How to make Yellow Cake without a mix.
Toss out the boxed mixes, this Classic Yellow Cake is all you need to create the perfect cupcakes or birthday cake!
To begin, preheat your oven to 350 degrees. Line 18 muffin cups with papers. You’ll probably need a pan and a half, as most people don’t have a “6 muffin” tin like I do. Set those aside for now.
In a bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Give those a stir and set it aside.
In your mixing bowl, beat together 1 1/3 cup sugar and a stick of unsalted butter (1/2 cup) that is room temperature. Beat these until fluffy. Add in two room temperature eggs, one at a time. Mix the first in completely before adding the second. Then add in 2 teaspoons of vanilla. Again, beat until fluffy.
Add in half of your flour mixture.
Pour in 1 cup of milk and mix slowly until combined.
Add in the other half of your flour mixture and mix together.
Make sure to scrap the bowl with a rubber spatula to be certain that everything is fully mixed in.
Scoop the batter into your muffin cups.
Bake for 16 minutes or until they test done in the center with a wooden toothpick. Transfer the cupcakes to a rack and cool completely.
Decorate these as you like.
Enjoy!
Instead of cupcakes, you can also bake this batter in 2 round 8-inch pans that have been greased & floured. Bake for 18-20 minutes or until they test done with a toothpick in the center, just as you test the cupcakes.
Classic Yellow Cake
Ingredients
- 2 c all-purpose flour
- 1 Tb baking powder
- 1 teaspoon salt
- 1/2 c unsalted butter, 1 stick, room temperature
- 1 1/3 c sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla
- 1 c milk
Instructions
- To begin, preheat your oven to 350 degrees.
- Line 18 muffin cups with papers. You’ll probably need a pan and a half, as most people don’t have a “6 muffin” tin like I do. Set those aside for now.
- In a bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Give those a stir and set it aside.
- In your mixing bowl, beat together 1 1/3 cup sugar and a stick of unsalted butter (1/2 cup) that is room temperature. Beat these until fluffy. Add in two room temperature eggs, one at a time. Mix the first in completely before adding the second. Then add in 2 teaspoons of vanilla. Again, beat until fluffy.
- Add in half of your flour mixture.
- Pour in 1 cup of milk and mix slowly until combined.
- Add in the other half of your flour mixture and mix together. Make sure to scrap the bowl with a rubber spatula to be certain that everything is fully mixed in.
- Scoop the batter into your muffin cups.
- Bake for 16 minutes or until they test done in the center with a wooden toothpick. Transfer the cupcakes to a rack and cool completely.
- Decorate these as you like.
Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
These sound delicious, Constance! Unfortunately, I don’t cook or bake from scratch often…but I do truly feel it’s probably the best way to ensure that what your family eats is the best it can possibly be.
Thank you Constance. Have a good day.