Grandma's Moist Cake

Grandma's Moist Cake

166

"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

40 m servings 394 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

166
  1. 189 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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....

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 ...

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' b...

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 pow...

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 ...

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...

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...

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 d...

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....

It was light moist and you can definetely taste the butter. the cake had a nice rich taste and would go well with fresh unsweeteened cream. it is good enough without any icing. i added slices ...