out of a box and not too dry. The cake can be filled or decorated as desired.

    Ingredients
    Serves: 12 

    • 250g butter
    • 1 1/2 cups (330g) white sugar
    • 8 egg yolks
    • 3/4 cup (190ml) milk
    • 1 1/2 teaspoons vanilla essence
    • 2 cups cake flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:15min cooling  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour 2 20cm round cake tins. Sift together the flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
    3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
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    Reviews and Ratings
    Global Ratings:
    (1446)

    Reviews in English (1446)

    by
    2409

    With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar with basic, scratch, cake making techniques. True, boxed yellow cake is more moist, but it tastes, well, like boxed cake mix, which is unmistakable and just plain bad. True, scratch butter cakes can have a tendency to be a little dry, particularly yellow butter cakes. But this yellow cake is definitely better than any I have ever tried in my 50 years of baking--more moist than most, flavorful, and with a light and tender crumb. Cream your butter and sugar well, a good few minutes. This is key for a light and fluffy cake! Follow the recipe directions carefully--add yolks one at a time, blending well after each addition. Add the flour and milk separately and with a light hand, beginning and ending with the flour. And do not overbake! If your cake is dry or dense you are not following the directions. I made half a recipe in an 8x8" pan and frosted it with half a recipe of "Buttercream Icing." I challenge you to find a better yellow cake with buttercream frosting in any well-respected neighborhood bakery, or in any old-fashioned baker's recipe box!  -  07 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    802

    This is the BEST yellow cake recipe there is.My search ends here.The only difference that i did was to take away 2tbsps of the regular AP flour in each cup and substitute it with 2tbsps of cornstarch as suggested by another reviewer.I did this as i didnt have any cake flour on hand.The cake came out moist,fluffy and delish.Beats a boxed mix anyday. As a tip for new bakers like myself: 1.Absolutely do sift the flour and baking powders twice for maximum integration. 2.Do beat the yolks one by one ,it adds to the fluffiness. 3.Once the batter is poured into the pan,tap the pan a few times on top of the counter so that batter will spread evenly and rise evenly.  -  04 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    634

    This is the best yellow cake recipe. I normally use 4 whole eggs instead of the 8 yolks (because I don't really have a use for the whites) and I use regular all-purpose flour and it comes out great every time. I usually frost my cakes with buttercream icing and everyone tells me they are great. Thanks for the recipe!  -  05 Jul 2007  (Review from Allrecipes USA and Canada)

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