Yellow Cake

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Servings: 16 Difficulty: Intermediate
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A classic, tender yellow cake with a light crumb and rich vanilla flavor, perfect for celebrations or afternoon tea.
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This homemade yellow cake is a timeless classic, offering a tender crumb and a rich, buttery vanilla flavor that pairs beautifully with fresh berries or a simple glaze. Made with cake flour for an incredibly soft texture and enriched with vegetable oil and egg substitute for moisture without heaviness, it’s a delightful treat for any occasion. Whether youâÂÂre hosting a birthday party, serving it with coffee on a lazy Sunday, or looking for a comforting dessert to share with friends, this recipe delivers consistent results. The use of dry buttermilk adds a subtle tang that balances the sweetness, while the liquid sugar substitute keeps it suitable for those monitoring sugar intake. Simple to prepare with pantry staples, this cake is sure to become a family favorite.

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Yellow Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 706.1

Description

This homemade yellow cake is a timeless classic, offering a tender crumb and a rich, buttery vanilla flavor that pairs beautifully with fresh berries or a simple glaze. Made with cake flour for an incredibly soft texture and enriched with vegetable oil and egg substitute for moisture without heaviness, it&# 226;€™s a delightful treat for any occasion. Whether you’re hosting a birthday party, serving it with coffee on a lazy Sunday, or looking for a comforting dessert to share with friends, this recipe delivers consistent results. The use of dry buttermilk adds a subtle tang that balances the sweetness, while the liquid sugar substitute keeps it suitable for those monitoring sugar intake. Simple to prepare with pantry staples, this cake is sure to become a family favorite.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, whisk together cake flour, baking soda, and baking powder until well combined. Set aside.
  3. In a large mixing bowl, combine margarine, vegetable oil, liquid sugar substitute, vanilla extract, and liquid egg substitute. Beat with an electric mixer on medium speed until smooth and creamy.
  4. In a small bowl, mix dry buttermilk powder with room temperature water until dissolved. Add this mixture to the wet ingredients and mix until incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 706.1kcal
% Daily Value *
Total Fat 21.3g33%
Saturated Fat 3.2g16%
Cholesterol 0.2mg1%
Sodium 269.4mg12%
Total Carbohydrate 118.4g40%
Dietary Fiber 2.0g8%
Sugars 20.9g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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