|My Delectable Yellow Layer Cake uses all-purpose flour.|
Some people may not have the patience to bake a layer cake from scratch due to past failures. However, I want to assure you that disappointing cakes aren’t the faults of the baker, but have more to do with the recipe or possibly your oven. Therefore, I have the perfect yellow layer cake that is moist and delicately textured with a rich buttery flavor that you won’t be able to resist.
My Delectable Yellow Layer Cake is also a recipe that you can’t fail at provided that you
don’t rush through without following the directions because they can make the difference between a good cake and a bad one.
Just give my recipe a chance and you’ll happily exceed your expectations with a really wonderful layer cake as moist and fine as any box of cake mix.
|Following the directions exactly can make the difference between success and failure.|
My Delectable Yellow Layer Cake
2/3 cup butter, softened (no substitutes)
1-3/4 cups sugar
l-1/2 teaspoons of vanilla extract
2 large eggs
2-1/2 cups sifted flour
½ teaspoons of salt
1-1/4 cups of milk
2-1/2 teaspoons of baking powder, leveled
your favorite icing (peppermint butter cream icing is awesome)
Thoroughly use your electric mixer and cream your softened butter with the sugar until fluffy.
Add one egg at a time, beating well before adding the second one.
Scrape your mixing bowl, then add the vanilla.
In a separate mixing bowl, sift your flour, salt and baking powder together. Transfer to another bowl and sift again. Then sift a third time.
Measure out your milk.
Now add a small amount of the flour mixture to the creamed mixture, beating well before adding a small amount of the milk. Continue beating, then alternate with more of the flour mixture and beat again. Alternate with the milk, beat, then the flour mixture until you incorporate and finish all the flour mixture and milk into the creamed ingredients.
Grease and line with wax paper two 9-inch cake pans before pouring the batter into both of them.
Bake in a 350-degree oven for about 30 minutes or until a cake tester or toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before attempting to remove.
Cool completely before trying to frost.