Description
This homemade yellow cake tastes way better than a box mix cake ever could!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350℉.
- Butter 2 8″ 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 30-35 minutes, until you can insert a toothpick and it comes out clean. Larger cake pans may cook a bit faster.
- 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.