Light and Luscious Yellow Layer Cake
This Light and Luscious Yellow Layer Cake is a delightful twist on the classic yellow cake, featuring a lower fat content without sacrificing flavor or moisture. Each slice is soft, tender, and bursting with sweetness, making it the perfect canvas for your favorite frosting. Whether you're celebrating a special occasion or simply craving a sweet treat, this cake is guaranteed to impress. Pair it with fresh fruit or a scoop of ice cream for an extra indulgence!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Sugar
1 1/3 cups (Granulated)
Butter
1/2 cup (Softened)
Vanilla Extract
1 tablespoon (Pure)
Eggs
3 large (Beaten)
Unbleached White Flour
2 1/4 cups (Sifted)
Baking Powder
2 1/4 teaspoons (Leavening agent)
Sea Salt
1/2 teaspoon (To taste)
Nonfat Milk
1 1/4 cups (Room temperature)
Frosting
To taste (For topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare two 9-inch round cake pans by spraying only the bottoms with cooking spray and dusting them lightly with flour. Set aside.
3
In a large mixing bowl, combine sugar, softened butter, and vanilla extract. Use an electric mixer on medium speed to beat until the mixture is light and fluffy, approximately 5 minutes.
4
Add the eggs one at a time, mixing well after each addition until fully incorporated.
5
In a separate bowl, whisk together the unbleached white flour, baking powder, and sea salt until evenly mixed.
6
Gradually add the flour mixture to the sugar mixture, alternating with the nonfat milk. Start and end with the flour mixture, mixing until just combined after each addition.
7
Divide the thick batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
8
To remove any air bubbles, tap the pans sharply on the counter.
9
Bake in the preheated oven for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
10
Once baked, allow the cakes to cool in the pans on wire racks for 10 minutes. Then, carefully remove them from the pans and let them cool completely on the racks.
11
Once fully cooled, place one layer on a serving plate, spread about 1/2 cup of frosting on top, then add the second layer. Finish by frosting the top and sides of the cake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Light and Luscious Yellow Layer Cake?
It is a lower-fat version of a classic yellow cake that remains soft, tender, and moist.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How should the cake pans be prepared?
Spray only the bottoms of two 9-inch round cake pans with cooking spray and dust them lightly with flour.
How long should I beat the sugar and butter mixture?
Use an electric mixer on medium speed for approximately 5 minutes until the mixture is light and fluffy.
How many eggs are required for this recipe?
The recipe calls for 3 large eggs, added one at a time.
What type of flour is best for this cake?
Use 2 1/4 cups of sifted unbleached white flour.
What is the baking powder requirement?
The recipe requires 2 1/4 teaspoons of baking powder as a leavening agent.
What type of milk should be used?
Use 1 1/4 cups of nonfat milk at room temperature.
How do I combine the flour and milk?
Gradually add the flour mixture alternating with the milk, starting and ending with the flour mixture.
How long does the cake need to bake?
Bake for 30 to 35 minutes or until a wooden pick comes out clean.
How do I remove air bubbles from the batter?
Tap the cake pans sharply on the counter before putting them in the oven.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans on wire racks for 10 minutes.
What is the final cooling process?
Remove the cakes from the pans and let them cool completely on wire racks.
How much frosting is used between the layers?
Spread approximately 1/2 cup of frosting on top of the first layer before adding the second.
What are the main flavorings in the cake?
The cake is flavored with sugar and one tablespoon of pure vanilla extract.
Is this a low-fat recipe?
Yes, it is designed to have a lower fat content than classic yellow cakes.
What size pans are needed?
You will need two 9-inch round cake pans.
Can I use sea salt?
Yes, the recipe specifically calls for 1/2 teaspoon of sea salt.
What should the butter consistency be?
The butter should be softened before mixing.
How many ingredients are in this recipe?
There are 9 ingredients: sugar, butter, vanilla, eggs, flour, baking powder, salt, milk, and frosting.
What is the texture of this cake?
The texture is soft, tender, and moist.
What can I serve with this cake?
It pairs well with fresh fruit or a scoop of ice cream.
How should the eggs be prepared?
The eggs should be beaten before being added to the mixture.
Should the milk be cold?
No, the milk should be at room temperature for the best results.
How do I smooth the batter?
Use a spatula to smooth the tops of the batter once divided into the pans.
What kind of vanilla should I use?
Pure vanilla extract is recommended for the best flavor.
Is the flour measured before or after sifting?
The recipe calls for 2 1/4 cups of sifted flour.
When do I frost the sides of the cake?
Frost the sides and top after the layers are stacked and the middle layer of frosting is applied.
What speed should the electric mixer be?
Use medium speed for creaming the butter and sugar.
What is the preparation for the sugar?
The recipe uses 1 1/3 cups of granulated sugar.