This is my first post....
I have been trying different yellow cake recipes and have yet to find one that I like. They seem to always come out too dense, and would like them to be moist. Can anyone help.....
This is my first post....
I have been trying different yellow cake recipes and have yet to find one that I like. They seem to always come out too dense, and would like them to be moist. Can anyone help.....
Well I can't offer any suggestions as I'm a novice in the experimenting with recipes department myself LOL but I will say congrats on your first post and welcome. Just beware, it IS addicting LOL but lots of fun here lots of creative and talented people with a vast and diverse set of experiences and knowledge to share 
This is my first post....
I have been trying different yellow cake recipes and have yet to find one that I like. They seem to always come out too dense, and would like them to be moist. Can anyone help.....
are you looking for a scratch recipe?
Thanks for the replies and yes I am looking for a scratch recipe.
I found the recipe for the Yellow Cake Layers-Will give it a whirl and let you know how it comes out.....
Thanks.
Thanks for the replies and yes I am looking for a scratch recipe.
Well, I do a basic yellow cake recipe or butter cake similar to the 1234 cake...
I also make a simple syrup to add moisteness to it.
I have the recipe posted here under recipes. Just look for my user name.
The simple syrup is:
2 cups of water
1 cup of granulated sugar
1 tablespoon of vanilla extract
Optional:
1/4 cup of Brandy liquor and 2 tablespoons of Amaretto
Mix water and sugar. Mix over medium heat, until sugar dissolves. Bring to a boil over medium heat and let it boil for about 10 minutes.
Remove from heat. Let it get lukewarm. Add vanilla and liquors.
Wait until it completely cools and brush on or spray with a spray bottle on completely cooled cake.
I love the yellow cake recipe in Toba Garrett's book "A Well Decorated Cake." It takes a little time but it has always turned out really well for me. It is worth the effort. It is on the dense side, though. But very moist and tasty.
i use toba's yellow cake (got it from epicurious... but dont forget that most scratch cakes are more dense than a mix (right?)
not that they will not be moist or fluffy
This is a recipe I use for pretty much EVERY Cake! I just change the flavor and you are set. SOOO GOOOD and not that bad for you either!!!
2c. sugar
1/2c. light butter
2 egg yolks (room temp is ok)
2c. All purpose flour
1t. baking soda
1c. Lowfat Buttermilk
3t. vanilla (or whatever flavor. *if using almond, I used 2t. almond, 1t. vanilla)
6 egg whites
Combine sugar and butter in mixer. Add egg yolks one at a time. In a seperate bowl, combine flour and baking soda. Measure out Buttermilk. Starting and ending with flour mixture, alternate with buttermilk adding to mixture slowly. Beat until mixed. In a seperate mixer, whip egg whites until peaks form. Fold into batter. Spray pans with Pam, use cake release or crisco and line them. Any one works well. (I would at least line the bottom of the pans)
Bake at 350* for 23 minutes. Yield (2) 9" pans. If bigger pan, bake longer as needed.
ENJOY!!!
Hi,
Nice to be back. New computer. I am taking my wilton course 1. I am really enjoying it and learning alot. As soon as i learn how to upload photos, i'll post one. 
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