I have been trying to find a nice yellow or white cake recipe to be made from scratch!! All of the ones I found have cake flour!!
Unfortunately, there is no cake flour here where I live!
Can someone please give me a recipe for a moist and fluffy yellow/golden or white cake that's not made with cake flour?? PLEASE?
Here's one that I use that I got from seriouscakes. Everyone loves the recipe that I have made this for!!! I am sure others will have some recipes also.
Yellow Cake Recipe
This recipe is not mine, I found it on the internet nearly 5 years ago and have been using it exclusively since. I know I say, ‘Here’s my yellow cake recipe’, but I’ve made a couple changes to the recipe and because I’ve been using it so long I tend to feel like it’s really mine.
A few things before we get underway, I need to say that baking IS science. These recipes work the way they do because of how the ingredients work together. If you start swapping out items you cannot expect them to still work properly. It’s like putting square wheels on a bike and wondering why it’s much harder to pedal. There are variations and additions that do work though and I’ll list them as well.
Starting with the yellow cake, one thing I’ve noticed is that it bothers people that this recipe is called yellow cake but it turns out very pale. What makes a yellow cake yellow? It is not, as some people think, because butter is used, but rather the egg yolks. This is not my definition folks, it’s a fact! But then if you look at a box yellow cake mix, it lists yellow food dye as one of the ingredients. The question is, how important is it that the cake is pale and not a good deep yellow? I personally don’t care, and I can honestly say I’ve never had someone hand their slice of cake back to me and tell me it wasn’t yellow enough for them.
Another thing that kind of freaks people out is that this recipe calls for shortening. I’ll admit it bothered me at first too, but considering all the processed food nearly EVERYONE eats, including me, I just let it go. Granted, my diet has actually gotten better since I started baking but I still refuse to feel bad. And no, you cannot exchange the shortening for butter in this recipe, I’ve tried, it doesn’t work. Butter has a much lower melting point than shortening, it throws the whole thing off.
When I was searching for yellow cake recipes there were a few criteria that were necessary; everything listed in the recipe needed to be what I already had in the house, no hard to find ingredients, no crazy directions that involve only part of the egg be used, no making me use 10 different bowls to keep things separated. This recipe won because if done correctly I only needed 2 mixing bowls and a measuring cup, and bonus points that I could use all purpose flour. Over time I added sifting to it but it’s really not that difficult to wash a strainer
Ok, enough yapping, here’s the recipe, blow by blow:
1 c. (192 g) shortening
2 c. (400 g) granulated sugar
4 large eggs
3 tsp. vanilla
2 3/4 c. (338 g) all purpose flour
3 tsp. (10 g) baking powder
1 tsp. (4.7 g) salt
1 3/4 c. (415 mL) milk (whole, 2%, skim, doesn’t matter)
Preheat oven to 350 degrees (325 if using dark pans). This recipe can make the following:
Round cake layers:
2 tall 8″
3 short 8″
2 short 9″
Square cake layers:
2 short 8″
1 short 9″x13″
28-30 cupcakes (start checking on these after about 13 minutes)
Prepare pans by using baking spray or grease and flour. Cream together sugar and shortening until fluffy and lighter, about 4 minutes. While that is creaming sift together flour, baking powder and salt into a small bowl. Add the vanilla and the eggs one at a time to the sugar and cream mixture, allowing each egg to completely incorporate before adding the next. Now alternate adding the flour and milk in 3 parts, beginning with the flour. Pour into pans and bake 40-50 minutes, I say that but I like to start checking at 30 minutes just in case my oven goes berserk again and starts OVER baking my cakes. I try to get them out when a toothpick inserted in the middle comes out with a few crumbs sticking to it.
Allow to cool 10 minutes in the pans, then turn onto a cooling rack. I have a video showing all this:
A substitute for cake flour is replacing 2 tbs with 2 tbsp cornstarch per each cup flour. I have had this written down for emergency use, but haven't tried it yet. Warren Brown uses potato starch with regular flour for his cakes (about 2 oz per 8 oz regular flour which is approximately 1/3 cup added per 2 cup flour) so maybe this can be a general substitute as well. If one of these substitutions work for you, you can try all those recipes using cake flour. Let us know if it works!
A substitute for cake flour is replacing 2 tbs with 2 tbsp cornstarch per each cup flour. I have had this written down for emergency use, but haven't tried it yet. If you try it, let us know what you think! With the substitution, you can try all those recipes using cake flour.
me too--had it memorized even--never tried it
till after my first ten million cakes i finally tried it for a family pound cake
it worked -- it was good
it tasted corny!!!
kid you not
so i'd never use it again
but yes it is touted everywhere for that substitution
like smooth sweet creamy textureless cakey cornbread!!!!!!
was great with strawberries & whipped cream though
wonder what rice flour would do
let's write that one down and start counting to ten million
Good to know! Thanks. I will try the potato starch substitution instead.
Yes have heard and read many places that the cake flour substitute doesn't work!!:)
When you use yogurt instead of milk you NEED to use regular flour
This recipe also has conversion button at the top of the ingredients list, to convert to weight