MOIST YELLOW CAKE
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
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
YELLOW CAKE MADE FROM SCRATCH
Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.
Provided by Foxy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
- In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 21.2 g, Cholesterol 24.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 181.1 mg, Sugar 13.1 g
YELLOW CAKE FROM SCRATCH
This buttery scratch Yellow Cake recipe tastes SO good. It is soft, moist, and oh so delicious!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
- Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
- Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
- Add the eggs 1 at a time, mixing until blended.
- Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
- Divide batter evenly between your three prepared (8 inch) pans.
- Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans.
- Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
- Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
- Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
MOIST MOIST YELLOW CAKE
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
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
MOIST YELLOW CAKE
Make and share this Moist Yellow Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 3 8" layers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour (3) 8 inch cake pans.
- Using a mixer, cream butter until fluffy.
- Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
- Add vanilla and butter flavoring to mix; until just mixed.
- Divide batter equally into three cake pans.
- Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
- Bake for 25 - 30 minutes (depending on your oven) until done.
- Cool in pans for 5 - 10 minutes.
- Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Nutrition Facts : Calories 1651.9, Fat 71.9, SaturatedFat 42.6, Cholesterol 452.8, Sodium 2149.3, Carbohydrate 230.5, Fiber 3.4, Sugar 138.5, Protein 24
OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
GRANDMA'S MOIST CAKE
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
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
YELLOW CAKE, MOIST FROM SCRATCH
This is an easy scratch cake to make, the only thing is it is a MUST to weigh the ingredients and follow the beating procedures. it seems like a lot of work, but it really isnt play with the flavors, see if you can create different flavors based on this mix. Remember, if adding syrups, reduce the sugar content and water to balance out the formula. get the sugar/water percentage of the syrup. Decrease your water by the amount of water in syrup. Decrease your sugar by the amount of sugar in your syrup.
Provided by damariscaballero
Categories Dessert
Time 1h
Yield 2 9, 15-18 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven 325, place oven rack to your 3 level.
- Collar (i do 2in above pan) and line your pans with parchment.
- whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
- mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
- Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
- incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
- add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
- increase speed to level 4 for 2-3 minute set back speed to level 2.
- add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
- add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
- place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
- bake for 30-45 minute.
Nutrition Facts : Calories 410.4, Fat 18.2, SaturatedFat 5.9, Cholesterol 43.5, Sodium 321.8, Carbohydrate 58, Fiber 0.6, Sugar 32.6, Protein 4.2
LIGHT AND FLUFFY YELLOW CAKE
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
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.
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
Provided by Genevieve Yam
Time 1h45m
Yield Makes two 9"-diameter cakes
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
- With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
- Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
- Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
- While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
- Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.
CLASSIC YELLOW CAKE BATTER
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15m
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
- Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
- In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
- Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
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