Moist Yellow cake

Baking By channyb Updated 23 Nov 2013 , 1:19am by channyb

channyb Posted 3 Oct 2013 , 5:34pm
post #1 of 21

Hello all!  I need a tried & true moist yellow cake recipe. I have been using the 1234 cake recipe the flavor is always good but sometimes the cake comes out dry. HELP!!!!!!!!!!

20 replies
cupcakemaker Posted 3 Oct 2013 , 6:54pm
post #2 of 21

AAs a Brit I would love to know what a yellow cake is!

channyb Posted 3 Oct 2013 , 7:00pm
post #3 of 21

Do you call it maybe "butter cake".

cupcakemaker Posted 3 Oct 2013 , 7:48pm
post #4 of 21

ANope. We have Victoria sponge or Madeira generally.

cakealicious7 Posted 3 Oct 2013 , 7:59pm
post #5 of 21

AIs it like vanilla sponge??

cupcakemaker Posted 3 Oct 2013 , 10:31pm
post #6 of 21

ANo idea :)

cakealicious7 Posted 3 Oct 2013 , 10:40pm
post #7 of 21

AOh well, i guess we'll never know...

jennicake Posted 3 Oct 2013 , 10:47pm
post #8 of 21

Pretty sure yellow cake is a vanilla cake made with just egg yolks, no whites.  This recipe is fantastic, follow the directions for yolks only: http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

cupcakemaker Posted 3 Oct 2013 , 11:22pm
post #9 of 21

AWhy would you make a cake with only egg yolks?

smittyditty Posted 7 Oct 2013 , 5:17am
post #10 of 21

I just made the cake doctor version because I hate yellow cake..now I hate yellow cake more!

SO bland and bad after taste. I'm starting to become a scratch snob. I hate cake to begin with but when it tastes so chemical tasting then I just uck even more.

Sorry ramble I know.

Its just vanilla cake that is yellow because yes it uses the whole egg.

smittyditty Posted 7 Oct 2013 , 5:41am
post #11 of 21

Marking just spent about an hour reading reviews of your recipe Jennicakes..will try that tomorrow!

scrumdiddlycakes Posted 7 Oct 2013 , 5:47am
post #12 of 21

A yellow cake has a bigger crumb, a bit richer and a bit denser than a white cake. The egg yolks give it a slight custardy/eggy taste, and a silkier mouth feel.

 

That is speaking of scratch cakes, I can't really see a cake mix doing a good job at the subtle differences in richness and crumb.

smittyditty Posted 7 Oct 2013 , 8:01pm
post #14 of 21

Ya it was late I realized that the next morning...lol..Thank you though and thank you ScratchSF!

mfeagan Posted 8 Oct 2013 , 11:07am
post #15 of 21

Try Buddy Valastro's Vanilla Cake recipe. I use it all the time. Fool proof and comes out great every time!

cakealicious7 Posted 8 Oct 2013 , 11:48am
post #16 of 21

A

Original message sent by mfeagan

Try Buddy Valastro's Vanilla Cake recipe. I use it all the time. Fool proof and comes out great every time!

I tried this the other day, first time making it and I wasn't THAT pleased. The recipe calls for cups so I converted it to grams, it was really spongy and dense- is that how it's supposed to be? I'm used to light and airy so I'm not sure how it should have come out. Thanks

yortma Posted 8 Oct 2013 , 1:21pm
post #17 of 21

I use Toba Garrett's moist yellow cake from her book the Well Decorated Cake.  The recipe is also available on Epicurious and the link is below.  I use full fat Bulgarian Style buttermilk and soft as silk cake flour .  It is light, not dry and very tasty.  For me it has been flexible and reliable - I have halved it and doubled it with no problem.  I tried many before settling on this.  I hope it works for you.

 

 

http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358

cakealicious7 Posted 8 Oct 2013 , 9:55pm
post #19 of 21

AThank you. Maybe I'll have to try to make it with the cups and see how that goes

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