Help Good Yellow Cake Recipe Needed

Decorating By rshippo Updated 15 Sep 2006 , 12:20am by snarkybaker

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rshippo Posted 14 Sep 2006 , 11:54pm
post #1 of 6

Hi I hope someone can help. I have to make a birthday cake for saturday. And they want a yellow cake. The term yellow cake is new to me so have tried a sponge cake recipe and am not sure if this is correct. It also isn't a moist as I would hope. And all the inlaws ever talk about is whether a cake is moist enough. So now I am really worring. It is for a 9 year old birthday and my first sold cake in usa so am overly worried if I mess it up it will affect all future business. All they want is buttercream in and on it so the cake needs to be good.
Please help as I am getting overly stressed. And all my good baking books are still on a ship and wont be here until october. icon_cry.gif

5 replies
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Tiffysma Posted 15 Sep 2006 , 12:04am
post #2 of 6

Does it have to be from scratch? I would use a Duncan Hines yellow cake mix, using milk instead of the water, 1 extra egg (making 4 total), and a box of vanilla instant pudding mix (dry), 1 tsp. vanilla extract. I bet they'd never know it was a mix and I promise it will be moist!

A sponge cake is not the same as a yellow cake. A yellow cake is just a plain cake - a white cake with whole eggs instead of just egg whites.

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clc404 Posted 15 Sep 2006 , 12:07am
post #3 of 6

Hello and welcome to CC. You will just love it here. Everyone is so helpful. Are you looking for a scratch cake recipe?

Cheryl C

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snarkybaker Posted 15 Sep 2006 , 12:10am
post #4 of 6

Here is Toba Garretts recipe It is a very good one.

MOIST YELLOW CAKE
This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.
Ingredients
3 cups (330 g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups (10 fl oz or 300 ml) buttermilk

1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.

7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Note: Let the cake cool in the pan. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: Two 8-inch (20-cm) cakes

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rshippo Posted 15 Sep 2006 , 12:14am
post #5 of 6

Hi I was planning to make from scratch. Thanks for the recipe. Where do I get cake flour from. I have been looking in the local supermarkets and can't find it. Can I use 1/2 allpurpose flour and 1/2 cornstarch to make it like cake flour.

Also can you bake this cake in a 13 x 9 x 2 I was planning on making 2 of these cakes and putting them together as they want a 1/2 sheet.

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snarkybaker Posted 15 Sep 2006 , 12:20am
post #6 of 6

Every grocery should have cake flour. It might not be with the other flour, though. Look in the aisle marked Baking ingredients. A 13X9 and 2 8 inch layers are pretty equivelant, so you should be fine. Don't forget to adjust your baking time upward, though.

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