Moist Yellow Buttermilk Cake Recipes

MOIST YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST YELLOW BUTTERMILK CAKE RECIPE

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside.
• In a medium bowl, whisk together the eggs, yolks, 1/3 cups buttermilk and the vanilla, set aside.
• In the bowl of a stand mixer combine the flour, salt, baking soda and sugar. Blend for 30 seconds on low speed. Next add softened butter and remaining buttermilk. Once mixture is combined, mix for 2 minutes to fully incorporate. Add the egg mixture in 3 batches, scraping after each addition.
• Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack.
• While the cakes are cooling, combine the whipped topping with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy.
• When the cakes have cooled, spread 1 cup of icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy!

MOIST YELLOW BUTTERMILK CAKE FROM SCRATCH WITH PUDDING & COOL WHIP RECIPE - (4.5/5)

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside. Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside. In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next. Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined. Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack. While the cakes are cooling, whip the Cool Whip together with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy. When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy! Note: Melted, rather than softened, butter can cause holes to form in your cake, known as 'tunneling.' It is best to set your butter out to allow it to reach room temperature on its own.

BASIC YELLOW CAKE

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
• Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
• Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
• Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
• Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.

GRANDMA'S MOIST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
• In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
• Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

BEST YELLOW CAKE WITH BUTTERMILK

Steps:

• 1. Grease 2 round cake pans Preheat oven to 350 Cream softened butter and sugar Add eggs one at a time Sift dry ingredients and add to sugar mixture
• 2. Rotate with buttermilk Add vanilla flavoring Bake 30-35 minutes
• 3. Chocolate Icing for cake: 4 oz. unsalted butter/softened 2/3 c. unsweetened cocoa 3 c. Confectioner Sugar pinch salt 1/4 c. sour cream milk as needed