Basic Yellow Cake
 Click to enlarge | Ingredients: Metric Units 2 1/4 c. cake flour
2 1/2 tsp. baking powder 1/2 tsp. salt 1/2 c. butter 1 1/4 c. sugar 2 tsp. vanilla 2 eggs 1 c. milk |
Directions:
Sift together dry ingredients: flour, baking powder, salt. Set aside.
To substitute all purpose flour for cake flour, measure out all purpose flour and subtract 1 Tbsp. for each 1/2 c. flour.
In a separate bowl, cream butter. Add sugar gradually. Add eggs. Add milk and dry ingredients alternately, in three batches. Add vanilla.
Divide into pans: two eight-inch layers, 18 cupcakes, 24 dinky cupcakes, or one 9x13 rectangular pan.
Bake at 350 F.
For eight-inch layers: 25 - 30 min.
For cupcakes: 15-20 min.
For 9 x 13: 35-45 min.
Cake is done when it draws slightly away from the edges of the pan, springs back when touched, or toothpick comes out clean.
Allow to cool briefly (10 min.) in pans, then turn out and cool completely on racks. Frost with your favorite icing.
Cupcakes for Halloween Party 2005.
To substitute all purpose flour for cake flour, measure out all purpose flour and subtract 1 Tbsp. for each 1/2 c. flour.
In a separate bowl, cream butter. Add sugar gradually. Add eggs. Add milk and dry ingredients alternately, in three batches. Add vanilla.
Divide into pans: two eight-inch layers, 18 cupcakes, 24 dinky cupcakes, or one 9x13 rectangular pan.
Bake at 350 F.
For eight-inch layers: 25 - 30 min.
For cupcakes: 15-20 min.
For 9 x 13: 35-45 min.
Cake is done when it draws slightly away from the edges of the pan, springs back when touched, or toothpick comes out clean.
Allow to cool briefly (10 min.) in pans, then turn out and cool completely on racks. Frost with your favorite icing.
Cupcakes for Halloween Party 2005.
Submitted by Gretchen Grant
Contributed on: Saturday October 29th, 2005 and modified on Wednesday August 29th, 2007
Contributed on: Saturday October 29th, 2005 and modified on Wednesday August 29th, 2007