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FINALLY!!!!!! That perfect homemade yellow cake - Page 14

post #391 of 420

Would you care to share your recipe for the frosting, Lizhonig?

Thanks

post #392 of 420
Thank you! I used to bake more than I do now. I bake for holidays and special occasions.
post #393 of 420
Sure. Beat together 1 stick softened butter and 2 1/2 cups vegetable shortening. Add one pound confectioners sugar and one tablespoon vanilla extract. Beat slowly and when mixed, beat at medium-high speed 3-5 minutes. Definitely not diet friendly but it tastes great.
post #394 of 420

If I want to make a sheet cake will this be enough batter for full or half sheet?

post #395 of 420

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.

post #396 of 420
Quote:
Originally Posted by kaneohegirlinaz View Post
 

@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.

post #397 of 420

If I want to make it with pineapple, do I add the pineapple juice or do I substitue the liquid with the juice?

post #398 of 420
Quote:
Originally Posted by andreacheo View Post
 

If I want to make it with pineapple, do I add the pineapple juice or do I substitue the liquid with the juice?

 

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.

 

mimi

 

Curious...what did you end up doing and how did the end product turn out?

 

m

post #399 of 420

Hey Betty,

What is the recipe for this delicious looking chocolate frosting? :chef: 

post #400 of 420

Have you  tried making it with coconut oil?  I would love to try this recipe but need to make my cakes dairy-free.

post #401 of 420

Thanks for the icing recipe, Lishonig!

post #402 of 420
Quote:
Originally Posted by Bubbysoo View Post
 

Have you  tried making it with coconut oil?  I would love to try this recipe but need to make my cakes dairy-free.

 

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.

 

mimi

post #403 of 420
@bubbysoo I would say to sub in full fat coconut milk for the regular milk and sub in coconut oil for butter to see where this takes you. You will be experimenting so it will not turn out exactly like the original recipe so don't get disappointed when it doesn't. This doesn't mean your cake will be bad just different in taste and texture. Might also have to monitor the baking time to ensure you don't over or under bake when subbing ingredients. Good luck and tell us how it turns out if you decide to go for it!! Otherwise do as @flipflopgirl says and find a non dairy recipe to use.
post #404 of 420

Thank you for sharing amazing recipe. Will try it very soon.

post #405 of 420

what a FANTASTIC cake!!! 

I WILL make this cake again!!!!!! Was delightful :)

post #406 of 420
What a pretty cake.
Good job Julie....

mimi
post #407 of 420

Hi, This looks absolutely delicious! Can I make this in a 9x13 baking pan instead of the round? Thanks

post #408 of 420

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!!!!

post #409 of 420

Fantastic recipe!  I use powdered vanilla beans and sea salt... wonderful flavor! :)

post #410 of 420

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:roll: 

...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 #411 of 420

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.:look:

...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 #412 of 420


Your intro on the best moist yellow cake convinced me and I am going to try it!  

I have a wonderful Chocolate cake that is very moist, and you dump it all together too! 

Can't wait to try this

post #413 of 420
The measurement that says to add milk to 2 cup measuring cup and then ad oil to equal 1 1/3. Sorry, but i don't understand what your asking and how exactly to measure it.
Would you helpe put please?
post #414 of 420

The point is that the cake needs 1 1/3 cups of total liquid. You're already have 1 1/4 cup of milk in the container. The difference between those two measures is about 1 1/3 tablespoons. That amount will be oil. It's just simply a fast way to make the second measurement without dirtying extra measuring spoons over fussy small amounts. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #415 of 420

Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/

post #416 of 420
Quote:
Originally Posted by CountryCakeLady View Post
 

Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/

 

I made it once just to see what the fuss was about.

Great flavor but IME is too moist and tender to depend upon holding together when serving.

Give it a spin and see what you think.

 

mimi

post #417 of 420
Quote:
Originally Posted by CountryCakeLady View Post

Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/

Wasn't perfect for me either. Too soft I felt to hold up for tiered cakes, but that's just me. I wanted a base cake I could modify for other flavors, and I tweaked a recipe I had and was able to get my "perfect" cake. But, try it, everybody has different tastes.
post #418 of 420
Hello BettyR, you cake was GREAT!I baked one today for my brother, it was great. Thank for the recipe. Bless you
post #419 of 420

I use only melted butter in my cakes. Adding more melted butter to compensate for the oil.

 

I read your recipe.

 

What are your thoughts and opinion on the butter/oil ratio?

 

Aside from brownies, I'm just not a fan of oils in baking. I just can't stomach the grease anymore.

 

My go-to cake recipe is the one on the back of the Hershey's Cocoa. It's always perfect. Every time. I'm a fiend for chocolate.

 

My grandmother had a secret recipe for her white cake. everyone wanted it but she would never give it out and made everyone suffer trying to figure it out. After she passed away, I learned she used a couple scoops of frozen concentrated orange juice with her cake recipe, which was Duncan Hines, LMFAO.

 

Shhh. Don't tell anybody.

post #420 of 420

Hello! I'm a newbie here, and I think I'll put on some weight if I stick around here for a longer time! Looks so tasty that I want to run somewhere and get me a cake!!!

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