Tender Moist Yellow Cake From Scratch Recipes

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.

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.

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).

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.

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.

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.

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:

• Grease and flour pan(s) and set aside. Preheat oven.
• Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here.
• Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
• Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
• As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
• Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
• Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
• Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
• Variations.
• Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
• Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
• To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.