Welcome to Chef Talk Liz !
Do you bake and decorate a lot for family and friends?
I just took this cake out of the oven and it is the most moist cake ever, I have bought mixes at the store and none compare. My husband was craving a cake and I located yours on the internet and now I shall make it my own and get all the compliments from the Mr. I also made the frosting too.
Thank you so ever much for sharing this with all of us.
@flipflopgirl there have been so many folks that have asked the same question of this recipe,
so I thought that I'd do a little experiment...
I took down my OXO Good Grip Angled 2 cup measuring cup,
filled it with Whole Milk (generic store brand) to 1 1/4 cup,
then added to that same measuring cup of milk,
2 Tablespoons plus 1/2 teaspoon of Vegetable Oil
(again, generic store brand)
this equaled 1 1/3 cup total...
what do you think sis?
Maybe this will help........maybe not!
The difference between 1 1/4 cup and 1 1/3 cup is 1/12 Cup (one tweleveth cup)
There are 48 teaspoons in a cup.
Therefore, 1/12 cup = 4 teaspoons.
Scratch cakes have way less wiggle room than those from the box.
None of the additives that make the box cake nearly indestructible.
If it is juice (not water or syrup) you can sub some of it out with the milk.
Why some and not all?
Milk brings a couple of things to this party.
Yes it thins the batter down but it adds to the overall flavor and texture as well.
Curious...what did you end up doing and how did the end product turn out?
That would be way too much fat (if you are wanting to sub out all of the dairy).
Much better to find a recipe that fits your specific needs.
I wanted to add my voice to the many who have already replied. This recipe works! I needed something for my brother's upcoming birthday. Vanilla/yellow cakes make me so nervous that I tested it ahead of time by making it scaled down 1/6th in a small loaf pan (the math involved was a headache but I'm fairly sure I got it right). It came out lovely, moist, soft, and light. I'm excited to make the full recipe, and hope it will come out as good. Thanks for sharing!!!!
I have to agree with you DD Ranch. Just checkin this recipe out again, think it's been too long and time now for another go at it. It is 'that' good
Bubbysoo, I made a cake a month ago for a birthday party, that I'd never made before, it wasn't this cake it was from a famous magazine. I liked the sound of it and the looks of the pics of it but didn't like the sound of all of the ingredients and thought I could do better with my additions subbing for originals. vegetable oil and coffee cream (1/2&1/2) were called for and heavy cream as well. Since the cake wasn't expected, was just doing it out of love for the family, I subbed out my ideas instead of those called for. Not only was the cake a huge hit, I think it was probably a healthier choice. I used coconut oil in place of vegetable oil, low fat/light coconut milk and coconut cream.
I think you could at least try it, if it doesn't work, you'll know for next time. Be careful with the oil measurement as it's tripped up many including myself.