FINALLY!!!!!! That perfect homemade yellow cake.

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BettyR, Jun 29, 2008.

  1. BettyR

    BettyR Songster

    Mar 1, 2008
    Texas Gulf Coast
    I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor. After months of searching, testing and tinkering I’ve finally found what I was looking for.

    This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.

    So I decided to try combining the two recipes and hit the nail on the head the second try. I’ve made three more since just to be sure it would come out the same each time and it does.

    Here is the recipe.

    Basic Yellow Cake

    2 1/4 cups all-purpose flour (do not sift the flour)
    1 1/2 cups granulated sugar
    3 1/2 teaspoons baking powder
    1-teaspoon salt
    1 1/4 cups milk
    Vegetable oil
    1 stick butter (not margarine), softened
    1-tablespoon vanilla extract
    3 large eggs

    Preheat oven to 350°

    Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

    In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

    Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

    Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

    Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

    Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

    Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

    Frost as desired.


  2. ninjapoodles

    ninjapoodles Sees What You Did There

    May 24, 2008
    Central Arkansas
    This looks DIVINE. [​IMG]
  3. lizardz

    lizardz Songster

    Jul 18, 2007
    Grass Valley, CA
    If it weren't so late, I'd be in the kitchen mixing that up! Thanks for the recipe. I think I'll make that for the 4th!
  4. shmooborp

    shmooborp artistic fowlism

    im poasting on this so i can find it again latter..omg i want to make this tomorow!!!
  5. lewisfarmgurl

    lewisfarmgurl Songster

    May 6, 2008
    south carolina
    My Goodness!!!

    There goes my will to lay off sweets. I just have to try

    Very nice looking cake.[​IMG]
  6. BirdBoy88

    BirdBoy88 Angel Egg

    Dec 26, 2007
    OMG!! i haven't had good yellow cake in soo long!.. i want some soo bad! why must you hurt me with that DELISH! pics Lol.. i have to make this!!

    thanks for postin this [​IMG]
  7. Sunny Chook Farm

    Sunny Chook Farm Songster

    Jan 23, 2008
    Looks good! I'm going to have to make this today.. Thanks for sharing the recipe..
  8. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    That looks wonderful. I am going to add you to the recipe index. [​IMG]
  9. Cheryl

    Cheryl Songster

    I agree with you...most every yellow cake by scratch I have made at home is dry and needs milk to wash it down! I have a fairly decent hot milk sponge...but unless soaked with simple syrup, is dry by nature. I absolutely will try your recipe, it looks delicious! PS I am a Pastry Chef by trade...
  10. MissPrissy

    MissPrissy Crowing

    May 7, 2007
    Forks, Virginia
    Quote:You can't say this and not give us recipes!!

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