I Am Desparate For A Scratch Yellow Recipe

Baking By cecescakecreations Updated 6 Aug 2010 , 1:40am by julzs71

cecescakecreations Posted 3 Aug 2010 , 9:37pm
post #1 of 14

Anyone have a usable scratch recipe? I have gone through 8 or 9 that are just not edible! either too dry or just a strange texture! Please someone help me!! Just plain yellow cake.

13 replies
brincess_b Posted 3 Aug 2010 , 9:56pm
post #2 of 14

Try a victoria sponge, or maderia cake.Recipes on google or BBC.co.uk/food
slot of scratch baking is technique, so follow the instructions, particuarly not to over mix!
And scratch cakes are different to box cakes, so it might just be they are not your thing.
xx

Bijoudelanuit Posted 3 Aug 2010 , 10:22pm
post #3 of 14
lildivadesi Posted 4 Aug 2010 , 12:06am
post #4 of 14

Basic Yellow Cake (from scratch)

2 1/2 cups all-purpose flour
1 3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
1/2 cup softened butter or margarine
2 teaspoons vanilla
3 eggs

Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a large bowl. Then add
milk, butter and vanilla and beat at low speed for about 30 seconds or until well blended. Beat at high
speed for 2 minutes scraping the sides of the bowl often. Add the eggs and beat for 2 more minutes.
Grease and flour the bottoms and sides of your cake pans and pour in batter. Bake 30-35 minutes for
smaller round or square cakes and 35-40 minutes for a larger rectangular cake. A cake is done when a
toothpick inserted in the center comes out clean. Cool cakes in the pans on a wire rack for 10 minutes
then remove the cakes from the pans and cool completely on wire rack before decorating.

this is the recipe i tried a 2 weeks ago and we liked it. i got the recipe from here- www.cakesandkids.com/cake_recipes

deMuralist Posted 4 Aug 2010 , 12:16am
post #5 of 14
cecescakecreations Posted 4 Aug 2010 , 2:10am
post #6 of 14

Thanks so much to you all. I will try all of the above!

cheatize Posted 4 Aug 2010 , 5:42am
post #7 of 14

Check out SeriousCakes' recipe on youtube. I can also reccomend Sylvia Weinstock's recipe.

JaeRodriguez Posted 4 Aug 2010 , 3:57pm
post #8 of 14

i second Sylvia Weinstock's it's incredible!

steplite Posted 4 Aug 2010 , 9:55pm
post #9 of 14

www.wrenscottage.com. Click down at the bottom "From Karen's Kitchen" The "Yellow Cake" recipe is to die for.

texastj Posted 5 Aug 2010 , 9:08am
post #10 of 14

Sooooo.......I have a silly question. Are all yellow cakes, butter cakes?

Lita829 Posted 5 Aug 2010 , 11:58am
post #12 of 14

Here's the link to a scratch cake bake-off we had here on CC last year. There are several excellent recipes here including Sylvia Weinstock's Classic Yellow Cake.

http://cakecentral.com/cake-decorating-ftopict-633981-.html

KerrieD Posted 6 Aug 2010 , 1:35am
post #13 of 14

I'm trying this recipe for the first time right now. Some cuppies are done and they taste good. It's easy and not alot of crazy ingredients. I got it from www.grouprecipes.com This is from cakelady.
If you decide to try it, let me know what you think.

Yellow Butter Cake - Makes 7 1/2 C batter for two 8" round pans

1 1/2 C butter (room temp) no margarine
2 1/2 C granulated sugar (I like to use raw sugar in this one)
5 eggs
1 tsp pure vanilla extract
3 C all purpose flour (for a lighter cake, use 2 C flour and 1 1/4 C cake flour)
3/4 tsp baking powder
1/4 tsp salt
1 C milk

Preheat oven to 350F.
In mixer, cream butter and sugar until light and fluffy.
In a seperate bowl, whisk together flour, salt and baking powder. Set aside.
On medium speed, add eggs, one at a time to the butter mixture, making sure each egg is mixed in before adding the next.
Scrape down the sides and bottom of bowl and mix again.
Mix in vanilla, or any other flavoring you want (almond, orange, lemon, rose water).
Add flour mixture and milk to the wet ingredients, alternating the two, starting with the flour. (1/3 flour, then 1/3 milk...etc)
Scrape sides and bottom of bowl again and give it another quick mix.
Pour into greased and floured pans.
Bake at 350 for about 35 minutes, until the middle is firm, the top is golden, and the sides pull slightly away from the pan. A toothpick should come out clean (about 160 degrees in the middle)
When cakes are finished, let them sit in the pans for a couple of minutes, and then turn them out onto wire racks to cool. Be sure to use cardboard or another wire rack to flip the cakes over. If you try to pick this up while its warm, it will break.

julzs71 Posted 6 Aug 2010 , 1:40am
post #14 of 14

i would like to give you one hint on trying scratch recipes. Give it one day to rest. They taste much better after sitting.

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