 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
They referred to it as Yellow Butter Cake from the Mermaid Bakery, but since I have no way of knowing for sure which Mermaid Bakery this came from,(there was no Mermaid Bakery when I goggled it, but a couple different variations- like mermaids bakery, little mermaid bakery, etc), so I left it out of the title :) A great from scratch version of a basic box cake- but here you can actually pronounce the ingredients. Unlike most yellow cake box mixes. The possibilities are endless for this one. *** Note: all ingredients should be room temp- yes, it does make a difference. Ingredients:
1 cup unsalted butter, softened |
2 cups sugar |
4 large eggs, at room temperature |
1 tablespoon white vinegar |
almost 1 cup milk, at room temperature |
1 teaspoon vanilla |
2 3/4 cups unbleached all-purpose flour |
2 1/4 teaspoons baking powder |
3/4 teaspoon salt (cut back if you use salted butter!) |
Directions:
1. Preheat oven to 350 degrees.
2. Add one Tablespoon vinegar to a one cup measuring cup and fill with milk to measure one cup (that explains the almost one cup milk!).
3. Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″).
4. Cream butter and sugar together until fluffy, about 3 minutes.
5. Add eggs one at a time, beating well after each.
6. Mix the vanilla into the milk and set aside.
7. Mix the flour, baking powder and salt together in a separate bowl.
8. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
9. Divide batter into prepared pans.
10. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
11. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
|
|