Try this Yellow Cake - Creaming Method recipe, or contribute your own.
Suggest a better descriptionMakes 2 - 8inch cake layers or 24 cupcakes
Note: 1 cup cake flour = 4 ounces
Preheat oven to 350. Grease two 8" round cake pans and line the bottom with parchment paper. Set aside.
Sift together the dry ingredients ( flour, salt and baking powder) in a large bowl and set aside
In a stand mixer fitted with a paddle attachment, beat the softened butter. Scrape down the sides of the mixing bowl. Add the sugar and cream together until light and fluffy. Add the eggs one at a time, stopping and scraping down the mixer bowl after each addition. Blend in the vanilla extract.
Add the dry ingredients and the milk to the egg mixture, alternating between dry and wet ingredients, beginning and ending with dry ingredients. Mix until combined but don't over mix.
Pour batter into the prepared pans. Bake for 25-35 minutes or until toothpick test. Set pans on a wire rack to cool for 10 minutes then remove the cake and cool completely before frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3287g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10290 | ||
Calories from Fat: 2236 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 248.5g | 331 % | |
Saturated Fat 137.1g | 685 % | |
Monounsaturated Fat 66.8g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 2215mg | 682 % | |
Sodium 1015.4mg | 35 % | |
Potassium 3149.6mg | 83 % | |
Total Carbohydrate 1786.3g | 525 % | |
Dietary Fiber 28.5g | 114 % | |
Sugars, other 1757.8g | ||
Protein 207.1g | 296 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10290
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