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Self-Rising Yellow Cake

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Self-Rising Yellow Cake

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Self-Rising Yellow Cake Recipe Self-Rising Yellow Cake Recipe

This moist, tender, delicious cake bakes up with a nice, level top — perfect for icing a special birthday cake.

At a glance

Prep
Bake
Total
Yield
2 round 9″ layers or 3 round 8″ layers

Ingredients

  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract, or 1 tablespoon grated orange or lemon peel (zest)
  • 4 large eggs
  • 3 1/4 cups King Arthur Unbleached Self-Rising Flour
  • 1 cup room-temperature milk (if needed, heat a cup of cold milk for about 20 seconds in the microwave)

  • 8 ounces butter, at room temperature
  • 14 ounces sugar
  • 2 teaspoons vanilla extract, or 1 tablespoon grated orange or lemon peel (zest)
  • 4 large eggs
  • 13 ounces King Arthur Unbleached Self-Rising Flour
  • 8 ounces room-temperature milk (if needed, heat a cup of cold milk for about 20 seconds in the microwave)

  • 227g butter, at room temperature
  • 397g sugar
  • 2 teaspoons vanilla extract, or 1 tablespoon grated orange or lemon peel (zest)
  • 4 large eggs
  • 369g King Arthur Unbleached Self-Rising Flour
  • 227g room-temperature milk (if needed, heat a cup of cold milk for about 20 seconds in the microwave)

Instructions

  1. Preheat the oven to 350°F. Grease and flour three 8″ or two 9″ round cake pans.
  2. Beat the butter, sugar, and vanilla extract (or fruit zest) into a smooth paste. The sugar will stay granular.
  3. Add the eggs one at a time, beating at medium speed just until they’re incorporated, and scraping the bottom of the bowl after each addition.
  4. Add the flour alternately with the milk, mixing at medium-low speed and beginning and ending with the flour. Scrape the bowl a few times during this process. Once the last of the flour is added, mix briefly, just until smooth.
  5. Divide the batter between the pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by banging the cake pans firmly on the counter 7 or 8 times.
  6. Bake the cakes for 30 to 35 minutes, until evenly browned and a cake tester inserted into the center of one comes out clean.
  7. Remove from the oven, and cool in the pan for 5 minutes. Run a spatula around the edges to loosen, and turn out onto a rack to cool completely before frosting.
  8. Yield: 2 round 9″ layers or 3 round 8″ layers.
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