Back-to-Basics Yellow Cake Recipe

Introduction

This Back-to-Basics Yellow Cake is a classic, moist, and tender dessert that’s perfect for any occasion. With simple ingredients and straightforward steps, it’s an ideal recipe for home bakers looking for a reliable and delicious cake.

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 1 1/2 cups (298g) granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1 tablespoon King Arthur Pure Vanilla Extract
• 4 large eggs, room temperature
• 3 cups (360g) King Arthur Unbleached Cake Flour
• 1 cup (227g) milk, at room temperature

Instructions

1. Step 1: Place a rack in the center of the oven and preheat the oven to 350°F.
2. Step 2: Lightly grease your choice of pans: one 9″ x 13″ pan; two 8″ or 9″ round cake pans; or the wells of two muffin tins (24 muffin cups). You can also line muffin tins with papers and lightly grease the insides of the papers with non-stick spray.
3. Step 3: Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed using an electric mixer.
4. Step 4: Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened.
5. Step 5: Stir in half of the flour, then all of the milk, followed by the rest of the flour, scraping the bowl after each addition. Mix just until combined. The batter will look curdled after adding the milk; this is normal and will smooth out once the remaining flour is mixed in.
6. Step 6: Divide the batter evenly between the prepared pans, spreading it level.
7. Step 7: Bake the cake until golden brown: 40 to 45 minutes for a 9″ x 13″ pan; 36 to 42 minutes for 9″ round pans; 38 to 44 minutes for 8″ round pans; or 24 to 30 minutes for cupcakes. The center should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
8. Step 8: Remove the cake from the oven and allow it to cool completely in the pan. Loosen the edges with a knife and gently remove from the pan. For cupcakes, cool in the pans for 5 minutes before transferring to a rack to cool completely.

Tips & Variations

• For extra moistness, substitute half of the milk with buttermilk or sour cream.
• Use high-quality vanilla extract for the best flavor.
• Ensure all your ingredients, especially the eggs and milk, are at room temperature to help the batter come together smoothly.
• If making cupcakes, fill the muffin cups about 2/3 full for even baking.
• Add a teaspoon of lemon zest for a subtle citrus twist.

Storage

Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Cupcakes can be stored the same way, and reheated in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture may be slightly denser and less tender than with cake flour. For best results, use cake flour as stated.

Why does the batter look curdled after adding the milk?

This is normal and happens because of the way the fats and liquids combine. Once you add the remaining flour and mix just until combined, the batter will smooth out and be ready for baking.