This is my first post....

I have been trying different yellow cake recipes and have yet to find one that I like. They seem to always come out too dense, and would like them to be moist. Can anyone help.....

If you are talking about scratch recipes, have you tried folding 1/2 of the flour in instead of using the beater? That makes for a more tender crumb.

Check out baking911.com for recipes. They have some great ones!

Thanks for the replies and yes I am looking for a scratch recipe.

most "yellow" cakes are gonna be dense as they are really butter cakes. try RBL's yellow downey cake from "the cake bible", its moist and more fluffy than the others that i have tried, not to mention delicious.

Hi and Welcome!!!

I have a very good one that is moist and fluffy. It is called "Yellow cake layers" and its from Gourmet Magazine. If you do a search under my name Naty, it will come up. If not let me know and I will post it.

Good Luck,
Naty

I found the recipe for the Yellow Cake Layers-Will give it a whirl and let you know how it comes out.....

Thanks.

That yellow cake layers recipe from Gourmet Magazine is almost identical to their Classic White Cake which has a yellow variation. The white cake version is at present my first choice for white. So it should be good.

I love the yellow cake recipe in Toba Garrett's book "A Well Decorated Cake." It takes a little time but it has always turned out really well for me. It is worth the effort. It is on the dense side, though. But very moist and tasty.

Toba Garrett's moist yellow cake and Slyvia Weinstock's classic yellow cake are the best.

i use toba's yellow cake (got it from epicurious... but dont forget that most scratch cakes are more dense than a mix (right?)

not that they will not be moist or fluffy

hi and welcome to the most addictive site around.

i ust the yellow cake recipe from the better homes and gardens collection. it works for me. very light recipe.

i will type it out for you when i go home. im at work now.

This is a recipe I use for pretty much EVERY Cake! I just change the flavor and you are set. SOOO GOOOD and not that bad for you either!!!
2c. sugar
1/2c. light butter
2 egg yolks (room temp is ok)
2c. All purpose flour
1t. baking soda
1c. Lowfat Buttermilk
3t. vanilla (or whatever flavor. *if using almond, I used 2t. almond, 1t. vanilla)
6 egg whites

Combine sugar and butter in mixer. Add egg yolks one at a time. In a seperate bowl, combine flour and baking soda. Measure out Buttermilk. Starting and ending with flour mixture, alternate with buttermilk adding to mixture slowly. Beat until mixed. In a seperate mixer, whip egg whites until peaks form. Fold into batter. Spray pans with Pam, use cake release or crisco and line them. Any one works well. (I would at least line the bottom of the pans)
Bake at 350* for 23 minutes. Yield (2) 9" pans. If bigger pan, bake longer as needed.
ENJOY!!!

I just made the Golden Butter Cream Cake from the "Cake Bible" and loved it.

It really melts in the mouth. A little too sweet for my liking though.

Hi,
Nice to be back. New computer. I am taking my wilton course 1. I am really enjoying it and learning alot. As soon as i learn how to upload photos, i'll post one.