David's Yellow Cake
This cake is wonderful- fluffy, light, and delicious!
Here's what I do- make sure all ingredients are ROOM TEMPERATURE- milk, butter, eggs, etc. When you cream the butter and sugar, let the mixer cream it for at LEAST 5-10 minutes on high. After you add the flour and milk, scrape down the sides of your bowl and mix again. Also, do NOT over-beat! Just mix until combined.
I use this to make cupcakes, and it takes roughly 15-16 minutes at 350.
Also, a trick for moist cakes is after you turn it out, spray it with a simple syrup- mix 1/2c water with 1/2c sugar, heat till boiling, turn off the heat. Let it cool, the pour into a spray bottle. Spray it on your cake and this will help retain moisture.
If you follow the recipe EXACTLY in terms of flour type, egg yolks, etc., this recipe is fantastic!
2 users found this review helpful
Apr. 18, 2011