Homemade Yellow Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Brown sugar
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter
  • 3/4 cup Half and half

• Liquids

  • 1/4 cup Water

Found on acultivatednest.com

Description

Ingredients

• 2 sticks of butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 tsp. vanilla extract
• 4 eggs
• 3 cups all-purpose flour
• 1 T. baking powder
• ½ tsp. salt
• ¼ cup water
• ¾ cup half and half

Directions

• Preheat oven to 350℉.
• Butter 2 round cake pans generously and coat with a light dusting of flour.
• Mix softened butter and both sugars in a stand mixer (or in a bowl with a hand mixer) on medium speed until smooth and creamy.
• Add vanilla, mix well.
• Incorporate eggs one at a time while running mixer on low.
• In a separate bowl, combine flour, baking powder, and salt until well mixed.
• Combine water and half and half in a bowl or measuring cup.
• Alternate adding flour mixture and half and half mixture to the main cake mix until completely combined.
• Divide and pour cake batter into prepared pans. Tap on the counter to remove air bubbles and evenly spread out batter.
• Bake for 25-30 minutes, until you can insert a toothpick and it comes out clean.
• Cool in pan for ten minutes.
• Flip and transfer cakes to cooling rack and allow to cool completely.
• If you want a very flat top on your cake carefully slice away the top to flatten before frosting.
• Frost your two cakes with your favorite homemade or store bought frosting. If you want to combine the two cakes to make a double layer cake, place one non-frosted cake on top of the other frosted cake, then frost the whole thing.