MOIST YELLOW CAKE RECIPE
Moist yellow cake recipe that gives you perfect results every time! No more wondering how your cake will turn out -- this recipe is easy and delicious! And you can use it for a layer cake or cupcakes.
Provided by Lucy Brewer
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
- In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
- Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
- With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
- Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
- Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
- Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
- Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
Nutrition Facts : ServingSize 10 servings, Calories 529 kcal, Carbohydrate 69 g, Protein 8 g, SaturatedFat 16 g, Cholesterol 143 mg, Sodium 341 mg, Fiber 1 g, Sugar 41 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
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
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
TENDER, MOIST YELLOW CAKE FROM SCRATCH.
I had trouble with yellow cakes coming out mealy and dry, (like a dry, oily cornbread texture) then I found this recipe in July 2008 Gourmet magazine. It's simple, easy, and the texture is, well, like cake ought to be - moist and tender. All that and delicious too! Don't over beat or it will be tough and try to start out with the ingredients at or near room temperature. Of course, you can make this into cupcakes or 13 x 9, just adjust the baking time. It's done when a wooden pick inserted in the center comes out clean. I'll never go back to the box mixes!
Provided by Pam in the Kitchen
Categories Dessert
Time 1h
Yield 1 Two layer cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Butter two round 9 inch cake pans, line bottom with parchment paper and butter again.
- Mix together flour baking powder, soda, and salt - Set aside.
- Beat butter and sugar together until pale and fluffy.
- Beat in vanilla.
- Add eggs one at a time, beating well after each addition.
- With mixer on low, mix in buttermilk until just combined.
- Add flour mixture in three parts, mixing after each addition until just combined.
- Don't over mix!
- Spread batter in pans and rap on pan a time or two to remove bubbles.
- Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).
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.
CLASSIC YELLOW CAKE
Ever whanted a classic yellow cake recipe thats moist, delicious, and tender? Your search ends here. This is an easy yet sophisticated cake that goes great with Rich Chocolate Frosting. I suggest you use cake four but you may use all-purpose flour if you must. I made it up and tried it and It was wonderful.
Provided by bakingfanatic
Categories Dessert
Time 35m
Yield 2 9-inch cakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
- Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
- Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
- Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
- Cool in pan 10 minutes. Then turn onto wire rack to cool completely.
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