I have followed this recipe a half dozen times now and it comes out moist and perfect every time! I do have to say when you first look at the ingredient measurements it is a little confusing i.e the milk/ vegetable oil. The written instructions do make sense of it. Today I am making this cake for one of my very best friends birthday.....
FINALLY!!!!!! That perfect homemade yellow cake - Page 11
Gear mentioned in this thread:
I did not now that you could wrap your cakes when they were still warm! Thanks for sharing
Let me start by telling you that I have been cooking for well over 40 years. I make many cakes but the perfect yellow cake has always eluded me. Always too dry,the only way to get a great yellow cake is by using a box mix,and I refuse to resort to that since I gave up using those years ago. But this cake? With it I can finally stop looking for recipes and claim this as my only yellow cake recipe! I just happened onto this recipe yesterday, after reading the great reviews,minus the ever present few negative ones,I made it this morning,exactly as written other than using two 9 1/2 x 1 1/2 non stick pans,didn't use the wax paper but greased and floured well. Perfection! I will try to send a picture if able. The only reason for the few negative reviews that I can figure,is maybe they took the cake out of the pan while it was still too hot. Barely warm is best. Also I frosted with a simple chocolate buttercream that I have made for years,SO good on this cake! Now I can't wait to try my other cake recipes,pineapple glaze etc. using this recipe. THANK YOU THANK YOU for posting this!
My first action would be to take a tape measure to my pans..... are they a true 9 inches? (although the one time I tried this recipe it was with 8x2 inch pans and had no problems).
Did you deviate at all from the recipe and/or instructions?
That means no substitutions of products (for instance the type of flour) and following the beater speeds and times.
Are your leavenings in date?
@Myava I think the recipe author used 9 inch pans in order to get 3 layers without having to tort.
If a pan is too large the (smaller amts) of batter don't really have the umph to climb the walls and rise.
Not a bad thing, I use that technique when making petits fours.
When I made up the batter I eyeballed the bowl and thought there was no way there was enough to make nice layers if I use that size pan.
So I prepared 3- 8 in and had plenty of batter (extra in fact) to fill the pans a bit over half deep.
It did hump a bit and I did have to trim the tops (not really a big deal) in order to have 3 nice layers.
Was a pretty cake and like all the reviews before us the flavor was spot on traditional yellow cake (altho IMO the crumb was almost too moist and def loose).
Be sure to let us know how you next try goes.
@wildcatlady could you give us more information?
Did you follow the recipe to the letter as many other
members have mentioned?
Also, when using dark pans, the temp of the oven
should be lowered be 25 degrees, right @flipflopgirl
Absolutely Lady K!
The dark coating tending to absorb heat faster and hold it longer....
I've been using this recipe for a couple of years. Hands down best cake recipe ever! For non-stick, lower your temp or for half sheet lower temp also. If you are using 2 pans instead of 3, your time will go out to about 35 minutes or so. I like the 3 pans so I don't end up with a cake very high in the middle but sometimes I get lazy and just do the 2. This recipe is almost foolproof but must be followed to the letter. I have not made a bad cake yet and have easily done 50, probably more. Everything from a 2 or 3 layer for myself to a half sheet with a molded cake on top and decorated. Thank-you so much for sharing Betty R!
I did have one failure to launch with this recipe
I tried to adapt BettyR's recipe to my Rum Cake,
it didn't work and so I gave up on that idea.
Not to worry though, DH ate the two ugly-ducklings,
no problem! HAHAHAHA!
This cake is picture perfect. How did you slice it without smearing the icing/ice cream down over the layers of cake? Can you post the complete recipe, please? Did you put ice cream between the cake layers? What kind of icing did you use for the outside of the cake? I am fairly new to baking from scratch, so I have a lot of questions.
Thank-you in advance for any help you can offer.
I have been making this recipe for a couple of months and it is a WINNER with everyone that has tasted it :) . If I may put in my two cents...instead of using milk I use buttermilk instead of milk and also I mix cold chopped butter into the dry ingredients ( just like you would when making biscuits ). I have always baked this cake in a skillet and served it with roasted peaches or apples. A great recipe!!!
This recipe is absolutely PERFECT. I only had to make a few adjustments, since I checked my baking powder for freshness and it was, in fact, not-so-fresh any more. Instead I used 1/2 heaping teaspoon of baking soda and substituted 1 C of buttermilk for whole milk. I love that I can mix the dry ingredients ahead of time and store until it's time to bake the cake. I have baked a lot of scratch cakes and have not yet found one that was a good as this one. I have made this with 3 - 8 inch pans and also 24 cupcakes. They rose perfectly and beautifully with a fantastic crumb each time. My results have been consistent every time, and I always receive rave reviews when I make this cake. I usually decorate as a hobby and recently made my mom a cake for her 50th birthday, I wish I had a picture of the inside of the cake to post.
I have been making cakes for over 50 years/ decorating too… Very surprised that there did not seem to be enough batter for 3 9in cake pans! This would have been much better to use only 2- or 3 8in! Mine only needed 18 minutes as layers were so thin. They look good & will not judge until taste- & I followed recipe exactly- always do first time than tweak as I taste the results! Anyone else have this situation?