Test Kitchen–Yellow Cake Recipe with Cream Cheese Frosting

I recently had to make a birthday cake to take to a celebration so I went looking for a yummy recipe.  And as I’ve said before, it’s photo’s that help convince me if I will or won’t make a recipe.  And that my friends is why I love Pinterest.  So many pictures, so many recipes, so many creative people! 

Once I found a convincing picture with a recipe that I was happy with, I pinned it on my Party! board went to work. 

I did make a couple modifications to this recipe.  I used margarine in the cake since I was nearly out of butter – I saved the butter for the frosting.   I also used skim milk instead of whole milk, and added an extra teaspoon of vanilla to the batter for good measure. 

I made a 6” double layer cake and 6 cupcakes from this recipe.  I baked the cupcakes for about 11 minutes, and the cake for about 26 minutes.

And how did this cake recipe fare in my book?  The cake was delicious and received a lot of compliments, but it was a bit heavier than I had expected.  I would have preferred a lighter version.  The frosting was perfect because the cream cheese helped cut the sweetness that you’d find in a typical buttercream frosting.

 

So, are you like me?  Do you need a picture of a recipe to convince you to try it?

Made from scratch

What inspired me to make this recipe?

 

Lemons … Not really.   

And, what did I make?   Holy cow!

A Vanilla cake with lemon curd filling, and lemon buttercream icing. 

A four layer cake!

There is little, that is  more beautiful (in the world of baking) than a huge layer cake with a delectable filling nestled between each and every layer.  When I see one of these cakes, I ogle…  The cake, and lemon curd recipe was adapted from Elinor Klivans cookbook Cupcakes!   The icing recipe was adapted from Betty Crocker’s Cookbook

If you’re looking for the recipe email, or tweet me.