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

501
Kattrinka said...

As the good witch would say….you’ve had the answer all along….in The Cake Bible. Rose recommends using sugar syrup to keep cakes moist.

February 2, 2013 05:22 PM
502
suzannaramirez said...

Going to try this can’t wait:-)

February 3, 2013 12:51 AM
503
Lauren said...

Omg! Looks delish!! Can’t wait to try this! I have concerns though… Can I use all purpose flour instead of self rising flour since I couldn’t find any? Is there any substitute with butter flavoring? I’m afraid it’s not available here… :(

February 3, 2013 10:49 AM
504
JJ said...

As an avid baker, I’m still on the search for an AMAZING vanilla butter cake recipe ( i feel the flavor of buttery cakes is far superior to those that use oil), so I’m glad i came across this and I will be sure to try it! :) A couple of tips that have significantly helped me to make moister, less crumbly, cakes and cupcakes in the past:

- using full fat buttermilk or sour cream instead of milk
- subbing european butter for regular butter – it has a higher fat content and traps more of the water/ moisture into the cake instead of it escaping while baking
- melting the butter, letting it cool to room temperature, and THEN adding it to the batter and chilling the batter for AT LEAST 4 hours! This is one of my favorite things to do, I do this for cookies and cakes and I ALWAYS get compliments about how moist my desserts are when I do this… it has many benefits doing it this way… One is that you can incorporate the butter into the mix more evenly, so it has a uniformly buttery taste throughout. Secondly, you eliminate lumps and you can mix it more quickly so you don’t end up overbeating the mix, which can lead to dry cakes. Thirdly, chilling the batter reduces the risk of the batter overheating and drying out while in the oven.
- adding vanilla pudding mix to the batter can also help. i don’t add more than half of a small box because i don’t want it to overpower the homeade flavor of the cake, but this is enough to add some moisture.

Hope this helps!

February 3, 2013 07:23 PM
505
JJ said...

oh, i wanted to add that that european butter is closer to oil in my opinion than regular american butter because of the higher fat content ( which is what lends to a moister cake), and melting the butter and using at room temp helps to incorporate into the batter more like oil would :)

February 3, 2013 07:35 PM
506
Mary said...

So I just made this cake for my daughters’ bday party. While the cake is very moist it’s also quite flavorless. Where’s the salt, baking powder for the recipe. It will work for my girls bc it primarily tastes like a giant pancake, but next time I would use salt and baking powder.

February 8, 2013 10:04 PM
507
Ollie said...

Hi =D
I have made alot of your recipes on this website and they have all turned out fantastically except for one D=
I made this cake but in two 8 inch pans and they are super heavy and dense…is it because I might of overbeat the batter or the fact i put alot of batter in two baking tins I’m not sure
Help would be gladly received thanks =D

February 9, 2013 04:56 AM
508
knnmom said...

You make it look so good, but when I tried it it was a little dry and crumbly. I don’t know what I did wrong. I have this problem when I use recipe that uses butter instead of oil for the fat. Any suggestions?

February 11, 2013 06:36 PM
509
Elizabeth said...

You are such an inspiration. I have been reading you for years now and I love going rhrough your old posts. I’m making this this week.

February 12, 2013 04:53 AM
510
Dawn said...

I had an epic fail. :( Hoping it will taste good but it looks like the diamond head crater & the leaning tower of Pisa combined. The weight of the top layer bulged the sides of the bottom layer so they aren’t the same size either. And pieces came off trying to wrap it fresh from the pans so my whole cake is a ‘crumb layer’. I’m new at scratch layer cakes obviously. Why did mine fall? And should it be that hard to wrap them fresh from the oven? Mine does NOT look like yours. We’ll taste it after my son’s bday dinner tonight…. Help!

February 14, 2013 04:41 PM
511
Sarah Olson said...

amazing photo! I can’t wait to try this! Love your website.

February 18, 2013 05:54 PM
512
ana said...

would it be okay if i added peanut butter to the cake batter?

February 21, 2013 11:41 PM
513
Lauren Telting Colomb said...

made this last night.. definitely perfect.. my go to cake recipe. plus your photo is delicious.

February 28, 2013 11:16 AM
514
Rowena Orris said...

So I have been on a search for a really yummy vanilla cake/cupcake! THIS IS IT!!! I have tried recipe after recipe and have failed. There were a few that were ok…just ok! This will be my ‘GO-TO’ vanilla recipe. The only thing that I will change is the amount of sugar. I think I’m gonna cut it back by 1/2c. I found it to be a little on the sweet side for me. That’s just my preference. Other than that…IT’S PERFECT!!!

March 1, 2013 04:39 PM
515
Susan said...

I was in love with the pink icing, then I saw that you blog xx

March 1, 2013 10:31 PM
516
Rowena Orris said...

I have to comment on this again!!! I just made this for the second time…and it is WONDERFUL!!!! The first time I made them…I made cupcakes. This time I made a cake. Texture is great! Light, fluffy and moist. Anyone that doesn’t get the same result is doing something wrong. Follow the directions exactly and you will get a perfect vanilla cake! THANK YOU SO MUCH FOR SHARING!

March 2, 2013 01:51 PM
517
Pam said...

I doubled this recipe and made 16 cupcakes and a birthday cake in a pan that measures 11×15. The flavor was delicious and everyone else raved about the cake, but I thought it was a little dry. I know I have to cook it longer in the bigger pan, and maybe that’s the problem. Do you have any tips on adjusting the recipe slightly? I would really like to follow your recipe as closely as possible because it does have such a nice flavor. Thanks.

March 3, 2013 12:03 PM
518
Marlene said...

Do you think this recipe would work with cake flour?

March 6, 2013 12:20 PM
519
Patti said...

Is there a substitute for White Lily flour since it is not available in our area?

March 13, 2013 09:09 AM
520
Natasha said...

OK…my sister-in-law is the baker in the family…I’m the cook. But, we both have been looking for a great yellow cake recipe. Probably more so me than her! She’s friggin’ awesome! Now that I have time, it’s Spring Break, I can’t wait to try this. It looks fabulously moist and declicious. Wouldn’t it be awesome to surprise her over Easter with this cake? Thanks for sharing!

March 26, 2013 09:43 AM
521
Mal said...

Hiya,
I love your cakes! The ideas are amazing!
I have one question, when you say butter, is it unsalted or regular salted butter? Recipes never mention it, and it makes a difference in the taste and consistency.
Thanks a lot.
;)

March 27, 2013 12:05 PM
522
Will said...

Can I use oil instead of butter and get the same taste/moisture results?

April 4, 2013 10:05 AM
523
Eram said...

Hi, ive been using ur technique of wrapping the cake and its just awesome. ALl the cakes turn out so moist.

I so want to try this cake of urz…Please tell me can i make this batter as a sheet cake???…how long do i need to bake…..
looking fwd to you reply
THanks

April 8, 2013 04:26 PM
524
sarah said...

Thank you for this! Do you happen to know if it freezes well?

April 14, 2013 04:07 AM
525
reuben said...

disgusting

April 19, 2013 11:30 PM
526
Jackson said...

reuben what are you talking about u freak!!!! this is delicious

April 19, 2013 11:31 PM
527
jonothan said...

i LOVE POTATOES

April 19, 2013 11:32 PM
528
Anna said...

I made this today it is yummy

May 7, 2013 07:33 PM
529
Crystal said...

I too have been searching for a moist from scratch vanilla cake (who would have thought it would be so difficult?) so thank you for the post! To eliminate the trimming of your cakes try taking an old towel and cutting it into strips the width of the side of your cake pans. When you bake a cake next time, while prepping your pans take the towel strip get it wet and ring it out then wrap it around the outside of each cake pan, securing with a safety pin, and bake. It cools the sides of the pan helping it to bake evenly and almost completely eliminating the need to trim! Thanks for the recipe I’m off to bake!

May 10, 2013 07:34 AM
530
Eram Kashif said...

Hey i tried this cake to take for my Wilton course 1. This is sooo moist and yummy!! Couldn’t resist so tried one layer. Me and my 2 kids finished one layer in less than 30 mins :) now 2 layers r left to be stacked and frosted:). Thanks for sharing thi perfect recipe . Ill definately try more of ur recipes. May GOD bless u!!

May 14, 2013 10:11 AM
531
Eram Kashif said...

Perfect!!

May 15, 2013 12:13 AM
532
Keeley said...

Yummmmmmm

May 20, 2013 08:56 PM
533
Gina Quiñones Krauss said...

Hello! I just have a question about the yellow cake recipe ingredients. I live in Mexico, and here we don´t have self rising flour.. so I was wondering if instead I add plain flour and baking powder for the rising.. what quantity of baking powder and flour should I use?? Thankyou!

May 22, 2013 03:31 PM
534
Abigail R said...

Just made this cake and it tastes delicious… only I used very old pans and the cake didn’t come out of the pans clean. I pieced it back together, hoping to salvage the past hour of my time spent baking.

Regardless, if you have the light gray, non-stick pans, this cake will turn out golden. I only had one, and that cake came out clean while the other two were in shambles.

Lesson learned!

awesome recipe, Bakerella!

May 24, 2013 11:31 PM
535
Kat said...

loved this tutorial! i want to make it for my daughter’s upcoming birthday but was wondering if i could make it 2 days ahead of time (due to time constraints). is it ok to freeze the cakes & refrigerate the frosting? what would you recommend? also, if I wanted to make a tiered cake (a two-layer 6-inch cake above a two-layer 10-inch cake), should I double/ triple/or quadruple the cake recipe and the frosting recipe? thanks in advance!

June 2, 2013 12:33 AM
536
Jessica @ Jessiker Bakes said...

I just wanted to say that this is my go-to recipe for vanilla cake!! Thank you Angie!

June 2, 2013 10:24 AM
537
Makita said...

I used this cake recipe to make cupcakes for my daughter’s baby shower. This is the best recipe ever. It is now my basic recipe. I was wonder if fruit,chocolate, or peanut butter could be added?

June 4, 2013 11:01 AM
538
Makita said...

This is my new basic cake recipe. It’s the best. I made cupcakes for my daughters baby shower. Delicious! I used almond flavor. I was wondering of I could add peanut butter or chocolate?

June 4, 2013 11:46 AM
539
Kate said...

Would it still work and be moist if lets say i used one stick of butter and replaced the second with sour cream instead? or chobani greek yogurt? great recipe btw!
thank you!

June 11, 2013 08:11 PM
540
Kate said...

Update: this cake came out wrong when i made it =[ i was so excited, the cake was very dense and not light,soft and airy. What did i do wrong? i made this for my best friends birthday but even though she liked it i was disappointed in myself. I must have done something wrong, what makes a cake like this? i’ll appreciate your help, thank you

June 17, 2013 03:50 PM
541
Hi said...

H

June 27, 2013 02:19 AM
542
Terrible Cake :( said...

This is the worst cake ever. I had been baking cakes for almost 30 years and I was excited when i found this recipe. I followed the recipe exactly like you described and it turned out terrible. First of all the cake fell in middle and I couldn’t get it out of the pan. This is the worst recipe!!!

June 28, 2013 01:51 AM
543
Caroline said...

The cake fell apart very easily and was to sweet for me. 1 1/2 cups of sugar would have been much better. In the end the cake wasn’t very moist either. I was fairly disappointed because it looked delicious!

June 30, 2013 10:57 PM
544
Gina said...

Did NOT like this cake. Tried making it exactly as instructed three different times, all three times it came out a touch dry with crusty edges, crusty top and an almost burnt bottom. In order to bake the middle through, it over baked the outsides of the cake. I finally give up on this recipe :(

July 11, 2013 04:02 PM
545
Nilda said...

I am a newbie at cake decorating. I too was not happy with cake recipes I found on books or the internet. But this recipe, was out of the park. My class mates love it. Thanks for sharing it.

July 24, 2013 10:20 PM
546
Elisabeth said...

Absolutely LUV this recipe…I’ll be making it again tomorrow!

July 27, 2013 11:39 PM
547
Kattrinka said...

I see this is an old post, but I just saw it on Pin. In my experience as a professional, you do NOT have to spray a sugar syrup, which I consider an extra and messy step. Just pour it slowly onto each side of each layer. Let it soak in for about 15 min before turning over to do the other side.Instructions for this are in The Cake Bible.

August 2, 2013 09:48 AM
548
Cali said...

Great tip. I do this but with a pastry brush and my cakes are always super moist. I usually like to pour some Amaretto, Rum, Kahlua, or Gran Marnier to my simple syrup and everyone absolutely loves it!

August 7, 2013 11:58 AM
549
lisa vargas said...

I needed a very moist and delicious cake and I thought to try this recipe. I have to thank you for sharing this recipe because it was better than the boxed cake mix and I love them. It was awesome.

August 11, 2013 09:28 PM
550
Billy DuVall Jr. said...

Hello there,
This cake looks AWESOME!!! I can not wait to try it! I am also looking for a pure white moist cake recipe, made from scratch, any tips? It’s either the butter or egg yokes (or both) that would have to be substituted to get the pure white color. I gave looked for years with no luck! Thank you in advance for any tips.

August 12, 2013 06:02 AM
551
Jessie said...

This cake is amazing, so soft and fluffy. I’ve tried so many yellow cakes and none of them have come out as I liked, but this one comes out amazing. I won’t look for any other.

August 15, 2013 11:47 AM
552
Martha said...

Love your side!! your are a genius!! do you think that I can use this recipe for a big cupcake mold? thanks!!

August 24, 2013 12:19 PM
553
Trina said...

This question has already been posed, but, since I didn’t see a response…how to increase this recipe if you wanted to do a tier cake? Thanks, T

P.S. I’ve used this recipe for cupcakes for my college age children and now all of their friends and roommates request them too!

August 28, 2013 02:24 PM
554
Desy said...

tried this recipe today….it is on point….light,fluffy,moist…I used almond essence (which I get from the Caribbean) as the flavouring…very tasty.I also pre-cooked some some sliced apples in sugar,and butter and flavored with cinnamon and nutmeg and used it as a base for an upside down cake….what yummy goodness.

September 2, 2013 07:24 PM
555
Devin said...

Baked this in a three layer it was so good!!! It didn’t last an hour at barbecue…I used cream cheese icing instead though…but it was so delicious I’m making it again today!!!

September 5, 2013 10:28 AM
556
Jen said...

I too am curious about needing to use all purpose flour and also freezing. Also, any high altitude recommendations?

October 7, 2013 03:02 PM
557
Khris said...

totally making this now! will let you know how i go – thanks for the post xx

October 12, 2013 04:22 AM
558
ms. shin said...

Hi. New to baking.
How would I convert this to a sheet cake and still use the spray sugar water ?

October 12, 2013 07:59 AM
559
Beb said...

you really are amazing. will try this soon. thanks for keep on sharing. God bless.

October 30, 2013 01:34 AM
560
Arulmary said...

I just across your website. I am really interested to bake this cake. As i am a new baker i a question to ask you.
In this recipe i have seen no baking powder or baking soda used. Is it required or not?
Thank you in advance.
Regards
Mary

November 3, 2013 02:59 PM
561
Natasha said...

Baked this into cupcakes yesterday for my friends. they loved it! First time baking from scratch. Had a great time making it from start to finish. Cupcakes came out perfect and moist. Thank you!

November 17, 2013 03:15 AM
562
Danielle Robinson said...

CAN’T WAIT !!!

November 20, 2013 02:13 AM
563
Mirian said...

Hello,
Can you please tell me how much is 1 1b. 10X powdered sugar in cups or spoon measurement in the Easy Buttercream Frosting please? I could not understand it.
Thanks

December 16, 2013 04:33 AM
564
tanya said...

Your extra tip sound GREAT! I’m totally going to try this. I might put some extract in the sugar spray.

January 2, 2014 03:38 PM
565
Lori said...

I have this cake in the oven as we speak. Loved the batter, loved how it was only one bowl. My issue is, I’m baking it at 350 (per the recipe) and the top is really brown, but the inside is still not done at all. Should I try lowering the temperature? I usually bake at 325, but I read that baking at lower temperatures causes cakes to sink in the middle. Any suggestions?

January 8, 2014 10:09 AM
566
Jasmine @ J's Sweet Retreat said...

This is an awesome recipe. I’ve tried it and love it. So yummy any icing can go on it!

February 1, 2014 08:48 PM
567
Oana Perinetti said...

How many grams is that n the buttercream please?

February 8, 2014 09:03 PM
568
Jennifer R said...

Does it have to be 3 8 in pans?

February 11, 2014 01:05 PM
569
Angie said...

I just made this cake and it came out hard. The top is hard. What did i do wrong?

February 11, 2014 03:24 PM
570
Jenn said...

I’m attempting to make this cake for my daughters first birthday. Just one question for you. How far down do you go with the straw when making the holes?

February 14, 2014 11:54 PM
571
Leeloo said...

I made this cake yesterday for my sister’s birthday… soooo good! I used 2 – 9″ pans and frosted it with a Hershey’s chocolate frosting recipe I found. Everyone loved it. I will definitely make this again. My sister asked me for the recipe! :)

February 18, 2014 02:58 AM
572
Dan said...

I am an avid cook and baker. All too often, people post recipes that look and sound good, but they just don’t quite come together. This is one of them. It’s obvious this poster has never had a good, moist, homemade cake. This is more like a cornbread. Very heavy. Not recommended!

February 18, 2014 12:19 PM
573
Quita Markee said...

I have tried this recipe and I love it. I want to make a white cake so would I just substitute the whole eggs for egg whites or what should I do?

March 23, 2014 10:16 PM
574
Tiffany said...

I tried this with cupcakes and a small cake. It tasted like a coffee cake to me. :/ The cupcakes didn’t turn out fluffy, but dense.

April 25, 2014 11:30 AM
575
Tammey said...

It’s in the oven!

April 29, 2014 05:15 PM
576
Pamela (basketpam) said...

As someone who does a LOT and I mean a LOT of baking the one thing that made me the happiest of everything in this posting was that Bakerella is now using aluminum cake pans. Trust me, despite ANYTHING the manufacturer of those dark pans tell you, they aren’t wonderful and magnificant and incredible. Mostly, they are a burning hazard as in unless you make certain changes to a recipe you WILL burn the item you’re baking, that you worked hard to make and spent LOTS of good money on ingredients. The worst is “Baker’s Secret”. I spent good and very dear money in college on a set of Baker’s Secret baking pans. WHAT A WASTE OF MONEY! Within several years I had toss every one in the trash can. For one thing, I was VERY tired of burning things. This had never happened to me before as I had been baking for years and I didn’t know about lowering the temperature and worst of all, they ALL ended up rusting no matter how I cared for them. The one exception to my feeling on dark pans are the NordicWare Bundt Cake Pans. This is an OUTSTANDING company and using their pans I’ve made some incredibly beautiful cakes with their incredible pans. I just can’t keep up with all the beautiful designs they have. You still need to lower the temperature, but it’s worth the extra time. Personally, even though I’ve been forced to own some other dark pans but only because a particular pan can only be found in the dark metal, I avoid them like the plague if I can. ANYTIME you use dark metal you MUST reduce your temperature by 25 degrees, often to 325 and keep a close eye on it the last 10 minutes as it might finish faster than in an aluminum pan. (usually with cookies) I’ve lost count at the moment of how many tubs of cake pans I own, I think I’m up to about 12 to 14, 98% aluminum, maybe 10 dark and a few silicon ones. I only have one MAJOR complaint about aluminum pans, they can’t go in the dishwasher and I REALLY detest washing dishes by hand. This is one reason I just LOVE a new line of muffin/cupcake pans from Wilton. They’re more of the lighter color of aluminum although not completely but YET (hurrah) they are dishwasher safe. I’ve mostly found these at my local AC Moore store. As a single person it’s shocking how many loads of dishes I do in the dishwasher, I guess it’s all the baking as I tend to use a lot of bowls and even though I really do TRY, I tend to be a sloppy baker. Just ask my cleaning lady after she deals with my kitchen floor. I would do ALMOST (I do have a few limits) anything if dishwashing manufacturers would create a detergent safe for aluminum. I’ve written to several companies of all types and NO ONE will answer me back telling me just WHAT it is in the dishwasher that darkens the pans. It has to be the detergents, it can’t be the heat, after all, they’ve just been in a hot oven, it has to be the detergent. If the day ever arrives when they have aluminum safe dishwashing detergents think about me, I will be one of the HAPPIEST people on the planet. And Bakerella, trust me, overall you should have must better results and be happier with your regular aluminum pans. This is why all professional cake pans are the light aluminum. You NEVER see professional bakeries using these dark pans, espcially on layer cakes.

June 2, 2014 01:03 PM
577
Anela said...

I absolutely love this cake. It is now my go to anytime I want a vanilla cake! Love love love

June 4, 2014 10:41 PM
578
Ann said...

Hi, can you please tell me if i should use my mixer on slow speed when i add flour n milk? And also how many times should i add flour n milk, so like, flour then milk once, flour than milk twicw, then final flour, or can i keep adding more times(therfore litlle four n milk,then repeat only once or twice?

June 7, 2014 07:46 AM
579
connie said...

Hi, I love all your recipes, Im you fan Nº 1… !!! Yesss !!!! Tahnks for share all your recipes.
I have a question: Can I use this cake to to a fondant cake and floor cake? is a bag cake to my sister, Thanks you.

June 10, 2014 02:00 PM
580
Vickie reed said...

Made a yellow cake with chocolate fudge frosting. Very good however cake a little dry. Red your tips. Will try next time. Thanks

June 15, 2014 06:08 PM
581
courtney james said...

Hi, I just have a question about the cake. did you use unsalted butter or salted butter. My cake had a slight saltiness to it and i’m wondering if it was because I used salted butter along with the butter flavoring. The texture was fine it’s just the taste that was slight salty. I also omitted the simple syrup.Would this have taken away the saltiness?

September 12, 2014 11:23 AM
582
Leah Fuller said...

I made this cake last night for my fiancé. He loves it!!! I made two 9in rounds and they turned out great. Middle layer is cream cheese frosting, top layer is a pumpkin spice buttercream. Thank you for sharing this recipe.

September 16, 2014 11:59 AM
583
Mary said...

what can i substitute for butter flavoring?

September 28, 2014 02:51 PM
584
Anonymous said...

Can this be made in a 9×13 cake pan??

October 29, 2014 11:03 PM
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