Ann Clark's Gourmet Yellow Cake
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Cake Recipes
Cake recipes
At Ann Clark, we believe desserts and baked goods should not only taste amazing. They should look amazing.
Tip! You can make the cakes ahead of time. Cooled cakes can be wrapped in plastic wrap and frozen to decorate later.
Ingredients
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Ann Clark’s Gourmet Yellow Cake Mix
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¾ cup whole milk, room temperature
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2 large eggs, slightly beaten
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2 tablespoons vegetable oil
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10 tablespoons unsalted butter, melted
Directions
Pre-heat oven to 350°F.
Spray pans with baking spray and line with parchment (for cakes, if desired).
Whisk milk, eggs, oil, and butter, until well blended, in a medium bowl.
Place the contents of the dry cake mix into a large bowl.
Stir the milk mixture into the dry mixture, in the large bowl, until just combined.
Divide the batter evenly in the prepared pans, smoothing the tops with a spatula.
Bake in pre-heated oven until a toothpick or knife inserted into the center comes out clean.
8” Cakes — 25-30 minutes
9” Cakes — 20-25 minutes
9” x 13” Cake — 27-32 minutes
26-28 cupcakes — 20-23 minutesCool cakes in pans for 10-15 minutes on a cooling rack.
Remove from pans by sliding a knife around the edge of the pan and inverting the cake onto a cooling rack and removing pan and parchment (if used). Cool on wire rack until completely cool, about 2 hours.
Recipe Video
Recipe Note
Tips & Notes:
- Cut parchment paper to fit the bottom of the pan to remove cake easier
- Use cupcake liners for cupcakes for easier release from the pan
- Refrigerating cakes on a wire rack for 1 hour will make them easier to frost
- You can make the cakes ahead of time and wrapped cooled cakes in plastic wrap and freeze until ready to decorate.
