"Very simple, but delicious cake. Can be used with most any kind of frosting." — Scottley
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1 2/3 cups
sifted cake flour
2 1/4 teaspoons
1 1/3 cups
I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be!
This is NOT an appropriate receipe for most layer cakes. With a little extra sugar it would probably make an excellent pound cake. The batter is extremely heavy, and even after adding a little additional oil and milk, the final result was rather dry and consistent with a pound cake after cooling.
Not to toot my own horn, but this recipe never lets me down. To ensure proper moistness, I'll sometimes add 1/8 to 1/4 cup of a light oil to the batter before baking (especially if the relative humidity is a little on the dry side). I hope you'll find easy, versatile this recipe as tastey as my family and I do.
I was about to give up on making cakes from scratch until I came across this recipe. This one turned out bakery style moist. I used 3 eggs instead of two and creamed them along with the butter and sugar for 10 minutes. AngieMonty was right,the smoother the butter mixture,the smoother the cake. I also used cake flour and whole milk and baked it in round layers for exactly 40 minutes,the least amount of time called for. I frosted it with chocolate frosting and it disappeared in record time. I have found my cake recipe. Thanks Scottley!!!
Oh, my…in my experience this is quite possibly one of the better white cake recipes I’ve tried. In fact, I’d call it perfect, with no need to change anything let alone search for a better recipe. If you follow the directions and cream the butter and sugar to aerate the batter and give it lift, if you add the eggs one at time to keep the batter emulsified, you will get fantastic results, a superior cake. But I think that maybe some inexperienced bakers, wanting to make sure they do it right and “beat the heck” out of the butter and sugar, might actually take it too far – you CAN overbeat a cake batter! The cake is only lightly sweet, but I liked that. I don’t know who would plan to eat this without a rich, sweet frosting, and the two together create the proper creamy, moist, fluffy, sweet lusciousness you want. (And I’m not exaggerating for effect) This is light with a tender crumb – if you need a cake for sculpting or carving this would NOT be a good choice. But if you want a fluffy, light, stick-to-your-fork moist white cake, give Scottley’s a try. I baked this as cupcakes – one-half recipe makes 12 perfect cupcakes. Bake at 350 degrees, 18-20 minutes.
This is the best scratch yellow cake recipe I have found so far! I gave it a try despite seeing some poor reviews and was pleasantly surprised. I'm a cake decorator always looking to improve on the cakes I make, and this recipe is my new found winner. I was not disappointed, especially when my customers compliment the cake. I would suggest for the ones who gave this a poor review to give the recipe another try.
I tried this recipe because the items for the recipe were already in my kitchen. I was really surprise how moist and flavorful the cake turn out. I know I will continued to make this cake.
This is a very simple recipe and turns out very well. I am not sure why some people have had problems with it. Just a note....all milk is not the same. If you use a skim milk, the cake will be less rich than if using whole milk. I used skim milk and margarine rather than butter. Butter provides a better flavor, but margarine creams better and incorporates more air into the batter. My layers only took 30 minutes to bake...maybe some people over-cooked the cake. As mentioned by another evaluator, the toothpick method is the only sure way of checking for doneness. I do want to mention that if this cake tastes like a cornbread, then honey, you need to try REAL cornbread. Most restaurant cornbread and box mixes taste like cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Scottley's Basic Yellow Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 153
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