Best Moist Yellow Cake Ever Recipes

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YELLOW CAKE



Yellow Cake image

For yellow cake success, follow this recipe closely and don't make any ingredient substitutions.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 18

2 and 1/2 cups (285g) cake flour (spoon & leveled)*
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
1 and 3/4 cups (350g) granulated sugar
4 large egg yolks, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature*
2 large egg whites, room temperature
1/8 teaspoon cream of tartar*
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: sprinkles

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
  • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
  • Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
  • Pour/spoon batter evenly into cake pans.
  • Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
  • Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
  • For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

MOIST YELLOW CAKE



Moist Yellow Cake image

This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!

Provided by Isaiah

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 cup butter
2 ½ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
2 ½ cups buttermilk
3 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
2 ½ teaspoons baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g

BEST YELLOW CAKE EVER



Best Yellow Cake EVER image

A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best.

Provided by Steve_G

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

6 large egg yolks
1 cup milk (242 grams)
2 1/4 teaspoons vanilla
3 cups sifted cake flour (, 300 grams)
1 1/2 cups sugar (300 grams)
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, cool room temperature (170 grams)

Steps:

  • Preheat oven to 350 degrees.
  • Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  • In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
  • In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining 3/4 cup milk.
  • Mix on low speed until the dry ingredients are moistened.
  • Beat for 90 seconds at medium speed to develop cake structure.
  • Stop mixer, scrape down the sides.
  • Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  • Stop mixer, scrape down the sides and give it a final mix by hand.
  • Pour the batter in the prepared pans and smooth surface.
  • (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  • (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  • Reinvert cakes so that tops are right side up.
  • Cool to room temperature and wrap tightly with plastic wrap.

YELLOW CAKE



Yellow Cake image

Yellow cake is a classic dish that we all know and love! Perfectly moist with a light and fluffy texture, it's a cake that we make ALL the time because everyone loves it!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h

Number Of Ingredients 10

2 ¼ Cups Cake Flour
1 ½ Cups Granulated Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Buttermilk
1/4 Cup Milk
1 Teaspoon Vanilla
1/2 Cup Vegetable Oil
3 Large Eggs

Steps:

  • Whisk together the flour, sugar, baking powder, baking soda, and salt. Store in an airtight container or jar until ready to use.
  • When ready to bake, preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
  • Add all dry ingredients to a large bowl. Add the buttermilk, milk, oil, vanilla, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer until fully combined. Separate the batter evenly into the two cake pans and bake for 30-35 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
  • Frost with your desired frosting. I used my delicious chocolate cream cheese frosting and it is to DIE for when paired with this yellow cake!

Nutrition Facts : Calories 325 kcal, Carbohydrate 66 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 278 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 2 g, ServingSize 1 serving

CLASSIC YELLOW CAKE RECIPE BY TASTY



Classic Yellow Cake Recipe by Tasty image

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

Provided by Betsy Carter

Categories     Desserts

Time 55m

Yield 16 servings

Number Of Ingredients 17

1 stick unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 ½ sticks unsalted butter, room temperature
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
3 ½ cups powdered sugar
⅓ cup whole milk, plus 1 tablespoon
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

  • Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
  • Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
  • Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
  • Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
  • Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
  • Decorate the top with rainbow sprinkles, if desired.
  • Remove the parchment paper. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams

GRANDMA'S MOIST CAKE



Grandma's Moist Cake image

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

LIGHT AND FLUFFY YELLOW CAKE



Light and Fluffy Yellow Cake image

Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch cakes

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, softened, plus more for pans
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups sugar
4 large eggs, separated (egg whites whipped to stiff peaks)
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
  • Divide batter between pans. Smooth the top of each layer with a small offset spatula.
  • Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
  • Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

MOIST MOIST YELLOW CAKE



Moist Moist Yellow Cake image

Make and share this Moist Moist Yellow Cake recipe from Food.com.

Provided by NurseGirl2004

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, at room temperature
1 3/4 cups sugar
2 teaspoons vanilla
3 egg yolks
3 eggs
1 cup milk

Steps:

  • Heat the oven to 350°F Coat 9x13 pan with butter and flour, and tap out any excess flour. Set aside.
  • Combine flour, baking powder, salt, and baking soda in a small bowl and whisk break up any lumps. Set aside.
  • Place butter in the bowl and mix on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue to beat another 5 minutes. Add yolks one at a time, letting each incorporate fully before adding the next. Scrape down the sides of the bowl.
  • Add whole eggs in the same manner, allowing 1 minute between additions. Scrape down the sides of the bowl and the paddle.
  • Add 1/2 of the flour mixture, and turn the mixer to low speed, mixing until the flour is just incorporated. Add 1/2 of the milk, and mix until just incorporated. Continue with remaining flour mixture and milk, until all ingredients are incorporated and smooth.
  • Pour in prepared pan and bake until cake edges slightly pull away from the pan and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes.
  • Remove the pan from the oven and let cool on a wire rack, about 10 to 15 minutes. Run a knife around the perimeter of cake, and turn out onto the rack to cool completely (at least 1 1/2 hours) before frosting.

Nutrition Facts : Calories 355.4, Fat 14.8, SaturatedFat 8.5, Cholesterol 133.4, Sodium 377, Carbohydrate 50.5, Fiber 0.7, Sugar 29.4, Protein 5.7

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BROWN SUGAR YELLOW CAKE WITH CHOCOLATE FROSTING - THE FOOD …
2018-06-01 In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool. Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon kosher salt.
From thefoodcharlatan.com


YELLOW CAKE {BEST RECIPE!} - TWO PEAS & THEIR POD
2022-02-04 For the Cake: Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and spray again. Set aside. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
From twopeasandtheirpod.com


YELLOW CAKE RECIPE: MOIST, BUTTERY, & SO EASY TO MAKE ... - BAKING …
2020-06-20 Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine. Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute). Mix in the eggs and the additional yolk until fully incorporated.
From bakingamoment.com


FLUFFY CLASSIC YELLOW CAKE RECIPE- BAKER BETTIE
Step 1: Prep. When gathering the ingredients for this cake I like to keep them separated into 3 groups. This helps you stay organized when mixing and making the cake. The the groupings are: the dry ingredients, the wet ingredients, and the meringue ingredients. You will also need two 9″ (22 cm) round cake pans.
From bakerbettie.com


HOW TO A MOIST YELLOW CAKE RECIPE - SOUTHERN FOOD AND FUN
Preheat oven to 350°. Step 2. Butter and flour 3 cake pans or one half-sheet pan (12x18). (You can use butter or cooking spray.) Get the Recipe! Get the Recipe! Step 3. In a large measuring cup or a pourable mixing bowl, combine the buttermilk, eggs, egg yolks, and vanilla and beat with a …
From southernfoodandfun.com


BEST YELLOW CAKE RECIPE - I HEART EATING
2019-02-01 Scrape down the sides. Stir in half of the flour, then all of the milk, and then the remaining flour, scraping the bowl after each addition. Divide the batter evenly between the prepared pans. Bake the cake until just golden brown. For cupcakes - 20-30 minutes. For 8-inch and 9-inch round cake pans 35-45 minutes.
From ihearteating.com


WE TRIED 7 BOXED YELLOW CAKE MIXES AND THIS WAS THE BEST
2019-04-12 Best Gluten-Free: King Arthur Gluten Free Yellow Cake Mix. “Very moist and tender, but not fluffy.”. King Arthur’s cake was super moistand had a nice, tamagoyaki-like denseness. Maybe it’s because of the ingredients like rice flour, tapioca starch, cane sugar, and potato starch, but nobody could tell this cake was gluten-free.
From myrecipes.com


MOIST BUTTERMILK YELLOW CAKE RECIPE | CDKITCHEN
2001-09-12 Sift together the flour, baking powder, and salt and set aside. Place the butter in a large mixing bowl. Beat on medium-high speed for 3-4 minutes or until light and fluffy. Scrape down the sides of the bowl as needed. With the mixer running, add the sugar to the butter in 1/4-cup increments, beating well after each addition.
From cdkitchen.com


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