Always moist yellow cake

Name: Always moist yellow cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 people
Cuisine: American
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

By Marie Ann Ferson
@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!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

8-10 people

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Always moist yellow cake

Step-by-Step

Preheat your oven to 350 degrees. Grease and flour 2 nine inch round pans. Combine your flour, salt, and baking powder. Set Aside.
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.
Pour into your pans and bake from 20 to 25 minutes till your toothpick comes out clean.
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.
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.