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Recipe: Basic Yellow Cake

Recipe: Basic Yellow Cake

Treat your taste buds with this yummy basic yellow cake.


  • 2 2/3 cups cake flour
  • 2 t. baking powder
  • 1/8 t. salt
  • 1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
  • 2 cups granulated sugar
  • 1 ½ t. vanilla extract
  • 4 large eggs
  • 1 cup unsweetened almond milk, soy milk or rice milk


  • Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round cake pans, line with greased parchment and lightly flour, tapping out excess.
  • Set aside. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.
  • In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes.
  • Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next.
  • Mix until just combined. Pour the batter into the prepared pans, smoothing the tops with an offset spatula.
  • Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely.
  • Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.

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