BEST Yellow Cake with Frosting

Growing up we always had baked goods waiting for us when we got home from school. To say my mom’s a baker is an understatement. She is the Queen of cakes, danishes, cookies and all things sweet. This is her yellow cake recipe. It’s a classic and staple for birthday parties, Shabbat dessert and those rainy afternoons you want to make cupcakes just because.

You can bake it as a cake in a 9×13 pan, make a layered cake using two small round pans or serve them as cupcakes. Top them with rich buttercream frosting for an even tastier treat! I like to add a variety of fillings such as sprinkles, fruity pebbles, chocolate spread, lotus spread and jam. Depending on my current craving or what the kids want. Frosting however is not optional and always a must.

My mother was passionate about saying a blessing over food out loud so someone else could to say Amen.  In her honor,  Yehudis Chava Bat Yakov Dov הכ״מ, I will be including the blessing for the recipes I post under each photo. The blessing for this recipe is mezonot:

בָּרוּךְ אַתָּה יְ‑יָ אֱ‑לֹהֵינוּ מֶלֶךְ הָעוֹלָם בּוֹרֵא מִינֵי מְזוֹנוֹת

Baruch atah A-donay, Elo-heinu Melech Ha’Olam borei minei mezonot.

Blessed are you L-rd our G‑d, King of the Universe, Who creates various kinds of sustenance.

2 cups of flour
1 and 1/3 cup of sugar
3 teaspoon. baking powder
1 teaspoon salt
1/2 cup of oil
1 cup of orange juice
2 eggs
1 teaspoon vanilla extract

Combine ingredients in a large mixing bowl. Bake in oven on 350′, in 9×13 pan or two small round pans for 45 – 50 minutes until top is firm. (If baking cupcakes check after 20-25 minutes.)

Ingredients for Frosting:
1 box of confectioners powdered sugar
1/4 cup of soy milk
1 tsp. vanilla extract
1 stick of butter, softened to room temperature

Directions for Frosting:
Cream together and blend until smooth.

~ Recipe submitted by Nina Safar

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