Yellow Scratch Cake

Decorating By momma28 Updated 19 Jan 2009 , 6:10pm by momma28

momma28 Posted 18 Jan 2009 , 1:15pm
post #1 of 8

Ok I used to love the yellow butter cake recipe from the cake bible but I have recently had such inconsistent results (with moistness) that I need to find another go to recipe. I made it for my daughters birthday cake and everyone loved it but I could tell it was dry and my husband said later that he noticed it too. I was mortified.

I know that alot of people love wasc but I really prefer scratch cakes. does anyone have a no fail yellow butter cake recipe that is always nice and moist. My chocolate butter cake recipe never fails to be moist and delicious and I want the yellow to be the same. Thanks so much.

7 replies
Sweet_Guys Posted 18 Jan 2009 , 3:39pm
post #2 of 8

You can try ours:

2 2/3 c cake flour (or 2 1/4 c flour + 4 tbsp cornstarch)
1 tbsp baking powder
1/2 tsp salt
1 1/2 c sugar
1 stick butter
1 1/2 c milk
2 eggs
1 tsp vanilla extract

1. Preheat oven to 350 degrees.
2. Prepare baking pans.
3. Sift flour, baking powder, and salt.
4. Add sugar on low.
5. Add butter and mix on medium for about 2 minutes.
6. Add milk, eggs, and extract.
7. Beat on medium until medium.
8. Scrape down sides and beat for one minute.
9. Pour batter into pans.
10. Bake 25-30 minutes (this is for 2 9" pans).
11. Allow cakes to cool in pans before removing to racks to cool.

We find we have to go longer in our oven since we end up baking more than just one batch at a time. Start with the 25-30 minutes but be prepared to adjust upwards from there if need be.

HTH

Paul & Peter

sugarwishes Posted 18 Jan 2009 , 4:05pm
post #3 of 8

I heard from other cc members that this one by serious_cakes is amazing:

http://www.cakecentral.com/cake_recipe-7267-4-Easy-Yellow-Cake.html

SeriousCakes Posted 18 Jan 2009 , 5:28pm
post #4 of 8

Not to discourage you from trying my recipe lol, but if you're getting inconsistent results but haven't changed your recipe it might be your oven. Do you have an oven thermometer? My recipe stopped working for awhile too but we found out the oven was baking 50 degrees hotter than it said it was.

KoryAK Posted 18 Jan 2009 , 9:22pm
post #5 of 8

I was gonna say something like that too... if you used to love it try to find out what changed and fix that. It not like recipes go bad after awhile icon_smile.gif

majormichel Posted 19 Jan 2009 , 1:07pm
post #6 of 8
Quote:
Originally Posted by Sweet_Guys

You can try ours:

2 2/3 c cake flour (or 2 1/4 c flour + 4 tbsp cornstarch)
1 tbsp baking powder
1/2 tsp salt
1 1/2 c sugar
1 stick butter
1 1/2 c milk
2 eggs
1 tsp vanilla extract

1. Preheat oven to 350 degrees.
2. Prepare baking pans.
3. Sift flour, baking powder, and salt.
4. Add sugar on low.
5. Add butter and mix on medium for about 2 minutes.
6. Add milk, eggs, and extract.
7. Beat on medium until medium.
8. Scrape down sides and beat for one minute.
9. Pour batter into pans.
10. Bake 25-30 minutes (this is for 2 9" pans).
11. Allow cakes to cool in pans before removing to racks to cool.

We find we have to go longer in our oven since we end up baking more than just one batch at a time. Start with the 25-30 minutes but be prepared to adjust upwards from there if need be.

HTH

Paul & Peter




How much is one stick of butter? I am in Canada and they don't sell butter by the stick.

rocketmom1985 Posted 19 Jan 2009 , 2:09pm
post #7 of 8

A stick of butter is 4 oz or 1/2 cup. Or a 1/4 pount or 8 tablespoons. Simple, no? icon_twisted.gif

this may help http://whatscookingamerica.net/Q-A/BritishEquiv.htm

momma28 Posted 19 Jan 2009 , 6:10pm
post #8 of 8

Thank you all so much for your posts and recommendations. I tried one with sour cream yesterday and it was wonderful. I guess the one from the cake bible was always a little on the dry side but maybe the fillings I had used in the last two cakes were drawing out the little bit of moisture they had. I am definately going to try the recipes recommended. Thank you so much for your help. icon_smile.gif

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