Yellow 8 inch Cake Recipe (2024)

FAQs

How long to bake 8 in cake? ›

But there's no reason you can't experiment as you please. If using boxed cake mix, according to Leaf.tv, you can add 3 whole eggs and 1/3 cup of vegetable oil to boxed white cake mix to make it yellow.

On average, most cakes take around 25 to 45 minutes to bake at a temperature of 350°F (175°C).

2 ¼ cups all-purpose flour 270g. 1/4 cup corn starch 35g. 1 1/4 cup granulated sugar 250g. 2 tsp baking powder.

Fat is the key to yellow cake's flavor

And while these two ingredients make their presence known boldly through the cake's appearance, that's the least important of their contributions. Egg yolks and butter are rich sources of fat, and fat is the key to yellow cake's intense flavor.

It's mostly in the wet ingredients, namely: eggs. Those shelled ovals make almost all the difference between white and yellow cakes. White cake uses only, or almost all, egg whites. Yellow cakes get their color and more custardy flavor from using whole eggs, including the yolks (sometimes extra).

Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Replace the Water

The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.

What happens if you add cocoa powder to yellow cake mix? ›

A small amount will be fine, but if you try to add enough to make it significantly chocolate flavored, you'll throw off both the wet/dry ratio and the acid chemistry of the mix, and probably end up with an unsatisfactory cake.

Common alternatives include applesauce, yogurt, mashed bananas, or melted butter. Keep in mind that each substitution may impart a distinct flavor and texture to the cake. Experiment to find the option that best suits your taste preferences.

Add vanilla extract to the batter.

Mixes will often contain natural vanilla flavor instead, she explained, which is tasty but not quite as powerful as an extract. To amp up your cake with enhanced flavor, start by adding just a teaspoon of vanilla extract into your boxed cake mix.

Step 5: Evenly distribute the cake batter into the prepared 8-inch cake pans. I highly recommend using a scale to do this! Each pan should hold about 500 grams of batter. Bake the layers on the middle rack in the oven at 325 F/165 C for about 25 minutes or until the top springs back when touched.

The key to a moist is more about the ingredients and baking time than the temperature of the oven, though it is important. I've found that 325*-350* is best for cakes. The internal temp of the cake should be 210* when completely done.

If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter.