Yellow Cake Mix Recipes

"So that the old joy, modest as
cake, as wine and friendship
Will stay with us at the last,
backed by the night Whose ruse
gave it our final meaning." - John Ashbery, American poet

One of the most popular easy-to-make convenience foods in America are cake mixes. The first cake mix took a decade to be developed. The yellow cake mix, the first of its kind, was followed by flavors like white, marble and chocolate malt and then spice cake mix. The only difference between the yellow and white cake mixes, apart from the type of flour, was that latter was also called plain and used only powdered egg white; while the former used powdered egg yolk (that's why the yellow color). As the years went by, people preferred using fresh ingredients, in order to get a more authentic and natural taste of cake. Powdered eggs were removed from the cake mix and directions on the carton suggested the use of two fresh eggs instead. Over the years, many flavors were added, but the love for yellow cake mix still lingers on.

Rich taste and extra-moist qualities, and exquisite flavor, apart from easy cooking and nutrition value, is what makes a convenience cake. Let's take a look at some easy-to-make yellow cake mix recipes.

Natural Yellow Cake Recipe

Ingredients

natural yellow cake mix, 16- to 18-ounce (1 pkt)
all-purpose flour, 1 cup
whole wheat pastry flour, 1 cup
evaporated cane juice sugar, 1½ cups
baking powder, 4 tsps
eggs, 2
salt, 1 tsp
salted butter, softened, ½ cup and 2 tbsps
low-fat 2% milk, 1 cup
vanilla extract, 1 tsp

Preparation

For the Cake Mix
Pour the flours into food processor bowl. Add sugar, baking powder and salt and blend. Be careful not to over beat. You can also hand mix with a wire whisk. Make 4 to 5 chunks of butter and add to the flour mixture and beat, until it is merged wholly. Use the cake mix immediately.

For the Yellow Cake
Preheat oven to 350 degrees F. Butter and flour a 9x13-inch cake pan or two 8-inch round cake pans; set aside. Take a large mixing bowl and transfer the cake mix into it. Add eggs, milk and vanilla and beat the contents with an electric mixer, gradually increasing the speed from slow for 1 minute, to medium high for 2 minutes. Scrape the edges of the bowl intermittently. Move the batter to the prepared baking pans.

In case of 9x13 inch cake, bake for 40-50 minutes or until done (test with a toothpick, if cake is ready). For the 8-inch cakes, baking time can be lessened to 25-35 minutes.

Set the cake aside for 10 minutes for cooling, then remove from the pans. You can frost the cake, if you wish. Frosting improves a cake's appearance and also keeps it moist.

Traditional Yellow Cake Mix Recipe

This recipe can also be used to make cupcakes. To bake cupcakes, you will require muffin tins.

Ingredients

yellow cake mix, 1 box (18 ounce)
large eggs, 3
orange puree or white bean puree, ½ cup
applesauce, ½ cup
water, 1 cup
oat bran, ½ cup

Preparation

Preheat the oven to 350 degrees F. Spray a cake pan or muffin tins (for cupcakes) with flour. Mix all ingredients in the bowl of the electric mixer and blend for 30 seconds on less speed. Blend again at medium speed for 2 minutes. Pour the batter into the cake pan or muffin tins. Bake cake for up to 35 minutes or cupcakes for 18 minutes. Insert toothpick in center of cake or cupcake; check if it comes out clean.

Yellow Cake Mix Dessert Recipe

Ingredients

yellow cake mix, 1 box
water, 2 tbsps
coconut, 1 cup
egg, 1
butter, 1 stick

For lemon pudding topping
yellow cake mix
instant lemon pudding mix
vegetable oil
grated lemon peel or lemon juice
milk

Preparation

Keep aside a portion of yellow cake mix for the topping. Mix the remaining ingredients by hand, until the dough is uniform. Take a 9x13 cake pan and press dough into it to about 1/4 inch thickness. Bake at 350 degrees F for 15-20 minutes. Keep aside to cool. Put the lemon pudding on top and then cool whip (optional). Serve the dessert.

Homemade Yellow Cake Mix Recipe

Ingredients

For the cake
all-purpose flour, 2 cups
baking powder, 1 tbsp
salt, 1 tsp
butter softened, ½ cup
sugar, 1¼ cups
eggs, 2
fluid milk, ¾ cup
vanilla, 1 tsp

For the icing
butter, 1/3 cup
fluid milk, ¼ cup
salt, ¼ tsp
vanilla, 1 tsp
confectioner's sugar, 2½ cups

Preparation

Sift together flour, baking powder and salt, and keep aside. In a large bowl, beat the butter and sugar, with a wire whisk, until light and fluffy. Add the flour mixture slowly to the butter mixture and beat well. Take another bowl, and pour half of the flour mixture, half of the milk and vanilla and mix. Then add eggs. Beat well, after each addition. Add the remaining flour mixture, the leftover half of milk and mix until smooth. Pour into a greased and floured baking pan till half full. Bake at 375 degrees F for 25 to 35 minutes, or until toothpick comes out clean or cake springs back when lightly touched in center. Remove from oven and keep aside for cooling.

In another bowl, mix all ingredients for icing, except the sugar. Pour 1 cup of sugar and beat well. Mix in rest of the sugar as required to make icing. The icing should be enough to cover the top and/or sides of the cake. Spread the icing on the cooled cake.

You don't have to bake a cake, only when you are throwing an impromptu birthday party. The cake or cupcakes can be easily stored in airtight containers. But before you store, make sure you cool the cake on a wire rack. If you refrigerate it, make sure you thaw at room temperature for 2-3 hours before serving. The best way to store at room temperature is placing the cake under a large inverted bowl. In case of desserts, refrigeration is the best way to keep the flavor right!