Moist Golden Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
• Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
• Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
• Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
• Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
• In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
• Beat in the vanilla. On medium speed, blend in the oil.
• On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
• In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
• On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
• In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
• Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
• Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.

Steps:

• Melt butter and golden syrup, set aside.
• Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
• Add eggs and milk. Beat well.
• Add melted butter and syrup and mix well to combine.
• Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
• Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
• Allow to cool in the tins for 10 mins before removing.

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess.
• Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add vanilla, then beat in eggs, 1 at a time.
• Beat flour mixture into butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Scrape bottom of bowl, and mix until smooth. Divide batter between pans.
• Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, 40 to 45 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.

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.

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening(or nothing if you have a really good nonstick cake pan) and set aside.
• Cream the butter and sugar together, add 2 tablespoons of the 4 tablespoons of vegetable oil in 1 of the 2 bowls. Then mix the egg yolks one by one, completely mix them--do not add another one until the one before is completely mixed.
• Get another bowl and sift the cake flour, salt, and baking powder together. Stir to distribute everything good. Slowly mix it together with the stuff in the other bowl. When it starts to get dry or hard to mix with the mixer add the milk, yogurt, 2 tablespoons of vegetable oil, and vanilla. Add about seven drops of yellow food coloring or until you get the perfect golden yellow. Mix completely and very well, leave no unmixed cake flour on the sides--believe you me it does not make a good cake having droplets of or little chunks of cake flour in the cake so make sure you scrape the sides down good and mix it in well.
• Pour into the prepared pans leaving enough space to rise. Bake for 18 to 20 minutes or until you can stick a toothpick into the cake and it comes out clean. Remove from oven and cool on a rack.
• You can make a really good chocolate or vanilla frosting for the cake. Or you can buy the frosting.

Steps:

• PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
• Preheat oven to 350°F
• Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
• While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
• Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
• Spray very lightly on top of parchment, too.
• THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
• Beat well at medium speed with an electric mixer.
• In another bowl, stir together whole eggs, egg yolks, and brown sugar.
• Then, add oil, vanilla, and orange juice, stirring to combine.
• Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
• Add carrots and roasted nuts.
• Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
• Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
• Place both pans in oven on stone.
• Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
• COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
• Shake pan to loosen cake all around.
• Spray a cooling rack with nonstick cooking spray.
• Place rack, sprayed side down, on top of cake and invert.
• Let cool completely.
• FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
• Divide cream cheese icing in half; reserving one half to ice top and sides.
• Divide remaining half into thirds.
• Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
• Place another layer on top of icing, cut side up, and spread with another third.
• Place third layer on top, cut side up, and spread with remaining third.
• Place top layer on, cut side down. Ice top and sides with reserved icing.

Steps:

• Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.
• Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
• Gradually add in the sugar and beat at high speed until light, about 2 minutes.
• Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.
• Beat in the vanilla (if you have a splatter shield, attach it now).
• Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
• Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
• Bake for 25-30 minutes, until lightly browned around the edges.
• Cool the cakes in the pans on wire racks for 15 minutes.
• Invert the layers onto the racks and cool completely.
• Frost as desired.