MOIST YELLOW CAKE RECIPE
Moist yellow cake recipe that gives you perfect results every time! No more wondering how your cake will turn out -- this recipe is easy and delicious! And you can use it for a layer cake or cupcakes.
Provided by Lucy Brewer
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
- In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
- Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
- With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
- Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
- Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
- Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
- Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
Nutrition Facts : ServingSize 10 servings, Calories 529 kcal, Carbohydrate 69 g, Protein 8 g, SaturatedFat 16 g, Cholesterol 143 mg, Sodium 341 mg, Fiber 1 g, Sugar 41 g
MOIST YELLOW CAKE
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
Provided by Isaiah
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g
MOIST MOIST YELLOW CAKE
Make and share this Moist Moist Yellow Cake recipe from Food.com.
Provided by NurseGirl2004
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F Coat 9x13 pan with butter and flour, and tap out any excess flour. Set aside.
- Combine flour, baking powder, salt, and baking soda in a small bowl and whisk break up any lumps. Set aside.
- Place butter in the bowl and mix on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue to beat another 5 minutes. Add yolks one at a time, letting each incorporate fully before adding the next. Scrape down the sides of the bowl.
- Add whole eggs in the same manner, allowing 1 minute between additions. Scrape down the sides of the bowl and the paddle.
- Add 1/2 of the flour mixture, and turn the mixer to low speed, mixing until the flour is just incorporated. Add 1/2 of the milk, and mix until just incorporated. Continue with remaining flour mixture and milk, until all ingredients are incorporated and smooth.
- Pour in prepared pan and bake until cake edges slightly pull away from the pan and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes.
- Remove the pan from the oven and let cool on a wire rack, about 10 to 15 minutes. Run a knife around the perimeter of cake, and turn out onto the rack to cool completely (at least 1 1/2 hours) before frosting.
Nutrition Facts : Calories 355.4, Fat 14.8, SaturatedFat 8.5, Cholesterol 133.4, Sodium 377, Carbohydrate 50.5, Fiber 0.7, Sugar 29.4, Protein 5.7
MOIST YELLOW CAKE
Make and share this Moist Yellow Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 3 8" layers
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1651.9, Fat 71.9, SaturatedFat 42.6, Cholesterol 452.8, Sodium 2149.3, Carbohydrate 230.5, Fiber 3.4, Sugar 138.5, Protein 24
HOMEMADE YELLOW CAKE MIX
We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 9
Steps:
- For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
YELLOW CUPCAKES
These classic back-to-school treats will surely be big hits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
- Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
- Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.
BEST YELLOW CAKE EVER
A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining 3/4 cup milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
BASIC YELLOW CAKE
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
- Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
- Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
- Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
- Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.
YELLOW CAKE, MOIST FROM SCRATCH
This is an easy scratch cake to make, the only thing is it is a MUST to weigh the ingredients and follow the beating procedures. it seems like a lot of work, but it really isnt play with the flavors, see if you can create different flavors based on this mix. Remember, if adding syrups, reduce the sugar content and water to balance out the formula. get the sugar/water percentage of the syrup. Decrease your water by the amount of water in syrup. Decrease your sugar by the amount of sugar in your syrup.
Provided by damariscaballero
Categories Dessert
Time 1h
Yield 2 9, 15-18 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven 325, place oven rack to your 3 level.
- Collar (i do 2in above pan) and line your pans with parchment.
- whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
- mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
- Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
- incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
- add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
- increase speed to level 4 for 2-3 minute set back speed to level 2.
- add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
- add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
- place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
- bake for 30-45 minute.
Nutrition Facts : Calories 410.4, Fat 18.2, SaturatedFat 5.9, Cholesterol 43.5, Sodium 321.8, Carbohydrate 58, Fiber 0.6, Sugar 32.6, Protein 4.2
CLASSIC YELLOW CAKE
Ever whanted a classic yellow cake recipe thats moist, delicious, and tender? Your search ends here. This is an easy yet sophisticated cake that goes great with Rich Chocolate Frosting. I suggest you use cake four but you may use all-purpose flour if you must. I made it up and tried it and It was wonderful.
Provided by bakingfanatic
Categories Dessert
Time 35m
Yield 2 9-inch cakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
- Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
- Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
- Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
- Cool in pan 10 minutes. Then turn onto wire rack to cool completely.
YELLOW SHEET CAKE
At casual Southern gatherings--book clubs and prayer meetings and such--ladies come toting sheet cakes. They're all nestled in their pans, usually Pyrex, and ready to have fat squares cut right out of them. They're the warmest welcome. Neither fussy nor fancy, but always yummy. This yellow vanilla cake tastes good enough to serve plain with tea, but you can pour caramel all over it too.
Provided by Carla Hall
Categories dessert
Time 5h
Yield One 9-by-13-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch cake pan.
- Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
- Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
- Bake until a tester inserted in the center comes out clean, about 25 minutes.
- Let cool completely in the pan on a wire rack. Pour as much caramel as desired over the cake.
- Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
- Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
- Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.
More about "moist yellow cake food"
MOIST YELLOW BUTTER CAKE RECIPE - CHOWHOUND
From chowhound.com
YELLOW CAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
BEST YELLOW CAKE RECIPE - I HEART EATING
From ihearteating.com
MOIST YELLOW CAKE
From crecipe.com
YELLOW CAKE MIX RECIPE - CRAVING HOME COOKED
From cravinghomecooked.com
THE BEST YELLOW CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
BROWN SUGAR YELLOW CAKE WITH CHOCOLATE FROSTING - THE FOOD ...
From thefoodcharlatan.com
BETTY CROCKER DEVIL'S FOOD CAKE RECIPE - CAKEBOXING.COM
From cakeboxing.com
HOW TO A MOIST YELLOW CAKE RECIPE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
THE BEST STORE-BOUGHT YELLOW CAKE MIX | ALLRECIPES
From allrecipes.com
MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS ...
From recipetineats.com
YELLOW CAKE {BEST RECIPE!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
DENSE SUPER MOIST YELLOW CAKE - DENSE VANILLA FLAVORED ...
From recipe-garden.com
SUPER-MOIST YELLOW CAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
BEST MOIST YELLOW CAKE & CHOCOLATE FUDGE FROSTING
From newengland.com
THE BEST YELLOW CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
YELLOW CAKE WITH CHOCOLATE FROSTING
From thedomesticfront.com
THE BEST YELLOW CAKE RECIPE | BIRTHDAY CAKE WITH CHOCOLATE ...
From beyondfrosting.com
BEST YELLOW CAKE RECIPE (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCKER.COM
From bettycrocker.com
MOIST YELLOW CAKE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
CLASSIC HOMEMADE MOIST YELLOW CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MOIST YELLOW CAKE | MOIST YELLOW CAKES, YELLOW CAKE RECIPE ...
From pinterest.com
FLUFFY, MOIST HOMEMADE YELLOW CAKE RECIPE
From divascancook.com
MOIST YELLOW VANILLA CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
YELLOW CAKE - YOUTUBE
From youtube.com
YELLOW CAKE AND WHITE CAKE: WHAT IS THE DIFFERENCE ...
From chowhound.com
MOIST YELLOW CAKE WITH CHOCOLATE FROSTING - LIFE LOVE AND ...
From lifeloveandsugar.com
THE BEST HOMEMADE WHITE CAKE RECIPE | THE FOOD CHARLATAN
From thefoodcharlatan.com
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING ...
From epicurious.com
BEST YELLOW CAKE RECIPE - HANDLE THE HEAT
From handletheheat.com
PERFECT YELLOW CAKE - FOOLPROOF RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
52 MOIST YELLOW CAKES IDEAS | FOOD, MOIST YELLOW CAKES ...
From pinterest.com
ULTRA MOIST YELLOW CUPCAKES - HANDLE THE HEAT
From handletheheat.com
THE BEST YELLOW CAKE STARTS WITH THIS SURPRISING METHOD ...
From epicurious.com
MOIST YELLOW CAKE RECIPE
From crecipe.com
CAKE MOIST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOIST YELLOW CAKE RECIPE - POPSUGAR FOOD
From popsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love