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]

  • 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 [4]

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 [5] 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 [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]

URLs in this post:

[1] Image:

[2] The Cake Bible:

[3] butter flavoring:

[4] Image:

[5] icing colors:

[6] Image:

[7] cake pans:

[8] different sizes:

[9] Image: