Rainy Day Yellow Cake Recipes

YELLOW CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
• Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
• Pour/spoon batter evenly into cake pans.
• Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
• Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
• For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

CLASSIC YELLOW CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
• Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
• Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
• Decorate the top with rainbow sprinkles, if desired.
• Remove the parchment paper. Slice and serve.
• Enjoy!

RAINY DAY YELLOW CAKE

Steps:

• Heat the oven to 350°F Prepare a 9- by 13-inch pan by greasing it and dusting it with flour.
• In a medium-sized mixing bowl, beat the egg whites with an electric mixer until stiff but not dry.
• Set aside.
• KIDS' COOKING SKILLS: Use this recipe to teach your kids how to cream butter and sugar and decorate a cake using a pastry bag.
• In a separate mixing bowl, cream the butter for 1 to 2 minutes; add the sugar and cream for another 2 minutes.
• Add the egg yolks all at once and beat for another minute or until the mixture appears light and fluffy.
• Beat in the vanilla extract.
• Measure the flour using a dry measuring cup and pour it into another mixing bowl.
• Ask your child to measure the baking powder, baking soda, and salt, carefully leveling each with a knife, and then stir them into the flour.
• Measure the buttermilk in a liquid measuring cup.
• Add about a third of the flour mixture to the butter-sugar mixture and mix well.
• Then, mixing (but not overbeating) after each new addition, add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour.
• Fold the stiff egg whites into the batter with a rubber spatula.
• Pour the batter into the prepared pan.
• Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Set on a rack to cool.
• Ice the cooled cake with any of the frostings (except decorators') in this article.
• Then prepare a batch of decorators' frosting, which is slightly stiffer than the others.
• Divide it into four small bowls and mix in food coloring.
• Spoon the desired color into a pastry bag (place the coupler base into the bag first, then roll the bag down so the frosting goes into the bottom).
• Attach the desired tip by screwing on the coupler ring.
• To create a rainy day scene, use a drawing tip to outline clouds, raindrops, grass, and a simple figure holding an umbrella.
• For best results, wash out the tip each time you switch colors.
• To make flowers, use a star tip for the petals and a leaf tip for leaves.
• With the tip of your choice, pipe a border around the whole scene, if desired.