BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn't get much easier than this one. It's light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. With a few steps and basic pantry ingredients, you can have it in the oven in just 20 minutes. This yellow cake with chocolate frosting is a tasty way to make any occasion extra special.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
- In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
- In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.
Nutrition Facts : Calories 460 , CarbohydrateContent 61 g, CholesterolContent 80 mg, FatContent 4 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 43 g, TransFatContent 1/2 g
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE RECIPE: HOW TO M…
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. —Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 50g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
More about "pillsbury french vanilla cake mix recipes"
BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3.5
Total Time 1 hours 55 minutes
Calories 460 per serving
- In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Brunch
Calories 350 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
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