Always moist yellow cake

Marie Ann Ferson


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!

☆☆☆☆☆ 0 votes
8-10 people
20 Min
30 Min


3 c
presifted all purpose bleached flour (i used 5 roses brand)
1 1/2 c
scalded milk brought to room temperature
2 c
1 Tbsp
vanilla extract
eggs (at room temp.)
4 tsp
baking powder
1 1/2 tsp
3/4 c
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


  • 1Preheat your oven to 350 degrees. Grease and flour 2 nine inch round pans. Combine your flour, salt, and baking powder. Set Aside.
  • 2Beat 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.
  • 3Pour into your pans and bake from 20 to 25 minutes till your toothpick comes out clean.
  • 4Boil 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.
  • 5The 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.

Printable Recipe Card

About Always moist yellow cake

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