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

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Joined Feb 18, 2007
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.
 
6
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Joined Aug 1, 2008
I have been coming to this site to pick up cooking tips and recipes for a couple of years but this is the first time I have felt the need to make a post.

I joined today just to tell you thank you so much for this recipe, this is the best from scratch yellow cake I have ever made and I’ve made a few in my time. It’s moist and tender with a wonderful flavor and it’s also very easy to make. I was also very happy with how well it kept. So many of the from scratch cakes that I’ve made in the past would go stale after a day or two, they were never as good as the day they were made. This cake held its freshness for about 4 or 5 days.

Now if its not too much trouble would you please post the recipe for that beautiful frosting that’s on the cake in the picture. I would really appreciate it.

Thank you again.
Cricket
 
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Joined Aug 1, 2008
I don’t know what happened to my first post but I joined this forum to tell you thank you for this recipe.

I have enjoyed this cake more than any homemade cake I’ve ever had. It’s moist, very tender, has wonderful flavor and was so easy to make.

I was also very impressed at how well the cake keeps. Most homemade cakes are good the day they are made but the next day they are already starting to get dry. This cake stayed fresh for 4 or 5 days. I will never buy another cake mix again.

I also used your recipe to make a red velvet cake for a birthday party and it came out wonderful. This is a very versatile recipe.

I was wondering if I could bother you to post the recipe for the frosting that is on the cake in your picture? It looks wonderful and I would really appreciate it.

Thank you,
Cricket
 
250
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Joined Feb 18, 2007
I'm so glad you enjoyed the cake; I'm going to give the red velvet a try.

The frosting on this cake is a really old frosting recipe handed down in my family for generations. I updated it just a bit and adapted it to the microwave, it’s my son’s favorite he calls yellow cake with this frosting Grandma cake.


Cooked Chocolate Frosting


Mix together in a large microwave save bowl:
1-1/2 cups granulated sugar
1/4 cup + 2 tablespoons cornstarch; packed
7 tablespoons cocoa
1 tablespoon butter
3/4 teaspoon salt

Stir in with a wire wisk :
1-1/2 cups boiling water

Cook in microwave on high at 1 minute intervals stirring well after each with the wire whisk. As mixture begins to thicken cook at 30 second interval until the mixture is very thick.

Then stir in 6 tablespoons of butter and 1 tablespoon of vanilla; stirring until the butter is melted; cool to frosting consistency and frost cake.

If you prefer to cook it on the stove just stir the boiling water into the dry ingredients and cook over medium heat stirring constantly until thick and bubbly; remove from heat and add the butter and vanilla.
 
250
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Joined Feb 18, 2007
I peeked at your public profile and noticed you have 2 American Mastiffs so do I; where did you get yours? They are a very rare breed; I very seldom-meet people who even know what they are much less own one.

I have a 2-1/2 year old brindle and a 3-year-old fawn; they are in my opinion the best dogs in the world. I wouldn’t trade mine for a king’s ransom.
 
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Joined Aug 1, 2008
BettyR-

Thank you for the frosting recipe.

I also have a brindle and a fawn. Mine are 4 and 5 years old. I got mine in Ohio from Frederica ….I think her place is the Flying W or something similar to that. It’s been a while since I’ve seen or talked to her.



My husband about had a heart attack when I told him where I was going to get my dog and what I was going to pay for her. A year later he was the one that wanted to get the second dog. In my opinion they are worth 3x what we paid for them. I will never own another breed.
Cricket
 
2,938
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Joined Mar 4, 2000
Hey, all, please message one another when you are discussing personal or off-topic subjects. It's much easier for us to get the food-related information we are seeking, if we don't have to read through personal details. Thanks!!
 
250
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Joined Feb 18, 2007
Not a cake fan? I didn't know that was possible!!:D

Thanks for the kind words.
 
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Joined May 11, 2001
That cake looks VERY appetizing. It has a beautiful crumb. I will have to try your recipe. :D
 
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Joined Feb 18, 2007
If you do make the cake let me know what you think, I would be very interested in your opinion of the recipe.
 
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Joined Dec 25, 2008
Hello, I just registered and I saw this beautiful yellow cake and want to make it when I saw how lovely it turns out and read some reviews about it from other members.
Thanks for posting it, it's appreciated.
 
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Joined Feb 18, 2007
Thank you for your kind words...If you do give it a try, let me know how it turned out for you...
Betty
 
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Joined Aug 1, 2008
Betty,
I made your cake with your dark chocolate frosting recipe for our Xmas dinner. OMG it was soooooo good!!!

My MIL, who thinks she's the best cook in the world was green with envy as everyone was heaping praises on my "from scratch cake". You have no idea how painful it was for her to have to ask me for the recipe.

I like to think of myself as a kind person but I enjoyed every evil minute of her discompfort. Shame...shame...on me :eek:
Cricket
 
250
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Joined Feb 18, 2007
Cricket...
I'm really glad your family liked it...

I made one for DH to take to work for their Christmas dinner and he brought back an empty plate. He had several email addresses in his pocket with requests for the recipe. His boss asked him how much I would charge for the recipe!!!:suprise:

He told her that I didn't play that silly "this recipe is a secret" game and the recipe would be free.

LoL...It never crossed my mind to charge for a recipe!!!
 
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Joined Jun 20, 2009
I just want to say this cake is AMAZING! I have never been able to make a yellow cake from scratch that actually tasted and looked as good as a box or a bakery cake. This cake makes the cut! Thank you so much for sharing this recipe. I have it bookmarked!
 
3,599
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Joined Aug 13, 2006
Hi BettyR
thanks for the recipe - it looks wonderful, both cake and frrosting
siduri.
 

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