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Finally, I found it!

Moist Yellow Cake [1]

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 [2] (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 [3]

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

Secret Sauce [4]

Cake assembly:

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

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 [6]
P.S. I’ve been using aluminum cake pans [7] instead of the dark coated kinds you find in the grocery store. They also come in many different sizes [8].

Moist Yellow Cake [9]