June 3, 2014

The Best Yellow Cake {Maroon & Silver Graduation Cake}

It’s graduation season!

This year, I had the pleasure of making a graduation cake (and cupcakes) for my neighbor.
The school colors were maroon and silver (hint: to make maroon, add a teeny tiny bit of blue and/or violet to red icing and to make silver, brush gray fondant with dry silver luster dust).

For the cake, I baked up 2 yellow cakes in 9x13 inch pans and frosted them in buttercream.

The Best Yellow Cake

1 box yellow cake mix
1 (3.4 oz) box vanilla instant pudding
1 cup (8 oz) sour cream
1 cup canola oil
4 eggs
2 tsp vanilla extract
½ cup water

Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins or spray two 8-inch pans with non-stick spray.

Place all of the ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.  

Alternately, spread the cake batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Move to wire racks and cool for 10 minutes.  Then, run a knife along the edges of the pan and flip to remove the cake.  Cool the Cupcakes (or cakes) completely before icing.

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