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
RAINBOW CAKE RECIPE | LAND O’LAKES
A birthday cake fit for a true rainbow lover! Rainbow buttercream frosting roses adorn this colorful layer cake.
Provided by Land O'Lakes
Categories Layer Birthday Buttercream Frosting Baking Making It Photo-Ready Frosting Cake Dessert Cake Dessert Cake Dessert
Total Time 4 hours 4 minutes
Prep Time 4 hours 0 minutes
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. Set aside.
- Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
- Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
- Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and flour pans. Repeat with remaining colors until all cake layers are baked.
- Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue and purple. Set aside.
- Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting. This layer of frosting will be thin and cake will be visible through frosting. Once frosted, refrigerate cake 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)
- Place each tinted frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of frosting) that are touching.
- Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.
Nutrition Facts : Calories 690 calories, FatContent 37 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 145 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 85 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams
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MY CHRISTMAS CAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Calories 355 calories per serving
- Preheat the oven to 150º/300ºF/gas 2. Grease a 20cm square cake tin with butter and line the base and sides with greaseproof paper, lining the sides high.
- Tear the stones out of the dates and prunes, then place all the dried fruit in a food processor and pulse until roughly chopped. Decant the mixture into a large bowl, coarsely grate in the apple, finely grate in the clementine zest and squeeze in the juice. Pour in the stout, mix well and leave aside to soak for a few minutes.
- Meanwhile, blitz the butter and sugar together in the processor until pale, smooth and fluffy. With the processor still running, one-by-one crack in the eggs, then pour in the milk in a steady stream, blitzing until smooth. Scrape this mixture into the bowl of fruit and fold together with a spatula. Sift in the flour, baking powder, cocoa and spices, then fold together again. Transfer to your prepared tin and bake for around 2 hours, or until cooked through and an inserted skewer comes out clean – if it needs a little longer, simply cover the top with greaseproof paper to prevent it from catching. Leave to cool for 30 minutes in the tin, then transfer to a wire rack to cool completely.
- Now the fun bit, the decoration. To make royal icing, whisk 3 large free-range egg whites in a large bowl until fluffy. Sieve 700g of icing sugar separately, then, a spoonful at a time, fold it into the egg whites. Once combined, stir in the juice of ½ a lemon and ½ a teaspoon of glycerine. Beat until it forms stiff peaks, then use it to decorate the cake.
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