Yellow Cake, Moist, (2) 10" x 2" pans

By mariannefeldman

(2) 8" x 2" pans require 14 cups batter.
(1) 9" x 13" pan requires 15 cups batter.
(2) 10" x 2" pan require 21 1/2 cups batter.
21 1/2 cups batter will also be enough for (1) 9" x 13" pan plus (1) 8" x 2" pan.

Use moistened strips around sides of pan for even baking;
For 10" pan use decorating nail in center for even baking.

Used cinnamon variation for Mexican Hot Choc Cake

Ingredients

• 4 1/2 cups cake flour (495g)-use AP flour-measure minus 1 or 2 tbs flour per cup
• 1 1/2 tbs baking powder
• 3/4 tsp salt
• 1 1/2 cups unsalted butter, room temp (12 oz or 345g)
• 3 cups granulated sugar (681g)
• 7 1/2 large eggs, room temp (13.125 oz or 375g)
• 3 tsp vanilla extract
• 1 7/8 cups buttermilk (15 fl oz or 450 ml)(or use whole milk plus 1 tbs white vinegar per cup to reach measure)
• for cinnamon cake only: 3 tsp cinnamon

Preparation

Step 1

see yellow cake, moist for directions.

Bake 45- 50 mins
Must start to pull away from sides, be lightly brown on top & inserted toothpick comes out clean.