Moist Yellow Cake Recipes

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YELLOW CAKE WITH AMERICAN BUTTERCREAM

This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.

Provided by Duff Goldman

Categories     dessert

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13



Yellow Cake with American Buttercream image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
  • Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  • Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
  • For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
  • Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.

1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing
3 cups cake flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups whole milk
4 sticks (2 cups) butter, at room temperature
2 teaspoons vanilla extract
Pinch salt
5 to 6 cups sifted confectioners' sugar
1/4 cup milk or cream, plus more if needed

CLASSIC YELLOW CAKE RECIPE BY TASTY

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



Classic Yellow Cake Recipe by Tasty image

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

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

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Top Asked Questions

How to make a very moist yellow cake?
Instructions For Super Moist Yellow Cake Recipe – Very Moist Butter Cake Recipe. Preheat oven to 300 degree Fahrenheit. In a bowl, mix flour and baking powder together. Beat the eggs and keep aside. In another bowl, add the softened butter and sugar, beat well until well combined.
How to make the best yellow butter cake (vanilla flavored)?
To make the best, moist yellow butter cake (vanilla flavored) we use the following ingredients. 1.5 cups all purpose flour (plus a little extra flour for dusting the pan) 1.5 teaspoon baking powder 1 cup sugar
What is yellow butter cake made of?
This cake tends to rise in the middle where it is very soft, dense and moist. The natural light yellow color of the cake is from the fresh butter and yolks of the fresh eggs used in the yellow butter cake recipe. Yellow cakes can be made using butter or oil.
How long to bake a yellow cake?
Finally, divide the yellow cake batter evenly between your three prepared 8-inch round pans. Bake at 325 degrees for 25 to 30 minutes. Allow the cake layers to cool still in the pans on a wire rack for about 10 minutes before turning them out.

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