This Homemade Moist Yellow Cake is a classic. It's buttery and can be decorated in so many different ways. Whether you dress it up or down, you'll still get the traditional taste that you know and love.
3cupsall purpose unbleached flour(sifted or cake flour)
1tblspbaking powder
½teaspoonsalt
1cupwhole milk(at room temperature)
1-½cupschopped walnuts
Chocolate
1full barghirardelli semi-sweet baking bar
Simple Caramel Sauce
4tblspbutter
3tblspbrown sugar
½teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees. Prepare your bundt pan by spraying with baking spray. In a mixing bowl, cream together butter and sugar using a mixer on medium high speed. Add each egg separately and beat after each addition. Add the vanilla extract and stir.
In a mixing bowl, add flour, baking powder, and salt and run through a sifter. Slowly add ⅓ of the flour mixture to the butter mixture and beat, add ½ a cup of milk to the butter mixture and beat, add another ⅓ of the flour mixture to the butter mixture and beat, add the remaining cup of milk to the butter mixture and beat, add the last ⅓ of the flour mixture to the butter mixture and beat.
Pour batter into prepared bundt pan and bake at 350 degrees. Oven times may vary. After 35 minutes insert a toothpick into the cake and see if it comes out clean. If the toothpick does not come out clean, bake for a few extra minutes and test again with toothpick. When cake is done, invert it onto a plate or wire rack and let it cool.
** Melting Chocolate**
Follow instructions for melting chocolate on packaging. Instructions are provided on the inside packaging of the Ghirardelli Baking Bar. When cool, pour into a zip loc bag and cut tip for drizzling. Set aside.
** Caramel Sauce**
In a small saucepan, over low heat, melt butter, brown sugar, and vanilla extract stirring frequently for about 4 minutes. Let stand for 10 minutes until caramel sauce thickens. When cool, pour into a zip loc bag and cut tip for drizzling. Set aside.
When cake has completely cooled, squeeze the prepared zip loc bags pushing the ingredients downward and drizzle the top of the cake with melted chocolate, caramel and sprinkle with walnuts.
Store remaining cake is an air tight cake storage container to retain freshness.