From Scratch Yellow Cake

Always use room temperature ingredients for mixing; this helps create a better-emulsified and fluffier batter.

Be careful not to overmix the batter after adding the flour to avoid a tough cake.

Let your cake layers cool completely before frosting; this will help the frosting hold its shape better.

Experiment with flavor extracts like almond or lemon for variety.

Consider brushing the cooled cake layers with simple syrup to keep them moist, especially if you're making it in advance.

Decorate the frosted cake with sprinkles, fruit, or chocolate shavings.

If you want to create a 4-layer cake, slice the cooled layers horizontally.

For an even fluffier cake, separate the egg whites, whip them to soft peaks, and fold them into the batter just before pouring it into the pans.

Can I use all butter instead of a combination of butter and shortening?

You can use all butter, but the cake may be slightly denser. Shortening helps create a lighter texture due to its higher fat content.

What does shortening do for the cake?

Shortening helps keep the cake moist and adds to its light and fluffy texture. It has a higher melting point than butter, which helps trap air during mixing.

Can I substitute a non-dairy milk for the regular milk?

You can use almond, soy, or coconut milk as a substitute. Just be sure to use an unsweetened variety to not affect the flavor.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Can I use margarine instead of butter?

Margarine can be substituted for butter, but be aware that it may alter the flavor slightly and affect the cake's texture.

How should I store the leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you have frosted it, it's best to refrigerate it.

Can this cake be frozen?

You can freeze the un-frosted cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months.

What type of frosting works best with this yellow cake?

White buttercream, chocolate frosting, or cream cheese frosting all pair well. Try a fruit-flavored icing for a fresh twist.

Can I add flavors or ingredients to the cake batter?

You can add cocoa powder for a chocolate flavor, or fold in fresh fruit or nuts for added texture and flavor.

How can I prevent my cake from sticking to the pans?

Greasing and flouring the pans thoroughly will help prevent sticking. You can also use parchment paper on the bottom of the pans.

Can I make this cake in advance and frost it later?

You can bake the cake a day in advance, let it cool completely, wrap it tightly in plastic wrap, and frost it just before serving.

Electric Mixer: For creaming together the butter, shortening, and sugar, and for beating the batter to the desired fluffiness. This can be a hand-held or stand mixer.

Mixing Bowls: At least two mixing bowls are required - one for combining the wet ingredients and another for the dry ingredients. The bowl for the wet ingredients should be large enough to incorporate the dry ingredients as well when they are added.

Measuring Cups and Spoons: For measuring ingredients such as the sugar, flour, and salt.

Rubber Spatula: For scraping down the sides of the mixing bowl and for folding ingredients together when necessary.

8-Inch Round Cake Pans (or 9x13-inch cake pan): Used to bake the cake. It's important to grease and flour the pans before pouring in the batter.

Toothpick or Cake Tester: Used to test the cake for doneness by inserting it into the center and checking for moist crumbs.

Cooling Rack: For allowing the baked cakes to cool evenly after removing them from the pans.

Parchment Paper (optional): Can be used to line the bottom of the cake pans for easier removal and to prevent sticking.

Chocolate Ganache: Drizzle a rich chocolate ganache over the yellow cake for a decadent addition. The sweetness of the cake balances beautifully with the intense flavor of the chocolate.

Fruit Curd: Spread a layer of tangy lemon or raspberry curd between cake layers or as a topping.

Fresh Berries: Top the cake with a medley of fresh berries like strawberries, blueberries, and raspberries. Their natural sweetness and slight tartness create a nice texture and flavor contrast with the moist cake.

Whipped Cream: Serve a generous cloud of lightly homemade sweetened whipped cream alongside each slice. Its airy texture enhances the cake's moistness and adds a creamy element that feels indulgent yet light.

Cream Cheese Frosting: Frost the cake with a tangy cream cheese icing for a twist on traditional frosting. The creaminess complements the cake, while the tang adds an unexpected dimension.

Coconut Flakes: Adorn the top with toasted coconut flakes for a tropical flair. The nutty, toasty flavor of the coconut adds an interesting layer of taste and an appealing crunch.

Ice Cream: Serve the cake with a scoop of Mexican vanilla or caramel cheesecake ice cream for a classic dessert experience.

Caramel Sauce: Drizzle a simple caramel sauce over each slice for an extra layer of indulgence. The buttery sweetness of the caramel pairs perfectly with the vanilla tones of the cake.

Nut Topping: Sprinkle chopped nuts like pecans or walnuts on top of the frosting for added texture.

Chocolate Chips: Fold in mini chocolate chips into the batter for bursts of chocolate flavor.