Let’s dive into the world of baking with this ultimate yellow cake recipe that promises a fluffy, moist, and perfectly sweet delight. Using cake flour as the star ingredient, this recipe ensures a tender crumb that’s simply irresistible. Perfect for birthdays, celebrations, or just because, this cake is a crowd-pleaser.
Why This Recipe Works
- Cake flour’s lower protein content guarantees a softer, more delicate texture compared to all-purpose flour.
- The perfect balance of butter and sugar creates a rich flavor without overpowering the cake’s lightness.
- Incorporating eggs one at a time ensures a smooth, homogenous batter that bakes evenly.
- A touch of vanilla extract enhances the cake’s aroma and taste, making it irresistibly fragrant.
- The step-by-step mixing method prevents overworking the batter, keeping the cake fluffy and light.
Ingredients
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides. This ensures your cake releases easily after baking. Tip: Always preheat your oven for at least 15 minutes to ensure even baking.
Mix Dry Ingredients
In a large mixing bowl, whisk together the sifted cake flour, baking powder, and salt. Sifting the flour not only removes lumps but also aerates it, contributing to a lighter cake texture.
Cream Butter and Sugar
Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Tip: Ensure all ingredients are at room temperature to achieve a smooth, well-emulsified batter.
Alternate Dry and Wet Ingredients
Beginning and ending with the dry ingredients, alternately add the flour mixture and milk to the butter mixture, mixing just until combined after each addition. Overmixing can lead to a dense cake, so fold gently.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the cake from breaking and ensures it sets properly.
Tips and Tricks
For an even more tender crumb, you can substitute buttermilk for whole milk. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer cake. Always measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents packing too much flour into your cup, which can make the cake dry. If you’re a fan of citrus, adding the zest of one lemon or orange can introduce a refreshing twist to the classic yellow cake flavor.
Recipe Variations
- Chocolate Chip Yellow Cake: Fold in 1 cup of mini chocolate chips into the batter before baking for a sweet surprise in every bite.
- Lemon Yellow Cake: Add the zest of two lemons to the batter and substitute 1/4 cup of milk with fresh lemon juice for a tangy flavor.
- Coconut Yellow Cake: Mix in 1 cup of shredded coconut into the batter and top the baked cake with a coconut cream cheese frosting.
- Berry Swirl Yellow Cake: Before baking, swirl in 1/2 cup of your favorite berry jam into the batter for a fruity twist.
- Nutty Yellow Cake: Fold in 1/2 cup of finely chopped walnuts or pecans for added texture and flavor.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer approximation to cake flour, you can replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift together before using.
How do I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap the cake tightly and freeze for up to 3 months.
Can I make this recipe into cupcakes?
Absolutely! Divide the batter into lined cupcake tins, filling each about 2/3 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Summary
This yellow cake recipe using cake flour is your ticket to a fluffy, moist, and deliciously sweet cake that’s perfect for any occasion. With simple ingredients and straightforward steps, you’re guaranteed a delightful baking experience and even more delightful results.
