I found this recipe while searching online ONCE AGAIN for a yellow cake recipe. I can't tell you how many yellow cakes I have made only to be disappointed over and over. I just could NOT get the texture that I wanted..they were too dry, too crumbly, tasted too much like pancakes, too dense...name it! I had to join to tell you how much I loved this recipe. I made this today for my brother's birthday. The cake was delicous!! Finally I have found a great, moist yellow cake! Thank you so much!! KEEPER!!! I can't wait to try it with other frostings, cos the chocolate one I made today was not my favorite!
Recent Images In This Thread
- categoryBakingtagged by System, 7/28/10
- categoryCakestagged by System, 3/23/10
- itemCake Wrecks: When Professional Cakes Go Hilariously Wrongtagged by System, 3/23/10
- itemDessertstagged by System, 7/28/10
Related Forum Threads
- key lime cheese cake Last post on 10/11/10 at 1:45am in Pastries & Baking
- Chocolate Sybil Cake Last post on 8/6/10 at 12:01pm in Recipes
- The science of baking cakes... Last post on 10/8/10 at 12:07pm in Pastries & Baking
- anyone ever make a cake using avocado? Last post on 7/21/10 at 11:39pm in Pastries & Baking
- Baking or cake decorating courses/camps? Last post on 12/28/12 at 9:55am in Pastries & Baking
The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
- How To Make RugelachLast edited: 2/4/12
- How To Make BagelsLast edited: 1/7/12
I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes,...
Instructions to the Cook Bernard Glassman & Rick Fields Reviewed by Jim Berman Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene...
Ever since my first day of culinary school over 15 years ago I had thought of a product like this. A comfortable and ROOMY knife bag that can hold all of my knives, gadgets and my laptop. Being a...
For quite a while the neighborhood bakery seemed to be dying out, just like the neighborhood butcher and other individually-owned businesses. Along with this unfortunate trend was the loss of the...
It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic. Yet, the story of Julia finding herself is richer than you would...
FINALLY!!!!!! That perfect homemade yellow cake - Page 6post #152 of 2515/30/11 at 11:18am
You must have been so excted when you finally made the cake perfectly well congradulatons on that.
So can I get a slice or it must be all gone well too bad for me (good job)
Do you have a recipe you can share?
have a a great day and keep on baking
Jacobpost #153 of 2515/30/11 at 2:17pm
ChefJake, this yellow cake recipe first posted by BettyR is the easiest I have ever made, not to mention delicious!! And you’re right, it’s GONE!! My husband wasn’t kidding when he told me, “that cake will be polished off in nothing flat”. I used the recipe for the frosting on the back of the Hersey’s Cocoa container. YUM-O!!ALOHAALOHApost #154 of 2515/31/11 at 10:56ampost #155 of 2515/31/11 at 8:39pmBetty R, this recipe is awesome! I grew up on homemade birthday cake, but always longed for the the texture of box cake! This recipe has it! The only thing I changed was to decrease the milk to 1 cup and add oil to make 1 1/3 cups of liquid. This cake was devoured by me and my eight siblings and mother who all proclaimed it one of the best birthday cakes ever! We have tried over 15 yellow cake recipes and none of them has come close to this in texture! If you are looking for a homemade yellow cake with a box cake mix texture then search no futher because this is the one! It also held up very well to a traditional powdered sugar buttercream frosting.post #156 of 2516/1/11 at 2:58ampost #157 of 2516/1/11 at 10:53ampost #158 of 2516/2/11 at 4:43ampost #159 of 2516/8/11 at 3:23pm
Good afternoon, this post is directed to BettyR <OR, and Hoorayforcupcakes
I made this cake again today.
Was going to make it two weeks ago but had no umph to do anything in the kitchen.
Today I used 2 8X10 rectangle cake pans.
I wanna use one of them for Saturday for a function and wanted one for home tonight for dessert.
Although I liked the looks of the chocolate frosting recipe I saw on here for extra dark chocolate frosting I tweeked it just a bit. Since I had recently bought a box of chocolate powdered sugar, I used that for the powdered sugar called for + used 1/2 cup of my Rogers Extra Dark baking cocoa too, I wanted it very very chocolatety.
This frosting is ridiculously delicious. I am very thankful for the cake recipe, now that I've figured it out, and this wonderful Idea for frosting too, thanks all or both
Tonight, my family will be very happy....All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative......All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...post #160 of 2516/10/11 at 8:59ampost #161 of 2516/10/11 at 9:02am
Yea know, I'm new back to baking after an extremely long break, and that is an interesting question.
I can't say that I have ever seen a recipe that calls for vinegar, could you share that one?
ALOHAALOHApost #162 of 2516/10/11 at 11:15ampost #163 of 2516/10/11 at 11:17ampost #164 of 2516/11/11 at 1:33pmpost #165 of 2516/14/11 at 7:36pmpost #166 of 2516/15/11 at 7:43ampost #167 of 2516/15/11 at 2:17pmpost #168 of 2516/16/11 at 8:21am
we had people over for dinner last weekend and i bought a bakery cake...
no where near as good as this cake!!
and boxed mixes, never again!!
if you own a stand mixer, this cake recipe is so easy, dump and mix, that's itALOHAALOHApost #169 of 2516/16/11 at 10:17pm
this is the best from rub yellow baked cake I have ever made and I’ve made a couple of in my time. It’s moist and tender with a magnificent taste and it’s furthermore very so straightforward to make. I was furthermore very joyous with how well it kept. So numerous of the from rub baked cakes that I’ve made in the past would proceed stale after a day or two, they were not ever as good as the day they were made.post #170 of 2516/17/11 at 8:06pmpost #171 of 2516/30/11 at 2:36pm
Ok, let me start by saying I have been baking for 35 years and I own my own baking business. With that said, for SEVERAL years I have been looking for the perfect from scratch yellow/vanilla cake and I never found one that was quite right. Either it was too dry,too heavy, wrong texture, taste was off, whatever. Until now, Betty (if I may) This cake is perfection!!! Velvety soft but firm enough to withstand Fudge frosting, Cream cheese frosting, Buttercream and a poured ganache, Yes I tried it with each type. I made cupcakes and a cake. Despite what others have said. The crumb is in fact perfect. You cannot judge a cake by a picture. Bake it first, then judge by your own results. This will forever be the wonderful yellow cake that walks out of my bakery door. Thanks again for posting this recipe. Now I see why people were offering to pay for it. :0)post #172 of 2517/1/11 at 11:51am
It’s this better than any other yellow cake you’ve ever had? I can see how you would be able to sell this cake/cupcake out of your shop. My Mother -in-law always swore by her recipe from JOY OF COOKING, but this beats it hands down. I’ve had the Cook’s Illustrated recipe for the longest time. Now we need a taste off. My birthday is in a few weeks, we'll need another cake. (Just looking for any excuse to have cake) I'm In!!ALOHAALOHApost #173 of 2517/1/11 at 11:57am
I'll have to admit I'm not a cake eater either just as one poster said. I'm diabetic so just don't eat desserts period. -But- I sometimes have to bring treats to work for birthdays and what-not so would like to try this recipe. It must be good from all the feedback I'm reading. Can't wait to try it. Now here is a tip that maybe everyone already knows about already but a friend of mine swears by freezing cakes before frosting and serving them. Any kind of cake too (box or made from scratch). She swears it changes it somehow and it's much more moist and good. I've not put that to the test but maybe some of you can and let me know if it does work. Thanks for the cake recipe...oh and the frosting. Will give both a try.post #174 of 2517/1/11 at 6:36pm
I agree with your friend. I ALWAYS freeze my cakes. Right out of the oven I put a sheet of plastic wrap on my cooling rack, wait 10 min. or so then flip the cake onto the plastic covered cooling rack. I wrap it completely and pop it in the freezer for at least 24 hours. I believe in this so much I have an entire upright freezer dedicated just for this purpose! I find the heavier the cake i.e. carrot, banana, oatmeal, the moister. Try it, you will be amazed. I never did understand why people flip their cakes out on the racks and leave them there. You literally watch most of the moisture evaporate out of the cake. wrapping it right away seals it in.post #175 of 2517/1/11 at 10:31pm
So AnneJoseph, are you saying that the cakes or wrap in plastic wrap while they are still warm?
And then put in the freezer warm as well?
Do you defrost before icing or while still frozen?
Will this also reduce the exterior crumb prior to frosting?
So many questions...ALOHAALOHApost #176 of 2517/2/11 at 10:18am
Yes, I wrap them when still warm, and pop them in the freezer while still warm. Some don't agree with this next step but, yes, I frost while still frozen. I have never had a cake "sweat" doing this method. As far as crumbs, well I usually crumb coat my cakes anyway. If you are not familiar with crumb coating it's frosting your cake with a thinner coat of frosting. At this point I put it back in the fridge to "settle" and possibly crust, if you are using crusting buttercream. Then when you are ready for the final coat you have no crumbs because they are sealed into the first coat. It sounds like a lot of work but the end result is a beautifully frosted cake with no crumbs.hope this helps :0)post #177 of 2517/2/11 at 4:32pm
...and annejoseph, you use these techniques in your bakery?
I may be asking too many questions, but I'm back in to baking, I laid off for oh probably 30 years...
we had my Mother over the other night and she even made a comment to her friends who came with her,
"you are an excellent baker, you used to make alot of goodies, why don't you do that anymore?"
So I choose to start with CAKE!!!ALOHAALOHApost #178 of 2517/2/11 at 9:08pm
I am sure anxious now to bake this cake and freeze/frost it. Thanks for the confirmation on this technique. I always wondered too how to frost a cake with out having crumbs everywhere. I'll try the crumb coating as well. I love this website. I learn something every day on here!post #179 of 2517/3/11 at 12:58ampost #180 of 2517/5/11 at 7:01am
Ok, so I already commented on this when I first discovered it and LOVED it after I made it as a cake. Yesterday I made cupcakes with this recipe, and they baked beautifully. My sister said it was the BEST cupcake she ever had! I just made a traditional vanilla buttercream, and it was delicious! This cake melts in your mouth. As a baker, the best compliment I can get when I make a cake is when someone says, "This is so moist" and I heard that a lot yesterday! THIS IS MY FAVORITE RECIPE AND THE ONLY ONE I WILL EVER USE FOR A YELLOW CAKE! Thank you again!!
This thread is locked
- FINALLY!!!!!! That perfect homemade yellow cake
- How To Make Rugelach
- › Fresh herbs - need to preserve them 12 minutes ago
- › Adding drains to concrete slab 33 minutes ago
- › Gastriques 38 minutes ago
- › How Many Vendors are You Using? 41 minutes ago
- › Dear God, It's Me The Dog 1 hour, 5 minutes ago
- › What did you have for dinner? 1 hour, 23 minutes ago
- › What are some unique ideas to make Christmas Special? 1 hour, 31 minutes ago
- › I dont know what to do 1 hour, 33 minutes ago
- › UGH. So frustrated with knife shopping, I am ready to just get a... 1 hour, 47 minutes ago
- › December Challenge: Cinnamon 1 hour, 50 minutes ago
- › The German Kitchen: Traditional Recipes, Regional Favorites by Pete
- › Instructions to the Cook: A Zen Master's Lessons in Living a... by Jim Berman
- › ChefPak by Pepperedfig
- › The Brown Betty Cookbook by prtybrd
- › Dearie: The Remarkable Life of Julia Child by BenRias
- › The Book Of Yogurt by Pete
- › Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010]... by hwood
- › Sun Bread and Sticky Toffee: Date Desserts from Everywhere by Cami
- › The Professional Bakeshop by Jim Berman
- › Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife by Mark Hernen
- › A November Sunday in Torremolinos by ChrisBelgium
- › Orange Sherbet by Jim Berman
- › Malaga, a walk along tapa bars by ChrisBelgium
- › The First Timer's Guide to Roasting a... by Pete
- › A Brining We Shall Do by kaneohegirlinaz
- › Espresso + Gelato: The first in a series on... by Jim Berman
- › My Evening With Durangojo by kaneohegirlinaz
- › Polenta's Potential Predicated by ChefMannyDLM
- › Making Sauerkraut by Pete
- › Florida Lobster - Out of the kitchen and into... by eastshores