 |  |  |  |
 |  before baking |  cooling |  waxed paper strips under cake |  wait for frosting to set |
My husband's favorite layer cake is just a basic yellow cake with chocolate frosting. This is my recipe for a moist, tender YELLOW cake that can be made as a 2-layer or 9x13" pan cake. Since just the 2 of us were celebrating his birthday, I decided to cut the recipe in half and make a smaller 6" layer cake ~ which would also be the perfect size for a first birthday party or even the top of a wedding cake ~ and the halved recipe would also be just right in a smaller 8" square pan. ** He's also diabetic, so I substituted regular white SPLENDA (not baking blend, which is concentrated) for the sugar.
I'm adding the button link to my fantastic FUDGE BUTTERCREAM FROSTING at the end. But, if you're doing the sugar-free version, it's truthfully best to just beat some canned sugar-free chocolate frosting in a bowl (with a whisk or spoon), then fold in Cool Whip ~ or just thin it down a little by stirring in more milk (or sugar-free liquid coffee creamer).
Best YELLOW LAYER CAKE (sugar or sugar-free)
2-1/2 cups all-purpose flour
1-1/3 cups granulated sugar (or regular white Splenda)
3/4 cup (12 TB) unsalted butter, softened
4 large eggs……………………………………1/4 tsp. salt
1 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. baking powder…………………………1 tsp. real vanilla extract
1/2 tsp. baking soda (increase to 1 tsp. ONLY if using Splenda)
TIP: To make a small 6” 2-layer ~or~ 8” square cake, cut all ingredients in half
***
Preheat oven to 350°F. Spray 2 8” or 9” cake pans (or 1 9x13” pan) with non-stick baking spray (containing flour). Set aside.
Whisk together flour, baking powder, baking soda & salt in a bowl; and set aside.
In electric mixer bowl, beat butter and sugar/Splenda with until light and fluffy (about 2 min). Add eggs one at a time, beating after each addition, then the vanilla.
Alternately add in flour mixture and milk, mixing well between each addition, beginning and ending with flour mixture. Beat a minute or so until the batter is smooth and creamy.
Spread batter evenly in prepared pan(s). Bake until a toothpick comes out clean, 18-25 minutes. Let cool completely before frosting.
FLAVOR VARIATION: You could substitute half of the milk with Crème Brulee or Caramel liquid flavored coffee creamer.
FROSTING TIP #1: As my grandmother taught me, I always put strips of waxed paper under the bottom layer of a cake that I'm going to frost (to keep the plate from getting frosting on it). Then wait for the frosting to set, and carefully pull the waxed paper strips out.
FROSTING TIP #2: Put the bottom layer of the cake on your plate top-side-up. Frosting ~ Then put the top layer on, UPSIDE-DOWN (so that the flat bottom of the cake is on top ~ giving you an even surface to frost as the top of the cake). You can fill in any spaces between the layers with extra frosting.
I'm adding the button link to my fantastic FUDGE BUTTERCREAM FROSTING at the end. But, if you're doing the sugar-free version, it's truthfully best to just beat some canned sugar-free chocolate frosting in a bowl (with a whisk or spoon), then fold in Cool Whip ~ or just thin it down a little by stirring in more milk (or sugar-free liquid coffee creamer).
Best YELLOW LAYER CAKE (sugar or sugar-free)
2-1/2 cups all-purpose flour
1-1/3 cups granulated sugar (or regular white Splenda)
3/4 cup (12 TB) unsalted butter, softened
4 large eggs……………………………………1/4 tsp. salt
1 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. baking powder…………………………1 tsp. real vanilla extract
1/2 tsp. baking soda (increase to 1 tsp. ONLY if using Splenda)
TIP: To make a small 6” 2-layer ~or~ 8” square cake, cut all ingredients in half
***
Preheat oven to 350°F. Spray 2 8” or 9” cake pans (or 1 9x13” pan) with non-stick baking spray (containing flour). Set aside.
Whisk together flour, baking powder, baking soda & salt in a bowl; and set aside.
In electric mixer bowl, beat butter and sugar/Splenda with until light and fluffy (about 2 min). Add eggs one at a time, beating after each addition, then the vanilla.
Alternately add in flour mixture and milk, mixing well between each addition, beginning and ending with flour mixture. Beat a minute or so until the batter is smooth and creamy.
Spread batter evenly in prepared pan(s). Bake until a toothpick comes out clean, 18-25 minutes. Let cool completely before frosting.
FLAVOR VARIATION: You could substitute half of the milk with Crème Brulee or Caramel liquid flavored coffee creamer.
FROSTING TIP #1: As my grandmother taught me, I always put strips of waxed paper under the bottom layer of a cake that I'm going to frost (to keep the plate from getting frosting on it). Then wait for the frosting to set, and carefully pull the waxed paper strips out.
FROSTING TIP #2: Put the bottom layer of the cake on your plate top-side-up. Frosting ~ Then put the top layer on, UPSIDE-DOWN (so that the flat bottom of the cake is on top ~ giving you an even surface to frost as the top of the cake). You can fill in any spaces between the layers with extra frosting.
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