HOW TO MAKE CAKE BATTER FROM SCRATCH RECIPES

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HOW TO MAKE A CAKE FROM SCRATCH - KITCHN



How To Make a Cake from Scratch - Kitchn image

Provided by Tessa Huff

Categories     Cake    Dessert    Baked good    Sweets

Total Time 0S

Number Of Ingredients 9

1/2 cup unsalted butter, softened (plus extra for greasing the pans)
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
1 teaspoon vanilla
2 1/2 cups buttercream frosting, such as basic buttercream

Steps:

  • Heat the oven to 350°F.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottoms of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment round and use this to line the bottom.
  • Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread (see above notes for more information).
  • Add the eggs one at a time. Beat until the batter is very smooth and creamy-looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear curdled.
  • Beat in half the flour, salt, and baking powder. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until incorporated.
  • Beat in the milk and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to overmix the batter. Stream in the milk with the mixer on low until combined.
  • Beat in the remaining flour mixture until just combined and no more visible flour remains. Stir a few times with a spatula to make sure no more flour remains on the bottom of the bowl.
  • Divide the batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter.
  • Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.
  • Bake for 25 to 30 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan. When done, a toothpick inserted into the center of the cakes should come out clean.
  • Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it's completely loosened from the sides of the pan.
  • Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.
  • Once cool, frost and assemble the cake with the buttercream.

Nutrition Facts : SaturatedFatContent 4.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 51.0 g, SugarContent 37.4 g, ServingSize Serves 18, ProteinContent 3.2 g, FatContent 11.7 g, Calories 321 cal, SodiumContent 224.2 mg, FiberContent 0.4 g, CholesterolContent 0 mg

CAKE MIXES FROM SCRATCH AND VARIATIONS RECIPE | ALLRECIPES



Cake Mixes from Scratch and Variations Recipe | Allrecipes image

A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!

Provided by Janet

Categories     Yellow Cake

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 -9x13 inch cake

Number Of Ingredients 8

2 ⅓ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups white sugar
½ cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Steps:

  • For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  • Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  • Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  • Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  • Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  • Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Nutrition Facts : Calories 142.2 calories, CarbohydrateContent 22.5 g, CholesterolContent 16.3 mg, FatContent 5 g, FiberContent 0.3 g, ProteinContent 2.1 g, SaturatedFatContent 1.3 g, SodiumContent 143.9 mg, SugarContent 13.1 g

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