Moist Yellow Cake

Moist Yellow Cake

202
Isaiah 0

"This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!"

Ingredients 50 m {{adjustedServings}} servings 240 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 255 mg
  • 10%

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 two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
  2. 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.
  3. 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.
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Reviews 202

  1. 229 Ratings

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Peripheree
2/6/2004

For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.

HEKUBIS
1/26/2007

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again.

DROB27
7/2/2007

I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out.