Richiescakes Posted 4 Mar 2007 , 9:20pm
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Hi Everyone:

Does anyone have a GREAT Yellow Cake receipe from scratch that's moist that you can share with me? I saw a posting out there that states that Duncan Hines changed their formula -- I believe it because the yellow cake I made the other day was kinda dry! icon_sad.gif So I'm in desperate search of a yellow cake receipe that's moist. The chocolate cake on the back of the Hershey Coca can is REALLY moist and I'm looking for something with that texture. Any help? Do you think adding oil, sour cream, pudding would help with the texture? Any help out there is appreciated!!!

Thanks a million ....

41 replies
Richiescakes Posted 4 Mar 2007 , 9:24pm
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Not sure if I did this righticon_smile.gif

snowboarder Posted 4 Mar 2007 , 10:06pm
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Do a search in the Recipes and Recipe Tips forums. There are more than a few threads on best yellow and white cake scratch recipes with lots of baker's comments and tips. My preference is for Cook's Illustrated yellow and white cake recipes. You will find both of those recipes posted plus more.

Plan to devote some time to trying different recipes until you find what you're looking for in terms of taste, texture, etc. Then you can tweak from there to get your own perfect yellow cake.

Scratch baking takes care, trial and error. Weigh your ingredients, don't overbeat, make sure your oven is calibrated and watch your bake times. If you can do these things you will be able to create a moist cake from scratch.

Richiescakes Posted 4 Mar 2007 , 10:44pm
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Thanks snowboarder.... You are right .. it defintely takes time! icon_smile.gif

czyadgrl Posted 5 Mar 2007 , 1:33am
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I really like the Whimsical Bakehouse Yellow Butter Cake recipe.


And their chocolate recipe .. the book is worth every penny, I think.

snarkybaker Posted 5 Mar 2007 , 2:31am
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Toba Garrett's yellow cake is a great American style cake.

http://www.epicurious.com/recipes/recipe_views/views/109358

Richiescakes Posted 5 Mar 2007 , 3:43am
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Thank you !! I actually tried making Toba's receipe and mine came out a little too flourly icon_smile.gif Maybe I put too much flower in.. not sure. Also it was a little dry so I make have overcooked it? Not sure...

What has been your experience..? Any tips?

snarkybaker Posted 5 Mar 2007 , 4:10am
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Scratch cake aren't like mixes. You can over mix them and that can definitely lead to dryness. I bake my cakes at 300 degrees. The never crown ( meaning they stay nice and flat) and they're quite moist.

Try adding an extra 1/3 cup sugar as well. Sugar is a humectant. It holds moisture, and most people people who eat mix based cakes are used to an oversweet cake and a mouth feel that is completely different and unachievable without loads of transfat and propylene glycol. A good scratch cake will feel velvety compared to a sort of rubbery texture in a mix cake.

If you think your cake is too floury then make sure you sift your cake flour before you measure.Scooping flour out while measuring can compact it and you can end up with too much flour. I always measure ingredients by weight rather than volume to make sure the amounts are accurate.

Oh, and always double the amount of vanilla in a yellow cake recipe. I never use less than 2 tbs. of vanilla in anything.

Richiescakes Posted 5 Mar 2007 , 4:12am
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Thanks so much for the tip!!! I'm going to try and make this receipe again!! Using the tips you gave me. I'll let you know how it turns out! icon_smile.gif

Richiescakes Posted 5 Mar 2007 , 4:20am

txkat: Also, crazy question. The receipe calls for buttermilk. My store only has low fat buttermilk.. will that make a difference in the cake?

Sugarbunz Posted 5 Mar 2007 , 4:20am

Yes, try it again! I have made Toba's recipe several times, and it is so velvety and moist. Were you using cake flour? I think that's very important to the texture and taste of this cake.

Richiescakes Posted 5 Mar 2007 , 4:24am

Sugarbunz: No I didn't use cake flour -- I cheated and used all purpose flour. I'll go get cake flour in the morning and try it again.. along with adding more sugar and vanilla. Also, I'll turn my oven down to 300 and see what happens. The cake I made was heavy and floury and didn't have enough vanilla. Also, I get concerned with the buttermilk... where I live I can only get lowfat buttermilk... Not sure if that makes a difference or not? Are you able to get "real" buttermilk? Look forward to the responses!

snarkybaker Posted 5 Mar 2007 , 4:25am

It's very hard to find buttermilk other than nonfat in some markets. I have to special order mine for the restaurant. If you can't find it, melt 3 Tb. sour cream and add it to the buttermilk before adding it.

Sugarbunz Posted 5 Mar 2007 , 4:27am

I can only find low fat buttermilk, and on occasion when the store is sold out or I can't get to the store I use 1 tbsp vinegar and fill to the cup with milk for every cup of regular milk (buttermilk substitute). It tastes pretty much the same either way for me.

Richiescakes Posted 5 Mar 2007 , 4:27am

GREAT! Thanks for the tip!!! I'll do that. The receipe calls for 1 1/4 cups of buttermilk. Is there a formula for how much to add or does it matter?

Sugarbunz Posted 5 Mar 2007 , 4:30am

One tbsp for every cup of milk. But you want to FILL to the cup, so technically it's one cup of milk - one tablespoon so that you can add the vinegar, for every cup of milk the recipe calls for. Does that make sense? In other words, if a recipe called for two cups of milk, you would first put in two tablespoons of vinegar and then fill up to the two cup line with milk. You can also use cream of tartar but I forget what the exact measurements are for that, and it's more expensive. The vinegar method is cheaper.

Richiescakes Posted 5 Mar 2007 , 4:31am

Ok - this really helps. So here's my options:
1. Melt 3 Tb of Sour Cream to the buttermilk before adding it to the mixture
2. Add 1tbsp of vinegar for every 1C up regular whole milk.. correct?? that will make buttermilk?

I can't wait to make this cake over?? Unfortunately I won't be able to make it until Monday night or Tuesday morning - gotta go to my 'real" job icon_smile.gif

snarkybaker Posted 5 Mar 2007 , 4:34am

I add 1 tb of sour cream per 1/2 c of buttermilk, and so I advise 3 tb. I never measure less than 1 tb of bulk ingredients.

Richiescakes Posted 5 Mar 2007 , 4:34am

ok- thanks a million! I'll post to let you know if I had success!!

Sugarbunz Posted 5 Mar 2007 , 4:36am

As far as the vinegar option, I think that's close enough...I use whatever milk I have, usually 2% or 1%. It probably would be even better with whole milk. Not sure as the recipe doesn't specify. icon_smile.gif The recipe is not moist like the mix cakes are, but it is very good. I was really shocked this weekend because I made the white almond sour cream cake (doctored mix) and since I've done scratch for a while, I almost thought it was TOO moist. So I guess it's all in what your definition of a moist cake would be. I definately would not say this is flour-y though. icon_smile.gif

Richiescakes Posted 5 Mar 2007 , 4:38am

ok- thanks for the tips. I have to go get the white almond receipe on this site and try it out. I Love this site!! Where else can you go and get great responses like this! icon_smile.gif

mqguffey Posted 5 Mar 2007 , 4:43am

I personally love the Southern Heirloom Cake in the recipes section.

Naty Posted 5 Mar 2007 , 2:49pm

This is the one I use.

Great American Cakes
by Barbara Kafka
December 1987

Yellow Cake Layers
This is probably America's favorite layer for any kind of cake;
it is what the cake-mix people try to imitate and never get right.

Makes two 8-inch layers

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract

Into a bowl sift together the flour, baking powder, and salt. In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth. Divide the batter between 2 lightly greased and floured 8-by-1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles, and bake the layers in the middle of a preheated 350-degree F. oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.

Richiescakes Posted 5 Mar 2007 , 2:53pm

Naty:Thanks for sharing. Is this receipe moist as wel or light and fluffy.. Just wanted to get your view.
Thanks!

Naty Posted 5 Mar 2007 , 2:58pm

Yes!!!! It taste better than the boxed cake mixes (IMHO - sorry, don't mean to offend those that use cake mixes icon_redface.gif ).
I use it all the time.

Naty

Richiescakes Posted 5 Mar 2007 , 3:00pm

Great. I have 2 versions to try.. Need to get to the store and get the cake flouricon_smile.gif

Naty Posted 5 Mar 2007 , 3:05pm

Forgot to mention....use regular salt..no need to buy kosher salt. I also use a simple syrup to brush on top of the cake.

I PM you!

Naty

Richiescakes Posted 5 Mar 2007 , 3:07pm

ok--great

chleonard Posted 5 Mar 2007 , 3:30pm

i like the all occasion downy yellow cake in the Cake Bible,. I believe it is also posted on the website www.realbakingwithrose.com. see the link below
http://www.realbakingwithrose.com/2005/10/roses_favorite_yellow_layer_ca.html#comments
i find it is nice and moist, and has a great flavor and texture.
using cake flour does help and so does weighing out the flour instead of measuring. also, if no cake flour, i think you are supposed to use bleached all purpose, not unbleached.
good luck!

Richiescakes Posted 6 Mar 2007 , 5:41am

thanks

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