Wednesday, October 17, 2012

Moist Yellow Cake

Photo Credit: bakerella
    • 1 cup (2 sticks) of butter (room temperature)
    • 2 cups of sugar
    • 4 eggs (room temperature)
    • 3 cups of sifted self-rising flour (White Lily)
    • 1 cup of whole milk (room temperature)
    • 1 teaspoon pure vanilla extract (McCormicks)
    • ½ teaspoon butter flavoring

    1. Preheat oven to 350 degrees.
    2. Grease and flour (3) 8 inch cake pans.
    3. Using a mixer, cream butter until fluffy.
    4. Add sugar and continue to cream for about 7 minutes.
    5. Add eggs one at a time. Beat well after each egg is added.
    6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
    7. Add vanilla and butter flavoring to mix; until just mixed.
    8. Divide batter equally into three cake pans.
    9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
    10. Bake for 25 – 30 minutes (depending on your oven) until done.
    11. Cool in pans for 5 – 10 minutes.
    12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
    13. Once cooled, you are ready to assemble your cake.

    Tip : moisture cake layers tip , cake cooling tip.

    Original Recipe: bakerella Related Posts Plugin for WordPress, Blogger...


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