I need a yellow or white cake recipe?

It should be pretty simple I just need a simple one without a ton of extra ingredients. Just a very basic one that doesn't take shortening.


ThanksI need a yellow or white cake recipe?
I would personally just get a boxed cake mix (Duncan Hynes or Betty Crocker) from the grocery store. Buttercream is wonderful. Or just ';butter recipe flavor'; or you can get yellow or white cake mix.I need a yellow or white cake recipe?
Homemade Cake Mix





This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.


Prep Time: 15 minutes


Ingredients:


7-1/2 cups sifted flour


1 Tbsp. salt


4-1/2 cups sugar


4 Tbsp. double acting baking powder


3/4 cup cold butter


Preparation:


In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place on food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine.


Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8'; cakes or one 13x9'; cake.








RECIPES


Yellow Cake





4 cups cake mix


2 tsp. vanilla


1/4 cup butter, softened


3 eggs


1 cup milk





Preheat oven to 350 degrees. Grease and flour 2-8'; round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.





Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.





White Cake





Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.





Spice Cake





Add to the dry ingredients:





1 tsp. ground cinnamon


1/2 teaspoon allspice


1/4 teaspoon cloves





Chocolate Cake





Add to the batter after initial blending:





2 Tbsp. milk


3 squares unsweetened chocolate, melted


3 Tbsp. cocoa powder
POUND CAKE


Preparation Time


20 minutes





Cooking Time


50 minutes





Equipment





You will need a large (13.5 x 23.5cm, top measurement) loaf pan. If not using a non-stick pan, brush the pan with the melted butter to grease and then line the base with non-stick baking paper.


Add ingredients to shopping list


Ingredients (serves 10)





* Melted butter (optional), for greasing


* 250g unsalted butter, cubed, at room temperature (see note)


* 220g (1 cup) caster sugar


* 1 tsp vanilla essence


* 4 large (59g each) eggs, at room temperature (see note)


* 250g (1 2/3 cups) plain flour


* 3 tsp baking powder


* Icing sugar (optional), to serve





Method





1. Preheat oven to 170°C. Measure all your ingredients.


2. Beat butter in a medium bowl with an electric mixer until smooth. Add caster sugar and vanilla essence and beat until very pale (almost white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are evenly combined (see note).


3. Add eggs one at a time, beating well after each addition, and scraping down the sides of the bowl frequently. If the mixture starts to curdle, stand the bowl in a sink of warm water, stirring constantly with a wooden spoon so the butter doesn't melt, for 15-30 seconds, then continue beating.


4. Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture.


5. Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.


6. Bake in preheated oven for 50-55 minutes or until cooked through. When ready, the cake will start pulling away from the sides of the pan and a skewer inserted into the centre of the cake will come out clean. Stand the cake in the pan for 5 minutes before turning onto a wire rack. Turn the cake the right way up and cool to room temperature. Sprinkle with icing sugar, if desired, and cut into slices to serve. Store in an airtight container for up to 2 days.





Notes %26amp; tips





* It is important to have both the butter and eggs at room temperature before you begin making the cake. The room temperature butter will transform to a light, creamy texture more readily when beaten with the sugar, and the eggs will incorporate more air and give a lighter texture. If these ingredients are chilled, the mixture will curdle when the eggs are added and can give the cake a heavy, coarse and uneven texture.


* The final texture of the cake will be affected by the type of beater/s you use. It is best to use a regular beater/s as opposed to a whisk attachment. The idea of beating the butter and sugar is not only to combine the two but also to incorporate air. A whisk attachment can be used but you will find that it won't beat the butter as vigorously and the resulting texture of the cake will be more coarse and less even. Beating butter and sugar until almost white in colour also softens the butter enough to incorporate the eggs without the mixture curdling.


* If the eggs are added too quickly or, as mentioned in step 1, if they are too cold, the mixture will curdle and in turn will affect the texture of the cake. Make sure you beat the mixture very well after each egg is added.


*


Variations


* Almond pound cake: Reduce butter to 200g and add 100g almond meal with the flour and baking powder. Continue as in the basic recipe.


* Chocolate pound cake: Omit the vanilla. Graduallmillsix 125mls (1/2 cup) hot water into 50g (1/2 cup) sifted cocoa powder until smooth. Add the cooled chocolate mixture to the butter mixture after adding the eggs and continue as in the basic recipe.


* Strawberry pound cake: Roughly chop 250g (1 punnet) of washed, hulled strawberries and toss in a little of the flour before folding into the butter and egg mixture. Continue as in the basic recipe.


* Madeira cake: Omit the vanilla. Add the finely grated rind of 3 oranges to the butter and sugar mixture before beating in the eggs. Continue as in the basic recipe.


poppy seedpod pound cake: Omit the vanilla. Add the finely grated rind of 3 lemons to the butter and sugar mixture before beating in the eggs. Fold in 1/2 the flour mixture. Then Mills in 80mils (1/3 cup) fresh lemon juice Poppy seeds followed by the remaining flour mixture. Continue as in the basic recipe.


*


Tips


* Toast slices of stale pound cake, drizzle with golden syrup or honey, and serve with poached fruit and whipped cream, thick cream or ice-cream.


* Taste.com.au is the place for food %26amp; recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.
White cake is not testy for me so I will give you yellow cake (butter cake) ingredients :


300 grams all purpose flour+ 3 tea spoons baking powder


300 ,, ,, butter


300 ,, ,, caster sugar


300 ,, ,, eggs (about 4 eggs xtra large,or 5 large)


one cup milk


1-2 teaspoon vanilla essence


sift flour and baking powder 2-3 time, beat butter and sugar until light and fluffy, add egg one at a time, mix well, fold in flour, milk , flour , milk and lastly flour, add essence and bake in medium heat about 50-55 minits or until the skewer that you insert in the middle of cake came out clean, Good luck
Take your pick; I've made them all at some point, and they were all good en ough to keep in my HD! :-)


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Vanilla Butter Cake





1 cup butter, softened


2 1/2 cups sugar


5 large eggs


3 cups all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


3/4 cup half-and-half


1 tablespoon vanilla extract





Garnishes:


Fluffy Wintry-White Icing*


Clear sparkling sugar


Sparkling Peppermint Candy





1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.





2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.





3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.





*FLUFFY WINTRY-WHITE ICING


Yield: about 3/4 cup





2 cups powdered sugar


3 to 4 Tbsp. milk


1 teaspoon clear vanilla extract


1 teaspoon meringue powder





Beat all ingredients with an electric mixer until light and fluffy.





--Southern Living, DECEMBER 2007


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Yellow Sheet Cake





18 Tbsp (2¼ sticks) unsalted butter, room temp


3 cups sugar


6 extra-large eggs, room temp


8 oz (about 1 cup) sour cream, room temp


1½ teaspoons pure vanilla extract


1 lemon, zested


3 cups all-purpose flour


1/3 cup cornstarch


1 tsp kosher salt


1 tsp baking soda





Preheat the oven to 350º F. Butter and flour a 12”x18”x1½” sheet pan.


To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature. Top w/ icing of choice.





--Ina Garten


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Wilton Basic Yellow Cake





Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.





3 cups sifted cake flour


2½ tsp baking powder


1/2 tsp salt


1 3/4 cups sugar


2/3 cup butter or margarine


2 eggs


1½ tsp vanilla


1¼ cups milk





Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Cake serves 12.





--Wilton.com
Butter cake





250g butter, softened


1 cup caster sugar


2 teaspoons vanilla essence


3 eggs


2 1/2 cups self-raising flour


2/3 cup milk


icing sugar mixture, to serve


Method


Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.


Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.


Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.


Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.


add lemon or orange rind if u want too
In all honesty, I wouldn't mess around trying to make a cake from scratch. Then again, even though I've been cooking for 22 years, baking is not my strong point. Regardless, I would go to the store and buy a boxed mix (Duncan Hines, Pillsbury, etc) and make that... Simple, few ingredients, good flavor and texture...





Hope that helps!
You should go onto taste.com.au! It has more than 16,000 recipes on it! All of it's recipes come from magazines like 'Food Ideas', 'Good Taste' %26amp; others... :) Hope I Helped!!!! :D
simple white cake





INGREDIENTS


1 cup white sugar


1/2 cup butter


2 eggs


2 teaspoons vanilla extract


1 1/2 cups all-purpose flour


1 3/4 teaspoons baking powder


1/2 cup milk





DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.


2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.


3.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.











A classic White Cake Recipe like this would definitely be my pick if I had to choose just one recipe to own. The beautiful texture makes this cake a joy to work with and it’s super versatile.





Dust it with powdered sugar and it makes a great coffee cake. For an amazing dessert just split into layers, fill with Whipped Lemon Mousse and serve with vanilla bean ice-cream and fresh berries…mmm. Even for the most special of days – a wedding- you can’t go wrong with the classic good looks and great taste of this deserving star of the cake world.





ingredients


great cake recipes - white cake recipe


yields one 10'; cake (3 layers)


◦1 ½ sticks butter (6 ounces)


◦2 ½ cups sugar


◦1 ½ teaspoons salt


◦3 cups plus 2 tablespoons unbleached all-purpose flour


◦6 tablespoons cornstarch


◦1 ½ teaspoons baking powder


◦¾ teaspoon cream of tartar


◦1 ¼ cups milk


◦¾ teaspoon vanilla extract


◦6-8 large egg whites (3/4 cup)





let's bake


great cake recipes - white cake recipe


1.using an electric mixer beat butter and 2 cups of the sugar at high speed until lighter in color and fluffy.





2.sift the flour, cornstarch, baking powder and salt on to piece of parchment or wax paper.





3.mix the milk and vanilla together.





4.add the dry ingredients and wet ingredients alternately to the batter, ending with the dry ingredients.





5.in a separate bowl, beat the egg whites until foamy.





6.add the cream of tartar and beat until soft peaks form.





7.slowly add the remaining ½ cup of sugar and beat until stiff peaks form.





8.using a rubber spatula, gently fold a little of the egg whites into the batter, then the remaining whites, just until combined.





Cooks note:Do not over mix or the batter will deflate and you’ll lose all that air you worked so hard to incorporate!.


9.pour 1/3 of the batter into one pan and 2/3 into the other and bake for 25-35 minutes (check after 25 mins), until a cake tester inserted in the center of the cake comes out clean.





10.cool the cakes in their pans for about 15 minutes then turn out of the pans on to a wire rack to cool completely.








Everyone will enjoy this moist yellow cake recipe made from scratch.


Prep Time: 15 minutes


Cook Time: 25 minutes


Ingredients:


•2 cups cake flour


•2 teaspoons baking powder


•1/2 teaspoon salt


•1/2 cup butter, softened


•1 cup sugar


•3 large eggs, room temperature


•2 teaspoons vanilla


•3/4 cup milk


Preparation:


Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.


In bowl, combine flour, baking powder, and salt with a wire whisk.





Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.





Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.





For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.








Classic Yellow Cake


Serves 12-15











Everyone loves this buttery cake—and we've perfected this one over time so it's the only yellow cake recipe you'll ever want to bake.











2-1/4 cups sifted cake flour


2 teaspoons baking powder


1/2 teaspoon salt


1/2 teaspoon ginger


1/2 pound (2 sticks) unsalted butter, at room temperature


2 cups sugar


4 large egg yolks


1 cup milk


2 teaspoons vanilla extract


1 cup sour cream


4 large egg whites


1. Preheat the oven to 350 degrees. Butter two 8 x 3-inch round baking pans or one 12 x 3-inch round or square pan and line them with parchment.





2. Sift together the flour, baking powder, salt, and ginger. Set aside.





3. In a large bowl of an electric mixer, cream the butter until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.





4. Add the egg yolks, one at a time, being sure each is blended before adding the next. Add the milk and vanilla.





5. Reduce the mixer speed to low and add the flour mixture alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.





6. In a separate bowl, using a clean