Years ago all farm cooks knew how to make yellow cakes. At the end of the forties and during the beginning of 1050, there were not many recipes available. Most of the recipes were handed down in the family from one generation to the other. The newer recipes were created due to the ingredients which were at hand. In all my life, I never saw Mom use a recipe when she cooked.
What is a yellow cake? You might find cake recipes with other names like butter, golden, egg and others. The yellow cake recipes were developed by country cooks because they included butter and eggs in the recipes. As I remember, country kitchens were never without these two staples from the late 1940’s through 1960’s. Butter and eggs give the cake great texture and flavor. Of course various recipes use different amounts and a little variation of other ingredients. Today, the recipes with the name “yellow cake” do not always contain both of these ingredients.
During this time period time, “borrowing” was also very common. Homemakers never made extra trips to the market so they would go to a neighbor to borrow an egg, a cup of sugar or flour until they went to the grocery. At that time, I remember this happening quite often. If Mom had what they needed, she always gave it not wanting repayment. Being that my family lived through the Great Depression when food was scarce, Mom could not stand for anyone not to have food if she could help.
I can remember clearly back to the early 1950’s and every cook knew how to make yellow cakes. The only cakes I remember were angel food, yellow, white, chocolate and fruit cakes. Occasionally bakers would mix chocolate with yellow or white cakes to make a marble cake. Around my house, the yellow was a favorite. Some people would frost it with chocolate icing but caramel frosting was by far the favorite. Yellow cake and caramel frosting still makes my mouth water! Yellow cakes were usually baked in a 9X13 inch baking pan because it was easier and each piece seemed to have less icing. For birthdays and special occasions they were made as layer cakes. Today there are recipes instructing the baking in flat pan, layer pans, Bundt and even spring form pans.
I remember in the 1950’s when the commercially produced cake mixes. Many homemakers learned how to make yellow cake using a cake mix. As I remember, the yellow was the favorite but none were very good. Although I was young, I remember my sisters trying them and Dad, Mom and everyone thought they were awful. They were all so light and crumbly so different from homemade cakes. As time went on a lot of improvement was made on these box cake mixes. Cooks also learned how to add extra eggs and oil to make a heavier texture.
Learn how to make yellow cake with caramel frosting.
Preheat oven to 375F degrees; grease and flour 2 cake pans (8 Inch round).
Beat sugar and butter in large mixing bowl on high speed until light and fluffy.
Add eggs one at a time beating after each until well blended and light.
Measure sifted flour; sift together in small bowl the flour, baking powder and salt.
Blend flour with creamed mixture alternately with milk; beat until well blended.
Spoon batter evenly into prepared cake pans leveling tops.
Bake about 25 minutes until pick comes out clean.
Cool cakes 10 minutes in pans; remove from pans and cool completely.
Melt butter in saucepan; stir in brown sugar.
Bring to a boil over low heat while stirring; boil 2 minutes.
Stir in the milk and bring to a boil; stir constantly.
Cool to lukewarm; gradually stir in powdered sugar.
Beat until thick enough to spread.
NOTE: This frosting appears thin while still hot and as it cools it gets much firmer. I put the layers together and and a thin coating all over the cake while it is still hot. This seals in the crumbs and makes another layer faster with the firmer frosting. If the frosting gets too hard you can add a little hot water. Also, if spreading becomes difficult use a small metal knife dipping it into a cup of very hot water.
Learn how to make yellow cake with chocolate butter frosting.
Preheat oven to 375F degrees.
Grease and flour 3 cake pans (8 Inch).
In mixing bowl on high speed cream butter and sugar together until light.
Add eggs one at a time beating well after each addition.
Beat mixture until light and fluffy; set aside.
Sift together the sifted flour, baking powder and salt.
Add flour mixture to creamed mixture alternately with milk while beating.
Beat in almond and vanilla; divide batter evenly between 2 prepared pans.
Bake 20 to 25 minutes until pick comes out clean.
Cool 10 minutes in pans; remove from pans and cool completely.
CHOCOLATE BUTTER FROSTING
In large mixing bowl beat butter and sugar.
Beat in chocolate until blended; beat in vanilla.
Beat in enough cream for spreading consistency.
Frost between layers, sides and top of cake.
Learn how to make yellow cake with caramel cream cheese frosting.
Preheat oven to 350F degrees; Light grease and flour 9X13 inch cake pan.
In large mixing bowl beat the butter and both sugar until light and creamy.
Add eggs one at a time beating well after each addition; beat in vanilla.
Measure sifted flour; sift again with baking powder and salt.
On low speed of mixer add four to creamed mixture alternating with cream.
Beat batter until smooth and well blended; spread into prepared pan.
Smooth top; bake for 25 to 30 minutes until pick comes out clean.
Cool to warm in pan; poke holes in cake with handle of wooden spoon.
Pour ¼ CUP of caramel over the warm cake; let stand about 2 hours.
CREAM CHEESE FROSTING
In large mixing bowl beat cream cheese on medium speed to blend.
Gradually beat in vanilla and powdered sugar; beat until creamy and smooth.
Frost cooled cake; pour remaining 12 OUNCES of caramel over top.
Use a knife to swirl the caramel into the frosting to marbleize.
Learn how to make yellow cakes with delicious banana frosting.
Preheat oven to 350
F degrees; grease and flour 2 round baking pans (8 Inches).
Sift together the sifted flour and baking powder; set aside.
In large mixing bowl beat butter and sugar until light and fluffy.
Add eggs one at a time beating well after each addition.
Add flour mixture to the creamed mixture alternating with the milk.
Beat in vanilla; spoon batter evenly into 2 prepared pans.
Bake 25 minutes until pick comes out clean.
Cool in pans 5 minutes; remove from pans and cool completely.
Frost with Banana Nut Frosting.
BANANA NUT FROSTING
Combine banana and lemon juice; set aside.
In mixing bowl on medium speed cream the butter.
Add the powdered sugar and milk beating until blended.
Add banana mixture beating until fluffy; stir in coconut and nuts.
Frost between layers, sides and top of cooled cake.
Learn how to make yellow cake with 2 eggs.
Preheat oven to 375F degrees; grease and flour 2 cake pans (8 Inches).
Sift together in large mixing bowl the sifted flour, sugar, baking powder and salt.
Add shortening; pour in the milk and vanilla while beating on medium speed.
Add eggs; increase mixer speed to high beating for 2 minutes until well mixed.
Stop and scrape down the sides; turn mixer on lower speed and beat 2 minutes.
Divide batter evenly between 2 prepared pans; bake 25-30 minutes until pick is clean.
Cool 10 minutes; remove from pans and cool completely.
MAPLE PECAN FROSTING
In mixing bowl beat butter on medium speed until creamy.
Gradually add 2 CUPS of the sugar beating until well blended.
Beat in 2 ½ CUPS sugar, maple and enough milk for spreading.
Stir pecans into frosting; frost cooled cake.
Learn how to make yellow cake as a pound cake.
Preheat oven to 300F degrees.
Lightly grease and flour a large Bundt cake pan; set aside.
Beat butter and sugar in large mixing bowl on medium speed until fluffy.
Add eggs one at a time beating well after each addition; let set.
In another bowl sift together the flour and salt.
Add the flour mixture to butter mixture alternating with the cream.
Continue beating until well blended and smooth; stir in vanilla.
Spoon batter into prepared pan; bake for 1 hour.
Cover loosely with foil and bake about 45 to 55 minutes longer.
NOTE: Test cake by inserting a wooden pick into center of cake. If the pick is clean with no crumbs on it remove from oven.
Cool in pan for 15 minutes; remove from pan and cool completely.
Dust with powdered sugar or use your favorite glaze recipe.
Learn how to make yellow cakes by adding your own touch to a prepackaged cake mix.
Cream Cheese Filling
Preheat oven to 350F degrees.
Light grease 9X13 inch cake pan.
Combine cake mix, egg and butter in mixing bowl.
Mix until well blended with mixer; pat in bottom of prepared pan.
TO MAKE FILLING beat cheese until smooth; beat in eggs and vanilla.
Add powdered sugar beating until well blended and smooth.
Spread cheese mixture over the mixture in pan; bake 40 - 50 minutes.
NOTE: Center should be set but still soft; do not over bake.
Remove from oven and cool completely in pan; cut in squares.
Learn how to make yellow cake topped with caramel.
FOR CAKE preheat oven to 350F degrees.
Grease and flour 3 round cake pans (9 inches); set aside.
In large mixing bowl cream butter and sugar on high speed until light.
Beat in egg yolks one at a time beating well after each; let set.
In another bowl mix together flour, baking powder and salt.
On low speed add flour mixture to creamed mixture alternating with milk.
Add vanilla; Increase mixer speed and beat until well blended.
Divide batter evenly among 3 prepared cake pans leveling tops.
Bake about 25 minutes until pick comes out clean; cool 10 minutes in pans.
Remove from pans and cool completely; frost with caramel frosting.
FOR FROSTING combine butter, brown sugar and salt in a heavy saucepan.
Bring mixture to a boil over medium heat stirring constantly.
Remove from heat and gradually stir in the sour cream.
Bring mixture JUST to a boil over medium heat stirring constantly.
Remove from heat; add powdered sugar and vanilla.
Beat on medium speed of mixer until smooth.
Let frosting stand to thicken about 20 minutes stirring occasionally.
Frost between layers, top and sides.