I’ll be the first to admit that boxed cake mixes are not bad but recently I decided to make some cakes from scratch, including my Italian cream cake. It’s a great story how making this yellow cake came about.
Another admission, though, I didn’t make this cake, my oldest son did. Fortunately, he knows his way around the kitchen and was able to complete the project with little help from me. It always makes me happy when kids are in the kitchen cooking. If you missed my post on cooking with kids at my local library you can read about it and find the recipe I made with them for no bake peanut butter chocolate chip oat bars.
My son recently had a really cool project at school. He’s been taking Spanish now for 10 years and is in Honors Spanish III this year. His teacher gave them a fun assignment. They had to pick a recipe, translate it to Spanish without the help of a translation app or program such as Google Translate and make a video making the recipe and giving instructions in Spanish. He found the recipe on his own and made it by himself. The only suggestion I gave him was to measure out the ingredients.
This cake is from Taste of Home magazine. There was no frosting recipe with it so my son just used store bought for this project. He took the cake into his class and it was perfectly fine. This yellow cake is moist and delicious and would work well with just about any frosting you’d choose to use. It would also be great for a potluck party or as a birthday cake.
I do prefer homemade frostings, like my easy buttercream frosting but if you’re looking for a frosting recipe look to my friend, Cooking with Carlee, whom I refer to as the “frosting queen” for the perfect match up. Her shiny fudge frostingor sweetened condensed milk buttercream would be delicious on this cake.
- 2/3 cup butter, softened
- 1-3/4 cups sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups 2% milk
- 2-1/2 cups frosting of your choice
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- Spread frosting between layers and over the top and sides of cake.