Does anyone have any good recipes for yellow cake?

I'm making a yellow cake for the county fair, so far the recipes I have found have not turned out the way I would like. Does anyone have any good recipes that they could share? Thank You!Does anyone have any good recipes for yellow cake?
12 tablespoons (1 1/2 sticks) unsalted butter, softened


1 1/2 cups sugar


2 cups all purpose flour


2 teaspoons baking powder


1/4 teaspoon salt


3 large eggs and 1 yolk


3/4 cup milk


2 teaspoons vanilla extract





Set rack at the middle level in the oven and preheat to 350 degrees.


Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.





In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.





Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.





Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.Does anyone have any good recipes for yellow cake?
Duncan Hines yellow cake mix..
Yellow cake is the ore of uranium.





Where's that geiger counter? tick, tick ,tick, tick.......!
yes, buy a cake then pee on it!!
Butter and flour for preparing cake pans


2-1/2 cups cake flour


1 tablespoon baking powder


1 teaspoon salt


12 tablespoons unsalted butter, softened (see tips)


1-1/2 cups sugar


5 large eggs


1 cup milk


2 teaspoons vanilla extract





Remove butter and eggs from refrigerator about 2 hours before starting recipe. Heat the oven to 350掳F (175掳C). Adjust oven rack to the middle position. Butter two 9-inch cake pans, cover the bottom of each pan with a circle of parchment, butter the parchment and coat the pan with flour, shaking out the excess.





Sift together flour, baking powder and salt.





Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Continue beating and gradually add the sugar. Beat until light-colored, about 3 minutes. Add eggs, one at a time, beating after each addition. The mixture should appear thick and dull. If it appears separated or grainy and shiny, the butter and/or eggs were too cold. To remedy this, wrap the bowl with a kitchen towel soaked with hot water and continue mixing. Scrape down the sides of the bowl when necessary.





Add about 1/3 of both the flour mixture and milk and beat on low speed or by hand until just incorporated. Add the vanilla and then the remaining flour and milk in two batches, beating between additions. Scrape down the sides of the bowl and stir by hand to finish.





Divide the batter between the prepared pans. Twist the pans back and forth on the work surface to distribute batter and then smooth surface with a rubber spatula. Place pans in oven a few inches apart, and bake for about 30 minutes, rotating the pans 180 degrees after 15 minutes. Check the cake after 22 minutes. The top of the cake should be golden brown and spring back when lightly pressed in the center, and a cake tester should come out clean. The cakes should start shrinking back from the sides of the pan.





Remove the pans to a cooling rack. Let rest for 5 minutes. Run a small knife or metal spatula around the sides of the pans and invert cakes onto lightly greased racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at least 1-1/2 hours or until completely cooled.





Makes one 2-layer cake.
betty crocker
Use a boxed mix... noone will ever know.
David's Yellow Cake


Submitted by: David S.


';After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.';


Original recipe yield: 2 - 8 inch layers.


Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:12 (change)





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INGREDIENTS:


1 cup butter


1 1/2 cups white sugar


8 egg yolks


3/4 cup milk


1 1/2 teaspoons vanilla extract


2 cups cake flour


2 teaspoons baking powder


1/2 teaspoon salt





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.


In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.


Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.








Classic Yellow Cake


From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'


(Simon %26amp; Schuster)


By Sylvia Weinstock with Kate Manchester





February 9, 2000


Web posted at: 5:06 p.m. EST (2206 GMT)





';The name says it all. This is the only yellow cake recipe you will ever need. Many people don't like chocolate or nuts, but everybody loves this buttery cake.';





Ingredients:


2 1/4 cups sifted cake flour


2 teaspoons baking powder


1/2 teaspoon salt


1/2 pound (2 sticks) sweet butter, room temperature


2 cups sugar


4 large egg yolks


2 teaspoons vanilla


1 cup sour cream


4 large egg whites


Method:


Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.





Sift together the flour, baking powder, and salt. Set aside.





Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.





Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.





Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.





In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.





Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick脩the tester should come out dry and clean.
Yellow Butter Cake.


9 oz Butter


12 oz Sugar


0.12 oz Salt





6.75 oz eggs





15 oz Cake Flour


0.62 oz baking powder


10 oz Milk


0.25 oz Vanilla





A creaming method is used to mix this.





The creaming method is as follows.


mix butter sugar and salt with a paddle until it is smooth and even. Add the eggs one at a time until they are incorperated.


add the milk and vanilla extract, and slowly add the flour until you get a smooth mix.





This makes about 2-3 10inch cake rounds.





I hope this turns out how you want it, this is the recipe often used in wedding cakes, and it's what we used to make our cakes in culinary school.