Golden Yellow Cake
Sink your fork into the ultimate homemade indulgence with this Golden Yellow Cake, a timeless classic that’s as light and tender as it is flavorful. Made with pantry staples like all-purpose flour, butter, sugar, and a hint of pure vanilla extract, this buttery cake boasts a rich golden hue and a melt-in-your-mouth texture thanks to creamy whole milk and perfectly whipped ingredients. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this quick-to-prep, 30-minute-bake dessert is the ideal blank canvas for any frosting or topping you adore. Perfectly balanced in sweetness and irresistibly moist, this recipe ensures bakery-worthy results every time! Keywords: homemade yellow cake, classic butter cake, golden cake recipe, easy celebration cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cups whole milk
Instructions
Preheat your oven to 350°F (175°C), and grease and lightly flour two 8-inch round cake pans, or line them with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the whole milk in two additions (beginning and ending with the dry ingredients). Mix just until combined after each addition. Avoid overmixing to maintain the cake's tenderness.
Divide the batter evenly between the prepared cake pans and use a spatula to smooth the tops.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly to the touch.
Remove the cake pans from the oven and let them cool on a wire rack for 10 minutes. Then, gently remove the cakes from the pans and allow them to cool completely on the wire rack before frosting or serving.
Once the cake is fully cooled, frost and decorate as desired, or enjoy as is!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 26.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
