Grandma's Moist Cake Recipe -
Grandma's Moist Cake Recipe
  • READY IN 40 mins

Grandma's Moist Cake

Recipe by  

"This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing."

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Ingredients Edit and Save

Original recipe makes 3 - 8 inch round layers Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  3. Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2007

Really Good! I didn't have self-rising flour so I looked up how to convert All Purpose and I found that for each cup of all-purpose flour, you are supposed to decrease the amount by 2 teaspoons and then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. I sifted the flour first (a good tip to make a lighter cake), and once the mixture was the pans I dropped each pan onto the counter a few times to get out the air, and to prevent the dreaded dome shape. These took 25 minutes to finish baking in my oven. They are light and delicious, and a good basic yellow cake recipe for decorating.

Most Helpful Critical Review
May 19, 2003

I was not impressed with this recipe. I used it to make cupcakes for my daughter, and the cupcakes all shrunk up after being taken out of the oven. Beside for that, the flavor was quite bland. I would much rather use a boxed cake mix (and yes, I used self-rising flour). I won't be making this again.


188 Ratings

May 16, 2005

I must disagree with some of the other reviewers: this cake came out incredibly moist, and perfect! I'm a lousy baker(who tries hard)who tends to get dry cakes even with so-called 'foolproof' boxed mixes; I'm not sure why this worked so well, but it's certainly simple, and it was so delicious one of the layers didn't last long enough to be iced--it was devoured by us right out of the oven. I used 2 9" round pans, and that was a perfect fit, too. We have a 55 year old, tempramental, uneven stove and it took 25 minutes; if I'd used a box or another recipe I'm sure the layers would have been fried-but these were light and fluffy. Thanks for posting it!

Nov 07, 2003

Very rich, moist, and buttery. I beat the butter and sugar together for a good 5 minutes and whipped the egg whites separately before folding them in. I also added a dash of salt and baking powder to the flour. The resulting cake was wonderful with or without frosting. A good, basic recipe. I'm by no means an experienced baker, but I was very pleased with the results. I'm keeping this one! One note of caution - the cake comes out on the heavy side. It is not light and fluffy like the boxed mixes. If you appreciate a thicker, more pound-cake like texture, then you will love it.

Oct 14, 2006

This recipe was awesome! When I made the cake it tasted great, I got nothing but compliments from the 12 people who tasted it. I served it with buttercream icing. The cake didn't live to see three days. I used regular flour instead of self rising, but I just took out 5 teaspoons of flour out and replaced it with 3 1/2 teaspoons baking powder and 2 1/2 teaspoons of salt. It came out great.

May 01, 2013

Hubs and I agree - this is excellent. It's quick and simple to mix up but that isn't even its strongest selling point. It's beautiful, rises nicely, not too sweet, and refreshingly moist for a yellow cake. Supports a rich, sweet frosting well. I made this as cupcakes, baking about 20 minutes, and frosted them with White Cake Frosting II, also from this site. This will, for sure, be one to go back to.

Nov 13, 2002

DELECTABLE! This cake was moist, fluffy, and delicious. I frosted it with chocolate fudge buttercream frosting, and everyone loved it (including me). It was completely demolished in less than two days! I am so happy I found this recipe. Definitely a keeper.

Jul 25, 2003

I was very enthusiastic about this cake because of the excellent ratings it received. Since my cakes are always coarse and grainy, I figured even I couldn't ruin this recipe. Initally, it was dry and coarse. My 2nd try produced a slightly better texture. On the 3rd try, I switched to the "One bowl, quick method." I put all my dry ingredients in the bowl first then added the butter and a little liquid;throughly mixed the batter. Then added the eggs, flavoring and remaining liquid. That did the trick. I acheived the texture that I wanted, moist and velvety. As for the flavor, my family raved over it, even on the 1st two tries when it was coarse and dry. I thought the flavor was just okay. It is a good basic cake recipe and I will use it again, though I agree with Susan, it is not the perfect cake recipe. I will continue my search. Thank you for sharing this recipe, it is a keeper.


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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