Classic Yellow Cake
Servings: 18 cupcakes or 2 8 inch cake layers
Ingredients
- 2 c all-purpose flour
- 1 Tb baking powder
- 1 teaspoon salt
- ½ c unsalted butter 1 stick, room temperature
- 1 ⅓ 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
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.
See This Recipe:
https://cosmopolitancornbread.com/classic-yellow-cake/Nutrition
Serving: 1c | Calories: 130kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 231mg | Sugar: 15g
