Tuesday, November 11, 2008

Finally, I found it!

Moist Yellow Cake

A moist yellow cake recipe. (Actually, I asked for it.) I have been on the hunt for a moist yellow scratch cake recipe since I started this site. I’ve tried several in the past, like the Butter Cake recipe from The Cake Bible (a great baking resource, by the way). And, while the taste was really good, I’ve been having a time trying to get the recipe to come out as moist as I like. I finally came to the conclusion that it must be my gas oven that’s the problem. At least, that’s what I’ve been telling myself.

So, the hunt was on. It was a short search that began and ended with my friend’s mom. She used to own a bakery and made the yummiest cakes. So, I thought I would ask the pro for help. And, I’m so glad I did. It was yellow and moist, but mostly delicious. Thanks for the recipe, Shirley! I guess I’ll have to come up with another reason to trade my gas oven in for an electric one. Here’s the recipe:

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

  • 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.
  • Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

  • Combine 1 cup of sugar and 2 cups of water.
  • Bring to boil and boil for approximately 3 minutes. Let cool.
  • Pour liquid into a spray bottle or pouring bottle.

Secret Sauce

Cake assembly:

  • Unwrap first layer and using a serrated knife, level off the top of your cake.
  • Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
  • Add a layer of frosting to your bottom layer. Repeat on second and third layers.
  • Frost the sides.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

Cake Pans
P.S. I’ve been using aluminum cake pans instead of the dark coated kinds you find in the grocery store. They also come in many different sizes.

Moist Yellow Cake

Mother of Perl said...

WOW! I’m the first to comment, I never thought I’d see the day. I am soooo excited to try this sugar spray bottle trick!

November 11, 2008 04:38 AM
Cali said...

Looks yummy!
Interesting…today (Nat’l Vanilla Cupcake Day!) I used The Magnolia Bakery cupcake recipe, which is essentially the same, with the exception of using all-purpose for half the flour. I wasn’t too impressed, as the cake wasn’t very moist. Now you’ve got me wanting to try it again.

November 11, 2008 04:42 AM
Mc Allen said...

Wow, that loooooooks so good!! I love a good moist cake recipe! and thanks cause now I’m seriosuly wanting some!! ;) LA

November 11, 2008 04:49 AM
Kristen said...

I’m learning all of these new techniques. Like dropping the pan on the counter. And the sugar water spray. What great inventions! Sounds like you’ve found your perfect recipe. Now, if I could only decorate the cake like you. I’m not holding my breath.

November 11, 2008 04:56 AM
Jessie Canfield said...

The sugar water spray bottle sounds like a great idea…. i can’t wait to try it!!!!! The cake looks delicious, but what do you do with all these wonderful desserts you bake? Are they things you give away to people? Just curious :)

November 11, 2008 05:04 AM
The Sugar Fairy said...

Thanks for sharing the spray bottle idea, i’ll be trying it.

November 11, 2008 05:06 AM
Madelyn @ Southern Weddings said...

This literally made my mouth water. That cake looks so moist and DELICIOUS! Thanks for the fabulous recipe and wonderful techniques!

November 11, 2008 05:08 AM
Sandy said...

When I got married, the woman who made our cake put all the layers in the freezer, uncovered, for at least 24 hours. That was her secret to moist cake, and she used box mixes!
Everyone always raves about em!
I made a friends’ wedding cake, and did the same thing and it turned out fabulous! We had tons of compliments on how moist it was!
I’m going to have to try this one though! It looks awesome! :)

November 11, 2008 05:10 AM
Reese said...

I can’t wait to try it!!!!!

November 11, 2008 05:17 AM
cupcakesordeath said...

ooooh…that looks divine! 3 decks of cake, naughty naughty!

November 11, 2008 05:58 AM
Tucker, Jess, and Brian said...

Wow … that cake looks and sounds sooooo yummy!!! Thanks for sharing the sugar spray bottle secret! I have heard of using simple syrup to keep cake layers moist, but I like the spray bottle idea even better! I can’t wait to try this recipe! :)

November 11, 2008 06:22 AM
Snooky doodle said...

wow this cake looks so moist and nice and i like the pink frosting :)

November 11, 2008 06:29 AM
Chefanie said...

The spray bottle sounds great, just make sure your sugar fully dissolves so your nossel doesn’t become crystalized! Another great idea is just to brush the cake with the sugar water and even infuse it with other flavors to add to the cake. Another great recipe I’ve found for a yellow cake is in the Chocolate Obsession by Michael Recchiuti. It uses buttermilk which is another great way to ensure moistness in a cake. Thanks for all your great ideas and that cake looks heavenly. Charlie and Lola might call it a Fairy Cake!

November 11, 2008 06:29 AM
Zane Z said...

OH fantastic! I myself have been trying to find a good basic moist yellow cake recipe. I’ll have to try it soon and let you know how it comes out!

November 11, 2008 06:47 AM
yogi said...

Is the butter flavoring a must? Is there a sub for it? I always end up with tons of stuff for recipes which requires a small amount and I hardly use those stuff again.

November 11, 2008 06:49 AM
Rachelle said...

I’ll have to give this a try, I too am looking for a good cake recipe that isn’t dry. I’ve also learned to double frosting, to leave extras for piping and just frosting it thick.
This is very pretty with the light pink frosting :)

November 11, 2008 07:17 AM
steph-a-nie said...

Oh my does this look good!! Thanks for sharing…I think I may just try this for thanksgiving!!!

November 11, 2008 07:36 AM
morgana said...

Yummy yummy yummy… Thank you for sharing this recipe and for the almibar/spray too. It’s a great idea!!!

November 11, 2008 08:06 AM
Tanny said...

I like to brush my cakes with milk. I use chocolate milk for chocolate cakes, and white milk for lighter colored cakes. It always comes out deliciously moist. It’s something I always have on hand, and has been working for me for years.

November 11, 2008 09:01 AM
Helen said...

Ooooh I love layer cakes, they are so impressive. I think I may like them more than cupcakes now – I love the excitement of cutting into them to see what it looks like. (is that just me?)

November 11, 2008 09:57 AM
Gis said...

oh my!!!
i just wake up and get so hungry with your recipes hihihihi
big hug goes to you :)

November 11, 2008 09:59 AM
landa said...

I totally put my sugar syrup in a spray bottle too. It works!

November 11, 2008 11:45 AM
VeggieGirl said...


November 11, 2008 11:56 AM
Ingrid said...

Yum! Your cake looks lovely. I wanna a slice! Pretty please?!

BTW, I’m still making and loving your simple sprite cake. I’ve passed along the recipe to several people who are enjoying it as well!

November 11, 2008 12:27 PM
Patricia Scarpin said...

I have that book but haven’t used it much – tks for such a delicious reminder!

November 11, 2008 12:29 PM
Mevrouw Cupcake said...

That cake is so beautiful, if’s making my mouth water!!! Now, if only I could find cake flour of any sort here in the Netherlands…boo-hoo!

November 11, 2008 01:22 PM
Jeanne S said...

Looks wonderful, I love pink cakes, especially multi-layered ones. I also have the Cake Bible for at least 10 years, the recipe on pg 250 is to die for. Chocolate buttercream, just chocolate & butter. My friends call it the "candy bar" frosting!

November 11, 2008 01:33 PM
chocolatechic said...

Pink icing.

That drew me in.

I have heard that if you use oil instead of butter, that it really makes a cake moist.

I always double my frosting.


November 11, 2008 01:38 PM
chocolatechic said...

The pink icing drew me in.

I have heard that if you use oil instead of butter, that really goes a long way to make the cake moist.

I always double my frosting.


November 11, 2008 01:39 PM
Aunt LoLo said...

Congrats on reaching “the end” of your quest. ;-) Looks delicious!

I was thinking about you this morning as I lay in my daughter’s bed, trying to convince myself to get up – What on EARTH does Bakerella DO with all those pops and cakes she makes?!

I’m curious though, on the sugar spray trick – do you think it would work on fruitcake? I LOVE me a good fruitcake, but I can never get mine moist…because no liquor has ever passed these lips. ;-) What do you think?

November 11, 2008 01:40 PM
Jenn said...

Have you ever heard of the Cake Doctor book? It takes regular cake mixes and jazzes them up. I’ve tried 4 of them so far (from 100’s) and they were great.

November 11, 2008 01:46 PM
JacTpcMec said...

hmm I have been scouring the net and all our cookbooks for a good recipe, I will have to add this to my list, I am not sure about the spray bottle idea though, hmmm I think I will have to give that a whirl as well. I think a minor change I will do is only add a 1/8 of tsp of butter flavor and then and 1/8 of tsp of almond, might try that and see how it goes.

November 11, 2008 01:46 PM
ko said...

mmmmmmmm..that looks SO YUMMY…I think I’ll make it today! I will have to buy butter flavoring…I LOVE YOUR BLOG! I am about to REDO my kitchen, and my Theme I guess….or what I am going off of is the cupcake platter I bought a while back at Dillards. I wish I had a few of your PICTURES to frame for the walls. Do you sell your photographs???

November 11, 2008 01:59 PM
danielle@bakers-cakes.com said...

Believe it or not, I was just complaining about not having a moist enough yellow cake recipe too!!! I am going to try this recipe ASAP!!! Do you really wrap it in plastic right out of the PAN??? I wonder if it’s too moist to hold up to a good carving for a sculpted cake? Hmmm… ps. Thanks for sharing!!! danielle@bakers-cakes.com

November 11, 2008 02:07 PM
L said...

looks great and i’ll send you my address if you ever feel the need to send a cake my way. HA! LOVE reading your blog.

November 11, 2008 02:21 PM
Rosemarie said...

I will GLADLY exchange ovens with you. I had a gas oven all growing up. Now I have electric – and while I admit the oven part is great – the “burners” are horrible!

The cake looks yummy!

November 11, 2008 02:41 PM
Laurie said...

Your blog always makes me so hungry! I am gaining weight just reading this!! Love the idea about the sugar bottle. I will have to try it out!

November 11, 2008 03:03 PM
Emily Rose said...

looks wonderful! I will definitely bookmark this for the next time I need to bake a birthday cake!

November 11, 2008 03:10 PM
Katie said...

We use the same sugar water spray in our house :-)

That cake looks soooo good. I love the color of the frosting!

Count me in for the bakelove shirt show… How fun!

November 11, 2008 03:22 PM
Jessie said...

That’s a beautiful cake. I love the pink frosting :)

November 11, 2008 03:50 PM
Dolce Deb's Designs said...

Thank you my family’s favorite is yello cake wth chocolate frosing. I will have to give this reciped a try. Have a great day and TFS.

Debbie/Phx AZ

November 11, 2008 04:35 PM
DD said...

Yellow cake with dark chocolate frosting is my absolute favorite so THIS is genius! I have never made it from scratch but I shall attempt it.

November 11, 2008 04:57 PM
Cat said...

Here’s a tip so you don’t have to level your cakes unless you want cake to make more cake pops. When your cakes comes out of the oven, gently press them down with piece of parchement or waxed paper and a clean dish towel. This releases steam and makes them flat. Be careful not to get burned. You can also put a cookie sheet on top and use a couple of canned goods for weight. I like the paper between the cookie sheet as a barrier.

November 11, 2008 05:38 PM
Rebecca said...

Beautiful cake! Looks delicious, too bad i dont have time to whip one up on my lunch break.

November 11, 2008 05:39 PM
Deshona said...

wow! yum yum! I so need to make that

November 11, 2008 06:10 PM
B36Kitchen said...

Beautiful, beautiful, beautiful cake!

November 11, 2008 06:11 PM
Delaina said...

Awesome! Thank you!

November 11, 2008 06:37 PM
Shephalli said...

Yummy! The cake looks awesome. I will have to try this recipe.

November 11, 2008 07:01 PM
Marisa said...

I love, love, love yellow cake and this sounds amazing! Thanks for sharing the results of your hunt. I can’t wait to try it.

November 11, 2008 07:02 PM
sharyl said...

sugar spray bottles… what an awesome idea. im wondering though, what would you use for a chocolate cake? the same?

November 11, 2008 07:18 PM
samele said...

that cake looks delish! I also use the cake bible and the sour cream butter cake (using 2 eggs instead of just the yolks) and it is delish also.. almost like a pound cake.. I don’t use it for my regular yellow cakes I use it for carving, and when people want a pound-y cake but not pound

November 11, 2008 07:26 PM
Dulzura Magica said...

YUMMM–OOO delicious que riiico thanxxs for sharing !!!

November 11, 2008 07:46 PM
Shortcake! said...

i am forever indebted to you. i’ve been on the search for years. and so many people ask me for yellow cake and chocolate frosting for their wedding!

November 11, 2008 08:03 PM
Glenda said...

Wow, this looks great. Thanks for posting this. It looks delicious, I can’t wait to try it. That sugar water trick is very clever, kudos. I bet it helps seal the crumbs in too, for smoother icing. You rock Bakerella!

November 11, 2008 08:48 PM
Jessica said...

Thank you for sharing! This looks yummy! I can’t wait to try it!!

November 11, 2008 09:07 PM
Steph said...

I’ve been searching for a moist white cake recipe for the longest time too! They seem so much rarer than chocolate cakes, which are always moist. I was going to try rose’s too and I hear her cakes are really fluffy because of her different mixing technique. It’s funny how the best cake for you is the 1-2-3-4. Now I’m really tempted to try this!

November 12, 2008 12:58 AM
Bakerella said...

Mother of Perl – I love it.

Cali – This one really did it for me.

Mc Allen – it really was

Kristen – The great thing about this one is tastes even better than it looks.

Jessie Canfield – most get eaten, some given and *shriek* some thrown away.

The Sugar Fairy – I think you’ll like it.

Madelyn @ Southern Weddings – You are welcome!

Sandy – That sounds worth trying.

Reese – Hope you do.

cupcakesordeath – Yes!

Tucker, Jess, and Brian – Hope you like it.

Snooky doodle – thanks!

Chefanie – It has to boil for three minutes, so it’s completely dissolved.Thanks for the extra tips.

Zane Z – Hopefully great!

yogi – Probably not a must. Just remove it if you can’t find any.

Rachelle – I always think I can have more, no matter how much I make.

steph-a-nie – Oh good!

morgana – You are welcome!

Tanny – Thanks for the tip!

Helen – Layer cakes are really pretty to look at!

Gis – Hugs right back!

landa – If you do it, it must be a good idea!

VeggieGirl – THANKS!

Ingrid – That sprite cake rocks and it’s so easy!

Patricia Scarpin – I usually just think about using it. Some of the recipes seem so ambitious. But it really helps you understand the baking process.

Mevrouw Cupcake – I used regular self-rising, not cake flour.

Jeanne S – Sounds like my kind of frosting!

chocolatechic – I’ve heard that too.

Aunt LoLo – I think it would work on any cake. And you should see my freezer… full of cake pop ideas.

Jenn – I have it. I love it because everything is easy with fewer ingredients.

JacTpcMec – it’s worth a try

ko – not yet, but I’ve been thinking about it. If i do, there will be a link on the blog.

danielle@bakers-cakes.com – I emailed you. I don’t think this cake would be great for carving. The structure probably isn’t strong enough.

L – thanks

Rosemarie – Really? I hear electric ovens are the best way to go for baking.

Laurie – Good luck!

Emily Rose – Perfect for birthdays!

Katie – that’s cool. thanks… I’ll put your pic on soon.

Jessie – thank you!

Dolce Deb’s – As a kid, my all-time favorite cake was yellow cake (the mix) and dark chocolate frosting (in the can). And I still love it.

DD – Mine too!

Cat – Thanks. I’m definitely trying this one!

Rebecca – I know what you mean

Deshona – I think you do too.

B36Kitchen – thanks. thanks. thanks.

Delaina – You’re welcome

Shephalli – Hope you like!

Marisa – I’m just glad I finally found a recipe that gave me success.

sharyl – I think so.

samele – thanks for the tip

Dulzura Magica – you’re welcome

Shortcake! – This one probably works best as a layer cake and not to carve or stack too high because of the moist structure.

Glenda – thanks

Jessica – have fun!

Steph – I know what you mean. I have better luck with chocolate ones than I do with yellow. Go figure.

November 12, 2008 01:37 AM
My First Kitchen said...

For real?! Gorgeous gorgeous cake. And I’ve never heard of the sugar spray thing. I’m totally intrigued.

November 12, 2008 02:20 AM
Heather said...

so I’m brand new to your blog, but WOW–your blog is nirvana for my mother. she is a former home ec. teacher and her grandson calls her “Cookie” because she had him rolling ginger snaps in sugar on his high chair–making cookies–she is a cookie. YUMMY. I’ll be sharing lots of your ideas and making them, too. Thank youl!!!

November 12, 2008 02:52 AM
Jenn's Baking Chamber said...

Wow! that looks absolutely stunning! I love the colors of pink and yellow together, it makes it look so sweet and delicious

November 12, 2008 03:16 AM
Gina Geigley said...


November 12, 2008 04:33 AM
Rachel said...

You always have the most amazing recipes! I recently found http://www.supercook.com and baked the best homemade brownies I’d ever made. I’ll have to try this recipe soon, thanks for posting it.

November 12, 2008 05:26 AM
Melissa Lewis - Off The Wall said...

Oh, these pictures immediately made me salivate for cake! Thanks so much for your fabulous tips and instant eye candy! Your blog is the best:)

November 12, 2008 06:53 AM
rossandconnierockon! said...

THANK YOU! This is perfect–including the water bottle trick! Just in case you read this . . . I have been on the hunt for Icebox Lemon Cake. The cake itself is almost like a lemon bar–so moist and absolutely amazing. Any ideas?

November 12, 2008 02:16 PM
We Are Not Martha said...

So simple, but so perfect. I am loving the color of the frosting!


November 12, 2008 02:34 PM
girlinterrupted said...

I always put sour cream in my cake mix. It makes them very moist. And FYI, wrapping them tightly in plastic wrap and placing them in the fridge overnight will help them to set up and be firmer. Which makes them easier to sculpt or ice.

November 12, 2008 02:43 PM
BJKK said...

Well, I’m sure the cake *tastes* good but the picture IS excellent!

November 12, 2008 05:49 PM
My Sweet & Saucy said...

Thanks so much for the recipe! I have been wanting a fabulous yellow cake recipe, but have been too lazy to try any out…I know I can trust you though!

November 12, 2008 05:51 PM
S said...

I was reading the comments and saw that you were thinking of selling some of your photos. I recently saw a story about a woman who placed her pics on a website (sorry, can’t remember the name, but you could easily find a similar one) where people sell their photos as stock photographs. Anyone can buy them just like shopping out of a catalog, advertisers, publishers… purchase them. Anyhow, she started selliing there and is now a full time food photographer for cookbooks, quit her desk job, yeah!!!
Yours are that good, you could easily do it.
Love the inspiration I get here.

November 12, 2008 07:31 PM
Anonymous said...


Have you ever used rosewater?

That would be a nice flav to the pink icing on this cake..

Looks delish!

November 12, 2008 07:45 PM
Katy said...

Love your site! I always admire the photos. What camera/lens do you use?

November 12, 2008 09:10 PM
Ivy said...

I am in love with how you did this cake! The pink frosting is sooo lovely. I really like the spray bottle technique/tip too. Thanks!

November 13, 2008 12:39 AM
Montee said...

oh my! my tummy is growling!

November 13, 2008 01:28 AM
LaDue & Crew said...

…and you can spray or brush each layer with Grand Marnier , add cocoa to the frosting, and life is now grand ;o)

November 13, 2008 02:13 AM
jmichelle said...

Howdie there,
Great tip pleae dont mind me using it. I kind of want to bake a cake right now and tryi it for myself,..what a happy thing
Another thing you may or may not want to try is to fill the layers with pudding,… just plain ole Jello brand instant pudding wil do!
I mix it up with almost haf the milk that is called for and whipped cream( I use fresh ).
I leave a little space around the edge that i fill with the frosting and put the pudding/cream mixture in the center, spreading out to about a half inch from the edge.
That is kind of more work… but works like a charm…your way is simple and quick..yeah!!!
whoda thunk that a spray bottle filled with simple syrup could make me so happy,,!!!wooo hooo

November 13, 2008 04:03 AM
Seamuffin said...

I just made that cake (from The Cake Bible) a couple of days ago! If you have a better one, I should most definitely try it!

November 13, 2008 04:51 AM
Megan said...

just found you and love this blog!!! i can appreciate the search for a good yellow cake recipe. i searched last year and never found one i liked. can’t wait to try this one. i also have to comment on your incredible pictures. wow! yummy and beautiful. thank you for sharing.

November 13, 2008 05:03 AM
Meghan said...

Hi Bakerella,

I came across this and it made me think of your blog askin people to send their favorite homemade and store bought cookies. I sent you the one about the Tim Tam Australlian cookie…well guess what! It is coming to target:)

link to yumsugar.com

November 13, 2008 01:08 PM
Kris said...

Looks yummy. I also use the cake Bible and live the non-chocolate cakes.

Your new recipe is the old fashioned “Basic 1-2-3-4 cake”. I also love that cake recipe and it is so easy.

PS Any luck finding those square chocolate sprinkles?!?!

November 13, 2008 03:26 PM
Anonymous said...

Maybe you’ve already posted a recipe for this before…but do you have just a basic, home-made cupcake recipe? Thanks! Also, do you grease your cupcake cups?

November 13, 2008 03:51 PM
Patty said...

I’m new to this blog. That cake looks fabulous and the way it’s frosted, perfect for Valentine’s Day! I’ll try the sugar spray technique. Yummm!

November 13, 2008 05:25 PM
yogi said...

I made this cake yesterday — without the butter flavoring. I am not a fan of yellow cake but I didn’t have anything better to do. And golly, it is moist! I find it a bit too sweet so for my second layer, I lessen the sugar. Plopped both the cakes and frosted it. Hmmm… just right. And yes, did I say it is a good moist cake? Thank you for the recipe.

November 13, 2008 05:54 PM
Jessica said...

Thanks for the great pics, as usual :) I love pink buttercream, with a white/vanilla cake….so divine and delish!

November 13, 2008 07:25 PM
Bertie said...

ooohhhh! Looks and sounds delicious- I will have to try! So far everything I have tried for your site has been to die for!!:) thanks!

November 13, 2008 10:13 PM
culinarypilgrim said...

This looks amazing. I can’t wait to try it! Keep up the good work.

November 14, 2008 12:09 AM
danielle@bakers-cakes.com said...

I made this cake into cupcakes the day after you posted it. I admit, I didn’t wrap them in plastic (they were cupcakes for my son’s class). But I did leave them out for a day and then brush with simple syrup. Sadly, I didn’t get to try them because the recipe made 24 cupcakes and that’s exactly how many I needed. However, he reported that they were good! Thanks again! danielle@bakers-cakes.com

November 14, 2008 12:45 AM
Jessica said...

It’s tips like these that encourage others to try new things. Thank so much for doing it, and for doing it with such ‘style’.

November 14, 2008 03:11 AM
Bakerella said...

My First Kitchen – I know what you mean. As soon as she told me about it. It made me want to try it tight away.

Heather – very cute. Tell your mom to stop in.

Jenn's Baking Chamber – I do too

Gina Geigley – yesssssssssssss

Rachel – You're welcome.

Melissa Lewis – Off The Wall – Thanks!

rossandconnierockon! – Sorry. I don't have one of those. At least not yet.

We Are Not Martha – Glad you like it.

girlinterrupted – thanks for the tip. And I like to add sour cream to mixes too. Yummy!

BJKK – Why, thanks!

My Sweet & Saucy – Hope you like it! please.please.

S – wow, I mght just have to do it.

Anonymous – Not yet. I'll have to investigate that. Thanks!

Katy – this should help:

link to bakerella.blogspot.com

Ivy – And I thought the cake was going to be too plain. I'm glad so many of you like the simple sweetness of this cake.

Montee – I'm sorry

LaDue & Crew – oooh yum!

jmichelle – thanks for the info.

Seamuffin I like the Cake Bible Butter Cake. I just haven't achieved the moistness with it yet. I'll keep trying.

Megan – I'm glad you like everything

Meghan – Yay! Yay! Thanks for the heads up. I looked for them at the World Market near me, but no luck. I love Target so I will be on the lookout.

Kris – good to know. Did that one also add the butter flavor? And no, I haven't seen those anywhere yet.
I think Trophy Cupcakes in Seattle uses them, I wonder if they would tell you if you called them.

Anonymous – not really, but give this one a go. And I just uses the paper liners. No greasing the cups.

Patty – Hope you like it.

yogi – FANTASTIC! I love it when others have success.

Jessica – thanks

Bertie – That makes me happy!

culinarypilgrim – I'll try!

danielle@bakers-cakes.com – Well, I'm glad he liked them. I'll have to give it a whirl as cupcakes.

jessica – thanks so much for saying so.

November 14, 2008 03:25 AM
kelley said...

i seriously love all of your photos! i passed along an award to you on my blog!

November 14, 2008 02:44 PM
cakegirl20 said...

Hi bakerella! Your cake looks so yummy! Thanks for the tip about the sugar spray! I just wanted to tell you about this recipe I found on a blog. It is similar to your cupcake pops except they are cheesecake! I didn’t know if you would be interested or not but here’s the link!


link to cookiebakerlynn.blogspot.com

November 14, 2008 03:12 PM
Fuji Mama said...

I’m so excited to try this. Thanks!

November 14, 2008 06:19 PM
Andra said...

I’m new too, but I’m going to try to make this cake for my mom’s b-day. I’m on the west coast…do I need to order “white lily” flour or can I use something else? Also, is it bleached or unbleached? Thank you soooo much!

November 14, 2008 06:43 PM
Erin said...

You are amazing. I along with all the other girls I work with are sitting around the computer with our mouths open looking at all your work. Amazing!

November 14, 2008 06:54 PM
Anamika:The Sugarcrafter said...

you blog amazes me..the moist cake recipe is perfect for it and you have done splendid. I was happy to have discovered and passed by your blog.

November 15, 2008 07:10 AM
Bakerella said...

kelley – thanks a bunch!

cakegirl20 – Thanks. I saw these awhile ago. They were part of a daring bakers challenge. I still need to try them.

Fuji Mama – you’re welcome.

Andra – I just listed the same flour that the baker used for reference. You can use another brand if you like. Oh, and it was bleached.

Erin – Hey girls! Glad you like everything.

Anamika:The Sugarcrafter – thanks. Glad you stopped in too.

November 15, 2008 02:33 PM
rach said...

Okay – I’m drooling right now. YUM!

November 15, 2008 06:03 PM
Chinouk said...


November 15, 2008 06:47 PM
Queen B. said...

woooooohoooooooooooo ! AWESOME BAKERELLA !!!!!!!!!!!!!!

November 15, 2008 09:12 PM
Webbyzard said...

I love your blog! You take great pictures too. I want to try the moist yellow cake recipe and thanks for the tip about wrapping the cake to keep it moist.

November 15, 2008 09:15 PM
Grace said...

wow! I just found your blog and I love it! It’s definitely going in my faves file!

November 15, 2008 10:51 PM
Comment Pages

Random Sweetness
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey