While I am a HUGE chocolate cake lover, my heart belongs to the Yellow Cake. I tried my hand at making one from scratch and was very pleased with the results. After searching through several cookbooks for a recipe that was worthy of sacraficing my Homemade Yellow Cake Virginity I decided I was more comfortable using a recipe already blogged about for my “first time”. I turned to Nic at bakingbites and found what I was looking for! I followed her recipe to a “T” with the exception of adding a drop of Yellow food coloring to bump up the Yellow in my Yellow Cake.
Take note, as she uses a unique mixing method (blends the butter with dry ingredients before adding the wet) which produces a cake that has the most tender crumb you have eaten. The cake baked up light, fluffy and oh so delicious. and nothing takes a Yellow Cake over-the-top better than Chocolate Frosting.
I was so pleased with the cake that could not wait to taste it. Instead of making homemade chocolate frosting, I busted out my favorite canister of Chocolate Frosting and proceeded to enjoy the fruits of my labor with a good slathering of Chocolate on top (just the way I like it).
Let me say, while boxed Yellow cake mixes totally rock my world, this recipe has sent my world into a tail-spin!
I rate this cake a 7.5
Yellow Sheet Cake
2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
1 cup milk (I used whole)
2 tsp vanilla extract
1 drop Yellow Food Coloring
Preheat oven to 350F.
Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk, vanilla and food coloring. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
Scrape down the sides of the bowl and beat for a few more seconds, if necessary.Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. Frost with Chocolate Frosting and Enjoy!