Best 4 Moist Yellow Cake Recipes
Moist Yellow Cake: A Delightful Classic for Any Occasion
Indulge in the timeless charm of a moist yellow cake, a culinary classic that has captivated taste buds for generations. This versatile cake forms the perfect foundation for a variety of frosting and filling combinations, making it a versatile treat for any celebration or gathering. With its tender crumb, sunny yellow hue, and subtly sweet flavor, the moist yellow cake is a blank canvas for your creativity.
This article presents a collection of moist yellow cake recipes, each offering unique variations on this beloved classic. Whether you prefer a simple, one-bowl recipe for everyday enjoyment or a decadent, multi-layered cake for special occasions, you'll find a recipe here to suit your needs.
Included in this article are recipes for:
1. Classic Moist Yellow Cake: A straightforward recipe that yields a tender, moist cake with a delicate crumb. This is the perfect starting point for beginner bakers or those seeking a fuss-free yet delicious cake.
2. Sour Cream Moist Yellow Cake: The addition of sour cream takes this cake to the next level, resulting in an extra moist and flavorful crumb. This recipe is perfect for those who enjoy a tangy twist in their cakes.
3. Vanilla Bean Moist Yellow Cake: Infused with the rich, aromatic flavor of vanilla beans, this cake exudes elegance and sophistication. It's ideal for special occasions or when you want to impress your guests with a truly indulgent treat.
4. Chocolate Chip Moist Yellow Cake: For chocolate lovers, this recipe combines the classic moist yellow cake with the irresistible addition of chocolate chips. The result is a cake that's both comforting and exciting, perfect for satisfying any sweet craving.
5. Lemon Moist Yellow Cake: Brighten up your day with this zesty lemon variation of the moist yellow cake. The tangy lemon flavor perfectly complements the sweetness of the cake, creating a refreshing and invigorating treat.
Explore these recipes and discover the endless possibilities of the moist yellow cake. Whether you're a seasoned baker or just starting out, these recipes will guide you in creating a moist, delicious cake that will be the star of any occasion.
MOIST YELLOW CAKE
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
Provided by Isaiah
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g
MOIST YELLOW CAKE
Steps:
- 1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
- 2. In a medium bowl, sift together the flour, baking powder, and salt.
- 3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
- **4.**Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
- 5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
- 6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
- **7.**Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
TENDER, MOIST YELLOW CAKE FROM SCRATCH.
I had trouble with yellow cakes coming out mealy and dry, (like a dry, oily cornbread texture) then I found this recipe in July 2008 Gourmet magazine. It's simple, easy, and the texture is, well, like cake ought to be - moist and tender. All that and delicious too! Don't over beat or it will be tough and try to start out with the ingredients at or near room temperature. Of course, you can make this into cupcakes or 13 x 9, just adjust the baking time. It's done when a wooden pick inserted in the center comes out clean. I'll never go back to the box mixes!
Provided by Pam in the Kitchen
Categories Dessert
Time 1h
Yield 1 Two layer cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Butter two round 9 inch cake pans, line bottom with parchment paper and butter again.
- Mix together flour baking powder, soda, and salt - Set aside.
- Beat butter and sugar together until pale and fluffy.
- Beat in vanilla.
- Add eggs one at a time, beating well after each addition.
- With mixer on low, mix in buttermilk until just combined.
- Add flour mixture in three parts, mixing after each addition until just combined.
- Don't over mix!
- Spread batter in pans and rap on pan a time or two to remove bubbles.
- Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).
MOIST YELLOW CAKE RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease and flour (or line with parchment) two 9-inch round pans; three 8-inch round pans; or one 9- x 13-inch pan. Or have on hand two muffin tins lined with cupcake papers; grease the insides of the papers. In a large mixing bowl, beat together the sugar, butter, and salt until fluffy. Beat in the oil and vanilla; then the eggs, one at a time, beating until each egg completely disappears before adding the next one. Scrape the sides and bottom of the bowl. In a separate bowl, whisk together the flour, Instant ClearJel, and baking powder. Add 1/3 of this mixture to the mixing bowl, mixing until it disappears. Beat in half the milk. Scrape the bowl, then mix in another third of the dry ingredients. Mix in the remaining milk, scraping the bowl. Stir in the remaining dry ingredients, scraping the bowl. Mix for one minute more. For layers, divide the dough evenly between the pans. You can do this by scooping the batter alternately into the pans, or by weighing it (see notes). Bake the cupcakes for 27 to 30 minutes; the 9- x 13-inch cake for 32 to 34 minutes, and the layers for 40 to 45 minutes. Remove them from the oven and place them on a rack to cool. For cupcakes, remove them from the pan as soon as you're able, and return to the rack to finish cooling. A 9- x 13-inch cake can be cooled completely in the pan. For layers, use a table knife to free the edge of the cake from each pan as soon as you place it on the rack, so it'll contract evenly as it cools. Remove from the pans after 15 minutes, and return to the rack to finish cooling completely before frosting. Yield: two 9-inch layers, 24 cupcakes, or one 9- x 13-inch cake. Notes: To weigh out batter for layers: This recipe yields 3 pounds, 3 1/2 ounces of batter, which means each layer gets 1 pound, 9 ounces before baking (there'll be a little bit of loss from batter sticking to the bowl and scraper). This cake is excellent paired with Super Simple Chocolate Frosting. For a really tall cake, cut each completely cool 9" layer in half horizontally; this will give you four layers (and more frosting) for a lofty presentation
Tips:
- Mise en place: Always gather and measure all ingredients before starting to bake. This will ensure that you have everything you need and prevent any scrambling during the process.
- Use fresh ingredients: Fresh ingredients will yield the best results in terms of flavor and texture. If possible, use organic or high-quality ingredients.
- Follow the recipe carefully: Baking is a science, and it's important to follow the recipe precisely. Do not substitute ingredients or change the measurements unless you know exactly what you're doing.
- Pay attention to the temperature: The temperature of your oven and your ingredients is crucial for the success of your cake. Make sure that your oven is preheated to the correct temperature before baking and that your ingredients are at room temperature unless otherwise specified in the recipe.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix only until the ingredients are combined.
- Test for doneness: Before taking the cake out of the oven, insert a toothpick or cake tester into the center. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake for a little longer.
Conclusion:
With a little care and attention, you can easily create a moist, delicious yellow cake that will be a hit with family and friends. Remember to use fresh ingredients, follow the recipe carefully, and pay attention to the temperature of your oven and your ingredients. With a little practice, you'll be baking perfect yellow cakes like a pro!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #desserts #cakes
You'll also love
