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The Perfect Moist Yellow Cake

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I wish I could take credit for this cake recipe, but it goes to the food blog "Bakerella". This recipe uses self-rising flour (I prefer King Arthur Flour Unbleached Self-Rising Flour). It's a very simple cake recipe, and it's a winner. I've made cupcakes with this recipe, and recently baked mini bundt cakes for strawberry shortcake. Consider this recipe to be a classic keeper, just like every woman longs for that perfect "black dress" for any occasion. This is my "go to" recipe, since I don't buy or use boxed cake mixes any longer.

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Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • 1 cup (2-sticks) butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 3 cups of sifted self-rising flour (I prefer King Arthur Flour Unbleached Self-Rising Flour or you can use White Lily)
  • 1 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon butter flavoring (I use LorAnns Buttery Sweet Dough Flavor that I buy on Amazon.com)

Details

Servings 1
Preparation time 10mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans.

NOTE: For cupcakes, this recipe makes 2 dozen cupcakes; fill the cupcake liners to half way only. (I speak from a messy experience)

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 (or I use a mini-bundt pan or cupcakes are fine, too)

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 to 30 minutes (depending on your oven) until done.

For cupcakes or mini bundts, baking time is between 12 to 18 minutes. Check for a light golden color and use a toothpick for doneness. If a few crumbs stick to the toothpick, it's baked. If the toothpick comes out with dough, bake for a few more minutes.

Cool in pans for 5 to 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.

Tips for a moist layer cake:

Here’s a little trick to add moisture into 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.

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; 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.


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