Yellow Cakes From Scratch

How to bake yellow cake from scratch?

IDK what I did wrong. I followed this recipe to the T http://www.bakerella.com/finally-i-found-it/. It came out all rubbery (I tried making the cake twice!). :( What did I do wrong!? Please help!

It sounds like it is the result of too much flour, flour that has too high a protein content, not enough sugar or shortening, and/or overmixing. In short, it is the result of the formation of gluten, the elastic protein structure that you want in bread, but that you really don't want in cakes and pastries. Gluten is produced when liquid comes in contact with two of the proteins in flour and is stretched, which is exactly what happens in your mixer. Basic Yellow Cake Made From Scratch Recipe •3 cups CAKE flour (not self-rising) •1 1/2 teaspoons baking powder •1 teaspoon baking soda •1/2 teaspoon salt •3/4 cup (1 1/2 sticks) butter, softened •1 1/2 cups white sugar •3 large eggs, at room temperature •2 teaspoons pure vanilla extract •1 1/2 cups buttermilk or sour milk How To Make a Basic Yellow Cake 1.Preheat oven to 350 degrees F. 2.Grease and flour two 9 inch round cake pans with shortening. Likewise, spray or butter and flour one 9 X 13 - inch baking pan, or prepare 24-30 cupcake tins with paper liners. Set aside. 3.In a large bowl, sift together flour, baking powder, baking soda and salt. 4.Using an electric stand mixer or a hand held mixer, cream butter and sugar together on medium speed until light and fluffy. Scrape down bowl. 5.Add eggs one at a time, beating after each addition. Add vanilla and scrape once more. 6.Add flour mixture 1 cup at a time,alternating with buttermilk until all is combined. Do not over mix batter, just enough to remove all lumps. 7.Pour yellow cake batter into prepared pans and rap the pans on the counter a few times to remove air bubbles. 8.Bake round cake layers at 350 degrees for 30-40 minutes, 9 X 13 inch pan for 35 - 45 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched. Cool 9 X 13 - inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers 10 minutes before loosening, then carefully turn out yellow cake layers onto a sugar dusted piece of parchment paper, and allow to finish cooling on the wire rack. 9.Fill and frost yellow cake layers with white buttercream frosting or chocolate icing. 10.Makes one 9 inch double layer cake that serves 12-14, one 9 X 13 inch yellow cake that serves 15-20, or 24-30 yellow cupcakes.

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