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

Andrea said...

holy crap that looks so delicious, its making me drool a little bit!

November 16, 2008 12:19 AM
Raquel said...

I tried this, so nice, flufly and yumiii!! Thansk a lot!

November 16, 2008 01:57 AM
CC said...

You are a genius!! I’ve been brushing on sugar syrup, and it’s such a pain, but the spray bottle is just genius!!! I can’t wait to make my next cake and try this method. I think I’ll be using this moist cake recipe too. I’m so excited!!

November 16, 2008 03:30 AM
Amy said...

I just made this for my mother-in-law’s birthday. The frosting was wonderful with 5 sticks of butter. :)
Unfortunately, the cake was not moist. I suspect I may have overbaked it. The timer wasn’t set right (I wasn’t in my own kitchen), but I assumed it wasn’t in the oven for more than 25-30 minutes. However, the cakes were slightly dark around the outside. Also, exactly how much sugar water was I supposed to use on each layer? Maybe I didn’t use enough.

Thanks for the recipe!

November 16, 2008 04:50 AM
Amy said...

In the previous comment I meant to say that I used 4 sticks of butter in the frosting (not 5). It was one doubled recipe.

November 16, 2008 04:51 AM
KeL said...

Hi, I made again today…This cake is just perfect! Do you have a cake like this in chocolate?? I am in need to make a cake, but all my chocolates recipes are no good! I would apreciate if you have any!

Thanks again! I love your work!

November 16, 2008 03:52 PM
MeganSloan said...

Your blog makes me want to get out all my supplies and start baking! I love your ideas and you are doing great for someone who hasn’t been decorating for all that long! :) This cake looks delicious and I’m always on the look out new recipes…thanks for posting!

November 16, 2008 04:36 PM
Queen B. said...

You have inspired me. I finally made cuppies and posted them…
thanks for the motivation…

November 16, 2008 08:59 PM
Pamela said...

Yum! This cake looks jaw droppingly good!

November 16, 2008 09:39 PM
Anonymous said...

I have always wondered when mixing the flour with a liquid why do they alway say begin and end with flour? I always do as the recipe says but have never known why.

November 17, 2008 01:22 AM
Skeeto said...

Ah, Bakerella… as usual, I’m a day late!

I’ve been working all week getting ready for a big party we had today and did not get a chance to read this blog about how to make a moist yellow cake!

As a tribute to my mom who recently passed away, I baked her famous “3 Egg Cake” (an old Crisco recipe). Needless to say, it was D-R-Y!! I sure wish that I had visited your website before today!!!

For sure, I will make your recipe soon and I’ll be sure to use your syrup spray!!

Thanks for your dedication in bringing new and innovative spins on old ideas in baking!

November 17, 2008 02:36 AM
KeL said...

Wich recipe would you use to carve a cake? like a purse cake or something? Can you email me? raquel_m@live.com

November 17, 2008 03:12 AM
chrissy said...

I tried this recipe this weekend and .wow! It came out perfect! Thanks for sharing all your wonderful recipes!

November 17, 2008 03:52 AM
Bakerella said...

rach – Yay… my pictures work.

Chinouk – mmmmmm hmmmmmm

Queen B. – THANKS!!!

Webbyzard – you’re welcome!

Grace – Cool!

Andrea – glad you like it.

Raquel – Awesome!

CC – Hope things turn out great for you.

Amy – Curious… did you use light or dark pans? The first time I did this cake, I didn’t add enough. Be generous, but don’t make it wet.

KeL – I don’t, but that’s the next hunt.

MeganSloan – Thanks for saying so.

Queen B. – Glad to do it.

Pamela – and it was!

Anonymous – I’m assuming it’s so it gets thoroughly incorporated. But, there’s probably a more scientific answer.

Skeeto – at least you’ll be ready for the next one.

KeL – I will.

chrissy – Awesome! That’s what I like to hear.

November 17, 2008 05:18 AM
Melissa said...

Am I ever excited to find this blog!!! I have been looking for a wonderful, moist yellow cake for about a year now. I’ve tried several recipes with no luck. I’m excited to try the spray bottle technique. I know you say to be generous with the application, but can you guesstimate how many squirts – like 10? Or more or less? Thanks – my big 3-0 is this week and well I think the kids and I will bake myself a cake! :-)

November 17, 2008 03:49 PM
Bakerella said...

You’ll have to judge it depending on the generosity of your spray nozzle. Don’t be timid with it, but you don’t want it to be wet. Make sure you poke several holes in the cake. I used a straw. I hope you have a fantabulous 30th.

November 18, 2008 12:36 AM
Anonymous said...

Yummy…. I had moment of …Don’t workout make that cake tonight and enjoy the moistness.. Then I came to my senses and my thighs said..”You Better get on that Treadmill” A girl can dream , right?


November 18, 2008 01:29 AM
apparentlyjessy said...

Yummy, this cake looks beautiful. Very classic, I will definitely try it one day soon, though I doubt I could do it justice!

November 18, 2008 02:54 AM
Amy said...

Thanks for the info. I used one dark and two light pans. I didn’t have three, so I borrowed from my mother-in-law also. The dark pan’s cake was darker than the light pans’ cakes, but none were moist. I wonder if her oven bakes a little faster than mine? I think I probably didn’t use enough sugar water. Yes, I WAS a little timid with it…

November 18, 2008 03:13 AM
Gabriela said...

that’s basically my mom’s recipe! it’s simple and wonderful

November 18, 2008 05:49 PM
Jen said...

oo Don’t get rid of your gas oven!
Alton Brown says they are more humid than electric and provide moisture, perfect for baking cheesecakes and keeping them from cracking. :)

November 18, 2008 10:16 PM
Bakerella said...

anonymous – Yes. Sweet dreams are always good.

apparentlyjessy – I’m sure you will do just fine.

amy – good luck on the next try.

gabriela – I’m so happy I found it.

jen – cheesecake. Oh, how I love it. That’s something I need to try soon. I’ve mad mini mini ones. But I want a REAL NY style one. Yum!

November 19, 2008 01:16 AM
Mauryn said...

I tried this recipe last night.

I have one of those small toaster ovens!! I know…I’m looking for excuses to replace it too!

The cake turned out perfectly. I made a chocolate cream cheese frosting and had to omit the butter flavoring, which is nowhere to be found here in Italy.

Love your recipes and ideas!

November 19, 2008 10:49 AM
Bakerella said...

Wow, I’m impressed. I’ve never baked in a toaster oven. I’m glad you had success.

November 20, 2008 03:01 AM
legz said...

Thank you so much for sharing this recipe! I’ve been baking with cake mix for a long time because every time I tried making a yellow cake from scratch I fail miserably. I will definitely try this recipe so I can finally call my cakes “from scratch” as opposed to “semi-homemade”.. =) Thanks again! you are super talented! I can spend hours on your blog just looking at your masterpieces!

November 23, 2008 04:38 AM
Bakerella said...

legz – I def know how you feel, so I hope this works for you.

November 23, 2008 05:29 AM
Lovely Isaura said...

Hi. Love your blog. Baking has become a bit of a hobby for me lately and your blog has inspired me. I was looking for a recipe to make my own birthday cake and when I saw this picture I new I had found it. My first attempt did not turn out like yours! I used all purpose flour instead of self rising! I know, all you bakers are probably gasping in horror. But who knew?

Well, I have now learned how to convert all purpose to self rising and will give this cake another try! Wish me luck…i hope to start posting pics of my baking attempts soon..good and bad!

November 24, 2008 04:52 PM
Anonymous said...

You’re using McCormick Vanilla Extract? Step up to Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and taste the difference. If you’re baking from scratch, why not use the best ingredients?

November 24, 2008 11:26 PM
Bakerella said...

Lovely Isaura – your fix should help.

Anonymous – thanks for the 411. I just repeated the recipe as it was given and that’s the brand she uses.

November 25, 2008 03:58 AM
tamela said...

i’m looking forward to trying your buttercream frosting recipe! and i think i’ll try to make this delicious looking cake for my niece who is coming to tea :)
as someone just starting out, your blog is a huge inspiration to me. thanks so much!

November 25, 2008 06:47 PM
Bakerella said...

tamela – I think it will be perfect for a tea party :)

November 27, 2008 03:19 AM
The Chong Ohana said...

My wife made this cake for my mother for her birthday. Unfortunately it didn’t come out moist at all. It also came out rather heavy. We’re going to have to try it again and maybe play with cooking times some.

November 30, 2008 11:27 PM
Bakerella said...

I hope you do. BTW – did you use the dark or light pans. Because it made a difference for me. Hope your mom liked it anyway.

December 1, 2008 12:14 AM
cakes_are_fun said...

Thanks for the recipe, I had been using the one from The Cake Bible as well…LOVE that book!

December 1, 2008 03:16 AM
D. R said...

Do you use regular, or unsalted butter in your recipes?

December 2, 2008 12:29 AM
Bakerella said...

I’ve used both in recipes. I think I used salted for this one.

December 2, 2008 03:12 AM
nancypants said...

This looks delish! I am new here so I have no idea if you’ve ever done it or not but next time you do buttercream frosting you MUST whip up some fresh strawberry pureé in your food processor and add it to the frosting (I had to add extra powdered sugar for the right consistency.) Never before have I tasted something so divine. It was for bridal shower cupcakes and…. oh my heavens… they were SO SO good.

Love your site. Followed the link from Ree’s site. :^)

December 3, 2008 11:37 PM
Ruth Ann in East Texas said...

I will have to study your icing recipe; looks so old fashioned; so sweet and soft, and just plain ol’ darlin’ cute. I can see a bunch of 4 year old girls in pink tutus enjoying this! :)

December 4, 2008 09:56 PM
Kelsie said...

I love the aluminum pans! My cakes have been amazing since i started to use them!

December 5, 2008 02:43 AM
Bakerella said...

nancypants – Welcome from PW! I will try that one day. Sounds great!

Ruth Ann in East Texas – it’s super simple

Kelsie – Oh, me too!

December 5, 2008 05:55 AM
nina said...

hi. i can’t seem to understand the 1b. 10X part here:
1 1b. 10X powdered sugar

i was planning to try this out for our cooking class. thanks!

December 10, 2008 10:35 AM
Bakerella said...

Hey Nina

On the box, it equal 453 grams. Does that help any?

December 11, 2008 02:18 AM
milliedillmount said...

Mmm, that cake looks moist and delicious!

Would you have any advice for adapting the recipe for a double-layer 9″ cake? I don’t yet have a trio of 8″ pans…

December 11, 2008 02:20 AM
Bakerella said...

What if you use this in two 9″ pans and then make cupcakes with the rest.
You could freeze what you don’t want and save for later.

December 11, 2008 06:20 AM
nina said...

in my box, it says 450 g. so i’ll just add a teeny bit more thanks!

one more question, if i take this recipe and make it into cupcakes instead of a real cake, how much would it yield? thanks!

December 11, 2008 12:56 PM
nina said...

hey! the cupcakes were a success!

December 12, 2008 09:06 AM
Tricia Hicks said...

I made this cake this past weekend. It was so good!! It was very moist and I didn’t use the sugar water.

December 15, 2008 07:25 PM
Bakerella said...

Yay Nina!

Tricia – good to know it works without the added help.

December 16, 2008 01:29 AM
Anonymous said...

I have been looking for a moist cake recipe then i ran into your site…i am excited to see this recipe and i definitely want to try this one…hopefully this time it will be a success…i tried a few recipes but seems to always fail:( either too dry or heavy texture…this is my husband and in laws favorite so i want to make this for them…wish me luck…i need it:) thanks

December 16, 2008 08:10 PM
Bakerella said...

Anonymous – I felt the same way. So I hope this cake works as well for you as it did for me.

December 18, 2008 03:25 AM
Mary H. said...

Hooray! I am so glad to see that you used real butter for your buttercream….I learned basic cake deco techniques in a Wilton class and just don’t like the icing with all that shortening. Real butter makes such a difference!

December 23, 2008 04:54 AM
Bakerella said...

Thanks Mary H. – I always use butter. But one day, if I need really white frosting, I ‘ll have to give the shortening a try.

December 28, 2008 03:30 AM
Adri said...

I made this cake today and it sort of kind of exploded a little in my oven (and then imploded a bit when cooling). I didn’t expect the cake to rise so much. What level do you usually fill the pan to?

That said, it tastes fantastic!

January 5, 2009 11:39 PM
Bakerella said...

Adri – Well, I’m glad it at least tasted good. Did you use two or three cake pans?

If you used two, you probably filled them too much. I ususally fill mine a little over half way with the 2″ tall ones I use.

Also, did you use the right kind of flour? This recipe is different and calls for self rising.

January 6, 2009 01:31 AM
Adri said...

I used the self-rising flour. I think I just overfilled the pans. It was an experiment for me so at least I got the taste bit down, next time I’ll do it without the mini-cake explosions. :-)

January 6, 2009 08:14 PM
Meredith said...

i am baking this cake as i type! so fun! i love the pink icing.
paula deen has used the 1234 cake, too:
and i make it every year for my partner’s birthday. i follow the recipe exactly except after i put on the filling, i leave the stacked cake in the fridge for 2 days. then i ice it on the day i need it. you would never believe how moist and delicious it is!!
i can’t wait to taste your cake later…thanks for a gorgeous site!!

January 9, 2009 08:45 PM
Bakerella said...

Adri – good luck.

Meredith – thanks, let me know how it compares.

January 10, 2009 04:59 PM
Shelley said...

Quick question and I hope this doesn’t make me sound dumb. What if wanted this to be a chocolate buttercream icing? What would I add to it or would I need to look for a completely different receipe? Also, how important is the butter flavoring? Is this something I could find at the grocery store or would I have to go Michael’s or a specialty store?

January 13, 2009 07:23 PM
Mrs. U said...

I have tried a bazillion recipes for yellow cake and buttercream icing but NEVER love them. Your recipes, however, I ABOUT HAD A HEART ATTACK OVER!!! They are SOOOO delicious!! And though the cake was already very moist (thanks to your plastic wrap tip), the sugar water put it over the top!!! Oh, and there is a TO DIE FOR bakery near us where we go and drool over the icing, but YOUR icing was FAR BETTER!!!!! Thank you!!!!!!!!

LOVE LOVE LOVE it here on your blog!

Mrs. U

January 13, 2009 07:50 PM
Bakerella said...

Shelley – Definitely not dumb. I don’t have a recipe in front of me, but here is a link to a few variations.


You can find butter flavor at the grocery store and chocolate buttercream is pretty similar.

Mrs. U – That’s super fantastic to hear. Gald you liked it.

January 14, 2009 03:47 AM
Nancy said...

I made this cake for a birthday party last weekend, and it was AMAZING. My cakes are always a little dry, but this was perfect! I brushed on the simple syrup because I didn’t have a spray-bottle. Also, I didn’t add the butter flavor, and it wasn’t missed. The buttercream frosting was so delicious- I used 1.5x your recipe for 3 layers, and it seemed to be enough. I can’t wait to make this again – thank you!!

January 15, 2009 05:27 PM
Tricia Hicks said...

I have made this cake a couple of times and it is probably the best homemade cake I have eaten. Yummy!!

January 15, 2009 06:49 PM
Jamieanne said...

I’ve never made a homemade yellow cake before, but I tried this recipe today and it was very yummy, super moist and super soft. I didn’t use butter flavoring either. Thanks for posting this recipe, I will definitely be using it again! :)

January 19, 2009 08:56 PM
Bakerella said...

Nancy – Glad you liked it as much as me.

Tricia Hicks – I think so, too.

Jamieanne – Awesome! Glad you liked it.

January 20, 2009 01:17 AM
Krystal M said...

Thanks for the icing recipe. So easy and SOOOOOO delicious!!

January 22, 2009 06:49 AM
Bakerella said...

Awesome Krystal. Glad you like it.

January 23, 2009 01:30 AM
Sin said...

Hello! I know this is an old post but I just found the recipe. What does “1 1b. 10X powdered sugar” mean? Does it mean one box of powdered sugar? (:

January 26, 2009 07:42 PM
Bakerella said...

Sin – It’s the regluar size box of Domino’s Confectioner’s Sugar.

On the box it says 1 lb and 10 X powdered sugar.

January 29, 2009 01:06 AM
Lori said...

I have been complaining about scratch cakes being too dry for a long time. They never compare to the moist fluffy box cakes. I am going to try this one but I don’t have cake flour or butter flavor on hand. Will it work without?

When I was a little girl baking cakes I would add a layer of cream or milk on to the top of my apple cake right after it came out of the oven hot. It would melt down into the cake giving it an incredible moist texture. I wonder if this would work on other recipes?

January 31, 2009 07:47 PM
Lori said...

I forgot to clarify that I have white all purpose flour and bread flour on hand but am out of cake flour at the moment. Do you find that makes a big difference? I also had a friend tell me that they only use “Swans?” cake flour and that’s the trick to her moist cakes.

Have you tried adding a pudding to your scratch mixes?

January 31, 2009 07:50 PM
Linda said...

Can I use this recipe with 2 9″ pans? Also, is the sugar water spray a necessity for making sure the cake is moist?

February 1, 2009 03:39 AM
Bakerella said...

Lori – this calls for self rising, which means you don’t add baking powder or salt. The butter flavor isn’t a necessity. I’ve used Swans, but I mostly use White Lily AP or Self Rising.
Make sure you do the saran wrap trick. That should help it stay moist. And, as for pudding, I usually add that to enhanced cake mixes, but not scratch cakes usually

Linda – You can. But, you’ll still have extra left over. Maybe make some cupcakes.

February 3, 2009 05:21 AM
Helene said...

If this question has already been posted, sorry! I was wondering if you could bake this in a jelly roll tin instead of the rounds?

February 6, 2009 07:13 PM
Bakerella said...

Haven’t tried it in a 13 X 9 yet or a jelly roll. Let me know how it works if you decide to try.

February 8, 2009 06:52 AM
laura-dolcepics said...

Just found your site (how did I not know about you??) and tried this recipe. Very delicious and moist! Mmmm! I put it into two pans instead of three. Too impatient to layer it so I’m eating it as is. Ran out of butter after, so I made a quick glaze and topped off a piece just now. Thanks for the recipe and all the others on your blog!

A quick pic of my piece I am devouring right now!

p.s. I LOVE your photographs! Just wondering what size sweeps you use. I love the colours!

March 9, 2009 08:36 PM
Bakerella said...

That looks pretty awesome.

10X10 I think

March 13, 2009 08:35 PM
Rumela said...

Wow!! Moist Yellow Cake…..this is just delicious.its looking great and I’m sure it’ll be a big hit with the kids!Although I’m to a big fan of moist yellow cake. I would love to try them.Thanks for the recipe.

March 24, 2009 12:28 PM
sweet niece said...

I’m so glad to find someone else you loves the test of the Cake Bible yellow butter cake but also finds it dry! I thought I was making some sort of mistake! I can’t wait to try this recipe–thanks!

March 24, 2009 04:20 PM
Viry said...

I’ve been trying to find the perfect recipe for a party cake, and this is it. I read this recipe yesterday and i bake the cake minutes after.
It came out great, i used blackberry jam for the layers and blackberry buttercream for the frosting.


March 29, 2009 04:05 PM
Bakerella said...

Viry – I want a piece. It sounds so yummy.

March 31, 2009 03:00 AM
sweet niece said...

This cake is delicious! It texture looks great, too! Thanks so much for sharing the recipe!

March 31, 2009 04:49 AM
Karen said...

I made this cake, and it was great! I did have trouble getting it out of the pans – I was baking at my in-laws and they only had dark pans. Maybe that was why. If I had lined the insides with waxed paper or parchment, it might have fixed that problem. But! wow, what a cake! Thanks for the recipe.

April 4, 2009 11:31 PM
Chrisgelica said...

I tried making this frosting but it dodnt come out good at all. It was way too dry so i kept adding milk to make it creamy. I put it on a cake to take to a family gathering and halfway through the night the frosting starting sliding off the cake because it was too heavy. I dont know what to do.

April 10, 2009 07:11 PM
Bakerella said...

sweet niece – you’re welcome

Karen – it would have

Chrisgelica – I wonder if you just used too much powdered sugar.

the measurement basically equals the box of Domino’s sugar.

April 11, 2009 04:37 PM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
? said...

Hi, abt the buttercream i’ve some questions…

1 cup (2 sticks) butter (room temperature)

Normal butter? :)

1 teaspoon pure vanilla extract

Vanilla essence?

1 1b. 10X powdered sugar

what does 1 1b. 10X meant?

1-3 teaspoons milk, half and half or cream

half and half or cream means??

April 12, 2009 11:48 AM
Bakerella said...

? –

Normal butter? yes

Vanilla essence? if you’re in the UK, it should be the same. If elsewhere it’s probably more concentrated

1 1b. 10X powdered sugar?

it’s confectioner’s sugar. sub 3.5 cups

half and half or cream means??

just use milk.

April 12, 2009 03:03 PM
Ruth said...

Oh that looks delicious… I’ll definitely have to try it! I *love* this type of plain cake!

Ruth xx

April 14, 2009 01:56 PM
jjhampton said...

I have been searching for a yellow cake recipe for ever. I have tried a few in the past but the just weren’t right and they never rose quite right. I am a novice baker and was wondering if you had any extra tips for me for making this cake. I was planning on making it tomorrow for my hubbys B-day because he requested a yellow cake with chocolate frosting. All your creations look marvelous by the way and I plan on using your dark choc. cream cheese frosting recipe.


April 16, 2009 02:36 PM
Bakerella said...

Justine – use the light colored pans if you have them and just follow the directions. It should come out fine.

April 17, 2009 01:16 AM
Leslie said...

hey- made this yesterday for my mom’s birthday party and everyone loved it- even those on diets ate two pieces! Good thing there were 3 layers! :)

May 4, 2009 04:52 PM
kat72 said...

Hi, can you tell me if this receipe will work for cupcakes?


May 7, 2009 04:40 PM
Bakerella said...

they should. I’m gonna try soon.

May 8, 2009 12:00 AM
Memória said...

I was wary about trying out this recipe because the pictures themselves show, in my opinion, a dry, crumbly cake. I decided to make cupcakes so that I could eat them in moderation. They came out with a texture just like the one pictured. I even used the sugar/water mixture, and the cakes were very dry. It is still sticking to the roof of my throat as I type this. I will either give the rest of my cupcakes to my will-eat-any-and-everything neighbor or feed them to the birds. I’m glad I halved this recipe (yielded 14 cupcakes).

My search for a moist, yellow cake continues…

May 12, 2009 02:25 AM
Anonymous said...


I stumbled across this recipe & am eager to try it for mum's birthday.

A couple of question to ask as a novice:
- on step 6 and 7 for the cake – "Add flour and milk …" and "Add vanila and butter flavouring…", do I continue to use the the mixer or should I use the folding method?

- Is there any changes to recipe / things to note if I am make one single layer cake vs the 3 layers cake?

Thanks for your help.

May 13, 2009 02:26 AM
Bakerella said...

Memória – Try it in cake pans… using the plastic wrap method and I don’t think you’ll be dissapointed. I also made these as cupcakes just the other day… and no problems. However, I had 18 cupcakes.

Anonymous – I used the mixer with each step.

This recipe is enough for three single layers. If you only want one, You’ll need to divide the recipe in thirds.

Or… if you mean baking in a 13 X 9, I haven’t tried that yet with this, but you’ll probably have some batter leftover that you can bake a few cupcakes with.

May 15, 2009 03:10 AM
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