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

Melissa T said...

Hey, I made this cake yesterday, although I tried it as cupcakes. The problem I ran into was the cake was very bland, even with icing there was no flavor. Also I did notice that they were not as moist as my other cakes usually are. I usually add pudding to my cakes and they come out very light and fluffy. I didn’t add any to this just so I could try it out. Just wondering if anyone else had this issue or if it was just me. I love your work by the way!

November 18, 2011 07:30 PM
Gabrielle said...

I made this cake for a friend’s birthday just recently and it was great! it was lovely and moist and there was enough icing for three layers. I did not use the spray for the cake and it was still moist, definitely a keeper!

November 24, 2011 05:22 AM
nini said...

hey there bakerella! i love your recipes and as they’re always so accurate! my question for this recipe is what do you mean by this : 1 1b. 10X powdered sugar??email me?
lotsa love xoxo

November 30, 2011 11:16 PM
Shanna said...

Good cake –
horrible frosting.

December 3, 2011 06:29 PM
Leslie said...

Would you share your trick for getting that perfect color of pink? My pink frosting always seems to have an eerie glow to it….

December 6, 2011 12:46 AM
The Shiny Side said...

Thanks for sharing this AMAZING recipe! I used it to bake my daughters 1st birthday cake, a LADYBUG!


Thanks again! I love reading about all of your baking adventures!

December 13, 2011 02:10 PM
Jaimie Pereira said...

I make cake and have always used the sugar water method, I add brandy or extract to give it a kick very commonly used in Puerto Rico, my country, try it! It’s worth every bite!

December 21, 2011 06:56 AM
countrylife4me said...

Looks really Great! Will have to try this. Thanks for sharing

December 27, 2011 05:51 PM
lea h sandidge said...

email to me at leahsandidge@yahoo.com

January 1, 2012 08:41 PM
Nancy Clark said...

This cake looks yummy and awesome! I was wondering what you suggest I should keep the cake before it’s served. I plan on making it for my nieces birthday and have to transport it (2 1/2 hour car ride). So should it be refrigerated/kepted cool or just leave it out room temperature? Thanks!!!

January 6, 2012 10:02 PM
Amy said...

I MADE this cake. I did not just get excited about the recipe. Unfortunately, this cake is not moist. I am a baker–on a quest for the perfect, yellow cake made-from-scratch–this is NOT it! I did everything perfectly. I did not take any shortcuts. I did not overbake it. It has a wonderful flavor, but is dry. Good try, but not good enough. Duncan Hines is better. I’ll keep searching…

January 7, 2012 08:13 PM
Patricia said...


January 10, 2012 01:17 PM
Patricia said...

Yellow cake

January 10, 2012 01:25 PM
Patricia said...


January 10, 2012 01:27 PM
Krissy said...

I can’t wait to try this recipe! I’m making this for my very picky sister-in-law. I think it’ll be great even though the 2011 reviews are much harsher than the 2008 reviews. Maybe the recession turned more people into rude, bitchy complainers?

January 12, 2012 05:59 PM
Christine said...

how could i turn this into cupcakes?

January 22, 2012 10:30 PM
pearse said...

love looking at all your creations. I am wondering whether this recipe can be made into cupcakes. also is the texture dense or fluffy like cake mix or somewhere in the middle. I am looking for a nice cupcake recipe to do for graduation. do u have any new cakeball creations for graduation other than the one in this site
Do u have any plans to visit Desmoines William sonoma. I like about 130 miles away from Des Moines. i will be the first one to show up, . you are so much talented and I love your pose you do for pictures-that signature Bakerella wave.

January 23, 2012 07:23 PM
Krista said...

Omigosh, thank you SO much for posting. Not only is this cake gorgeous, but I’ve been searching high and low for the ultimate vanilla cake recipe!

I just added this to my list of faves, thanks again!

January 25, 2012 08:00 PM
rani said...

feel like getting a bite of the cake…thankx for sharing all your tricks…getting ready to try it…

January 26, 2012 03:21 AM
megan said...

Very excited to try this, but my QUESTION is: can I double or triple the recipe, as is, to fit my 12 in. pans??? Cake Bible is the only book that has recipes for my larger pans, but I’d love to try a recipe (like this one) that has real reviews I can learn from. If you get the chance to reply, I’d SO appreciate it :)

January 26, 2012 10:17 PM
katie said...

Could this be my mothers “lost” Sunshine Butter Cake” recipe?

February 1, 2012 07:16 AM
Ana said...

I baked this last nite and it tasted great, came out moist but it came out a little too dense. Any idea what I did wrong?
I want to try it again soon!

February 3, 2012 03:39 PM
Markee said...

Wow, just as I was to my wits end of trying to find the perfect from scratch cake recipe, I tried this recipe. I was very pleased with the texture, moistness, and the taste of the cake. This will be my new go to recipe for scratch cakes. I have one question, how would you modify this recipe for other flavors, such as chocolate, lemon, strawberry, etc. Thanks so much for sharing. PS, I tried the Magnolia recipe and this recipe that you provided is so much better.

February 8, 2012 10:22 AM
dixiecakes said...

Hey there,

I, too, have been searching for a moist yellow cake for ages. I’ve been using The Whimsical Bakehouse’s recipe for a while (used to live near it). But I’m going to have to try this. Do you happen to know how many cups of batter this recipe makes?

February 11, 2012 09:10 PM
Charlena said...

This cake was super moist the best cake recipe ever!

February 12, 2012 01:13 PM
Erin said...

I just made this cake for a version of a bananas foster cake and i have to say, it was super dense…My husband said it reminded him of cornbread….any ideas what the problem was?

February 12, 2012 08:47 PM
Kim said...

This is by far the best from scratch cake I have ever made. I followed the directions exactly and the cake tasted fantastic. I made this cake for a family birthday party and everyone loved it! I baked it 2 days before the party and wrapped the 2 layers in plastic and kept them in the refridgerator. I also used the sugar water spray. This is definitely my go to cake!

February 14, 2012 10:16 PM
Mari said...

Thank God for “Pintrest”! As soon as I came across this recipe..i had to try it! I made it this afternoon….and words can’t even express how much i LOVE this cake! Hands down…the best yellow cake recipe, ever! Thanks! :D

February 19, 2012 07:18 PM
Calvin Smith said...

What wonderful comments on clearly a very wonderful cake. I’ll make it soon. Piercing the cake and injecting or drizzling all manner of flavored simple syrups is an old technique, guaranteed to moisten the dryest cake failure. Try vanilla, rum, butter rum, lemon zests, marachino, pineapple…any and all of the coffee syrups–hazelnut, pina colada….they’re all suitable and good to add raves to your cake. Now I’ve GOT to make this one. Glad to see this post.

February 23, 2012 08:31 PM
Calvin Smith said...

Re: Bake with care in gas oven…middle to upper middle rack…I’d leave the convection fan turned off–it may dry the cake more. Everybody has different ideas about mixing…over-development of glutens will make the cake tougher…under mixing may result in lumps of flour, etc. Be sure the measurements are exact, and batter must be mixed according to directions. Let your good cook’s sense tell you when it is done–toothpick in middle tester, etc. Fill pans evenly, done when “slightly” pulled away from edges of pan. If you use a cheap vanilla, it will not have the great flavors of a finer vanilla.

February 23, 2012 08:45 PM
aliyah said...

I made this frosting, it was so easy and soooo good. Thanks!

February 25, 2012 06:33 PM
Ally said...

All u goons that commented on how great this cake “looks” no one actually made the damn thing and can comment how it came out? Morons! No one cares that you are visually pleased.

February 28, 2012 07:21 AM
Stephanie said...

I’m going to have to try this!

Any tips off the bat for high altitude? I’ve been able to get good cupcakes, but cakes tend to fall pretty badly, even with adding in a bit more flour.

March 1, 2012 07:01 PM
Kentucky Baker said...

Although this cake tastes good, it is not a good recipe for molded cakes or cakes meant for decorating. Very crumby & falls apart when trying to take out of the pan.

March 8, 2012 08:18 PM
Kentucky Baker said...

To Ally Said: I did try making this cake (unfortunately) for a Mickey Mouse Birthday cake for my grandson. Thank goodness I tried early because I have to go to my usual recipe. The taste was good, not awesome, but good. Do not use this recipe if you need a firm cake for fondant or special decorating. Too crumby!

March 8, 2012 08:24 PM
liz said...

The cake has a great flavor but falls apart EVERY time i take it out of the pan. I mean, literally just crumbles to pieces….yes, I let it cool completely, yes i’m greasing/flouring/bakers joy-ing correctly….I don’t know what the heck goes wrong, this has never happened to me w any other cake recipe. It’s put me in quite the bind twice now…boo. Everything else has been great though-lol– the icing always turns out divine

March 10, 2012 09:40 PM
Catherine said...

I just made this and it is TASTY and SUPER Moist! But the top was pretty crumbly. Did I do something wrong? Or is it supposed to be that way?

March 13, 2012 06:54 PM
Ive said...

I just made this cake and it was a little bit crumbly, but I made it again but this time I added 1/2 package of vanilla pudding and 1/2 cup of mayonnaise (moisture). This is my go to recipe. Thanks

March 19, 2012 03:20 PM
Brittney said...

I also was told you could use pudding Mix in the batter to keep the cake moist

March 21, 2012 04:02 PM
Jessica Burton said...

I am making my sisters Wedding cake.. would this moist yellow cake make a good base for one?

March 26, 2012 09:22 PM
pily said...

Hi Bakerella: I´m so happy because I found your site, it is so beautiful!!
I have a question,can I make cupcakes with this recipe?will it work?
Thank you

March 29, 2012 11:52 AM
Rohini said...

Guess my search for the moist yellow cake ends with your post… I am new to baking so this might seem like a really silly question, but I shall still ask… How do I modify the above recipe or any recipe in general to my desired cake pan size or layers…
I want to make a 2 layer cake of this recipe.. how do I do it?

April 1, 2012 04:48 PM
B said...

Based on that recipe I just made sort of a yogurt- lemon cake with lemon frosting. It’s quite amazing.
I love your recipes.

April 6, 2012 11:17 AM
mary said...

Thank you so much! I have tried a dozen or so “moist yellow cakes” and they either turn out dry or too heavy. This one turned out fabulous!

mary :)

April 7, 2012 06:52 AM
Danielle Anne G said...

Can i Use Cake Flour instead of self rising? Or will it make a HUGE difference?

April 7, 2012 12:35 PM
Alma Noris said...


April 8, 2012 01:11 AM
Niki said...

The cake looks AMAZING! I live in South Africa so it is not possible to get Butter Flavouring here (I have never seen or heard of it) Is there an alternative to this or will it be ok if it is excluded from the cake? Thanks so much :)

April 10, 2012 12:24 PM
mery said...

My search for the best yellow cake is over. This recipe is just what I was looking for. I made a 10 inch round, 3 layers for Easter and we ate the cake in 2 days. Could not stop eating it. I used swiss buttercream instead of your recipe but will try yours soon. Super delicioso! Would you happen to have the perfect royal frosting recipe?

April 12, 2012 08:02 AM
saba said...

OMGGGG!! i have tried a million vanilla cakes…this one is the winner…This cake is super moist, hold great shape with fondant and is delicious!! trust me when i say this! excellent cake!

April 12, 2012 11:07 AM
Shawnta said...

I wanted to know if the sugar and water mixture can be refridgerated? That seems like a lot for a couple of layers. Or I guess the recipe can be scaled down as well correct?

April 20, 2012 01:57 PM
Anonymous said...

made these twice as cupcakes and couldn’t get them to rise either time! Taste great, really moiste, but no rising action

April 21, 2012 08:57 AM
mery said...

best cake ever

April 21, 2012 10:00 PM
anickh said...

This is the same recipe that I use. and the ONLY recipe i’ll ever use EVER. Tastes like the best sugar cookie ever in the form of a cake. the texture is perfecto. check my blog to see how my same recipe turned out (: anickh(dot)blogspot(dot)com

April 26, 2012 07:51 AM
Joanne said...

This cake is AMAZING…the search is over, its moist and fluffy, I would use have to sugar because i found it a bit too sweet especially with butter cream but I LOVE THIS.
Thank you :)

Love from Edinburgh, Scotland

May 4, 2012 08:28 AM
Heather said...

Could you use this recipe for cupcakes and if so what changes need to be made?

May 4, 2012 08:48 PM
Maria said...

what does 10x mean for the powdered sugar?

May 4, 2012 11:22 PM
kd said...

you made this very easy to follow, you rule!

May 13, 2012 11:06 AM
Sue said...

I made your vanilla cake yesterday. It was great. The only thing I did was add a little more vanilla, and I didn’t have the butter flavoring. Some said it was the best they ever had. Is there any way to make it a lighter and fluffier, it’s a little on the heavy side. Thanks for the great recipe.


May 18, 2012 06:20 PM
Amy said...

I tried this yesterday….REALLY MOIST…I even did the next day test with the outside leftover piece! Every last bite was moist! DELICIOUS!!!

May 20, 2012 01:43 PM
Tara said...

Just sent my husband the link so he can make this for my birthday tomorrow… can’t wait to eat it!

May 23, 2012 01:50 PM
jenn said...

Can I ask where do you purchase that flour? Can I substitute regular flour- if so should I use cake flour or an all purpose flour. I found that flour on Amazon but it was upwards of $20 and I don’t wnat to spend that on flour

May 23, 2012 09:19 PM
Lauren said...

I made this cake for my sons, BUT IT CAME OUT TASTING LIKE CORNBREAD?

May 28, 2012 01:09 AM
Nita said...

I can’t bake and all my scratch cakes come out dry, too wet, crumbly, fried, crusty, etc. any cake disaster you name, i’ve dealt with it. i hope and pray this works because it looks so delicious and i love cake and hate box mixes. i’ll be back to tell you if it works for me. i sure hope it does.

May 28, 2012 02:14 PM
Cravin Cake (Angela) said...

Thankyou Bakerella this cake is so moist, yummy and has a beautiful tender crumb. Last week I trialled 3 vanilla cake recipes and this one was the clear winner. I used it to make a quilted fondant cake for my sisters birthday last weekend and it was so good everyone loved it!

I hope you don’t mind that I posted this recipe on my latest blog post with quantities converted for my Australian readers. The only thing I changed was to omit the butter flavouring – it is a perfect recipe, so tasty and moist for a scratch cake!

June 3, 2012 07:10 PM
Cravin Cake (Angela) said...

I just read some of the earlier comments and I wanted to say I used this for a fondant cake and it worked perfectly. For those having trouble with the cake sticking in the pan, I greased the tin, placed a baking paper circle in the bottom, and floured the sides. Once out of the oven I ran a knife around the edges and the cakes came out very easy even when still quite hot.

Part of the yummy cake texture is it will be a bit crumbly, so I wouldn’t recommend it for a sculpted cake, but for a round/square cake it works a treat under fondant.

June 3, 2012 07:22 PM
Sassenach said...

I have made this cake and it’s the best I have made in my 20 years of cooking I love it and so does everyone else who eats it! The frosting it’s also great!

June 14, 2012 05:35 PM
Rayna said...

Yep, that’s the trick that most bakeries use – we call it simple syrup and pour it into spray bottles OR use a pastry brush to soak the cake.
I’ve been a pastry chef for over 6 years and this is a long-time secret :)

July 19, 2012 08:58 AM
Alex said...

I just want to say thank you so much. This has become my base recipe. I’ve made it just how you directed and it was amazing, but I’ve also made lemon, coconut, and coffee cakes from this. Thank you so much!!!

July 20, 2012 02:04 AM
Lauren said...

Wow! My family loved, loved, loved this cake. I was really surprised how moist it was. I used a cake flour substitute because I had no cake flour on hand. I also altered the recipe some to make only 2 layers which I thought would be sufficient for our family. Maybe the cake was so moist because the butter and sugar were creamed so long? I did have a little trouble getting it out of the pan, the cake was very delicate and thus a little crumbly but the end result was delicious. For the icing I used only 1/4 cup of butter and I also added in an ounce of leftover cream cheese just because. Because I used less butter I had to add a lot more milk- I used around 2-3 tablespoons. Overall- yum, best yellow cake I ever tasted. Defiantly a keeper. Thank you bakerella!

July 28, 2012 01:37 PM
Crystal said...

I love this recipe! Instead of 2 sticks of butter, I did one stick and a half cup of vegetable oil. SUPER moist, with out spraying the cake with simple syrup.

August 1, 2012 07:39 PM
Jewal said...

I just tried this cake last night and it came out very moist, but it has NO TASTE. My husband compared it to eating fluffy air. Any thoughts on how to get that classic yellow cake flavor?

Also for all of you that are having issues getting the cake out of the pan you must try Cake Release by Wilton. You can get it at Hobby Lobby, Michaels, or even at some Wal-Marts in the Party/Cake makings section (not the grocery box cake section).

August 4, 2012 12:43 PM
Sacha said...

I have used the sugar water trick in the past, I use a fantastic recipe from bbcgoodfood which is super moist! I’l have to compare the two and see which one comes out best!

August 13, 2012 03:36 PM
sarah said...

The cake was delicious. I used regular flour and put baking powder in it to make it self rising. It was fluffy and had a great taste.

August 16, 2012 01:50 AM
Maria said...

Hello! I will be baking my son’s 1st bday cake and would like to try this recipe, do you think it would work with a carmel filling and wrapped in fondant? Will it be sturdy enough for the fondant weight on it? Thanks!

August 30, 2012 02:24 PM
Mauren said...

WOW..!! I just made this cake and is super moist and the taste is great…!!!!! Thanks for sharing

September 10, 2012 08:07 PM
Evelyn said...

I tried the easy buttercream recipe, and it came out too watery…. was there something I should have added to it, or did I just do something different? :/

September 29, 2012 03:37 PM
jennifer said...

Is that 3 cups of siftted flour…or 3 cups of flour then sifted?

October 1, 2012 01:10 PM
Alexis said...

buttercream frosting!

October 7, 2012 07:20 PM
Lucy said...

Your work is really amazing, I tried out this recipe for a vanilla cake. Thank you so much for sharing all these lovely recipes and tricks. Here’s the blog post about it http://tanadeidolci.blogspot.it/2012/10/torta-di-compleanno-alla-vaniglia.html

October 11, 2012 09:11 AM
sarah said...

What do you use for grease? Just crisco? Or what? (:

October 16, 2012 10:25 PM
shafriza said...

1 1b. 10X powdered sugar i dont understand what it means… can you please exmplaine or tell me how many cups pls

October 17, 2012 07:53 AM
Marji said...

I made your cake yesterday for a birthday, using a different frosting, a light chocolate. The cake came out great. I think wrapping the layers in plastic while they cooled and the sugar water spray made a really good cake just that much better. Thank you and thanks to your friend’s mom.

October 30, 2012 11:37 AM
Juana said...


November 5, 2012 06:59 PM
Brandy said...

I made this cake last week for my nephews wedding, it was a huge hit! I had never made a cake from scratch before and this was super easy. It was so moist and delicious everyone loved it! I’m making it again this week. Thanks for the recipe! :)

November 6, 2012 01:14 AM
Michelle said...

I made this cake and frosting this weekend to welcome home my husband. This is the best cake I have ever made! While mine turn out very moist, I did have mine kept in the fridge (twice wrapped) for a day before I iced it. I can’t wait to try my own variation! Thank you!

November 11, 2012 11:38 PM
Steven said...

I am new at baking. I Just gave this recipe a try and unfortunately my cake didn’t seem to rise properly(it still tasted yummy though).
I am trying to figure out what went wrong?

1. I dropped the pan several times to get the batter flat? Do you think that caused the cake from rising

2. I couldn’t find the self rise flour. So, I used the flour that was recommended for cake. Should I have used baking powder in this case?

Thanks for your advice in advance,

November 15, 2012 11:23 PM
Taffie said...

WOW.. i am excited to try out this cake. I am a bit frustrated that I am on holiday and my regular kitchen is in another continent. But I look forward to trying the cake and letting you know how it goes.
I am impressed about sugar spray, brilliant idea..

P.S i am on holiday but started having baking withdrawals and hence i stumbled on your blog. and I love it !!!!!!

November 27, 2012 02:46 AM
Katherine (Gour-Maybe?) said...

This is delicious. I made an almond and Meyer Lemon version with cream cheese frosting for my blog, http://gour-maybe.blogspot.com and will be posting the recipe with credits of course this week. The additional beating of the sugar and butter is key.

December 6, 2012 12:27 PM
Ali said...

I followed the recipe and my cake was extremely dense and heavy, almost like a pound cake. It was moist, but not very fluffy. Is there anything that I could have done wrong, or is the cake supposed to be dense?

December 10, 2012 09:47 PM
Ashley said...

I just tried this, it came out GREEEEAAAATTTT!!!!! This recipe is definitely a keeper! This is only my second time baking a homemade cake, so I’m impressed that it came out so good. It was a LOT of work, but it was worth it! : )

December 12, 2012 08:44 PM
yemek tarifleri said...

looks awsome.. thanks.

December 21, 2012 03:15 AM
candace jones said...

if I do not have self rising flour what would I use to make this recipe?

December 25, 2012 12:14 AM
Priscilla said...

This cake was so delicious. Very moist, buttery and light! Everything you look for in a perfect cake. Thanks for this recipe!

January 5, 2013 12:14 AM
Tammy said...

This cake was a waste of time, no flavor at all! Beautiful pic but lacks major flavor, sorry its the truth.

January 6, 2013 11:31 PM
Linda said...

I baked this cake yesterday. I bake a great deal as I’m retired but have always been a baker of good things to eat. This cake in my opinion is not it,,it’s dry,,I went by the recipe even to the point of poking holes with the spray sugar water and wrapping it right after it came out of the oven. I have made several wedding cakes for people and thought if this recipe was moist and good I would use it..Was disappointed ..the cake is dry..and not at all light or airy,,,it’s quite heavy,,

January 14, 2013 11:33 PM
Anita said...

Could you tell me when I would spray the sugar syrup if I freeze the butter cake…before or after freezing??? Thanks so much in advance!

January 18, 2013 12:55 AM
Pam said...

This recipe is pretty good but I adjusted it and used 2 3/4 cups flour and 1 3/4 cup sugar with A 1/2 cup sour cream 3 egg yolks and 2 whole eggs. This is truly the most moist vanilla cake I have ever made and I bake all the time.

January 19, 2013 09:32 AM
Stormy said...

Made this cake for a family get together. It was so good. Loved it and shared. Thanks so much for sharing.

January 19, 2013 05:14 PM
dina said...

Hi, so i want to make cake in 10″ pans how much of everthing i need to add.I am making Topsy Turvy cake so first tier it is going to be 3 pans 10″ cakes.And second tier is going to be 3 pans 8″ cakes.What do you think is this going to be ok.

January 25, 2013 12:39 PM
Maria said...

I made this yesterday and it came out amazing i poured the batter into two round 9in pans and it was perfect. make sure you butter and flour the pan like the recipe asks for. The tips were wonderful and the buttercream icing was fantastic thankyou so much!!

February 1, 2013 11:23 AM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Google Left
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey