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

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Joined Feb 27, 2011


Betty I have to tell you if hugs were worth $ you would have $$$$$$$$$$$$$$$$$$! I made this cake for my dad's b-day and everyone ! I filled it with raspberry jam ,fresh strawberries and iced it with whipped cream! Thank you for the best yellow cake recipe ever! Many many many hugs!!!
 
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Joined Feb 27, 2011
Hi, I'm just started to do Wedding Cakes from home.  What kinds of Butter cream Icing would work well this cake?  I'm in buttercream HELL!!!! I've been trying a french BC.  Thank you and looking forward to the Red Velvet Cake.
Try the following recipe it is delicious and super smooth (no way to mess up)

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter -Melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


 
 
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Joined Mar 10, 2011
Thank you for this wonderful yellow cake recipe, OP!

To answer a couple questions that have been posted:

For those who don't have the "correct" measurements on your measuring cups.  The amount of oil needed to raise the level from 1 1/4 cups to 1 1/3 cups as directed by the recipe is 1/2 (0.5) Tablespoon + 1 Teaspoon (edit: as SgtGoodie points out, this would make it 2 1/2 (2.5) teaspoons).

Also, the batter made in this recipe is enough to fill two 9 x 1.5 inch pans roughly half way.  The baking powder will then go to work and make the cakes rise nearly to the top of the pans.  Using three 9 x 1.5 pans will leave you with three cakes that are roughly 1/2 to 2/3 the depth of the pan when baked.
 
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Hi,

I have no idea what I did wrong. I've gone back over this recipe several times, trying to find the missing liquid and can't.

I guess it has to do with my method.

I decided I'd seperate my eggs and whip the whites before adding them to my mix. My mix came out very thick and had to be scooped into the pans and spread even with a spatula. I don't see how they're going to rise. Usually my batters pour. My usual recipe results in a pancake like batter, although I've made some (chocolate) using boiling water that were very thin.

They've only been in the oven 12 minutes but don't look like they're rising very well. It was so thick I had trouble spreading it to the edges of my (3) 9" pans.

I know this is an old thread but I thought I'd mention it. Hopefully I have my notifications set correctly to hear any responses.

Thanks!
 
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My oven doesn't work and no extra money to get the fancy tri-vection thing fixed.   Can I just come over to someone's house who is baking these wonderful cakes?
 
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I agree this cake is amazingly moist and lasts a long time. Well, my family of six finished it in four days. By the time I made the cake my milk spoiled, so I added 1/2 teaspoon of baking soda using three teaspoons of baking powder. This was the buttermilk effect. I was out of vegetable oil so substituted an equal amount of shortening, and I added an extra egg to ensure richness. I made the  cooked chocolate frosting without any changes. I normally use a buttercream frosting, so at first the frosting seemed a little tart. However, I and my children love the frosting now. It reminds us of brownies. Next time, I will use the same cooked chocolate frosting. Thank you so much. I looked for a long time for a moist yellow cake recipe. Now I have a decadent yellow cake with a glossy fudge icing. Brilliant!
 
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In reply to post #124  by "Ol Kentuck" (I should have quoted the post) a Tablespoon is 3 teaspoons, so half a Tablespoon is 1 1/2 teaspoons. If you need to then add 1 more teaspoon the final measurement is 2 1/2 teaspoons.

1/2 (.5) Tablespoon + 1 teaspoon = 2 1/2 teaspoons
 
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This cake is a keeper.

I also made this cake recently and it was moist, delicious and full of flavour.  Just like everyone said, but the frosting was another matter.  I used the microwave method when I made the frosting and while it did taste wonderful and was nice & shiny, it never thicken enough to become a creamy frosting.  Not sure what happened, maybe I needed to microwave it some more, or maybe my cornstarch was a little old.  Either way, the frosting was a little runny. 
 
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Joined Mar 10, 2011
In reply to post #124  by "Ol Kentuck" (I should have quoted the post) a Tablespoon is 3 teaspoons, so half a Tablespoon is 1 1/2 teaspoons. If you need to then add 1 more teaspoon the final measurement is 2 1/2 teaspoons.

1/2 (.5) Tablespoon + 1 teaspoon = 2 1/2 teaspoons

Of course you are absolutely correct /img/vbsmilies/smilies/lol.gif

I measured everything out with the spoons I had on hand and those were the two that worked, so those were the two I said to use.  One-track mind /img/vbsmilies/smilies/blushing.gif

Thank you for the clarification - I will edit my post!
 
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This recipe is the one recipe that got my creative juices flowing.

I have tweaked this recipe to make chocolate cake, apple cinnamon cake with a caramel icing, coconut cake and lemon cake with coconut icing.

My family never buys a box mix ever anymore, in fact my family is so large that I get tired of being the one to have to make the cake!

Thanks OP
 
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I like your recipe. I made cupcakes, very soft. 20min in the oven. Just need some filling, to be moisture. But besides this the recipe is very good. Is not easy find a very good recipes, I always like to try new things, but in the end the recipe is terrible. But yours I like a lot.

Thank you for sharing
 
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Joined Apr 10, 2011
by one stick of butter do you mean 1/4 lbs. I buy my butter in lbs.... So I was wondering if you were meaning the same size as a stick of margarine ( you said not to use marg so I don't want to go that route...) Sorry, I am just starting to cook with real butter...also does it matter if it's salted or unsalted. I have unsalted.... Thanks
 
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I was with my daughter making cupcakes again from this basic recipe for my granddaughter's birthday.  This time she used a little more flour and beat the mixture after the addition of the flour to give it more structure.  This time the cupcakes were just right, not too soft at all, but still moist and good. 
 
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Hi to all who've [like me] tried this great sounding recipe.

Ok, although I know I said I was not going to make it again, I'm relenting.

I think if I try it one more time, maybe this time, I'll get it right.

Using exact measurements is what I'm really going to attempt.

I so appreciate the infor about how much oil.  Since many have asked, I'm not the only one that just couldn't figure it out.

I'll post when I'm done.

Husband should love this.  I hope I don't cause of the extra inches it may create :)))))/img/vbsmilies/smilies/peace.gif
 
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Joined Jun 21, 2007
it's now in the oven.

I used a silicone baking sheet like the size of a lasagna pan.

I know it should be a couple of pans and round or square but I just got this and figure it's gotta work.

if it doesn't I'll know it's the vessel and not the measurements because they are spot on.
 
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Joined Jun 21, 2007
I hope this picture turns out ok.

Well, I tried to show pictures that I took of this but trying to attach says I don't have permission.

What's that about?

The cake was wonderful, is wonderful.

I used a vanilla frosting because although I love chocolate, my husband prefers vanilla.

So good, thanks for making this recipe that has so many raves that I had to do it again after so many failures.

It sure helps to measure perfectly, I did, and it's perfect.
 
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Joined May 5, 2011
Thank you for this recipe i will try it .  I have been looking for the perfect yellow cake recipe for ever i have tried the 1-2-3 recipe on the swan down box it was just ok! not the consistency i was looking for; however looking at the picture of this cake is the appearance i want so i will try it to see if it gives me the texture i want, all my cakes have been too dry so thank you
 
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