Some chefs spend years searching for that perfect yellow cake recipe. Thankfully, ChefTalk's community has come to your rescue!
BettyR posted a recipe, a combination of yellow cake and pound cake, that finally worked for her. “All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake,” she posted. “Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.” Putting the two recipes together proved a winning combination for her and many other forum posters in one of ChefTalk's most popular threads.
Cricket4t called it “the best from scratch yellow cake I have ever made and I’ve made a few in my time. It’s moist and tender with a wonderful flavor and it’s also very easy to make.” Another poster gratefully added this message to the thread: “You have no idea what I have been through over the past several years (intensifying in the past several months) looking for the perfect "white" (okay, we all know it's yellow) cake recipe. I seriously had tears in my eyes when I took the first bite and realized this recipe was PERFECT.”
Be warned: as LuvPie put it, “I just gained 6 pounds looking at the picture.”
Here's BettyR's original recipe:
- 2 1/4 cups all-purpose flour (do not sift the flour)
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1-teaspoon salt
- 1 1/4 cups milk
- Vegetable oil
- 1 stick butter (not margarine), softened
- 1-tablespoon vanilla extract
- 3 large eggs
Preheat oven to 350°.
Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Frost as desired.
a posted alternative for yourself. And to complete the perfect yellow cake, try one of the posted frosting recipes, including a cooked chocolate frosting, an “especially dark” chocolate frosting, and a quick vanilla buttercream frosting.
- If you live in a high-humidity area, you may have better success making cupcakes instead of a single cake.
- For cupcakes, use the same temperature and check after 18 minutes of baking.
- In Canada, substitute cake flour for all-purpose flour.
- Don’t sift the dry ingredients before measuring, as this will aerate the amounts resulting in less going into the mixing bowl (and your cake).
- To make a lemony cake, substitute 1/2 stick of softened butter and 2 tablespoons lemon juice for the oil and used lemon extract instead of vanilla. Frost with a lemon cream cheese icing.
- If you find your cake is too crumbly, next time don’t overbeat the ingredients. Also, applying a crumb coat will help when it’s time to serve the cake.