Sunday, April 3, 2011

Personal-Sized Yellow Cake from Scratch

For the Thomas the Train cake party (see below), I was also asked to bake a smaller cake for the one-year-old birthday boy. Not wanting to end up with a lot of leftover cupcakes, I decided to make the cake from scratch instead of using a fraction of a cake mix.

For the six-inch round cake, I had to do a lot of math to take the basic recipe I found down to size. Let's just say I'm really glad I learned my fractions back in school. :)

Personal-Sized Yellow Cake from Scratch

1/4 cup butter, softened
1 egg
13 tablespoons + 1 teaspoon flour*
2/3 teaspoon baking powder
1/8 teaspoon salt
9 tablespoons + 1 teaspoon sugar
1/2 teaspoon vanilla
6 tablespoons + 1 teaspoon milk

*This is a little more than 2/3 cup flour if you don't want to do all the measuring.

Take out butter and egg about 30 minutes before starting.

Grease and flour your cake pan. Preheat oven to 375.

In a small bowl, mix together flour, baking powder, and salt. Set aside.

In mixer, beat softened butter for thirty seconds. Add sugar and beat for 2 minutes. Add egg and beat for another minute. Beat in vanilla.

Gradually add in flour and milk, alternating a bit of each at a time. Spread batter into prepared pan.

Bake at 375 for 20 minutes for a six-inch pan. Cake is done when toothpick inserted in center comes out clean.

Cool on rack for ten minutes before removing from pan. Cool completely before frosting.

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