YELLOW CAKE
This classic yellow cake is rich and buttery without being too sweet. It's sturdy enough to be cut into all 12 of our cake shapes--and it won't fall apart when you frost it. Of course, if you're pressed for time, you can substitute your favorite boxed cake mix.
Ingredients
3/4 cup unsalted butter, softened to room temperature
1 1/2 cups sugar
3 large eggs (for a white cake, use 6 egg whites)
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. cream of tartar
1 1/3 cups buttermilk (or 1 cup buttermilk and 1/3 cup plain yogurt)
2 1/2 tsp. vanilla extract
Directions
Preheat the oven to 350 degrees. Butter and lightly flour your cake pans (see our list of pan sizes below). Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift together the dry ingredients. Mix the buttermilk, vanilla extract and butter mixture into the dry ingredients, 1/3 at a time, scraping the bowl frequently. Pour into the prepared pans and bake according to the times listed below, or until a toothpick inserted in the center comes out clean. Serves 10 to 12.
This cake batter can be baked in all sorts of ovenproof pans or bowls. If you don't already own the pans we suggest for our cake designs, you can buy disposable versions (or borrow them from a neighbor). Pour the batter from one batch of this recipe into any of the following combinations of pans and bake as directed.
PAN SIZES AND BAKING TIMES
• Two 8- or 9-inch rounds or squares; bake for 20 to 35 minutes.
• One 13-by-9-by-2-inch pan; bake for 35 to 40 minutes.
• Two Bundt or ring pans; bake for 20 to 30 minutes.
• Two 12-cup cupcake tins; bake for 10 to 12 minutes.
• Two 6-inch half spheres (available at cake supply stores) or two 1 1/2-quart ovenproof bowls (stainless steel or Pyrex); bake for 30 minutes.
• Two rimmed 12- or 14-inch pizza pans; bake for 20 to 30 minutes.
• Five mini loaf pans; bake for 20 to 30 minutes.
BUTTERCREAM FROSTING
This classic icing is quick and easy to prepare and can be flavored in any way the birthday child fancies.
Ingredients
1 cup unsalted butter, softened to room temperature
3 cups sifted confectioners' sugar
2 tsp. vanilla extract
2 tbsp. light corn syrup
1 tbsp. milk
Directions
In the bowl of an electric mixer, cream the butter until fluffy. Add the remaining ingredients and beat until smooth. Makes 4 cups.
• For Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount of confectioners' sugar.
• For, Lemon Frosting , substitute 1 teaspoon lemon extract for the vanilla extract and add the finely grated zest of 1 lemon.
• For Cream Cheese Frosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the light corn syrup.
• For Strawberry Or Raspberry Frosting , add 1/4 cup seedless strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of confectioners' sugar and omit the light corn syrup.
