This recipe was originally in an old Betty Crocker Cookbook, that belonged to my mom, from 1958. I changed some of the ingredient quantinties and came up with a moist scratch yellow cake. Itâs an easy recipe that tastes pretty good. Hope you like it.
Darlitaâs Supermoist Scratch Vanilla Cake
- 1 1/2 sticks of butter
- 1 3/4 C granulated sugar
- 3 lg eggs
- 2 1/4 C sifted flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 C whole milk
- 1 Tbsp pure vanilla extract
- Preheat oven to 350 degrees F. Combine sifted dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well. Add dry ingredients and milk, alternating between the twoâ¦beginning and ending with the dry ingredients. Allow to beat for 3 minutes on medium speed (in a stand mixer) or 5 mnutes with a hand-held mixer. Pour into prepared pans and bake for 35-40 minutes.
Will put meat on your bones!!!!
I intend to try it but what size pan? Thanks in advance.
Can you make these into cupcakes?
this is the same basic cake recipe I use, it's wonderfully moist and tasty, the quantity works well for a 8"x3" cake, can use just about any flavour, I chg the flavour to compliment the filling I'm using at the time
This recipe can easily be converted to cuppies. Maryp55...that shows that great minds think alike since we arrived to the same recipe without having the same source. The Betty Crocker recipe (which was the base before I altered it) was the first scratch recipe I used when I started baking 24 years ago. Pretty cool, huh?
I added a 3.4oz package of powdered vanilla pudding mix for a deeper vanilla flavor, then tried these as cupcakes. Though they were absolutely delicious, they didn't pull away from the paper cups cleanly. What went wrong and how do I fix that?
Would be interested in the answer to that cupcake question too....... Getting ready to make some for my mother in-law for her birthday. This sounds like the perfect recipe.
cant wait to try it, ive been looking for a good FROM SCRATCH yet still MOIST recipe for a while.
can you use shortening instead of the butter?...would that change the texture or taste of the cake?
i really like this cake. I used the measurements but used a different mixing method. I guess I could make it really light by separating the eggs. It is replacing my previous yellow cake recipe for Fondant icing. I am also going to try your Pound cake recipe fro 3D. Can it be carved?
Can I substitute the flour for cake flour?
this cake is wonderful!
Sorry it has taken me so long to respond. I have never mixed pudding mix into the recipe but it sounds like it would be delicious. My guess is that it either added too much moisture or maybe needed a little more time in the oven.
Shortening can be subbed in for the butter....that is what the original recipe called for. It would alter the consistance and the flavor a bit. I'd use butter flavor crisco.
You can also sub in cake flour for the AP flour. All you'd need to do is add 2 Tbsp of cake flour/cup of AP flour. For instance...Since the recipe calls for 2 1/4 C of AP flour, you'd sub if for roughly 2 1/2 C of Cake flour. The reason is that cake flour is finer than AP flour.
Separating the eggs sound like a good idea. I haven't done that with this recipe but I know that it generally yeilds a light and fluffy cake. The pound cake recipe should be OK to carve. I've only used it for the bear pan and it works wonderfully with it.
I'm happy that you all liked the recipe:) Enjoy!!!
The recipe was great I tweeked it a little. I added 2 tablespoons of mayo! I know many of you may cringe at the thought of mayo in the batter, but remember mayo is eggs and oil. It keeps its moisture just great. Great recipe! It has been a grooling journey searching for a good recipe, and finally found it.
Hi....I'm hoping this can get answered ASAP as today is Oct. 15, and I'm needing to make a baby shower cake Wed Oct. 19....this sounds like a great cake (I've been searching for a moist yellow cake for 2 10" pans...have tried recipes, but still searching...)
1. what size pan(s) does this recipe fill? 2. can it successfully be doubled to fit 2 10" round pans, or does the recipe need to be made x2 rather than doubled?? 3. how much batter does the original recipe produce? (I don't have a lot of time to do trial batches).. I HOPE SOMEONE CAN HELP ME WITH THIS!!!! THANK YOU IN ADVANCE!!!
Yummy...im gonna make this one...thanks!
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