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
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.
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
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
YELLOW CAKE
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
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
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.
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
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