Ingredients for Yellow Cake Light
- 2 cups granulated sugar
- 1 ½ cups (3 sticks) softened unsalted butter
- 2 teaspoons vanilla extract
- 4 large eggs
- Unbleached White Flour
- 4 teaspoons baking powder
- Sea Salt
- Nonfat Milk
- Frosting
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How to Make Yellow Cake Light
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. (Tip: Spray with baking spray and then dust with flour for easy release.)
- In a large bowl, cream together 1 ½ cups (3 sticks) softened unsalted butter, 2 cups granulated sugar, and 2 teaspoons vanilla extract using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Gently tap the pans on the counter to release any air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once the cakes are completely cool, frost one layer with about ½ cup of frosting. Top with the second layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
17g
Carbs
9g
