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FINALLY!!!!!! That perfect homemade yellow cake - Page 2

post #31 of 301
Hi Betty R
I just came to London the other day for my birthday, and my daughter asked me what cake i wanted. I was going to go with one of the old tried and true ones, then i remembered the one you posted. So she made it and it was truly wonderful. It was compact and moist and soft, and the frosting was really great. I used to make a cooked one that would go on shiny but then turn dull (it would turn to fudge) but this stayed shiny and soft, and a nice dark chocolate to contrast with the white cake.
Thanks for posting it. I think it's going to be one of my favorites.
I don;t generally like cakes with oil in them, that leaves a strange feeling on the tongue, but the small amount in this didn;t do that, but added that bit of moisture. Great. Thanks
"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 #32 of 301

Good eats

I just happened to see the yellow cake episode of Good Eats on TV the other night, have you tried that recipe? I wonder how good it is.
post #33 of 301
How about the one on America's Test Kitchen - the fluffy yellow cake with chocolate frosting?
It would be nice to compare the two.
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 #34 of 301
I've saw that one before, the fluffy yellow cake with the chocolate frosting.

It looks really deliciousss.

Can the recipe be found here in this forum ?
post #35 of 301
Just to America's Test Kitchen and do a search for "fluffy yellow cake with chocolate frosting"
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 #36 of 301
I have that show tivo'd in my bedroom
And have watched it already, saved it tho.
Maybe now I know why and altho my original
attempt didn't work I suppose I can try
again but only when it'll for sure get eaten up.
Edited by LuvPie - 3/23/10 at 6:45am
...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 #37 of 301

Wow!

I created an account just to tell you how insanely good this cake is! I don't even really care for yellow cake, but this is the best cake I have EVER eaten. My hubbie went crazy over it too. This is definitely a keeper.
post #38 of 301
Now, which cake recipe are we talking about?
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 #39 of 301
Just to make sure I make this exactly right, what type of milk did you use? Whole milk or 2% or some other kind?

Also, if I am going to bake in the morning, do you think leaving the butter out overnight to soften is a good idea?

I can't wait to start baking!
post #40 of 301

cupcakes too

Just for everyone's information, my daughter just said she made cupcakes with this recipe and they were great.
"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 #41 of 301
I think I'm going to have to make this again.
But I'll do cupcakes as my original attempt wasn't close to anyones idea of perfection :(
...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 #42 of 301

Wow!

Dear Betty,

Thank you for posting such an easy and delicious recipe for basic yellow cake. I have tried so many, any yours is the easiest I've come across. This is my husband's favorite kind of cake, so I am anxious for him to try it. I also tried your chocolate frosting. Not sure how that is going to turn out, since I walked away to take the cake out of the oven, and when I got back to the stove, I had pudding. LOL Anyway, it is delicious. Letting it cool now, so we will either have a frosted yellow cake, or a yellow cake with chocolate pudding trifle.

At any rate, thank you again.

Happy Thanksgiving,
Schatse
post #43 of 301
Thanks soo much for this...just tried your recipe tonight. I am practicing for my son's 1st bday party. I made just a one layer square and a pan of cupcakes just to test the taste. It is awesome!!! My husband and I knew it would be great though just from the taste of the batter left in the bowl. Couldn't resist we are two big kids! I love your icing as well, but we like the idea better for maybe brownies, might try it one day. We got a box of Wilton's buttercream icing to try just to compare tastes and we like the buttercream better with your cake. Now off to find a great buttercream to make from scratch! I love baking so not a big fan of the stuff I just pour out a box.
Thanks again for sharing!!!

Iesha
~Iesha~
Proud Air Force Wife
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~Iesha~
Proud Air Force Wife
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post #44 of 301
Thread Starter 
I am so sorry…I had no idea there were so many responses to this recipe. I haven’t received the emails about them. I’m very happy that so many people have found this recipe helpful.

I found out last night that this recipe is also very forgiving…My four children, their families and I meet at one of our 5 houses at least 2 Saturdays out of the month. We cook, talk, play Wii games and just hang out and have a good time. We met last night at my oldest daughter’s house and I was making this cake. I was in the middle of making it when I discovered that all she had was 2 eggs in the house so I subbed 1/4 cup of mayo for the 3rd egg then I discovered that she was out of milk. So I used liquid coffee creamer for the milk and added a little extra oil to the creamer to make up for the fact that the creamer was fat-free. I was really surprised but the cake came out really well…the cake was all gone before I left to go home. So this recipe will take a lot of abuse and still work.
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
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"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
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post #45 of 301
This recipe is fantastic! I have tried countless recipes for yellow and vanilla butter cakes, looking for the one that had just the right combination of flavor, moistness and density. I think this is it! The only drawback I've found so far is that it doesn't seem to rise much for me. I'm wondering if it may be caused by the difference between all-purpose flour in the U.S. and Canada. (I'm in Canada.)

Has anyone attempted this recipe with either self-rising or cake and pastry flour? Just wondering if it would make a difference? I'm going to try some experiments today. Either way, it's a great recipe for yellow cake. :thumb:
post #46 of 301
Thread Starter 
I have a friend who lives in Canada and according to her what we call all purpose flour here in the US is the same as cake flour in Canada.
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
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"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
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post #47 of 301
Thanks! It sounds like I should give it a try with cake flour though it did taste great using the all-purpose. I was wondering (since I'm relatively new to baking), why should the dry ingredients not be sifted in this recipe? Would sifting change the texture?
post #48 of 301
Thread Starter 
I live in the Southern US and the all purpose flour here is very low in protein and used for cakes, biscuits and so on. If it were sifted before it was measured it would aerate the flour...there would be less of it going into the cake and the cake would not hold together.

Now if you wanted to sift after measuring then that would be fine.
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
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post #49 of 301

smells good

this cake smells so good i ahve it cooling right now, if i didnt know better id swear it was a boxed cake mix it came out beautiful and the smell coming from the kitchen is hard to fight off LOL ill def let you guys know how the end results turn out!
post #50 of 301
Betty, this cake got so many raves I want to attempt it again.  But this time, how about if I use White Lilly Flour?  I picked it up and am saving it for special, very special occasions.  Or if you tell me not to use this prized flour, I'll get cake flour.  I like the idea of the sifting part, sift first, not as much flour in recipe, sift after measuring makes more sense to me.  I appreciate you posting this recipe.  Our kids and their kids will be here later today from Disneyland to pick up their bulldog and it'd be the perfect time to make this cake.  Again, thanks.  I'll post when it's completed.
...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 #51 of 301

Betty, just put into the oven now the wait for the smell, the waphs the warmth to come over my kitchen and house.

I see what tripped me up last time cause it did this time too.  The oil on top of the milk to make 1 1/3 cup. I filled the milk to 1 1/4 in my 2 cupper but then got stumped as to how much oil to put in as my 2 cup measurer doesn't have 1/3rd incriments.  So between 1/4 and /12 I'm assuming and hope that's about right.  I didn't even minor in math.

...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 #52 of 301

I just tried this recipe. It was wonderfully moist. It was a very heavy cake. I thought it was ok...I personally prefer a fluffier cake. My sister described it as Sarah lee pound cake...but better.

post #53 of 301

OMG, the first cake picture looks so good I almost drool haha, just kidding. But wow thank you for sharing this recipe. When I saw the thread I was expecting a colored yellow cake haha. Anyway, I am thinking if I am going to bake this one on our anniversary or not. 

post #54 of 301
I will admit to being less than perfect at cake making. It's not my forte whereas my pies are up there.
Pretty much resolved to realizing this one hasn't worked for me.
I think I'll give up now.
I do thank you for listing because look how many it did help.
Look how many benefitted from it.
Sadly I'll stick to what I'm better at, thanks though, really enjoyed the comments.
...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 #55 of 301

I am looking forward to trying this cake!  One question - Salted or Unsalted Butter?

Thanks.

post #56 of 301

Wow, all your cake look so yummy. I can't wait to try some of the recipes myself...Thanks for sharing your talent, and most especially the tempting pictures you uploaded.

post #57 of 301
Thread Starter 
Quote:
Originally Posted by heatherbakes View Post

I am looking forward to trying this cake!  One question - Salted or Unsalted Butter?

Thanks.


It doesn't matter I just use what I have on hand.

"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #58 of 301
Thread Starter 
Quote:
Originally Posted by addicted2food View Post

Wow, all your cake look so yummy. I can't wait to try some of the recipes myself...Thanks for sharing your talent, and most especially the tempting pictures you uploaded.

Your welcome.
 

"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
post #59 of 301

Hi Betty!

 

Wow after reading all the reviews this is a must try! It is such a non-traditional way of making a "scratch" cake which is why I am

going to try it! I have searched high and low looking for a moist delicious "white" or "yellow" cake recipe and have not had much

luck? I am not a pro but for some reason have better luck at making chocolate, red velvet and other flavored cakes - but when it comes

to a basic yellow cake I BOMB! My daughter's 16th Birthday is coming up and I was hoping to get out of not having to make a cake

and go to a bakery - but no....she begged me! Of course her favorite cake is Vanilla/Vanilla Frosting!! So I have a couple of questions and hope you or other readers can help! :)

 

1. I live in Salt Lake City with an altitude of 5000 - has anyone with high altitude made this cake and succeed?

2. How soft should the butter be since it does not require creaming with sugar?

3. Has anyone been tempted in sifting the flour and it bombed?

 

Hope I get a quick response...any suggestions ...anybody!! :P

post #60 of 301
Thread Starter 

I wish you the best of luck....

 

1.    I live on the Gulf Coast…I’m afraid I have no experience baking at altitudes.

2.    The butter should be at room temperature…70° to 80°.

3.    Living in the Southern US, the all-purpose flour here is very soft. If the all-purpose flour you use is hard enough to make bread with no added gluten then it would be best to sift it.

"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
"People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf" - George Orwell.

"What we do, more than anything we say, reveals what we truly value the most." - An Unknown Soldier
Reply
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