CIRCLE CAKE PANS RECIPES

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YELLOW CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL



Yellow Cake {A Scratch Recipe} | My Cake School image

This buttery scratch Yellow Cake recipe tastes SO good. It is soft, moist, and oh so delicious!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 15

3 cups (342g) cake flour
2 cups (400g) sugar
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 sticks (226g) unsalted butter, softened
4 large eggs
1 cup (239g) buttermilk — **if you do not have buttermilk see note below
1 Tablespoon (12g) vanilla extract
3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
8 cups powdered sugar (icing sugar in UK) (920g) more if needed. ** For cupcakes, I like to use 7c. (805g) for a softer frosting
1 cup (82g) unsweeteded cocoa (not Dutch processed, measure then sift
3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
2 teaspoons vanilla (12 grams)
1 teaspoon salt (6g) we like the finer grain of plain popcorn salt, to cut the sweetness

Steps:

  • Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
  • Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
  • Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
  • Add the eggs 1 at a time, mixing until blended. 
  • Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
  •    Divide batter evenly between your three prepared (8 inch) pans.
  • Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. 
  • Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
  • Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
  • Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

EGGNOG CAKE- A DOCTORED CAKE MIX | MY CAKE SCHOOL



Eggnog Cake- A Doctored Cake Mix | My Cake School image

This moist and flavorful Eggnog Cake recipe is so easy and delicious, and it all starts with a simple cake mix!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 17

1 package (15.25) (432g) Betty Crocker Super Moist Yellow cake mix ( or your favorite brand without pudding in the mix)
1/2 cup (61g) all purpose flour
1/2 cup (100g) sugar
1/2 cup (121g) sour cream or plain yogurt
1cup  (250g) eggnog (from the dairy section)
1/4 cup (59g) water
3 eggs
1 teaspoon (2g) nutmeg
1 teaspoon (3g) cinnamon
1 teaspoon (4g) vanilla
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
1 teaspoon (2g) nutmeg
1/2 teaspoon (2g) cinnamon
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Grease and flour 3 eight inch round cake pans. Add a circle of wax or parchment paper to the bottom of each pan.
  • In the bowl of your mixer, add the cake mix, flour and sugar, whisk to blend.
  • Add the remaining ingredients and mix at medium speed for 1 minute, scrape the sides and bottom of the bowl and mix 1 minute more ( a bit longer if using a hand mixer).
  • Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then turn out of the pans.  
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla, nutmeg, and cinnamon. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

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