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!!!!!!!!!!

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

Do you call it maybe "butter cake".

ANope. We have Victoria sponge or Madeira generally.

AIs it like vanilla sponge??

ANo idea :)

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

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/

AWhy would you make a cake with only egg yolks?

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.

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

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.

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

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

A

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

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

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