Quick Yellow Cake

I know what you're thinking.  Didn't I just post another yellow from scratch cake recipe? Well, I just can't help it!  Now I don't exactly remember why I looked for another one, but I did.  It was just as good as the first, maybe a little better.  (I did not use vanilla pudding in this recipe, and instead of all purpose flour, I used 1 1/4 C white whole wheat flour, and 1 C +2 T cake flour.  I was afraid the whole wheat flour would make the cake too dense, so opted for cake flour to lighten it up a bit.  My name might suggest otherwise, but I'm not a baker.  So I'm not sure if it made any difference at all, but I felt better about it, anyway!)   I also used this to make cupcakes rather than a cake for Liam's birthday party.  They came out beautifully!  It comes from Full Bellies, Happy Kids.  She paired this with a chocolate frosting recipe, but we used a vanilla buttercream frosting recipe instead so that the kids could decorate their own and not have sensory overload on their tastebuds. 

2 1/4 C all purpose flour
1 1/3 C sugar
3 t baking powder
1/2 t salt
1/2 C shortening (butter!  You know how much I dislike shortening!)
1 C low fat milk
1 t vanilla
2 eggs

1. Combine dry ingredients in bowl of electric stand mixer.  Add butter, milk and vanilla.  Turn to low and mix about 1 minute.
2. Stop and scrape bowl.  Add eggs.  Continue on low, mix about 30 seconds.  Stop and scrape bowl.  Increase speed to medium and beat about 1 minute.
3. Pour batter into 2 greased and floured 8- or 9- inch round baking pans.  Bake at 350 for 30 to 35 minutes or until toothpick inserted into center comes out clean.  Cool 10 minutes.  Remove from pans.  Cool completely on wire rack.  Frost if desired.

Note:  I'm not sure what made the difference, but this cake was definitely lighter in texture than the other from scratch recipe I tried.  I think I liked this one better, though I'd have to try the other recipe again using cake flour to see if it makes a difference.

Cake Mixes from Scratch and Variations

Not sure if this is the BEST recipe ever created, but it does a good job and it is loaded with so many possibilities for creating your own version, that I just have to keep it in my list of must have recipes.  I found this recipe on allrecipes.com.  If you check out the link, you'll find a large number of comments made from people who've used the recipe or tweaked it this way or that.  All great comments, I think.  Here it is, with my own variations (taken directly from one or two of the comments on the link).

Original Recipe Yield 1 -9x13 inch cake

Ingredients

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

1. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
2. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
3. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
4. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
5. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
6. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve. 

My alterations:

1. Liam wanted a vanilla cake, so for the YELLOW CAKE:

• 1/2 C butter (instead of shortening-- I don't use the stuff)
• 3 eggs (instead of 2)
• +1 pkg instant vanilla pudding
• +1/3 plain yogurt
• mix dry ingredients, then cut the butter into the flour mix.  Beat the wet ingredients, then add dry and beat until mixed.
• you will want to grease and flour your cake pan, as I had trouble with my smartware pans.
• I believe these took a bit longer than mentioned in the recipe.  About 40 minutes for a toothpick to come out clean.