FINALLY!!!!!! That perfect homemade yellow cake

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Have you  tried making it with coconut oil?  I would love to try this recipe but need to make my cakes dairy-free.
That would be way too much fat (if you are wanting to sub out all of the dairy).

Much better to find a recipe that fits your specific needs.

mimi
 
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@bubbysoo I would say to sub in full fat coconut milk for the regular milk and sub in coconut oil for butter to see where this takes you. You will be experimenting so it will not turn out exactly like the original recipe so don't get disappointed when it doesn't. This doesn't mean your cake will be bad just different in taste and texture. Might also have to monitor the baking time to ensure you don't over or under bake when subbing ingredients. Good luck and tell us how it turns out if you decide to go for it!! Otherwise do as @flipflopgirl says and find a non dairy recipe to use.
 
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Hi, This looks absolutely delicious! Can I make this in a 9x13 baking pan instead of the round? Thanks
 
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I wanted to add my voice to the many who have already replied. This recipe works! I needed something for my brother's upcoming birthday. Vanilla/yellow cakes make me so nervous that I tested it ahead of time by making it scaled down 1/6th in a small loaf pan (the math involved was a headache but I'm fairly sure I got it right). It came out lovely, moist, soft, and light. I'm excited to make the full recipe, and hope it will come out as good. Thanks for sharing!!!!
 
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Fantastic recipe!  I use powdered vanilla beans and sea salt... wonderful flavor! /img/vbsmilies/smilies/smile.gif
 
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I have to agree with you DD Ranch.  Just checkin this recipe out again, think it's been too long and time now for another go at it.  It is 'that' good/img/vbsmilies/smilies/rollsmile.gif  
 
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Bubbysoo, I made a cake a month ago for a birthday party, that I'd never made before, it wasn't this cake it was from a famous magazine.  I liked the sound of it and the looks of the pics of it but didn't like the sound of all of the ingredients and thought I could do better with my additions subbing for originals.  vegetable oil and coffee cream (1/2&1/2)  were called for and heavy cream as well.  Since the cake wasn't expected, was just doing it out of love for the family, I subbed out my ideas instead of those called for.  Not only was the cake a huge hit, I think it was probably a healthier choice.  I used coconut oil in place of vegetable oil, low fat/light coconut milk and coconut cream.

I think you could at least try it, if it doesn't work, you'll know for next time. Be careful with the oil measurement as it's tripped up many including myself./img/vbsmilies/smilies/lookaround.gif
 
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Your intro on the best moist yellow cake convinced me and I am going to try it!  

I have a wonderful Chocolate cake that is very moist, and you dump it all together too! 

Can't wait to try this
 
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The measurement that says to add milk to 2 cup measuring cup and then ad oil to equal 1 1/3. Sorry, but i don't understand what your asking and how exactly to measure it.
Would you helpe put please?
 

phatch

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The point is that the cake needs 1 1/3 cups of total liquid. You're already have 1 1/4 cup of milk in the container. The difference between those two measures is about 1 1/3 tablespoons. That amount will be oil. It's just simply a fast way to make the second measurement without dirtying extra measuring spoons over fussy small amounts. 
 
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Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/
 
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Joined Jun 27, 2012
 
Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/
I made it once just to see what the fuss was about.

Great flavor but IME is too moist and tender to depend upon holding together when serving.

Give it a spin and see what you think.

mimi
 
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Hello all....question on this recipe....would it be a great recipe to use for a home based bakery? I am a legal and licensed bakery.....and I have tried every yellow cake recipe known to man and beast, lol.......just have never found that 'perfect' one  yet. Getting that best recipe is almost next to impossible... :/
Wasn't perfect for me either. Too soft I felt to hold up for tiered cakes, but that's just me. I wanted a base cake I could modify for other flavors, and I tweaked a recipe I had and was able to get my "perfect" cake. But, try it, everybody has different tastes.
 
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Hello BettyR, you cake was GREAT!I baked one today for my brother, it was great. Thank for the recipe. Bless you
 
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I use only melted butter in my cakes. Adding more melted butter to compensate for the oil.

I read your recipe.

What are your thoughts and opinion on the butter/oil ratio?

Aside from brownies, I'm just not a fan of oils in baking. I just can't stomach the grease anymore.

My go-to cake recipe is the one on the back of the Hershey's Cocoa. It's always perfect. Every time. I'm a fiend for chocolate.

My grandmother had a secret recipe for her white cake. everyone wanted it but she would never give it out and made everyone suffer trying to figure it out. After she passed away, I learned she used a couple scoops of frozen concentrated orange juice with her cake recipe, which was Duncan Hines, LMFAO.

Shhh. Don't tell anybody.
 
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Hello! I'm a newbie here, and I think I'll put on some weight if I stick around here for a longer time! Looks so tasty that I want to run somewhere and get me a cake!!!
 

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