"This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!" — Isaiah
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2 1/2 cups
1 1/2 teaspoons
2 1/2 cups
3 3/4 cups
2 1/4 teaspoons
2 1/2 teaspoons
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.
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.
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.
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.
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?
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Yellow Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 78
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