A moist yellow cake recipe. (Actually, I asked for it.) I have been on the hunt for a moist yellow scratch cake recipe since I started this site. I’ve tried several in the past, like the Butter Cake recipe from The Cake Bible
(a great baking resource, by the way). And, while the taste was really good, I’ve been having a time trying to get the recipe to come out as moist as I like. I finally came to the conclusion that it must be my gas oven that’s the problem. At least, that’s what I’ve been telling myself.
So, the hunt was on. It was a short search that began and ended with my friend’s mom. She used to own a bakery and made the yummiest cakes. So, I thought I would ask the pro for help. And, I’m so glad I did. It was yellow and moist, but mostly delicious. Thanks for the recipe, Shirley! I guess I’ll have to come up with another reason to trade my gas oven in for an electric one. Here’s the recipe:
Moist Yellow Layer Cake
Ingredients
Cake
- 1 cup (2 sticks) of butter (room temperature)
- 2 cups of sugar
- 4 eggs (room temperature)
- 3 cups of sifted self-rising flour (White Lily)
- 1 cup of whole milk (room temperature)
- 1 teaspoon pure vanilla extract (McCormicks)
- 1/2 teaspoon butter flavoring
Easy Buttercream Frosting
- 1 cup (2 sticks) butter (room temperature)
- 1 teaspoon pure vanilla extract
- 1 1b. 10X powdered sugar
- 1-3 teaspoons milk, half and half or cream
Instructions
- Cake: Preheat oven to 350 degrees Fahrenheit.
- Grease and flour (3) 8-inch cake pans.
- Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed. - Divide batter equally into three cake pans.
- Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
- Bake for 25 - 30 minutes (depending on your oven) until done.
- Cool in pans for 5 - 10 minutes.
- Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
- Buttercream: Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right consistency.
- Then, just use icing colors to tint the frosting the color of your choice.
- This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
- Cake assembly: Unwrap first layer and using a serrated knife, level off the top of your cake. Place layer onto your dish. Take a straw and poke holes into the layer.
- Using your spray bottle, spray top of layer several times with simple syrup**; enough to give it a little moisture. Be careful – don’t add too much.
- Add a layer of frosting to your bottom layer. Repeat on second and third layers.
Frost the sides.
Notes
**Simple Syrup: a little trick to add moisture to your layers:
Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.
P.S. I’ve been using aluminum cake pans instead of the dark coated kinds you find in the grocery store. They also come in many different sizes.
Memória – Try it in cake pans… using the plastic wrap method and I don’t think you’ll be dissapointed. I also made these as cupcakes just the other day… and no problems. However, I had 18 cupcakes.
Anonymous – I used the mixer with each step.
This recipe is enough for three single layers. If you only want one, You’ll need to divide the recipe in thirds.
Or… if you mean baking in a 13 X 9, I haven’t tried that yet with this, but you’ll probably have some batter leftover that you can bake a few cupcakes with.
Hi,
I stumbled across this recipe & am eager to try it for mum's birthday.
A couple of question to ask as a novice:
– on step 6 and 7 for the cake – "Add flour and milk …" and "Add vanila and butter flavouring…", do I continue to use the the mixer or should I use the folding method?
– Is there any changes to recipe / things to note if I am make one single layer cake vs the 3 layers cake?
Thanks for your help.
I was wary about trying out this recipe because the pictures themselves show, in my opinion, a dry, crumbly cake. I decided to make cupcakes so that I could eat them in moderation. They came out with a texture just like the one pictured. I even used the sugar/water mixture, and the cakes were very dry. It is still sticking to the roof of my throat as I type this. I will either give the rest of my cupcakes to my will-eat-any-and-everything neighbor or feed them to the birds. I’m glad I halved this recipe (yielded 14 cupcakes).
My search for a moist, yellow cake continues…
they should. I’m gonna try soon.
Hi, can you tell me if this receipe will work for cupcakes?
Thanks
hey- made this yesterday for my mom’s birthday party and everyone loved it- even those on diets ate two pieces! Good thing there were 3 layers! :)
Justine – use the light colored pans if you have them and just follow the directions. It should come out fine.
I have been searching for a yellow cake recipe for ever. I have tried a few in the past but the just weren’t right and they never rose quite right. I am a novice baker and was wondering if you had any extra tips for me for making this cake. I was planning on making it tomorrow for my hubbys B-day because he requested a yellow cake with chocolate frosting. All your creations look marvelous by the way and I plan on using your dark choc. cream cheese frosting recipe.
~Justine
Oh that looks delicious… I’ll definitely have to try it! I *love* this type of plain cake!
Ruth xx
? –
Normal butter? yes
Vanilla essence? if you’re in the UK, it should be the same. If elsewhere it’s probably more concentrated
1 1b. 10X powdered sugar?
it’s confectioner’s sugar. sub 3.5 cups
half and half or cream means??
just use milk.
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
Hi, abt the buttercream i’ve some questions…
1 cup (2 sticks) butter (room temperature)
Normal butter? :)
1 teaspoon pure vanilla extract
Vanilla essence?
1 1b. 10X powdered sugar
what does 1 1b. 10X meant?
1-3 teaspoons milk, half and half or cream
half and half or cream means??
sweet niece – you’re welcome
Karen – it would have
Chrisgelica – I wonder if you just used too much powdered sugar.
the measurement basically equals the box of Domino’s sugar.
I tried making this frosting but it dodnt come out good at all. It was way too dry so i kept adding milk to make it creamy. I put it on a cake to take to a family gathering and halfway through the night the frosting starting sliding off the cake because it was too heavy. I dont know what to do.
I made this cake, and it was great! I did have trouble getting it out of the pans – I was baking at my in-laws and they only had dark pans. Maybe that was why. If I had lined the insides with waxed paper or parchment, it might have fixed that problem. But! wow, what a cake! Thanks for the recipe.
This cake is delicious! It texture looks great, too! Thanks so much for sharing the recipe!
Viry – I want a piece. It sounds so yummy.
I’ve been trying to find the perfect recipe for a party cake, and this is it. I read this recipe yesterday and i bake the cake minutes after.
It came out great, i used blackberry jam for the layers and blackberry buttercream for the frosting.
Excellent!!!
I’m so glad to find someone else you loves the test of the Cake Bible yellow butter cake but also finds it dry! I thought I was making some sort of mistake! I can’t wait to try this recipe–thanks!
Wow!! Moist Yellow Cake…..this is just delicious.its looking great and I’m sure it’ll be a big hit with the kids!Although I’m to a big fan of moist yellow cake. I would love to try them.Thanks for the recipe.
That looks pretty awesome.
10X10 I think
Just found your site (how did I not know about you??) and tried this recipe. Very delicious and moist! Mmmm! I put it into two pans instead of three. Too impatient to layer it so I’m eating it as is. Ran out of butter after, so I made a quick glaze and topped off a piece just now. Thanks for the recipe and all the others on your blog!
A quick pic of my piece I am devouring right now!
http://twitpic.com/1yo7a
p.s. I LOVE your photographs! Just wondering what size sweeps you use. I love the colours!
Haven’t tried it in a 13 X 9 yet or a jelly roll. Let me know how it works if you decide to try.
If this question has already been posted, sorry! I was wondering if you could bake this in a jelly roll tin instead of the rounds?
Lori – this calls for self rising, which means you don’t add baking powder or salt. The butter flavor isn’t a necessity. I’ve used Swans, but I mostly use White Lily AP or Self Rising.
Make sure you do the saran wrap trick. That should help it stay moist. And, as for pudding, I usually add that to enhanced cake mixes, but not scratch cakes usually
Linda – You can. But, you’ll still have extra left over. Maybe make some cupcakes.
Can I use this recipe with 2 9″ pans? Also, is the sugar water spray a necessity for making sure the cake is moist?
I forgot to clarify that I have white all purpose flour and bread flour on hand but am out of cake flour at the moment. Do you find that makes a big difference? I also had a friend tell me that they only use “Swans?” cake flour and that’s the trick to her moist cakes.
Have you tried adding a pudding to your scratch mixes?
I have been complaining about scratch cakes being too dry for a long time. They never compare to the moist fluffy box cakes. I am going to try this one but I don’t have cake flour or butter flavor on hand. Will it work without?
When I was a little girl baking cakes I would add a layer of cream or milk on to the top of my apple cake right after it came out of the oven hot. It would melt down into the cake giving it an incredible moist texture. I wonder if this would work on other recipes?
Sin – It’s the regluar size box of Domino’s Confectioner’s Sugar.
On the box it says 1 lb and 10 X powdered sugar.
Hello! I know this is an old post but I just found the recipe. What does “1 1b. 10X powdered sugar” mean? Does it mean one box of powdered sugar? (:
Awesome Krystal. Glad you like it.
Thanks for the icing recipe. So easy and SOOOOOO delicious!!
Nancy – Glad you liked it as much as me.
Tricia Hicks – I think so, too.
Jamieanne – Awesome! Glad you liked it.
I’ve never made a homemade yellow cake before, but I tried this recipe today and it was very yummy, super moist and super soft. I didn’t use butter flavoring either. Thanks for posting this recipe, I will definitely be using it again! :)
I have made this cake a couple of times and it is probably the best homemade cake I have eaten. Yummy!!
I made this cake for a birthday party last weekend, and it was AMAZING. My cakes are always a little dry, but this was perfect! I brushed on the simple syrup because I didn’t have a spray-bottle. Also, I didn’t add the butter flavor, and it wasn’t missed. The buttercream frosting was so delicious- I used 1.5x your recipe for 3 layers, and it seemed to be enough. I can’t wait to make this again – thank you!!
Shelley – Definitely not dumb. I don’t have a recipe in front of me, but here is a link to a few variations.
http://www.cooks.com/rec/search/0,1-0,chocolate_buttercream_frosting,FF.html
You can find butter flavor at the grocery store and chocolate buttercream is pretty similar.
Mrs. U – That’s super fantastic to hear. Gald you liked it.
I have tried a bazillion recipes for yellow cake and buttercream icing but NEVER love them. Your recipes, however, I ABOUT HAD A HEART ATTACK OVER!!! They are SOOOO delicious!! And though the cake was already very moist (thanks to your plastic wrap tip), the sugar water put it over the top!!! Oh, and there is a TO DIE FOR bakery near us where we go and drool over the icing, but YOUR icing was FAR BETTER!!!!! Thank you!!!!!!!!
LOVE LOVE LOVE it here on your blog!
His,
Mrs. U
Quick question and I hope this doesn’t make me sound dumb. What if wanted this to be a chocolate buttercream icing? What would I add to it or would I need to look for a completely different receipe? Also, how important is the butter flavoring? Is this something I could find at the grocery store or would I have to go Michael’s or a specialty store?
Adri – good luck.
Meredith – thanks, let me know how it compares.
i am baking this cake as i type! so fun! i love the pink icing.
paula deen has used the 1234 cake, too:
http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html
and i make it every year for my partner’s birthday. i follow the recipe exactly except after i put on the filling, i leave the stacked cake in the fridge for 2 days. then i ice it on the day i need it. you would never believe how moist and delicious it is!!
i can’t wait to taste your cake later…thanks for a gorgeous site!!
I used the self-rising flour. I think I just overfilled the pans. It was an experiment for me so at least I got the taste bit down, next time I’ll do it without the mini-cake explosions. :-)
Adri – Well, I’m glad it at least tasted good. Did you use two or three cake pans?
If you used two, you probably filled them too much. I ususally fill mine a little over half way with the 2″ tall ones I use.
Also, did you use the right kind of flour? This recipe is different and calls for self rising.
I made this cake today and it sort of kind of exploded a little in my oven (and then imploded a bit when cooling). I didn’t expect the cake to rise so much. What level do you usually fill the pan to?
That said, it tastes fantastic!
Thanks Mary H. – I always use butter. But one day, if I need really white frosting, I ‘ll have to give the shortening a try.
Hooray! I am so glad to see that you used real butter for your buttercream….I learned basic cake deco techniques in a Wilton class and just don’t like the icing with all that shortening. Real butter makes such a difference!
Anonymous – I felt the same way. So I hope this cake works as well for you as it did for me.
I have been looking for a moist cake recipe then i ran into your site…i am excited to see this recipe and i definitely want to try this one…hopefully this time it will be a success…i tried a few recipes but seems to always fail:( either too dry or heavy texture…this is my husband and in laws favorite so i want to make this for them…wish me luck…i need it:) thanks
Yay Nina!
Tricia – good to know it works without the added help.
I made this cake this past weekend. It was so good!! It was very moist and I didn’t use the sugar water.
hey! the cupcakes were a success!
thanks!
in my box, it says 450 g. so i’ll just add a teeny bit more thanks!
one more question, if i take this recipe and make it into cupcakes instead of a real cake, how much would it yield? thanks!
What if you use this in two 9″ pans and then make cupcakes with the rest.
You could freeze what you don’t want and save for later.
Mmm, that cake looks moist and delicious!
Would you have any advice for adapting the recipe for a double-layer 9″ cake? I don’t yet have a trio of 8″ pans…
Hey Nina
On the box, it equal 453 grams. Does that help any?
hi. i can’t seem to understand the 1b. 10X part here:
1 1b. 10X powdered sugar
i was planning to try this out for our cooking class. thanks!
nancypants – Welcome from PW! I will try that one day. Sounds great!
Ruth Ann in East Texas – it’s super simple
Kelsie – Oh, me too!
I love the aluminum pans! My cakes have been amazing since i started to use them!
I will have to study your icing recipe; looks so old fashioned; so sweet and soft, and just plain ol’ darlin’ cute. I can see a bunch of 4 year old girls in pink tutus enjoying this! :)
This looks delish! I am new here so I have no idea if you’ve ever done it or not but next time you do buttercream frosting you MUST whip up some fresh strawberry pureé in your food processor and add it to the frosting (I had to add extra powdered sugar for the right consistency.) Never before have I tasted something so divine. It was for bridal shower cupcakes and…. oh my heavens… they were SO SO good.
Love your site. Followed the link from Ree’s site. :^)
I’ve used both in recipes. I think I used salted for this one.
Do you use regular, or unsalted butter in your recipes?
Thanks for the recipe, I had been using the one from The Cake Bible as well…LOVE that book!
I hope you do. BTW – did you use the dark or light pans. Because it made a difference for me. Hope your mom liked it anyway.
My wife made this cake for my mother for her birthday. Unfortunately it didn’t come out moist at all. It also came out rather heavy. We’re going to have to try it again and maybe play with cooking times some.
tamela – I think it will be perfect for a tea party :)
i’m looking forward to trying your buttercream frosting recipe! and i think i’ll try to make this delicious looking cake for my niece who is coming to tea :)
as someone just starting out, your blog is a huge inspiration to me. thanks so much!
Lovely Isaura – your fix should help.
Anonymous – thanks for the 411. I just repeated the recipe as it was given and that’s the brand she uses.
You’re using McCormick Vanilla Extract? Step up to Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and taste the difference. If you’re baking from scratch, why not use the best ingredients?
Hi. Love your blog. Baking has become a bit of a hobby for me lately and your blog has inspired me. I was looking for a recipe to make my own birthday cake and when I saw this picture I new I had found it. My first attempt did not turn out like yours! I used all purpose flour instead of self rising! I know, all you bakers are probably gasping in horror. But who knew?
Well, I have now learned how to convert all purpose to self rising and will give this cake another try! Wish me luck…i hope to start posting pics of my baking attempts soon..good and bad!
legz – I def know how you feel, so I hope this works for you.
Thank you so much for sharing this recipe! I’ve been baking with cake mix for a long time because every time I tried making a yellow cake from scratch I fail miserably. I will definitely try this recipe so I can finally call my cakes “from scratch” as opposed to “semi-homemade”.. =) Thanks again! you are super talented! I can spend hours on your blog just looking at your masterpieces!
Wow, I’m impressed. I’ve never baked in a toaster oven. I’m glad you had success.
I tried this recipe last night.
I have one of those small toaster ovens!! I know…I’m looking for excuses to replace it too!
The cake turned out perfectly. I made a chocolate cream cheese frosting and had to omit the butter flavoring, which is nowhere to be found here in Italy.
Love your recipes and ideas!
anonymous – Yes. Sweet dreams are always good.
apparentlyjessy – I’m sure you will do just fine.
amy – good luck on the next try.
gabriela – I’m so happy I found it.
jen – cheesecake. Oh, how I love it. That’s something I need to try soon. I’ve mad mini mini ones. But I want a REAL NY style one. Yum!
oo Don’t get rid of your gas oven!
Alton Brown says they are more humid than electric and provide moisture, perfect for baking cheesecakes and keeping them from cracking. :)
that’s basically my mom’s recipe! it’s simple and wonderful
Bakerella,
Thanks for the info. I used one dark and two light pans. I didn’t have three, so I borrowed from my mother-in-law also. The dark pan’s cake was darker than the light pans’ cakes, but none were moist. I wonder if her oven bakes a little faster than mine? I think I probably didn’t use enough sugar water. Yes, I WAS a little timid with it…
Yummy, this cake looks beautiful. Very classic, I will definitely try it one day soon, though I doubt I could do it justice!
Yummy…. I had moment of …Don’t workout make that cake tonight and enjoy the moistness.. Then I came to my senses and my thighs said..”You Better get on that Treadmill” A girl can dream , right?
EH
You’ll have to judge it depending on the generosity of your spray nozzle. Don’t be timid with it, but you don’t want it to be wet. Make sure you poke several holes in the cake. I used a straw. I hope you have a fantabulous 30th.
Am I ever excited to find this blog!!! I have been looking for a wonderful, moist yellow cake for about a year now. I’ve tried several recipes with no luck. I’m excited to try the spray bottle technique. I know you say to be generous with the application, but can you guesstimate how many squirts – like 10? Or more or less? Thanks – my big 3-0 is this week and well I think the kids and I will bake myself a cake! :-)
rach – Yay… my pictures work.
Chinouk – mmmmmm hmmmmmm
Queen B. – THANKS!!!
Webbyzard – you’re welcome!
Grace – Cool!
Andrea – glad you like it.
Raquel – Awesome!
CC – Hope things turn out great for you.
Amy – Curious… did you use light or dark pans? The first time I did this cake, I didn’t add enough. Be generous, but don’t make it wet.
KeL – I don’t, but that’s the next hunt.
MeganSloan – Thanks for saying so.
Queen B. – Glad to do it.
Pamela – and it was!
Anonymous – I’m assuming it’s so it gets thoroughly incorporated. But, there’s probably a more scientific answer.
Skeeto – at least you’ll be ready for the next one.
KeL – I will.
chrissy – Awesome! That’s what I like to hear.
I tried this recipe this weekend and .wow! It came out perfect! Thanks for sharing all your wonderful recipes!
http://crazygiveawaysandmore.blogspot.com/
Wich recipe would you use to carve a cake? like a purse cake or something? Can you email me? raquel_m@live.com
Ah, Bakerella… as usual, I’m a day late!
I’ve been working all week getting ready for a big party we had today and did not get a chance to read this blog about how to make a moist yellow cake!
As a tribute to my mom who recently passed away, I baked her famous “3 Egg Cake” (an old Crisco recipe). Needless to say, it was D-R-Y!! I sure wish that I had visited your website before today!!!
For sure, I will make your recipe soon and I’ll be sure to use your syrup spray!!
Thanks for your dedication in bringing new and innovative spins on old ideas in baking!
I have always wondered when mixing the flour with a liquid why do they alway say begin and end with flour? I always do as the recipe says but have never known why.
Yum! This cake looks jaw droppingly good!
Bakeralla,
You have inspired me. I finally made cuppies and posted them…
thanks for the motivation…
Your blog makes me want to get out all my supplies and start baking! I love your ideas and you are doing great for someone who hasn’t been decorating for all that long! :) This cake looks delicious and I’m always on the look out new recipes…thanks for posting!
Hi, I made again today…This cake is just perfect! Do you have a cake like this in chocolate?? I am in need to make a cake, but all my chocolates recipes are no good! I would apreciate if you have any!
Thanks again! I love your work!
In the previous comment I meant to say that I used 4 sticks of butter in the frosting (not 5). It was one doubled recipe.
:)
I just made this for my mother-in-law’s birthday. The frosting was wonderful with 5 sticks of butter. :)
Unfortunately, the cake was not moist. I suspect I may have overbaked it. The timer wasn’t set right (I wasn’t in my own kitchen), but I assumed it wasn’t in the oven for more than 25-30 minutes. However, the cakes were slightly dark around the outside. Also, exactly how much sugar water was I supposed to use on each layer? Maybe I didn’t use enough.
Thanks for the recipe!
You are a genius!! I’ve been brushing on sugar syrup, and it’s such a pain, but the spray bottle is just genius!!! I can’t wait to make my next cake and try this method. I think I’ll be using this moist cake recipe too. I’m so excited!!
I tried this, so nice, flufly and yumiii!! Thansk a lot!
holy crap that looks so delicious, its making me drool a little bit!
wow! I just found your blog and I love it! It’s definitely going in my faves file!
I love your blog! You take great pictures too. I want to try the moist yellow cake recipe and thanks for the tip about wrapping the cake to keep it moist.
woooooohoooooooooooo ! AWESOME BAKERELLA !!!!!!!!!!!!!!
mmmmmmm…
Okay – I’m drooling right now. YUM!
kelley – thanks a bunch!
cakegirl20 – Thanks. I saw these awhile ago. They were part of a daring bakers challenge. I still need to try them.
Fuji Mama – you’re welcome.
Andra – I just listed the same flour that the baker used for reference. You can use another brand if you like. Oh, and it was bleached.
Erin – Hey girls! Glad you like everything.
Anamika:The Sugarcrafter – thanks. Glad you stopped in too.
you blog amazes me..the moist cake recipe is perfect for it and you have done splendid. I was happy to have discovered and passed by your blog.
You are amazing. I along with all the other girls I work with are sitting around the computer with our mouths open looking at all your work. Amazing!
I’m new too, but I’m going to try to make this cake for my mom’s b-day. I’m on the west coast…do I need to order “white lily” flour or can I use something else? Also, is it bleached or unbleached? Thank you soooo much!
I’m so excited to try this. Thanks!
Hi bakerella! Your cake looks so yummy! Thanks for the tip about the sugar spray! I just wanted to tell you about this recipe I found on a blog. It is similar to your cupcake pops except they are cheesecake! I didn’t know if you would be interested or not but here’s the link!
Cakegirl20
http://cookiebakerlynn.blogspot.com/2008/04/pop-goes-cheesecake.html
i seriously love all of your photos! i passed along an award to you on my blog!
My First Kitchen – I know what you mean. As soon as she told me about it. It made me want to try it tight away.
Heather – very cute. Tell your mom to stop in.
Jenn's Baking Chamber – I do too
Gina Geigley – yesssssssssssss
Rachel – You're welcome.
Melissa Lewis – Off The Wall – Thanks!
rossandconnierockon! – Sorry. I don't have one of those. At least not yet.
We Are Not Martha – Glad you like it.
girlinterrupted – thanks for the tip. And I like to add sour cream to mixes too. Yummy!
BJKK – Why, thanks!
My Sweet & Saucy – Hope you like it! please.please.
S – wow, I mght just have to do it.
Anonymous – Not yet. I'll have to investigate that. Thanks!
Katy – this should help:
http://bakerella.blogspot.com/2008/09/cupcakes-and-cameras.html
Ivy – And I thought the cake was going to be too plain. I'm glad so many of you like the simple sweetness of this cake.
Montee – I'm sorry
LaDue & Crew – oooh yum!
jmichelle – thanks for the info.
Seamuffin I like the Cake Bible Butter Cake. I just haven't achieved the moistness with it yet. I'll keep trying.
Megan – I'm glad you like everything
Meghan – Yay! Yay! Thanks for the heads up. I looked for them at the World Market near me, but no luck. I love Target so I will be on the lookout.
Kris – good to know. Did that one also add the butter flavor? And no, I haven't seen those anywhere yet.
I think Trophy Cupcakes in Seattle uses them, I wonder if they would tell you if you called them.
Anonymous – not really, but give this one a go. And I just uses the paper liners. No greasing the cups.
Patty – Hope you like it.
yogi – FANTASTIC! I love it when others have success.
Jessica – thanks
Bertie – That makes me happy!
culinarypilgrim – I'll try!
danielle@bakers-cakes.com – Well, I'm glad he liked them. I'll have to give it a whirl as cupcakes.
jessica – thanks so much for saying so.
It’s tips like these that encourage others to try new things. Thank so much for doing it, and for doing it with such ‘style’.
I made this cake into cupcakes the day after you posted it. I admit, I didn’t wrap them in plastic (they were cupcakes for my son’s class). But I did leave them out for a day and then brush with simple syrup. Sadly, I didn’t get to try them because the recipe made 24 cupcakes and that’s exactly how many I needed. However, he reported that they were good! Thanks again! danielle@bakers-cakes.com
This looks amazing. I can’t wait to try it! Keep up the good work.
ooohhhh! Looks and sounds delicious- I will have to try! So far everything I have tried for your site has been to die for!!:) thanks!
Thanks for the great pics, as usual :) I love pink buttercream, with a white/vanilla cake….so divine and delish!
I made this cake yesterday — without the butter flavoring. I am not a fan of yellow cake but I didn’t have anything better to do. And golly, it is moist! I find it a bit too sweet so for my second layer, I lessen the sugar. Plopped both the cakes and frosted it. Hmmm… just right. And yes, did I say it is a good moist cake? Thank you for the recipe.
I’m new to this blog. That cake looks fabulous and the way it’s frosted, perfect for Valentine’s Day! I’ll try the sugar spray technique. Yummm!
Maybe you’ve already posted a recipe for this before…but do you have just a basic, home-made cupcake recipe? Thanks! Also, do you grease your cupcake cups?
Looks yummy. I also use the cake Bible and live the non-chocolate cakes.
Your new recipe is the old fashioned “Basic 1-2-3-4 cake”. I also love that cake recipe and it is so easy.
PS Any luck finding those square chocolate sprinkles?!?!
Hi Bakerella,
I came across this and it made me think of your blog askin people to send their favorite homemade and store bought cookies. I sent you the one about the Tim Tam Australlian cookie…well guess what! It is coming to target:)
http://www.yumsugar.com/2491344
just found you and love this blog!!! i can appreciate the search for a good yellow cake recipe. i searched last year and never found one i liked. can’t wait to try this one. i also have to comment on your incredible pictures. wow! yummy and beautiful. thank you for sharing.
I just made that cake (from The Cake Bible) a couple of days ago! If you have a better one, I should most definitely try it!
Howdie there,
Great tip pleae dont mind me using it. I kind of want to bake a cake right now and tryi it for myself,..what a happy thing
Another thing you may or may not want to try is to fill the layers with pudding,… just plain ole Jello brand instant pudding wil do!
I mix it up with almost haf the milk that is called for and whipped cream( I use fresh ).
I leave a little space around the edge that i fill with the frosting and put the pudding/cream mixture in the center, spreading out to about a half inch from the edge.
That is kind of more work… but works like a charm…your way is simple and quick..yeah!!!
whoda thunk that a spray bottle filled with simple syrup could make me so happy,,!!!wooo hooo
…and you can spray or brush each layer with Grand Marnier , add cocoa to the frosting, and life is now grand ;o)
oh my! my tummy is growling!
I am in love with how you did this cake! The pink frosting is sooo lovely. I really like the spray bottle technique/tip too. Thanks!
Love your site! I always admire the photos. What camera/lens do you use?
Bakerella
Have you ever used rosewater?
That would be a nice flav to the pink icing on this cake..
Looks delish!
I was reading the comments and saw that you were thinking of selling some of your photos. I recently saw a story about a woman who placed her pics on a website (sorry, can’t remember the name, but you could easily find a similar one) where people sell their photos as stock photographs. Anyone can buy them just like shopping out of a catalog, advertisers, publishers… purchase them. Anyhow, she started selliing there and is now a full time food photographer for cookbooks, quit her desk job, yeah!!!
Yours are that good, you could easily do it.
Love the inspiration I get here.
Thanks
Thanks so much for the recipe! I have been wanting a fabulous yellow cake recipe, but have been too lazy to try any out…I know I can trust you though!
Well, I’m sure the cake *tastes* good but the picture IS excellent!
I always put sour cream in my cake mix. It makes them very moist. And FYI, wrapping them tightly in plastic wrap and placing them in the fridge overnight will help them to set up and be firmer. Which makes them easier to sculpt or ice.
http://www.christycooks.com
So simple, but so perfect. I am loving the color of the frosting!
Sues
THANK YOU! This is perfect–including the water bottle trick! Just in case you read this . . . I have been on the hunt for Icebox Lemon Cake. The cake itself is almost like a lemon bar–so moist and absolutely amazing. Any ideas?
Oh, these pictures immediately made me salivate for cake! Thanks so much for your fabulous tips and instant eye candy! Your blog is the best:)
You always have the most amazing recipes! I recently found http://www.supercook.com and baked the best homemade brownies I’d ever made. I’ll have to try this recipe soon, thanks for posting it.
mmmmmmmmmmmmmmmmm
Wow! that looks absolutely stunning! I love the colors of pink and yellow together, it makes it look so sweet and delicious
so I’m brand new to your blog, but WOW–your blog is nirvana for my mother. she is a former home ec. teacher and her grandson calls her “Cookie” because she had him rolling ginger snaps in sugar on his high chair–making cookies–she is a cookie. YUMMY. I’ll be sharing lots of your ideas and making them, too. Thank youl!!!
For real?! Gorgeous gorgeous cake. And I’ve never heard of the sugar spray thing. I’m totally intrigued.
Mother of Perl – I love it.
Cali – This one really did it for me.
Mc Allen – it really was
Kristen – The great thing about this one is tastes even better than it looks.
Jessie Canfield – most get eaten, some given and *shriek* some thrown away.
The Sugar Fairy – I think you’ll like it.
Madelyn @ Southern Weddings – You are welcome!
Sandy – That sounds worth trying.
Reese – Hope you do.
cupcakesordeath – Yes!
Tucker, Jess, and Brian – Hope you like it.
Snooky doodle – thanks!
Chefanie – It has to boil for three minutes, so it’s completely dissolved.Thanks for the extra tips.
Zane Z – Hopefully great!
yogi – Probably not a must. Just remove it if you can’t find any.
Rachelle – I always think I can have more, no matter how much I make.
steph-a-nie – Oh good!
morgana – You are welcome!
Tanny – Thanks for the tip!
Helen – Layer cakes are really pretty to look at!
Gis – Hugs right back!
landa – If you do it, it must be a good idea!
VeggieGirl – THANKS!
Ingrid – That sprite cake rocks and it’s so easy!
Patricia Scarpin – I usually just think about using it. Some of the recipes seem so ambitious. But it really helps you understand the baking process.
Mevrouw Cupcake – I used regular self-rising, not cake flour.
Jeanne S – Sounds like my kind of frosting!
chocolatechic – I’ve heard that too.
Aunt LoLo – I think it would work on any cake. And you should see my freezer… full of cake pop ideas.
Jenn – I have it. I love it because everything is easy with fewer ingredients.
JacTpcMec – it’s worth a try
ko – not yet, but I’ve been thinking about it. If i do, there will be a link on the blog.
danielle@bakers-cakes.com – I emailed you. I don’t think this cake would be great for carving. The structure probably isn’t strong enough.
L – thanks
Rosemarie – Really? I hear electric ovens are the best way to go for baking.
Laurie – Good luck!
Emily Rose – Perfect for birthdays!
Katie – that’s cool. thanks… I’ll put your pic on soon.
Jessie – thank you!
Dolce Deb’s – As a kid, my all-time favorite cake was yellow cake (the mix) and dark chocolate frosting (in the can). And I still love it.
DD – Mine too!
Cat – Thanks. I’m definitely trying this one!
Rebecca – I know what you mean
Deshona – I think you do too.
B36Kitchen – thanks. thanks. thanks.
Delaina – You’re welcome
Shephalli – Hope you like!
Marisa – I’m just glad I finally found a recipe that gave me success.
sharyl – I think so.
samele – thanks for the tip
Dulzura Magica – you’re welcome
Shortcake! – This one probably works best as a layer cake and not to carve or stack too high because of the moist structure.
Glenda – thanks
Jessica – have fun!
Steph – I know what you mean. I have better luck with chocolate ones than I do with yellow. Go figure.
I’ve been searching for a moist white cake recipe for the longest time too! They seem so much rarer than chocolate cakes, which are always moist. I was going to try rose’s too and I hear her cakes are really fluffy because of her different mixing technique. It’s funny how the best cake for you is the 1-2-3-4. Now I’m really tempted to try this!
Thank you for sharing! This looks yummy! I can’t wait to try it!!
Wow, this looks great. Thanks for posting this. It looks delicious, I can’t wait to try it. That sugar water trick is very clever, kudos. I bet it helps seal the crumbs in too, for smoother icing. You rock Bakerella!
i am forever indebted to you. i’ve been on the search for years. and so many people ask me for yellow cake and chocolate frosting for their wedding!
YUMMM–OOO delicious que riiico thanxxs for sharing !!!
that cake looks delish! I also use the cake bible and the sour cream butter cake (using 2 eggs instead of just the yolks) and it is delish also.. almost like a pound cake.. I don’t use it for my regular yellow cakes I use it for carving, and when people want a pound-y cake but not pound
sugar spray bottles… what an awesome idea. im wondering though, what would you use for a chocolate cake? the same?
I love, love, love yellow cake and this sounds amazing! Thanks for sharing the results of your hunt. I can’t wait to try it.
Yummy! The cake looks awesome. I will have to try this recipe.
Awesome! Thank you!
Beautiful, beautiful, beautiful cake!
wow! yum yum! I so need to make that
Beautiful cake! Looks delicious, too bad i dont have time to whip one up on my lunch break.
Here’s a tip so you don’t have to level your cakes unless you want cake to make more cake pops. When your cakes comes out of the oven, gently press them down with piece of parchement or waxed paper and a clean dish towel. This releases steam and makes them flat. Be careful not to get burned. You can also put a cookie sheet on top and use a couple of canned goods for weight. I like the paper between the cookie sheet as a barrier.
Yellow cake with dark chocolate frosting is my absolute favorite so THIS is genius! I have never made it from scratch but I shall attempt it.
Thank you my family’s favorite is yello cake wth chocolate frosing. I will have to give this reciped a try. Have a great day and TFS.
Debbie/Phx AZ
That’s a beautiful cake. I love the pink frosting :)
We use the same sugar water spray in our house :-)
That cake looks soooo good. I love the color of the frosting!
Count me in for the bakelove shirt show… How fun!
looks wonderful! I will definitely bookmark this for the next time I need to bake a birthday cake!
Your blog always makes me so hungry! I am gaining weight just reading this!! Love the idea about the sugar bottle. I will have to try it out!
I will GLADLY exchange ovens with you. I had a gas oven all growing up. Now I have electric – and while I admit the oven part is great – the “burners” are horrible!
The cake looks yummy!
looks great and i’ll send you my address if you ever feel the need to send a cake my way. HA! LOVE reading your blog.
Believe it or not, I was just complaining about not having a moist enough yellow cake recipe too!!! I am going to try this recipe ASAP!!! Do you really wrap it in plastic right out of the PAN??? I wonder if it’s too moist to hold up to a good carving for a sculpted cake? Hmmm… ps. Thanks for sharing!!! danielle@bakers-cakes.com
Did you find out if this recipe works for sculpted cakes?
mmmmmmmm..that looks SO YUMMY…I think I’ll make it today! I will have to buy butter flavoring…I LOVE YOUR BLOG! I am about to REDO my kitchen, and my Theme I guess….or what I am going off of is the cupcake platter I bought a while back at Dillards. I wish I had a few of your PICTURES to frame for the walls. Do you sell your photographs???
thanks
KYley
hmm I have been scouring the net and all our cookbooks for a good recipe, I will have to add this to my list, I am not sure about the spray bottle idea though, hmmm I think I will have to give that a whirl as well. I think a minor change I will do is only add a 1/8 of tsp of butter flavor and then and 1/8 of tsp of almond, might try that and see how it goes.
Have you ever heard of the Cake Doctor book? It takes regular cake mixes and jazzes them up. I’ve tried 4 of them so far (from 100’s) and they were great.
Congrats on reaching “the end” of your quest. ;-) Looks delicious!
I was thinking about you this morning as I lay in my daughter’s bed, trying to convince myself to get up – What on EARTH does Bakerella DO with all those pops and cakes she makes?!
I’m curious though, on the sugar spray trick – do you think it would work on fruitcake? I LOVE me a good fruitcake, but I can never get mine moist…because no liquor has ever passed these lips. ;-) What do you think?
The pink icing drew me in.
I have heard that if you use oil instead of butter, that really goes a long way to make the cake moist.
I always double my frosting.
Always.
Pink icing.
That drew me in.
I have heard that if you use oil instead of butter, that it really makes a cake moist.
I always double my frosting.
Always.
Looks wonderful, I love pink cakes, especially multi-layered ones. I also have the Cake Bible for at least 10 years, the recipe on pg 250 is to die for. Chocolate buttercream, just chocolate & butter. My friends call it the "candy bar" frosting!
That cake is so beautiful, if’s making my mouth water!!! Now, if only I could find cake flour of any sort here in the Netherlands…boo-hoo!
I have that book but haven’t used it much – tks for such a delicious reminder!
Yum! Your cake looks lovely. I wanna a slice! Pretty please?!
~ingrid
BTW, I’m still making and loving your simple sprite cake. I’ve passed along the recipe to several people who are enjoying it as well!
THX!
FANTASTIC!!
I totally put my sugar syrup in a spray bottle too. It works!
oh my!!!
i just wake up and get so hungry with your recipes hihihihi
big hug goes to you :)
Ooooh I love layer cakes, they are so impressive. I think I may like them more than cupcakes now – I love the excitement of cutting into them to see what it looks like. (is that just me?)
I like to brush my cakes with milk. I use chocolate milk for chocolate cakes, and white milk for lighter colored cakes. It always comes out deliciously moist. It’s something I always have on hand, and has been working for me for years.
Yummy yummy yummy… Thank you for sharing this recipe and for the almibar/spray too. It’s a great idea!!!
Oh my does this look good!! Thanks for sharing…I think I may just try this for thanksgiving!!!
I’ll have to give this a try, I too am looking for a good cake recipe that isn’t dry. I’ve also learned to double frosting, to leave extras for piping and just frosting it thick.
This is very pretty with the light pink frosting :)
Is the butter flavoring a must? Is there a sub for it? I always end up with tons of stuff for recipes which requires a small amount and I hardly use those stuff again.
OH fantastic! I myself have been trying to find a good basic moist yellow cake recipe. I’ll have to try it soon and let you know how it comes out!
The spray bottle sounds great, just make sure your sugar fully dissolves so your nossel doesn’t become crystalized! Another great idea is just to brush the cake with the sugar water and even infuse it with other flavors to add to the cake. Another great recipe I’ve found for a yellow cake is in the Chocolate Obsession by Michael Recchiuti. It uses buttermilk which is another great way to ensure moistness in a cake. Thanks for all your great ideas and that cake looks heavenly. Charlie and Lola might call it a Fairy Cake!
wow this cake looks so moist and nice and i like the pink frosting :)
Wow … that cake looks and sounds sooooo yummy!!! Thanks for sharing the sugar spray bottle secret! I have heard of using simple syrup to keep cake layers moist, but I like the spray bottle idea even better! I can’t wait to try this recipe! :)
ooooh…that looks divine! 3 decks of cake, naughty naughty!
I can’t wait to try it!!!!!
When I got married, the woman who made our cake put all the layers in the freezer, uncovered, for at least 24 hours. That was her secret to moist cake, and she used box mixes!
Everyone always raves about em!
I made a friends’ wedding cake, and did the same thing and it turned out fabulous! We had tons of compliments on how moist it was!
I’m going to have to try this one though! It looks awesome! :)
This literally made my mouth water. That cake looks so moist and DELICIOUS! Thanks for the fabulous recipe and wonderful techniques!
Thanks for sharing the spray bottle idea, i’ll be trying it.
I tried it – it’s worth it.
The sugar water spray bottle sounds like a great idea…. i can’t wait to try it!!!!! The cake looks delicious, but what do you do with all these wonderful desserts you bake? Are they things you give away to people? Just curious :)
I’m learning all of these new techniques. Like dropping the pan on the counter. And the sugar water spray. What great inventions! Sounds like you’ve found your perfect recipe. Now, if I could only decorate the cake like you. I’m not holding my breath.
Wow, that loooooooks so good!! I love a good moist cake recipe! and thanks cause now I’m seriosuly wanting some!! ;) LA
Looks yummy!
Interesting…today (Nat’l Vanilla Cupcake Day!) I used The Magnolia Bakery cupcake recipe, which is essentially the same, with the exception of using all-purpose for half the flour. I wasn’t too impressed, as the cake wasn’t very moist. Now you’ve got me wanting to try it again.
WOW! I’m the first to comment, I never thought I’d see the day. I am soooo excited to try this sugar spray bottle trick!