I bake everything from scratch, and I've made many yellow cake recipes - this one is by far my favorite! It is incredibly moist, and yellow cakes usually aren't. (Unless you buy those chock-full-o'-chemicals box mixes - yuck!) The crumb on this cake is almost a sticky kind of moist, and it is beyond flavorful. You DO need to follow the directions carefully, though - and you have to use the exact ingredients for which the recipe calls. If you blanch at the idea of using eight full egg yolks in a cake recipe or you can't be bothered to get *cake* flour, don't be surprised if the cake isn't as good as you'd hoped. In my opinion, a stand mixer is a must in order to cream the butter and sugar to the proper loft and sufficiently beat the eggs to build up the protein strands in the eggs to give the batter enough structure. The dry ingredients should be mixed *just* enough to incorporate, and not a minute more. I made this recipe as cupcakes for my daughter (whose favorite color is yellow and thus wanted as much yellow for her birthday as she could get her paws on!), and everyone - adults and children alike - swooned for these. Follow the directions faithfully and you will have a yellow cake to die for!
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?