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Grandma's Moist Cake

Grandma's Moist Cake

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Patricia Taylor

Patricia Taylor

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

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Ingredients {{adjustedServings}} servings

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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:
  • 113 mg
  • 38%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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

Eva Amber
347

Eva Amber

8/24/2007

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 and then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. I sifted the flour first (a good tip to make a lighter cake), and once the mixture was the pans I dropped each pan onto the counter a few times to get out the air, and to prevent the dreaded dome shape. These took 25 minutes to finish baking in my oven. They are light and delicious, and a good basic yellow cake recipe for decorating.

LOMBARD1
123

LOMBARD1

5/16/2005

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' boxed mixes; I'm not sure why this worked so well, but it's certainly simple, and it was so delicious one of the layers didn't last long enough to be iced--it was devoured by us right out of the oven. I used 2 9" round pans, and that was a perfect fit, too. We have a 55 year old, tempramental, uneven stove and it took 25 minutes; if I'd used a box or another recipe I'm sure the layers would have been fried-but these were light and fluffy. Thanks for posting it!

SarahRachel
95

SarahRachel

11/7/2003

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 powder to the flour. The resulting cake was wonderful with or without frosting. A good, basic recipe. I'm by no means an experienced baker, but I was very pleased with the results. I'm keeping this one! One note of caution - the cake comes out on the heavy side. It is not light and fluffy like the boxed mixes. If you appreciate a thicker, more pound-cake like texture, then you will love it.

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