I’m Going To Show You How To Make A Classic Vanilla Yellow Cake From Scratch.
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Whole Milk
- Sour Cream
- Baking Powder
- Vanilla Extract
You’re going to need some all-purpose flour, granulated sugar, eggs, unsalted butter at room temperature whole milk, sour cream, baking powder, salt and vanilla extract very basic ingredients but this is going to be one of those things that you can whip up like that first thing you wanna do is that you have a nice and high 350 second thing you wanna do is stick a 9 by 13 inch pan just like this spray or knots to cook and sprint and lay the bottom with parchment paper because you know me I just want to make sure everything comes out easily now we’re going to make this is just a large bowl or the regular whisk and a spatula. I’m going to put my butter in here you want to make sure it’s really soft otherwise it’s not going to cream well and to the butter.
I’m going to add in the sugar looks like a lot of sugar but it’s going to be a pretty big cake once.we’re done so just start combining this with your spatula and then switch to a whisk to get it nice and combined and then.we have that all creamed up we’re going to add our eggs make sure you crack on a separate Bowl just in case you get a bad egg.you don’t ruin your whole batter just mix until it’s combined that looks perfect as you can see it’s a nice pale yellow color which is where it gets its name from now to that.we’re going to add some vanilla extract about a teaspoon and a half and we’re also going to add in the milk it’s 1 cup of whole milk and some sour cream now you guys know how. I feel about sour cream or buttermilk in my cake batter is because it keeps the cake itself so moist and it’s just a step that I just can’t skip now yellow cake it’s just so classic.I’m our kin and like.
I said we have lots of convenient things but you know I know you guys out there can’t get your hands on it not all you can get your hands on it so I want to show you how to make it from scratch now that we have all of our liquids combined that’s perfect we’re going to add in our dry which is our baking powder flour and salt and the full recipe with all the amounts of the ingredients.I feel like a really tough consistency it’ll be more like the texture of bread instead of a moist cake that looks perfect.
I’m just going to switch to my spatula to help me pour it into my pan there we go not using your spatula just make sure you get it as even as possible so,it cooks evenly and we don’t have any signs they’re too too high and some that are too low that’s perfect if,you just wiggle it back and forth it usually always just falls back into place on its own so this puppy is going to go into the oven nice and preheated for about 25 to 30 minutes the 25 minute mark take a toothpick insert it into the middle of the cake if,the toothpick comes out clean with no wet batter on it it’s done and then you want to let it cool completely so you can frost it with any frosting you prefer so let’s pop this in so I can pick up after my kick base I let it cool completely and I also made my mocha fudge frosting.
We’re gonna top this baby with so now,I’m just going to take this out and put it on a plate peel the parchment even make sure it comes out nicely without sticking put this on a plate like so,now this frosting is a really nice dark fudge frosting it’s not like your usual thick creamy frosting like with tons of butter and confectioner sugar it’s really good okay now using a little spatula or you can use a regular spatula TEVAR you have just gonna smear this on i don’t do it kind of evenly and if it starts to drip on the side a little bit that’s perfectly fine smear it on till you have something that looks kind of like that now of course you know let the set a little bit more you can put it in the fridge you can leave it our room temperature just until the top hardens a little bit.