My Favourite Yellow Cake + Icing Recipe

Yellow cake is so simple, yet there are many different recipes. It seems like a baker should have a favourite classic yellow cake recipe. After years (maybe that’s an exaggeration, but not really) of trying different cake recipes this has been my favourite by far!

Recipe

It is originally from Ana Olsen. Link to the recipe here.

Ingredients

3/4 cup unsalted butter. I used salted and it turns out fine.

1 1/3 cup sugar

3 large eggs

2 tsp vanilla

2 1/2 cup cake and pastry flour. In this recipe, I remove 2 tbsp out of each 1 cup of flour and replace it with 2 tbsp of cornstarch. For the 1/2 cup I only replace 1 tbsp. This is an alternative to the cake and pastry flour combination.

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

Instructions

Preheat oven to 350 and grease and flour 2 8-inch cake pans. Parchment paper can also be used to cover the cake pans.

Beat butter and sugar on high in an electric mixer until nice and fluffy. Then add one egg in at a time beating between each addition. After the eggs, add in vanilla.

In a separate bowl, mix together dry ingredients. Starting with the dry ingredients, add flour mixture and buttermilk alternately into the butter and sugar mixture. Beat well between additions.

Once the batter has been well mixed, pour evenly into 2 cake pans. Bake for 25-30 minutes. Mine tend to be ready at 25.

Icing

This is by far the best icing recipe I have found. It was originally from C. Taylor on Genius Kitchen here.

Recipe

The only adjustment I usually do is to use whipping cream instead of milk. In this case, I will usually put in more cream until the frosting is very light and fluffy. This also tones down the intense sweetness a little.

Ingredients

1 cup butter, softened

3 1/2 cup powdered sugar

1 tsp milk. Or about 2 tbsp whipping cream, until icing looks fluffy

1 tsp vanilla

1/8 tsp salt

For chocolate icing, add 1/4 cup cocoa powder.

Instructions

Beat butter on high in an electric mixer until it appears to have gone very white. The fluffier the better. I let it beat for awhile here then a lot more later on.

Add in sugar, milk, vanilla and salt. Beat even more, stopping to scrape down walls of the bowl. Continue to beat until very fluffy. If making chocolate icing, add in cocoa powder and beat some more. Frost cake once it is cool and enjoy!

What is your favourite flavour of cake?

P.S. It’s Peri

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Favourite Gingerbread Recipe + My Pro ( Not Really ) Cookie Decorating Skills

We don’t take Christmas baking lightly in my house, it is planned out well in advance, recipes are tested and tried before the big day, the treats must be perfect. This is the family favourite gingerbread recipe. My brother and I always spend a day trying our best to decorate them and make them look very pretty, but we just don’t have those cookie decorating skills yet. Maybe someday haha

 

Cookie Recipe

This recipe is from GingerKitten D on GeniusKitchen

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

1 3/4 teaspoons cinnamon ( I did 2 teaspoons, partially because I was too lazy to get the 1/4 teaspoon, but mostly because the spicier the better! )

1/4 teaspoon ground cloves

1/4 cup + 2 tablespoons softened butter ( if you want softer gingerbread use 3 tablespoons butter and 3 tablespoons shortening instead )

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 teaspoons vanilla

1 teaspoon finely grated lemon zest

Directions

Mix together flour, baking powder, baking soda, salt, and the spices until combined. In a mixer, blend butter and sugar until creamed, then add egg, molasses, vanilla, and lemon zest until well blended. Add dry ingredients and combine. Separate the dough into 2 balls and chill for as long as possible, I usually do overnight. Once dough is chilled, roll out until it’s about 1/4 inch thick. This works so much better on parchment paper because the dough is sticky and once the cookies are cut out they are very delicate so letting them be and not moving them much is best! Cut the cookies out like a puzzle and take away the extras, roll the extras out again and keep cutting cookies out until there is no more. Bake in a preheated oven at 375 for 7 minutes.

 

Lemon icing for gingerbread

This icing is a little runny so it can be glazed over the cookies, but when it dries it’s shiny and looks so pretty on the gingerbread! Also, the lemon really brings out the ginger flavour and is a great addition! I often triple the recipe so we can make many colours.

This recipe is from SaddleUp87 on GeniusKitchen

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon light corn syrup

1/2 teaspoon vanilla

Mix everything together in a bowl, if it is too dry, add a little water.

 

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P.S It’s Peri

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