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Taste of Home Yellow Cake

This was my first time using this cake recipe. I have had pretty good luck with some of Taste of Home kitchen recipes, especially their cakes. This recipe was no different. I always forget about Taste of Home and focus mostly on Cook’s Illustrated, but now I think I might redirect my focus on them for a while. This cupcake was fantastic! It uses a basic creaming method and comes together easily. It uses whole milk so you don’t even have to specially purchase buttermilk for it. This recipe will make exactly 2 dozen cupcakes (when filled evenly) that rise and dome perfectly. They were the sweeter of the three recipes in this batch, but far less sweet than the one’s in the first batch. The edges were a tiny bit crisp, but I think I left them in a tad too long. After a night frosted in the refrigerator the tops and edges had softened completely. The texture was fluffy without being too delicate, able to withstand the weight of buttercream just fine. The taste was wonderful. Me and my cupcake tester put these in our top three- her in second place, me in third.

To view my Vanilla Cupcake Comparison Experiment, click here.

For Classic Vanilla Buttercream Recipe, click here.

4.0 from 1 reviews
Yellow Cake
Author: 
Serves: 24 Cupcakes or two 9" rounds
 
Ingredients
  • ⅔ cup butter, room temperature
  • 1¾ cup sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 2½ cups all purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1¼ cup milk, room temperature
Instructions
  1. Preheat oven to 350 degrees F and line two 12 cup muffin tins with paper cups or butter and flour two 9" round cake pans. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
  2. In a medium bowl, sift flour, baking powder, and salt. Whisk to combine. Add flour mixture to the creamed mixture alternately with milk (beginning and ending with the flour). Mix just until combined.
  3. Fill cups ⅔ full and bake 18-20 minutes for cupcakes, 25-30 minutes for round layer cake, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove to a wire rack to cool completely.

 

{ 1 comment… read it below or add one }

Krissy December 23, 2013 at 12:14 am

This is a pretty good recipe. It’s just a little too sweet, so I cut the sugar to 1 1/4 cups of sugar. Nonetheless, excellent!

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