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

201
samanthaaa said...

hi, what if i were to use a conventional microwave to bake it. what wld the temp be adjusted to?

May 19, 2009 06:18 PM
202
Bakerella said...

samanthaaa – ummmm… i dunno. I’ve never baked in a microwave before.

May 20, 2009 03:41 AM
203
Ingrid said...

I’m really anxious to try this recipe for yellow cupcakes, but a have a doubt.

I didn’t understand what the
“1 1b. 10X powdered sugar” of the buttercream recipe means. Is it 10 tablespoons of powdered sugar?

Thank you!!! Sorry about any mispelling, I’m from Brazil and I don’t practice writing a lot :)

May 20, 2009 03:17 PM
204
Bakerella said...

Ingrid – 1 1b. 10X powdered sugar = @ 3.5 cups

May 21, 2009 03:27 AM
205
Kaaren said...

Question: Has anyone tried this receipe under fondant? Would it be too moist to hold up under the weight of fondant?

June 7, 2009 02:11 AM
206
Bakerella said...

The lady who gave me this recipe uses a different one when she covers cakes with fondant because this one is pretty moist.

June 9, 2009 12:35 AM
207
404momi said...

This is indeed the best basic cake recipe in the universe. The first two times I tried it I did not use the butter flavoring and it was good. I finaly broke down and bought the butter flavor and it was "off the chain"! I have a picture on my blog of the last piece standing.

June 17, 2009 01:49 AM
208
EJ180 said...

My daughter and I are taking Wilton cake decor classes and I've since used this recipe twice with in the last month. The first time I used it with a glass pan, it was dry because I baked it too long (but still good served with strawberries over it), the next I used my metal pans for our decorating class, way too good! I served the last one this w/e after it being frozen for a week with company and they absolutely raved about this cake recipe. I'm on my way up to bake the next one tonight for Tuesdays class using it again. I can't thank you enough for sharing this recipe with us. This recipe is most certainly a KEEPER for sure!

June 22, 2009 01:57 AM
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Bakerella said...

404momi and EJ180 – so glad you enjoyed it!

June 22, 2009 01:50 PM
210
Tina said...

instead of milk could i use buttermilk…

June 23, 2009 09:56 AM
211
Anonymous said...

So what did she do to change the recipe to make it moist and cover it with fondant?

I like using MMF so would that make a difference since MMF weighs a little less than the regular fondant?

Thanks!!

June 30, 2009 09:15 PM
212
Jessie said...

Well, thank you for this recipe! It came out quite fantastically. I had to make my own self rising flour (adding 1 1/2 teaspoons of baking soda and a pinch of salt per cup of cake flour) but it didn't seem to negatively affect the quality of the cake. Quite moist and delicious.

July 2, 2009 02:33 AM
213
Bakerella said...

Anonymous – I don't know. But I'm pretty sure she uses a completely different recipe. The MMF would probably still be too much. But, if you were doing a small cake, maybe not.

July 3, 2009 02:38 AM
214
Jill said...

I'm going to try this recipe for my daughter's first birthday party! Question: I'm using an 11x15x2 sheetpan–do you think I need to increase the recipe, or will there be enough batter?

July 10, 2009 02:00 PM
215
Bakerella said...

Jill – it should be enough. If it's too much, make some extra cupcakes

July 15, 2009 03:05 AM
216
Michelle said...

I am planning to make my first fondant-covered cake next week and I would love a recommendation for a yellow cake that holds up! You mentioned a recipe that was better used when covered with fondant- if you don't mind sharing please email me at skutniml@gmail.com :)

August 5, 2009 12:43 PM
217
cbhoff said...

Hi! Just wanted to say that I tried this recipe w/ the butter cream icing and it was fabulous! I did cupcakes instead of cake and left out the spray (too scared to do it) and the butter flavoring (didn't have any) and they were great! It was my first time not using a box. I even did a 1/4 batch dry run before the party to see how they'd turn out and all the test tasters really enjoyed them. Thanks for sharing all your great recipes with us. I talk about your blog everywhere I go :) Oh, I also tried your cheesecake recipe and as I expected, it was SSOOOOOOO good. I think I ate half of it.

August 7, 2009 09:10 PM
218
julie mullen said...

hi! i made your recipe once and LOVED it, but just tried again and the centers sank terribly…any advice on what i did wrong?? thank you for your wonderful site!!

August 11, 2009 05:27 PM
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Bakerella said...

Michelle – try the pound cake I made a couple of weeks ago.

Julie – I'm guessing you must have changed something if it worked the first time and not the second, so it's hard to say what caused it.

August 12, 2009 04:13 AM
220
julie mullen said...

thanks…i think i may be doing something wrong when i'm creaming the butter. maybe my butter is too soft. i tried another recipe several times and it happened each time. since i need the cakes for this weekend, i tried a different recipe all together (one without butter, just shortening) and that worked. i'm sure it won't taste as good, but now i can just experiment some more when i'm not under deadline! thanks for replying to my comment!

August 13, 2009 01:39 AM
221
Happy Baker said...

I followed all of your directions exactly and it turned out perfectly. I made it for my daughter's 3rd birthday party. Definitely had to double the icing recipe to have enough for all three layers. Thanks for the recipe!

August 17, 2009 04:31 PM
222
Sara said...

I made this today and it was way too plan and flour tasting. I followed everything correctly and had all the right ingredients. Definitely not moist, but crumbly. This recipe was a waste of 2 hours! I think I'll just stick with box cake mixes.

August 19, 2009 10:30 PM
223
Kristie said...

Bakerella, I emailed you about cupcake help regarding this cake! I just wanted to let you know so that it doesn't get spammed! :)

September 1, 2009 12:39 AM
224
Kristie said...

hi,
I was wondering about how long to bake these as cupcakes? I'm not sure if it would be the same time as a cake. I read through all the posts, but couldn't find it. Also whoever had made them as cupcakes, was there anything that anyone changed?
Thanks so much :)

September 5, 2009 07:57 AM
225
Beth said...

I know this is an older post, but I just made this cake a couple days ago for my grandmother's birthday and it turned out perfectly! It was a huge hit. This is definitely my new go-to yellow butter cake recipe. Thanks!

September 6, 2009 09:30 PM
226
Brooke said...

OH MY GOSH! i am baking this cake right now, and the batter is the most delicious batter i have ever tasted. yum yummmm yum! i cant wait till it is done.

October 15, 2009 05:23 PM
227
Brooke said...

well this is my first time ever trying buttercream frusting, EVER. and im not sure if its my favorite. now either i screwed it up (which i would imagine to be pretty hard to do since its so simple) or i just dont like this kind. darn iiiit. im still excited to try to cake though. it looks gorgeous =]

October 15, 2009 06:41 PM
228
Gizelle Marie said...

I’ve been looking for a great yellow cake recipe for a birthday cake, and since your pumpkin pie bites turned out so amazing I trust your opinion.
Do you think that instead of using one whole cake for each layer I could slice the cakes in half (2 cakes for 4 layers) or is this too moist for that? I’m using a bavarian cream filling, so I think I’ll stay away from the sugar spray. Thoughts?

October 23, 2009 03:36 PM
229
Cheryl said...

I used this recipe for the first time tonight…for a batch of cupcakes. It is ABSOLUTELY DELICIOUS!! I knew I could count on you…thanks!!!!

October 23, 2009 11:50 PM
230
bakerella said...

Gizelle – not quite sure what you are asking. This recipe makes three layers. But if you’re asking if you can split each layer in half, then yes I think that will work. You’ll have six total.

October 25, 2009 10:10 PM
231
Faye said...

I love how everything is just so pink…. so cute!!

November 8, 2009 03:39 AM
232
Megan said...

I made this for a baby shower I hosted, what a hit! I’m not a fan of the buttercream on store-bought cakes- but, oh my! The frosting was delicious! Let’s just say I made sure I sent the gals home with some cake so I wouldn’t gobble it up myself!

November 9, 2009 10:42 AM
233
Meemz said...

I just tried this cake. It’s lovely and all my cousins gave it thumbs up :) Do any of you guys know why some yellow cake recipes come out eggy? i.e. the finished product smells/tastes of eggs.

November 14, 2009 11:39 PM
234
Meemz said...

Hi Bakerella,

Just one more question. I was wondering how you measure your flour? Is it by sticking the measuring cups in the flour bag? or is it by the other meathod of spooning the flour in the measuring cups and flattening the top at the end? I use the former. What do you use?

November 15, 2009 12:10 AM
235
bakerella said...

Meemz – I spoon it into the measuring cup and then level it off.

November 25, 2009 06:38 PM
236
Kelly said...

I’ve tried this and it’s great. I just realized that it’s a basic 1-2-3-4 cake–1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. No wonder it’s good, it’s been around for ages. I’m making my niece’s b-day cake tomorrow and using this recipe. The sugar spray is a nice touch!

November 25, 2009 10:11 PM
237
Alicia said...

I made this cake today for my mom’s birthday… DELICIOUS! It was a hit! And I am a terrible baker! Thank you!!

December 18, 2009 10:47 PM
238
Becky said...

Hi! Does the buttercream frosting melt??

January 19, 2010 07:32 AM
239
spandana said...

oho nice cake thk u its really yummmy !! i am so eager to do prepare this cake now

January 22, 2010 12:21 PM
240
spandana said...

oho nice cake thk u its really yummmy !! i am so eager to prepare this cake now

January 22, 2010 12:21 PM
241
Dulcie said...

I found it too…but you did all the research!!
I have been looking for a cake of this texture, fluffiness and levelness for quite some time and thanks to you Bakerella, I found it! I even messed it up and added cold milk (it was 1:00am and I was half asleep) but it still worked. I made it in a 10″ cake pan (rather than the recommended 3 pans of 8″ each) and reduced the cooking temperature. The whole 10″ cake was devoured in less than 18 hours! Some of my observations: The batter is rather thick but it was still super moist at the end. It was so moist, I would not even do a simple syrup spritz. The cake did not dome – despite the fact that I did not use any baking strips to ensure levelness. A leveled cake is always easier to ice. I saw your post “Cake…three ways” and the pictures of the mini cakes cut out of this very same cake recipe shows this cake un-iced. From that picture I can see that the cake does not rise very much and that it stays rather flat for you too. One thing that still needs testing is – will this cake hold up any weight? I would like to use this recipe in a stacked fondant cake structure, but I am not sure it will hold up. Have you tried using it to build a 3-tier stacked cake in the two years since you’ve found this recipe? On another note, I just wanted to tell you that you have an absolutely fantastic blog – your creativity is admirable.

January 27, 2010 09:21 PM
242
Chincheta said...

Hi!
I would like to try this recipe, but I can’t understand, when you are talking about the buttercream frosting’s ingredients, what means “1 1b. 10X powdered sugar”.. I don’t actually catch the quantity I am supposed to use :S
Sorry, English is not my mother tongue.. and I don’t recognize those abreviations.. Could you help me please?
Thank you..
Best regards from Switzerland <3

February 3, 2010 01:47 PM
243
Chincheta said...

Just seen you’ve already answered to this question..
Thank you anyways !

I am looking forward from seeing your next post ^_^

February 3, 2010 01:49 PM
244
bakerella said...

Becky – I guess… if it gets hot enough

Chincheta – almost four cups confectioners sugar

February 3, 2010 10:53 PM
245
cwcakes said...

I love your photos! Gotta couple of Qs and a tip or two:
Have you tried Mermaid Bakery’s Yellow Butter Cake recipe (substituting cake flour)? Its on CC. I’ve tried it with a good vanilla and with the creme bouquet. I think the Vanilla ext is best. This cake has a tighter cell structure and cuts like a dream. Great for carving.

Have you tried bake even strips and/or the baking release stuff (eliminates the butter flour stage and the extra browning around the edges) (both found at almost all craft stores)?

If you do make the above mentioned recipe make sure to put parchment paper at the bottom of the pan and use an upside down flower nail in pans larger that 8 inches. Also you dont have to “sour your own milk” you could just sub out buttermilk – there is no taste difference. Also when subbing out AP flour for cake flour remember to adjust the flour: For each cup of AP flour substitute 1 cup plus 2 TBS of cake flour. I use Swans Down brand. Remember to follow the creaming method…read and press the listen button on this site to hear Alton talking about cakes:
http://www.npr.org/templates/story/story.php?storyId=4229760

Also for your above simple syrup spray (which imho the Mermaid bakery recipe needs)…right after you take the syrup off the heat you can stir in one of the following ideas:
2 TBS of dark rum and 1 TBS of instant coffee powder, or 1/2 tsp of vanilla extract.

February 4, 2010 12:09 PM
246
Teri said...

Forgive me if there was an earlier post to this, but I’m wondering if the room temperature trait of the eggs and milk have anything to do with moisture. I haven’t found that answer yet, but have made tons of recipes, some had room temp eggs/milk, others did not. Wishing I had noted differences.

February 17, 2010 01:33 PM
247
Becky Bakes said...

I adore you and your blog!

Moist indeed! Everyone loved it!!!!!!
However, when I make it again I may put less sugar … with the frosting it was a lil too sweet.

Thanks Bakerella!!!!!!!

February 22, 2010 04:05 PM
248
Anonymous said...

what can you use instead of butter flavoring?
why do you need it?

February 27, 2010 09:33 AM
249
Sharina Taylor said...

I just literally finished baking this cake and it is soooo good and moist! I did half portion and it turned out well. I used a 6 x 3 round pan for half the recipe – perfect size!

Thanks for the recipe Bakeralla!

February 28, 2010 02:29 PM
250
Alicia said...

Do you have any recipes for a moist chocolate cake?

March 8, 2010 11:26 AM
251
GreenCupcake said...

omg i made this one – and it’s adorable!!! i gave some to my friends and they adored it!!!
but one hint – at first bite you think “oh my, i could eat thousands of pieces!!!” but when you’re almost done, you kinda think “oh my, if i just eat one more piece i’ll burst!!”
but it’s amazing!!! i’ll try another recipe from you, bakerella! LOVE LOVE LOVE your site!!
xxx greencupcake

March 8, 2010 01:42 PM
252
Xanadu said...

I really want to try this cake but I can´t get Butter Flavoring in my country.
Any substitute I could use or is it maybe ok to skip it?

March 10, 2010 10:56 AM
253
Melissa said...

This recipe is a VERY good recipe! Tried it and It came out so moist and tender…definitely a keeper!

March 11, 2010 04:15 PM
254
Erin said...

I am pregnant and CRAVING this cake. I don’t have the energy to make it so I am just drooling over the pictures. I really shouldn’t visit this site. It’s just torture. I can’t wait until I have the energy to bake again!!! This will be the 1st thing I makes

March 14, 2010 05:31 PM
255
Sarah said...

I’m just not sure about putting that many eggs in, does it come out tasting quite eggy?

March 19, 2010 07:08 PM
256
Christiee said...

I have to say yer photos made this look very tasty, and so I tried it. I did things different though. I substituted self-rising flour with the All purpose, 1 and 1/2 tea. baking soda, 1/4 tea salt. Didn’t have whole milk, so 1% (Although I was scared the whole milk would of been a thicker consistency, and maybe next time I’ll buy some) and I didn’t have butter flavoring & I was originally on the hunt for a Cherry cake recipe, so I mixed about half a can of Lite Cherry pie filling at the end instead of the butter flavoring.

End Result, very moist cake, but also mine was very crumbly. So tasted good, but looked like a wreck. I also ended up cooking it almost 40 minutes, 37 minutes to be exact. So I don’t know if I didn’t let it cool long enough, not enough pam on my pans, or what my problem was. But hey tasted great, especially with more of the cherry filling slapped in the middle of the layers with icing :3

March 22, 2010 05:43 AM
257
Courtenay said...

I love this cake. It’s gorgeous! I even gave it a go, take a look http://bakingmakesthingsbetter.blogspot.com/2010/03/moist-yellow-cake.html

March 25, 2010 12:14 AM
258
Gabriela said...

I made this, and my husband said it tasted like corn bread.
Whomp whomp…

April 3, 2010 10:11 PM
259
Maggie said...

Such a clever trick!

April 5, 2010 02:36 PM
260
subarna said...

hello angie

i tried this cake for this easter..and wow it was so nice…so moist and everyone liked a lot..thanks for the recipe…

April 6, 2010 11:54 PM
261
Ally said...

This recipe is absolutely PERFECT! They came out so moist and fluffy; it’s exactly what I’ve been looking for! :D I’m so glad I stumbled on it. Thank you so much!

April 13, 2010 10:26 PM
262
Michelle said...

Ugh, this recipe needs a LOT of work. I just finished baking this cake, following the recipe to a T and it is just terrible. The cake is entirely too spongy and dense, the edges are crispy (before you say it, no, the cake is not overbaked) and the cake fell to pieces coming out of the pan. (Again, before you say it, the professional grade pans were coated properly.) I will definitely NOT make this one again.

I certainly hope that this comment makes it onto the page and isn’t “filtered” out. People need to know the truth before wasting this many ingredients.

April 18, 2010 05:16 PM
263
ivonne said...

Hi! This cake looks great! I made yesterday but didnt have whole milk so I added buttermilk instead… The cake was a little way too soft and when baking the middle was not cooking right. Could it have been the buttermilk? It was also a 8inch by 3 inch deep pan, but I used bake even strips by Wilton…. Well, the cake did taste yummy afterall, but I wasn’t able to level it because it would break easily;

April 29, 2010 09:01 AM
264
Samantha said...

is that recipe for frosting good for piping on cupcakes/cakeS?

May 3, 2010 03:50 PM
265
Emma said...

just tried this cake recipe for my husband’s birthday..he doesnt like chocolate so much(how could he!!!) so it’s always a struggle for me to find a recipe that doesnt have chocolate, and still moist and delicious..well this recipe rocked it!!! I love the top, it’s almost like a caramelized sugar..it’s definitely a keeper…Thank You!!

May 4, 2010 12:19 AM
266
Emma said...

@Michelle: well sorry to hear you had trouble with the cake, I made it the other day and worked just fine for me..it’s very moist and oh so delicious…!:)

May 4, 2010 10:44 PM
267
Kim said...

WOW. And now my search has come to an end as well! I will NEVER use a box cake for cupcakes and this will be my ocasion cake recipe also. I would not change one thing about this recipe. Thank you so much for sharing it!

May 8, 2010 11:24 PM
268
Carla said...

Hi Bakerella,

As promised, I tried this cake and thought it was perfect. My cake testers thought it was crumbly but still very good :( but I did use dark pans so maybe I’ll change that for next time. Also, it is egg-y like what some commenters have said. Nevertheless, it is delish! Going to try your sprite cake next :)

May 18, 2010 07:35 AM
269
Amanda said...

Hi,

I saw that some people had been asking about making this recipe as cupcakes. Was there an answer about the change in baking time? And does this cakes hold up as a cupcake? Any other considerations?

Thank you for your beautiful site!

May 18, 2010 09:50 PM
270
Jackie said...

Hi, would this cake recipe support the weight of sugarpaste, as i find the one i use is not moist enough. Thank you.

May 22, 2010 12:16 PM
271
cindyccl said...

I tried the recipe for my daughter’s b’day. Love it a lot!!i didn’t spray the sugar syrup, but still very moist. My hubby likes it too.thx for this!!

May 26, 2010 07:10 AM
272
Dulcie said...

Hi Bakerella,
Do you think I can use this very fluffy cake to make a three-tier cake? In your opinion, do you think it would hold up to fondant and two layers stacked on it? I love the taste, texture, moisture and fluffiness. It is almost like a boxed cake in characteristics (but not flavor). It is exactly what I was looking for in a cake. I would really appreciate your opinion on this as I am going to be making this for a baby shower next weekend! Thanks for sharing.

May 27, 2010 02:30 PM
273
Crystal K said...

HI! I LOVE THIS WEBSITE!!
I see that you have a lot of comments and I don’t know if you have the time to read everyone’s, but I just wanted to thank you for posting all these wonderful recipes up. And they seem easy to make too!
I’m 16 and I loooove to bake. But I stick to what seems easy and accessible, things with ingredients that aren’t too hard to find and recipes that seem easy. But also, baking is so expensive and I feel bad for making my parents buy all these ingredients. And I love to bake to give to people.
Do you know where to buy ingredients in bulk and that doesn’t cost too much? please and thank you :)
-Crystal

May 29, 2010 01:38 AM
274
Dulcie said...

Well, I see that a few had asked whether the cake would hold the weight of sugarpaste or the question I had myself was whether it would support being part of a tiered structure.
Here are my results: (side note: I made the cake with cake flour, since I can never tell how long self-rising flour has been sitting on the shelf at my grocery store. The substitution is 1Cup of flour – my choice was cake flour + 7.5g of baking powder and 3.5g of salt for every cup of self-rising flour). The cake was incredibly moist (and I have made it twice, so far both times with consistent results). It held up very nicely to a good 1/4″ layer of fondant and it stood tall as a three-tier cake. This cake’s taste and texture can be compared to a yellow box mix cake less the fake aftertaste.

May 31, 2010 09:49 PM
275
Amanda D said...

This is so great! :) Would you recommend this cake mix for cupcakes? I’m looking for a great cupcake recipe that won’t fall apart but is still moist and delicious, so of course this was the first place I stopped! :)

Thank you!

June 8, 2010 01:20 PM
276
Stacey said...

OMG this looks soo delicious! I’m soo going to make this for my daughters birthday! =D

June 10, 2010 01:54 PM
277
valerie weisselberger said...

i just made this cake,,,and really liked the taste, however, it came out very compacted. I was wondering if you had any suggestions.
I don’t know if this helps, but I used all purpose flour instead of self-rising. Do you think this could be the reason????

June 17, 2010 10:56 AM
278
Laura said...

I know this recipe is old but i want to make the buttercream for a cake for my friends birthday.

I get my powdered sugar in a 2lb bag. in a previous comment you said it would be 3.5 cups. is that correct? please help me out here! thanks.

June 17, 2010 12:05 PM
279
Bernadette said...

I tried the recipe and I thing the butter flavoring over powers the vanilla. Next time I will omit the Butter. Overall the cake was moist.

June 26, 2010 03:46 PM
280
Melanie Schmidt said...

I just made this for my son’s 1st birthday party tomorrow. It’s 11:28 pm & I just noticed that it says “self rising flour” Oh NO!! Am I going to have to throw them out?? I can’t redo them tonight.. I don’t have any more eggs or self rising flour. Grrr. I hate it when I don’t pay attention to details.

July 11, 2010 01:33 AM
281
Dale Rogerson said...

I just have to tell you, this has become my go-to recipe! It gets rave reviews every single time I make it!
I make cakes of every shape and form and am always looking for new cake recipes that cut well and taste great. This is definitely one!
Thanks for sharing it!

July 15, 2010 04:44 PM
282
Gini said...

I just tried this recipe and it didnt come out :( I think I overmixed somewhere. Either while whipping sugar and butter or towards the end. I’m going to try to make it again.

July 21, 2010 03:46 PM
283
cella said...

I’m making it right now…^___^
but I don’t have any spray, so I hope it will be moist enough just by wrapping it..
Thanks for the recipe though XD

July 24, 2010 02:22 PM
284
Beth said...

Hello! First of all, let me say I LOVE your site!! :)
I tried this cake recipe last week, and it turned out pretty well. I posted about my experience on my blog, and listed you as the source of the recipe, so I’d love you to check out my blog and give me any feedback you’ve got. I’m a new blogger and novice baker, so I need all the help I can get.

And let me just say, I used the sugar water idea for the last two cakes I made, and there was a definite difference. Thanks for being such a great inspiration and resource!

August 9, 2010 01:27 PM
285
Kamelah said...

WOW! thats funny, thats almost the exact same yellow cake recipe that i have been using. and i searched for a different recipe to see what was out there and your choice was this one. i guess that means that i should keep doing what i am doing. i am definitely going to try wrapping with plastic wrap while hot, that sounds interesting.

August 11, 2010 03:58 PM
286
Lemoncello said...

Can you tell what flavour, taste, texture the “butter flavouring” does. Do I need it?
Thanks

August 21, 2010 11:54 AM
287
Toodles said...

I have been searching for the perfect scratch cake for many years. All of the ones that are touted to be the perfect moist cake fail miserably. I don’t know what I do wrong—so I go back to my old standby–cake mix. I was in the business for years and people loved my cakes and icing.

I have a piece of cardboard that fits the inside of each pan that I use and when I take them out of the oven I place a paper towel on top and press down for about 20 seconds.
This results in an even topped cake and also forces moisture down into the layer. I let them cool in the pan. In order to do this you must use a baking spray to coat pans instead of shortening and flour. Sometime I place them in the freezer overnite in the pans. this also makes them moist.

August 23, 2010 09:05 AM
288
Margo said...

I just saw your BEAUTIFUL tiered fondant covered, heart decorated cake on the blue cake stand.

What makes me really happy is knowing there are others out there who also love to make beautiful cakes and sometimes have trouble but they’re just so darn persistent and stubborn that any possible lack of skill or talent is made up for by said persistence and the happy sacrifice of a day’s time to make a perfect looking and delicious masterpiece.

Bravo to Bakerella!

August 23, 2010 09:55 AM
289
Kathy Young said...

I so enjoy your blogs/web page. I descent, from scratch, yellow cake is as illusive as cool weather in August in Iowa! I’m saving this one for the next yellow cake event. The sugar water spray bottle is a great idea. Think I knew this from when I was a teenager and worked part time in a bakery, just didn’t impress me then! Keep this jewels coming and Thanks.

August 23, 2010 02:02 PM
290
Babycakes! said...

Hi Bakerella!! Can’t wait to try this recipe….

But…..can u turn this into cupcakes instead of baking large cakes. Or would i have to adjust the recipe?

Thank u!!!!

August 24, 2010 02:28 PM
291
Charlotte said...

Hi Bakerella, the recipe looks yummy! I was looking for a cake just like this!!! the last cake I made was really disappointing, too dry… I will definitely try your spray technique and I’ll wrap my cake in a plastic film, thank you for sharing your tips!

August 25, 2010 12:28 PM
292
louise bailey said...

I instered in finding out if the i finally made it can be made in a 1/2 sheet cake?

August 30, 2010 11:26 AM
293
Charlotte said...

Hi Bakerella, your website is really amazing!!! so many recipes and tips!!! I am a very beginner in cake decoration and in the use of fondant. I am going to a BBQ next saturday I would like to do a BBQ shaped cake. I wonder if I can use this cake? I want to cover my cake with fondant, will that cake be strong enough? I’d like to make a chocolate version but I wonder if I should use cocoa or melted dark chocolate? thanks!!

August 31, 2010 12:24 PM
294
Orla said...

Hello,
i was sent a link for your site from a friend in Canada ( I live in Ireland!) and i fell into cake heaven! I have made the red velvet cake, though i did have a few problems with the whole cup measure in relation to irish measures, we have grams and oz, though it split in the middle it was beautiful to eat so thank you.
I have also just watched the video on how to make your cake pops!!!! so now i have to choose between making the cake pops or this beautiful cake first,
Thank you for all the tips and information and i will be keeping an eye out for your book,.
Yours in baking heaven, Orla.

September 5, 2010 07:44 AM
295
Taelor Edmisten said...

Hi,

I’ve made this cake twice. Once for cake pops and they turned out great. Th cake sunk a bit and the ends were a little “cookie-like”. Luckily that didn’t matter because I crumbled them up with icing anyway : )

The second time I was making cupcakes and the batter did he same thing. So I scoped them out of their baking cups and am making cake pops again. No point i wasting good tasting cake!

I was wondering what I could be doing wrong. Is it the altitude? I live in El Paso TX and it’s about 4,000 feet here. I’m also making my own self-rising lour by putting baking powder in normal flour. Could that be it? I do that all the tie and have never had a problem though.

Just curious.

September 13, 2010 07:08 PM
296
Christina said...

I didn’t pay attention to the “self rising” description of the flour. Since the recipe doesn’t call for baking soda or powder, it’s important to use the right kind of flour.

My cupcakes came out dense and sort of scone-like. Not bad tasting, but definitely not the taste and texture of cupcakes.

According to my mom, the Nutella buttercream saved the cupcakes.

September 15, 2010 01:38 AM
297
Shelby said...

I just tried the recipe and I’m sorry to say I’m going to have to keep looking. I think it turned out so light and fluffy but not quite the right flavor. It reminded me of cornbread, as another comment said. It wasn’t at all crumbly like some people said – I’m thinking maybe they didn’t sift correctly? Sift the flour into your measuring cup to make up 3 cups. Don’t measure out 3 cups and then sift. You’ll end up with too much flour that way and that’s probably why it crumbled. It is a good recipe though! Maybe it would make a good base for jello poke cake! Just not quite right for me.

September 17, 2010 12:21 PM
298
Sonia said...

I just made this for my son’s birthday today and we can’t wait to try it tonight!! The frosting is YUM and the cake looks moist and yummy! Thanks so much!

September 17, 2010 01:34 PM
299
Marisa said...

I’ve made this cake a few times now for wedding cakes and it’s received so many rave reviews! THANK YOU for posting this recipe up. It’s a fabulous cake!!!

September 18, 2010 06:31 PM
300
jessica said...

this cake tastes really good. however, i’ve made it three times and it just falls apart on me. the first time, i made mini cupcakes that overflowed all inside the oven. the second time, i made it in an 11×15 pan and it wouldn’t come out. it eventually came out in giant globs. the third time–now–it’s in the oven in a 9×13 glass pan and i’m hoping it will come out! i’m making it for my grandmother’s 61st high school reunion that is tonight! i don’t want to have to call kroger. :(
what am i doing wrong?

September 24, 2010 12:29 PM
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