Mellow Yellow Cake Recipe
Ingredients:
This mellow yellow cake recipe is a classic cupcake or layer cake recipe. It is made with simple ingredients that you probably already have in your pantry. To make this cake, you will need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Yellow food coloring, optional
You will also need a 9-inch round cake pan, lined with parchment paper, and a hand mixer or stand mixer.
Instructions:
To make the cake, start by preheating the oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add the buttermilk and mix until combined. Add the remaining dry ingredients and beat until just combined. If desired, add a few drops of yellow food coloring to the batter and mix until combined.
Transfer the batter to the prepared pan and spread it out evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely before frosting.
Nutrition:
This mellow yellow cake recipe yields 12 servings. Each serving contains approximately 243 calories, 12.5 grams of fat, 32.2 grams of carbohydrates, and 2.7 grams of protein.
It is a good source of vitamin A and calcium, and provides a small amount of vitamin C and iron. It is also low in sodium.
This mellow yellow cake recipe is a great dessert option for parties or special occasions. It is easy to make and can be served with a variety of toppings such as fresh fruit, whipped cream, or chocolate ganache.
This recipe can also be made into cupcakes by dividing the batter into a lined muffin tin. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
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