I have been trying (with error) for a very long time to replicate the professional bakery Yellow Cake Recipe.
Finally~ I have achieved SUCCESS!
This is the all time favorite bakery cake that is sought after by millions, yet never replicated until now!
This cake is light, airy, spongy, fine crumb and very delicious!
Wait until the end of this video to see what I mean! Chris said, “Wow I can sleep on that cake it is so spongy!” LOL
As you can probably tell from the photo here, I did use vanilla paste instead of extract and why there are all those lovely black specks throughout each bite!
In the video I talk about this cake in comparison to the my Vanilla Sponge Cake recipe as they are so very similar but I have learned over the past few years sharing my recipes that everyone has different tastes and needs so be sure to read about What is Cake exactly and then try both recipes to decide for yourself just which one takes the cake! LOL
Get it? “takes the cake”………
https://youtube.com/watch?v=sfjPcSpRoS8
5.0 from 5 reviews
Yellow Cake Recipe
Prep time
25 mins
Cook time
35 mins
Total time
1 hour
All ingredients are to be at room temperature before mixing
Author: Gretchen’s Bakery
Serves: 2- 8″ Layers
Ingredients
- Eggs Large 6 (300g)
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon (3g)
- Liquid Vegetable Oil ¾ cup (175ml)
- Whole Milk ½ cup + 2 Tablespoons (133ml)
- Vanilla Extract 1 Tablespoon (15ml)
- Butter Flavor *optional 1 teaspoon
- Cake Flour 2 cups (240g)
- Baking Powder 1½ teaspoons (7g)
Instructions
- Place the eggs and sugar in a large metal mixing bowl and set it over a double boiler.
- Whisk the eggs gently while warming them from the heat from the double boiler. Once they reach about 100° F (no thermometer necessary just slightly hotter than your body temperature) remove the mixing bowl from the heat and transfer to the bowl of the Kitchen Aid mixer with a whip attachment.
- On high speed whip the eggs until they reach the ribbon stage.
- Add the sifted flour, salt and baking powder to the whipped eggs all at once, and on low -medium speed blend to combine well.
- Add the oil / milk & extracts mixture all at once and mix just until combined.
- Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
- Cupcakes will take about 18 – 22 minutes and cake layers closer to 35 minutes.
Notes
This is an Oil based cake so please read What is Cake to understand what this means.
Cool the cake completely before wrapping for Freezer Storage up to 2 months or use immediately to build your cake of choice!
WordPress Recipe Plugin by EasyRecipeCHOCOLATE VERSION
5.0 from 5 reviews
Chocolate Sponge Cake Recipe
Prep time
25 mins
Cook time
35 mins
Total time
1 hour
Author: Gretchen’s Bakery
Serves: 2-8″ layers
Ingredients
- Eggs Large 6 (300g)
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon (3g)
- Liquid Vegetable Oil ¾ cup (175ml)
- Whole Milk ½ cup + 2 Tablespoons (133ml)
- Vanilla Extract 1 Tablespoon (15ml)
- Butter Flavor *optional 1 teaspoon
- Cake Flour 1¾ cups (210g)
- Unsweetened Cocoa Powder ½ cup (24g)
- Baking Powder 1½ teaspoons (7g)
Instructions
- Place the eggs and sugar in a large metal mixing bowl and set it over a double boiler.
- Whisk the eggs gently while warming them from the heat from the double boiler. Once they reach about 100° F (no thermometer necessary just slightly hotter than your body temperature) remove the mixing bowl from the heat and transfer to the bowl of the Kitchen Aid mixer with a whip attachment.
- On high speed whip the eggs until they reach the ribbon stage.
- Add the sifted flour, cocoa powder, salt and baking powder to the whipped eggs all at once, and on low -medium speed blend to combine well.
- Add the oil / milk & extracts mixture all at once and mix just until combined.
- Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
- Cupcakes will take about 18 – 22 minutes and cake layers closer to 35 minutes.
