Moist Yellow Cake

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Most Helpful Positive Review

Jan 26, 2007

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again.

—HEKUBIS

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Most Helpful Critical Review

Feb 06, 2004

For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.

—MINDY W

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214 Ratings

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Jul 02, 2007

I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out.

—DROB27

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Jun 09, 2005

This is a fabulous cake! I've made it at least 6 dozen times, and it is easy to make, very moist and delicious. I don't understand the reviewers who said it tastes like cornbread. I've never experienced that with this recipe, so I can only assume they've done something wrong. This recipe is a classic, and is one I depend on when I want something that will impress.

—Barbara

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Feb 02, 2005

I guess It's my fault for being in a hurry and not reading the preamble but if you pay close attention to the directions the say "Grease A 9x13 Pan" not two! A in my book means 1. Also it says "Pour Prepared Batter in prepared pan" not pans (plural) I admit I am real new to baking and probably should have guessed from the serving size and large amounts of ingredients that I should have used 2 pans but again I was in a hurry. Waiting to take out of the oven to see just how bad it'll be?

—BOTANYSPLACE

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Sep 02, 2006

I made this cake for my family, and they absolutely loved it! I was also a little puzzled about the cornbread remarks. I wonder if it is because a lot of people are used to yellow cakes made from box cake mixes? So, what they're commenting on isn't so much the taste, as the texture? Yellow cakes made from scratch don't usually have the fluffy, soft texture that box mixes have.

—Melanie G.

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Jan 04, 2004

Yum, yum, yum! I am so glad I decided not to go with boxed mix - this recipe blows Betty Crocker out of the water! Tastes fresh and home made, very lush and so incredibly moist. I don't get the cornbread consistency at all - it's very crumbly, buttery and moist (again!) I increased the sugar to 3 1/2 cups to suit my sweet tooth and beat the batter considerably more than just to incorporate flour. I used juice of 1 lemon mixed with only 2 cups of milk instead of buttermilk and baked it considerably longer than stated. Served it with chocolate peanut butter frosting and got only raves. Thanks for the recipe - it's definitely my 'one' yellow cake recipe now!

—TUTRI

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Sep 18, 2003

This cake has a cornbread consistency because of the combination of baking soda and buttermilk. For those who want to try again (or are trying for the first time), use milk instead of buttermilk and all baking powder.

—JOA.

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Nutrition

Calories
240 kcal
12%

Carbohydrates
37.1 g
12%

Cholesterol
48 mg
16%

Fat
8.7 g
13%

Fiber
0.5 g
2%

Protein
3.7 g
7%

Sodium
255 mg
10%

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

Nutritional Information

Moist Yellow Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 240
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 5.2g 26 %
Cholesterol 48mg 16 %
Sodium 255mg 10 %
Potassium 71mg 2 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 0.5g 2 %
Protein 3.7g 7 %
Sugars 22.2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 7 %
Iron 11 %
** Thiamin 17 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.