Cake Recipes

Yellow Butter Cake

  • 12 oz Butter
  • 13 oz Sugar
  • 2/3 tsp Salt
  • 7.5 oz Eggs
  • 15 oz Cake Flour
  • 18 grams Baking Powder
  • 15 oz Milk
  • 8 grams Vanilla extract
  1. Preheat the oven to 350.  Grease two cake pans or spray with Pam.  Place a parchment circle in the bottom of each pan.
  2. Cream together the butter, sugar and salt until light and fluffy.
  3. Stream in the eggs slowly until completely incorporated.
  4. Sift the flour and the baking powder together.  Add the vanilla into the milk.
  5. At the same time, pour the flour mixture and the milk mixture into the mixing bowl.
  6. Pour into 9-inch cake pan (greased and lined with a cake circle) and bake at 375 for about 20-30 minutes.

Chocolate Chocolate Chip Cake

  • 7.5 oz all-purpose flour
  • 14 oz sugar
  • 2.3 oz good cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 8 oz buttermilk, shaken
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 8 oz freshly brewed hot water
  • 2 cups chocolate chips or mini-chocolate chips
  1. Preheat the oven to 350.  Grease two cake pans or spray with Pam.  Place a parchment circle in the bottom of each pan.
  2. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl, then mix with a paddle attachment until the dry ingredients are an even color all the way across.
  3. In a separate bowl mix the remaining ingredients except for the hot water.   Beat with a whisk to mix the eggs into everything else.
  4. Turn the mixer to low speed, and slowly add the buttermilk/egg/vanilla mixture to the dry ingredients, mixing until just combined.
  5. With the mixer still on low, pour in the hot water slowly.  About halfway through, stop the mixer and scrape the bottom of your bowl, then continue mixing in the water.  Mix until just combined.
  6. Pour the mixture into your prepared pans, and bake for approximately 5 minutes.  Open oven, and sprinkle chocolate chips over baking cakes, allowing them to sink into the batter.  Close the oven and bake for an addition 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  7. Cool the cakes in the pan for approximately 30 minutes; then turn the cakes out a cooling rack and cool completely.

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