Yellow Cake Moist From Scratch Recipes

YELLOW CAKE FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended.
• Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
• Divide batter evenly between your three prepared (8 inch) pans.
• Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans.
• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
• Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
• Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

YELLOW CAKE MADE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

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.

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.

YELLOW CAKE, MOIST FROM SCRATCH

Steps:

• preheat oven 325, place oven rack to your 3 level.
• Collar (i do 2in above pan) and line your pans with parchment.
• whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
• mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
• Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
• incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
• add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
• increase speed to level 4 for 2-3 minute set back speed to level 2.
• add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
• add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
• place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
• bake for 30-45 minute.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

TENDER, MOIST YELLOW CAKE FROM SCRATCH.

Steps:

• Preheat oven to 350.
• Butter two round 9 inch cake pans, line bottom with parchment paper and butter again.
• Mix together flour baking powder, soda, and salt - Set aside.
• Beat butter and sugar together until pale and fluffy.
• Beat in vanilla.
• Add eggs one at a time, beating well after each addition.
• With mixer on low, mix in buttermilk until just combined.
• Add flour mixture in three parts, mixing after each addition until just combined.
• Don't over mix!
• Spread batter in pans and rap on pan a time or two to remove bubbles.
• Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).