This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made. The recipe comes out of a McCall’s book published 100 years ago in 1910. A recipe that’s stood the test of time.
Old-fashioned cake recipes have a special appeal. They produce outstanding results without relying on bells or whistles. This cake doesn’t rise real high, but has a soft and fluffy texture with a divine flavor that almost doesn’t need frosting.
You can’t go wrong with this one-bowl cake for it’s ease, quickness and impressive outcome. It’s a keeper. I believe everyone should have a good cake recipe at their fingertips they can count on should the need arise. This is mine.
Typically yellow cakes are frosted with chocolate frosting, but being out of chocolate a cream cheese frosting was used, and very lightly.
It’s a well- known fact that I love frosting more than cake but for once I didn’t mind the sparse amount of frosting. It just doesn’t need it. The cake is truly the shining star, tender and billowy like soft, fluffy clouds, and perfectly moist even the next day.
It is packed with flavor and just the right amount of sweetness. The fragrant scent of it alone made me swoon.
Being anywhere in the vicinity of it will draw you like a spider to it’s lair and keep you there enthralled. Totally delectable, completely irresistible and unforgettably delicious, it’ll live in memory as the cake we ate devoured in record no time.
My Mom and I both agreed that whip cream frosting would compliment it beautifully so I’ve included the recipe for that along with the cream cheese frosting.
|The Best One-Bowl Yellow Cake Recipe|| |
- 2 cups all-purpose flour, spooned and leveled, sifted after measuring
- 1 + ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 8 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter, cut into pieces, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, plus extra if needed
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon sugar
- Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
- In a large mixing bowl sift together flour, sugar, baking powder and salt.
- Add butter,
milkand vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
- Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.
- Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.
- In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.
- Add confectioners’ sugar and beat until well blended and fluffy. Add more confectioners’ sugar if needed to get it to the right spreading consistency.
- Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.
- Beat on medium speed until stiff peaks form.