How do I go about making a from scratch yellow cake moist? I have tried different recipes and they seem to be okay, but not that "wow" factor I was looking for. What in the recipe is responsible for the moistness?
Thanks![/i]

I use a cake mix (Pillsbury) and the cake extender or the super enhancer from here... I get nothing but positive comments on how moist my cakes are... with all the added ingredients, I really should just bake from scratch lol

I really like the butter cake from 911

It is my dh's only request

hamie, you're talking about baking911.com right? they have some great stuff on that site!
wcgirl (and I don't want to start a scratch vs. mix war here! lol!!!) scratch cakes are going to be very different from box mixes. If you grew up on mixes, the scratch cakes will be very different to you. I'm trying to learn more about scratch cakes because I grew up on mixes and I use doctored mixes now but I would like to expand what I am able to do!

If you want an extremely moist cake, then use duncan hines cakemix. Cakemixes started out imitating scratch cakes, but have evolved into "wet" cakes that go well beyond the term moist. I have had a Duncan Hines cake mold instead of getting dry. You are simply not going to get that from a scratch cake.

I'm unclear what you mean by the "wow" factor. Do you mean flavor or moistness? The Cake Bible is a good place to start if you want to bake from scratch.

I think I need to invest in the Cake Bible. I'm rebuilding my cookbook collection anyway so I can use that as an excuse!
I know what you mean about Duncan Hines! I am a Pillsbury kid but I had to use DH the other day and it was good but too moist for my taste. My Pillsbury is just the right balance for me!

I also am a Duncan Hines gal, but maybe for those who want to do or try scratch if anyone has a good scratch cake mix recipe we could share these recipes. I will start off with this one


Yellow Cake

This is probably America's favorite layer for any kind of cake; it is what the cake-mix people try to imitate and never get right.

Makes two 8-inch layers

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract

Into a bowl sift together the flour, baking powder, and salt.

In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth.

Divide the batter between 2 lightly greased and floured 8x1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles.

Bake the layers in the middle of a preheated 350-degree F oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.

Thank you all for your replies and suggestions! I am going to try a few things today.
I do realize that cake mix cakes and scratch cakes are different. I was just trying to figure out what in the recipe makes a cake moist. I guess I am in search of that perfect recipe like everyone else!
I bought the "How Baking Works" book the other day and started reading it last night. It's like a textbook and has review questions at the end. I like to think I am schooling myself! It's very interesting and I know I am going to learn a lot from it. Particularly what ingredients do what...
Well, thanks again! This board is always so helpful! Especially to newbies like me!