Plain Old Yellow Cake from Scratch for 100
Craft the ultimate celebration centerpiece with this "Plain Old Yellow Cake from Scratch for 100," a timeless classic designed to serve a crowd with ease. This recipe combines pantry staples like all-purpose flour, granulated sugar, and pure vanilla extract with the rich creaminess of unsalted butter and whole milk, creating a moist and tender yellow cake that's perfect for weddings, birthdays, or other grand gatherings. Made from scratch with 40 fresh eggs for unbeatable richness and flavor, this large-scale recipe yields four generously-sized sheet cakes, ensuring everyone gets a slice of this fluffy, golden perfection. With a prep time of just 45 minutes and a straightforward mixing process, it's surprisingly simple to create bakery-quality results at home. Whether you frost it with buttercream, layer it with fruit, or serve it as-is, this classic yellow cake recipe is sure to delight 100 happy guests.
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Recipe Information
Ingredients
- 17.5 cups All-purpose flour
- 15 cups Granulated sugar
- 10 cups Unsalted butter, softened
- 40 eggs Large eggs
- 10 cups Whole milk
- 10 tablespoons Baking powder
- 5 teaspoons Salt
- 5 tablespoons Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour four 12x18-inch sheet pans or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to evenly distribute the dry ingredients and set aside.
In another large bowl, using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3-4 minutes.
Reduce the mixer speed to low and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.
Add the vanilla extract to the butter-sugar mixture and mix until combined.
Alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Divide the batter evenly among the prepared sheet pans, smoothing the tops with a spatula to create an even layer.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
Once cooled, the cakes can be frosted or layered as desired. Store leftovers in an airtight container.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 31.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 83 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.
