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FINALLY!!!!!! That perfect homemade yellow cake - Page 5

post #121 of 299

Great Cake. Thanks for the recipe. Triple Layer Version.

 

cake.jpg

post #122 of 299

IMG-20110226-00133.jpg

 

Betty I have to tell you if hugs were worth $ you would have $$$$$$$$$$$$$$$$$$! I made this cake for my dad's b-day and everyone ! I filled it with raspberry jam ,fresh strawberries and iced it with whipped cream! Thank you for the best yellow cake recipe ever! Many many many hugs!!!

post #123 of 299
Quote:
Originally Posted by cheerchef1 View Post

Hi, I'm just started to do Wedding Cakes from home.  What kinds of Butter cream Icing would work well this cake?  I'm in buttercream HELL!!!! I've been trying a french BC.  Thank you and looking forward to the Red Velvet Cake.


Try the following recipe it is delicious and super smooth (no way to mess up)

 

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter -Melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


 

post #124 of 299

Thank you for this wonderful yellow cake recipe, OP!

 

To answer a couple questions that have been posted:

 

For those who don't have the "correct" measurements on your measuring cups.  The amount of oil needed to raise the level from 1 1/4 cups to 1 1/3 cups as directed by the recipe is 1/2 (0.5) Tablespoon + 1 Teaspoon (edit: as SgtGoodie points out, this would make it 2 1/2 (2.5) teaspoons).

 

Also, the batter made in this recipe is enough to fill two 9 x 1.5 inch pans roughly half way.  The baking powder will then go to work and make the cakes rise nearly to the top of the pans.  Using three 9 x 1.5 pans will leave you with three cakes that are roughly 1/2 to 2/3 the depth of the pan when baked.


Edited by Ol Kentuck - 3/24/11 at 8:13am
post #125 of 299

Hi,

 

I have no idea what I did wrong. I've gone back over this recipe several times, trying to find the missing liquid and can't.

 

I guess it has to do with my method.

 

I decided I'd seperate my eggs and whip the whites before adding them to my mix. My mix came out very thick and had to be scooped into the pans and spread even with a spatula. I don't see how they're going to rise. Usually my batters pour. My usual recipe results in a pancake like batter, although I've made some (chocolate) using boiling water that were very thin.

 

They've only been in the oven 12 minutes but don't look like they're rising very well. It was so thick I had trouble spreading it to the edges of my (3) 9" pans.

 

I know this is an old thread but I thought I'd mention it. Hopefully I have my notifications set correctly to hear any responses.

 

Thanks!

post #126 of 299

My oven doesn't work and no extra money to get the fancy tri-vection thing fixed.   Can I just come over to someone's house who is baking these wonderful cakes?

post #127 of 299

I agree this cake is amazingly moist and lasts a long time. Well, my family of six finished it in four days. By the time I made the cake my milk spoiled, so I added 1/2 teaspoon of baking soda using three teaspoons of baking powder. This was the buttermilk effect. I was out of vegetable oil so substituted an equal amount of shortening, and I added an extra egg to ensure richness. I made the  cooked chocolate frosting without any changes. I normally use a buttercream frosting, so at first the frosting seemed a little tart. However, I and my children love the frosting now. It reminds us of brownies. Next time, I will use the same cooked chocolate frosting. Thank you so much. I looked for a long time for a moist yellow cake recipe. Now I have a decadent yellow cake with a glossy fudge icing. Brilliant!

post #128 of 299

In reply to post #124  by "Ol Kentuck" (I should have quoted the post) a Tablespoon is 3 teaspoons, so half a Tablespoon is 1 1/2 teaspoons. If you need to then add 1 more teaspoon the final measurement is 2 1/2 teaspoons.

 

 

1/2 (.5) Tablespoon + 1 teaspoon = 2 1/2 teaspoons

 

 

post #129 of 299

This cake is a keeper.

I also made this cake recently and it was moist, delicious and full of flavour.  Just like everyone said, but the frosting was another matter.  I used the microwave method when I made the frosting and while it did taste wonderful and was nice & shiny, it never thicken enough to become a creamy frosting.  Not sure what happened, maybe I needed to microwave it some more, or maybe my cornstarch was a little old.  Either way, the frosting was a little runny. 

post #130 of 299
Quote:
Originally Posted by SgtGoodie View Post

In reply to post #124  by "Ol Kentuck" (I should have quoted the post) a Tablespoon is 3 teaspoons, so half a Tablespoon is 1 1/2 teaspoons. If you need to then add 1 more teaspoon the final measurement is 2 1/2 teaspoons.

 

 

1/2 (.5) Tablespoon + 1 teaspoon = 2 1/2 teaspoons

 

Of course you are absolutely correct lol.gif

 

I measured everything out with the spoons I had on hand and those were the two that worked, so those were the two I said to use.  One-track mind blushing.gif

 

Thank you for the clarification - I will edit my post!

 

 



 

post #131 of 299

This recipe is the one recipe that got my creative juices flowing.

 

I have tweaked this recipe to make chocolate cake, apple cinnamon cake with a caramel icing, coconut cake and lemon cake with coconut icing.

 

My family never buys a box mix ever anymore, in fact my family is so large that I get tired of being the one to have to make the cake!

 

Thanks OP

post #132 of 299

I like your recipe. I made cupcakes, very soft. 20min in the oven. Just need some filling, to be moisture. But besides this the recipe is very good. Is not easy find a very good recipes, I always like to try new things, but in the end the recipe is terrible. But yours I like a lot.

Thank you for sharing

post #133 of 299

by one stick of butter do you mean 1/4 lbs. I buy my butter in lbs.... So I was wondering if you were meaning the same size as a stick of margarine ( you said not to use marg so I don't want to go that route...) Sorry, I am just starting to cook with real butter...also does it matter if it's salted or unsalted. I have unsalted.... Thanks

post #134 of 299

I was with my daughter making cupcakes again from this basic recipe for my granddaughter's birthday.  This time she used a little more flour and beat the mixture after the addition of the flour to give it more structure.  This time the cupcakes were just right, not too soft at all, but still moist and good. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #135 of 299

Hi to all who've [like me] tried this great sounding recipe.

Ok, although I know I said I was not going to make it again, I'm relenting.

I think if I try it one more time, maybe this time, I'll get it right.

Using exact measurements is what I'm really going to attempt.

I so appreciate the infor about how much oil.  Since many have asked, I'm not the only one that just couldn't figure it out.

I'll post when I'm done.

Husband should love this.  I hope I don't cause of the extra inches it may create :)))))peace.gif

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #136 of 299

it's now in the oven.

I used a silicone baking sheet like the size of a lasagna pan.

I know it should be a couple of pans and round or square but I just got this and figure it's gotta work.

if it doesn't I'll know it's the vessel and not the measurements because they are spot on.

 

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #137 of 299

I hope this picture turns out ok.

Well, I tried to show pictures that I took of this but trying to attach says I don't have permission.

What's that about?

The cake was wonderful, is wonderful.

I used a vanilla frosting because although I love chocolate, my husband prefers vanilla.

So good, thanks for making this recipe that has so many raves that I had to do it again after so many failures.

It sure helps to measure perfectly, I did, and it's perfect.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #138 of 299

I think that's called a pancake! :)

post #139 of 299

where's the pancake, I love pancakes?


 

You Need Degas to Make De Van Gogh
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You Need Degas to Make De Van Gogh
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post #140 of 299

Thank you for this recipe i will try it .  I have been looking for the perfect yellow cake recipe for ever i have tried the 1-2-3 recipe on the swan down box it was just ok! not the consistency i was looking for; however looking at the picture of this cake is the appearance i want so i will try it to see if it gives me the texture i want, all my cakes have been too dry so thank you


 

post #141 of 299

I saw someone else wondered the same thing I did...The amount of oil? In the directions it says to place milk in a 2 cup measure at 1 1/4 then add in the oil to bring it to 1 1/3...did you mean 1 2/3 or 2 1/3?

I need a b-day cake for my 95 year old mom's party and I want to try thi one-thanks so much!

post #142 of 299

Just made this cake and the icing for my mom today, it was delicious, best recipe I have ever found online! Thank you!

post #143 of 299
Quote:
Originally Posted by Deb Sturdevant View Post

I saw someone else wondered the same thing I did...The amount of oil? In the directions it says to place milk in a 2 cup measure at 1 1/4 then add in the oil to bring it to 1 1/3...did you mean 1 2/3 or 2 1/3?

I need a b-day cake for my 95 year old mom's party and I want to try thi one-thanks so much!

1 1/3 is slightly more than 1 1/4, actually about 0.08 ounces (1.33-1.25=0.08), about 1/2 teaspoon (1 Tablespoon = 3 teaspoons = 1/2 ounce; therefore 1 teaspoon = 1/6 ounce = 0.167 ounces)

 

Above strictly by volume, not weight
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #144 of 299

I was looking for a nice moist cake and this totally fits the bill.  It's delicious!  I do have a question, though.  Does it make really short layers?  I'd say mine only raised to about an inch but tasted great.

Pat

post #145 of 299
Mine only raised 2 1/2"
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #146 of 299

Have to reply to my own post with a red face:  my baking powder was way out dated and I'm guessing that's what happened.  Have a new container and will try this again very soon.  It was DELICIOUS!!!

post #147 of 299

My husband has begged me to make what his family calls Mother’s Cake.  Not having either my Mother or Father in law, I had no clue what he was talking about.  Our nephew and his bride got stationed in our town, and one day our new niece-in-law was comparing notes with me.  We both were scratching our heads over this cake only to discover that it’s a simply yellow cake with chocolate icing!!

Let me say that I haven’t baked in a really long time, but you have inspired me to try again.

 I started out thinking that I would just make cupcakes, but I only have one pan.  So my genius husband suggested that I make one pan of cupcakes and the rest of the batter make two 9 inch cakes (I don’t have three cake pans).  This is what I got..

         CAKE!! 004.JPG  some of the cupcakes came away from the paper

CAKE!! 008.JPGthis doesn't "dome" like the box cakes!! AWESOME!! CAKE!! 005.JPG

 CAKE!! 011.JPG         CAKE!! 012.JPG     thank you bettyr this cake is a HUGE hit with my hsbandCAKE!! 014.JPG

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #148 of 299

Hi Betty:

 

Thank you for this wonderful recipe. I think that I am the only Grandma in the world that don't cook; and that's why I despeately need your help. My grand doughter is getting married this July and I don't know how I have been commisioned to make the cake!! I just need to know the measurements of each ingredient for round pans 14 x 3 , 12 x 3, 8 x 3 and 6 x 3 inches.

 

Thank you

Grandmama

post #149 of 299

Good Morning,  I just registered and saw this beautiful cake which I will be making it this evening. Can you use fondant with this cake

post #150 of 299

Wow, fondant sounds great!!  I was thinking of trying a filling of some sort, like maybe lemon curd and then use a chocolate ganache on top. 

In any case though, I will be making this recipe with the three 9 inch pans as BettyR called for.

The cupcakes that I made are still in the freezer, mainly 'cuz I knew that my husband would polish off that double layer in nothing flat!!  licklips.gif
 

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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