Simple Yellow Cake From Scratch ~ No Deep Thoughts Here

Yellow Cake with Peppermint Icing

HOW TO TRANSPORT:  Once baked and iced, I used a FedEx box. Fold the box up properly, then slice out the top with a box cutter. Use that piece of cardboard to cover with foil, ice the cake on there, set in the box, cover with Saran. Here you go, boys, with forks and pink napkins.

Scratch Yellow 9 x 13 Sheet Cake with Peppermint Icing

    • 2 cups all-purpose flour
    • 3 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 ½ cups sugar
    • ½ cup shortening
    • 3 eggs
    • 1 cup whole milk
    • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Spray a 9 x 13 inch baking pan with Baker’s Joy non-stick spray (it contains flour, best for cakes) OR grease and flour the pan.

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

In the bowl of a stand mixer, or a large bowl, cream together the sugar and shortening until light and fluffy.  Add eggs one at a time, mix thoroughly after each.

Add flour mixture alternately with milk, stirring just to combine.  Mix in vanilla extract.

Pour batter into prepared pan.  Bake for 40 to 45 minutes, or until top is golden and a toothpick in center comes out clean.

Cool in the pan 10 minutes; remove cake to a wire rack to cool completely before frosting.

–> Pink Peppermint Icing:  In a medium bowl, place 3 cups confectioner’s sugar. Slowly drizzle whole milk, a little at a time as you stir until just blended.  Keep it as thick as possible. Add ½ teaspoon peppermint extract and 2 drops of red food coloring.  Spread onto cooled cake. Sprinkle with candy cane pieces.

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