Grandma's Moist Cake

Grandma's Moist Cake

163

"This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing."

Ingredients

40 m {{adjustedServings}} servings 394 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  2. 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.
  3. 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.
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Reviews

163
  1. 185 Ratings

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Really Good! I didn't have self-rising flour so I looked up how to convert All Purpose and I found that for each cup of all-purpose flour, you are supposed to decrease the amount by 2 teaspoons ...

I must disagree with some of the other reviewers: this cake came out incredibly moist, and perfect! I'm a lousy baker(who tries hard)who tends to get dry cakes even with so-called 'foolproof' b...

Very rich, moist, and buttery. I beat the butter and sugar together for a good 5 minutes and whipped the egg whites separately before folding them in. I also added a dash of salt and baking pow...