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
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
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 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
MOIST YELLOW CAKE
Make and share this Moist Yellow Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 3 8" layers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1651.9, Fat 71.9, SaturatedFat 42.6, Cholesterol 452.8, Sodium 2149.3, Carbohydrate 230.5, Fiber 3.4, Sugar 138.5, Protein 24
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
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.
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).
More about "yellow cake from scratch moist recipes"
YELLOW CAKE {A SCRATCH RECIPE} - MY CAKE SCHOOL
From mycakeschool.com
4.4/5 (200)Category Cakes And Cupcakes
- Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
- Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
- Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
MOIST YELLOW CAKE RECIPE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
MOIST YELLOW CAKE FROM SCRATCH (+ VANILLA …
From averiecooks.com
FLUFFY, MOIST HOMEMADE YELLOW CAKE RECIPE - DIVAS CAN …
From divascancook.com
FROM SCRATCH YELLOW CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
YELLOW CAKE FROM SCRATCH MOIST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CLASSIC HOMEMADE MOIST YELLOW CAKE RECIPE | THE RECIPE …
From therecipecritic.com
MOIST YELLOW CAKE RECIPE FROM SCRATCH RECIPES
From stevehacks.com
MOIST YELLOW CAKE FROM SCRATCH (+ VANILLA BUTTERCREAM!)
From foodfornuts.com
BEST YELLOW CAKE RECIPE (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
YELLOW CAKE RECIPES | ALLRECIPES
From test.element.allrecipes.com
15 ORANGE JUICE BUNDT CAKE RECIPE FROM SCRATCH - SELECTED RECIPES
From selectedrecipe.com
THE PERFECT SCRATCH YELLOW CAKE - OLIVE AND ARTISAN
From oliveandartisan.com
MOIST YELLOW CAKE RECIPE PAULA DEEN: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
You'll also love