Bakerella Moist Yellow Cake

Bakerella Moist Yellow Cake
Bakerella Moist Yellow Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • (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.)

  • 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

Directions

Preheat oven to 350 degrees. 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. Once cooled, you are ready to assemble your 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. Icing: 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 texture. Then, just use icing colors to tint the frosting the color of your choice.

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