Always moist yellow cake

Marie Ann Ferson

By
@mafer

Finding the perfect yellow cake recipe (from scratch) has been quite a challenge. So I did a little experimenting and came up with one thats tasty and even better the next day! It doesn't have your typical yellow cake measurements but that's why it works!


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Serves:

8-10 people

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c
presifted all purpose bleached flour (i used 5 roses brand)
1 1/2 c
scalded milk brought to room temperature
2 c
sugar
1 Tbsp
vanilla extract
4
eggs (at room temp.)
4 tsp
baking powder
1 1/2 tsp
salt
3/4 c
butter
1/2 c
vegetable oil
1/2 c
sugar (for sugar glaze) optional
1 c
water (for sugar glaze) optional

Directions Step-By-Step

1
Preheat your oven to 350 degrees. Grease and flour 2 nine inch round pans. Combine your flour, salt, and baking powder. Set Aside.
2
Beat your sugar and butter for 7 min. Then add one egg at a time, combining well after each addition.(scrape bowl from time to time)Add oil. Begining with your flour mixture add alternatly with the milk. With your last addition of flour add the vanilla; you must hand mix this portion it to avoid overbeating the batter. Mix till well combined.
3
Pour into your pans and bake from 20 to 25 minutes till your toothpick comes out clean.
4
Boil the sugar and water (meant for glaze) for 2 minutes. Let cool. Then with a spray bottle lightly spray or you can also brush the tops of your cakes. You may just need 1/2 cup or less of this mixture. Don't overdue it.
5
The glaze is meant to be used as a simple syrup; to add a lasting moisture to the cake; it should not be thick. I made this cake with an Italian buttercream icing and it was delicious! I also filled the cake with a chocolate pastry cream.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American