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Still Looking for a Moist Yellow Cake from Scratch Receipe..

post #1 of 42
3/4/07 at 1:20pm
Thread Starter 
Hi Everyone:

Does anyone have a GREAT Yellow Cake receipe from scratch that's moist that you can share with me? I saw a posting out there that states that Duncan Hines changed their formula -- I believe it because the yellow cake I made the other day was kinda dry! icon_sad.gif So I'm in desperate search of a yellow cake receipe that's moist. The chocolate cake on the back of the Hershey Coca can is REALLY moist and I'm looking for something with that texture. Any help? Do you think adding oil, sour cream, pudding would help with the texture? Any help out there is appreciated!!!

Thanks a million ....
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post #2 of 42
3/4/07 at 1:24pm
Thread Starter 
Not sure if I did this righticon_smile.gif
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post #3 of 42
3/4/07 at 2:06pm
Do a search in the Recipes and Recipe Tips forums. There are more than a few threads on best yellow and white cake scratch recipes with lots of baker's comments and tips. My preference is for Cook's Illustrated yellow and white cake recipes. You will find both of those recipes posted plus more.

Plan to devote some time to trying different recipes until you find what you're looking for in terms of taste, texture, etc. Then you can tweak from there to get your own perfect yellow cake.

Scratch baking takes care, trial and error. Weigh your ingredients, don't overbeat, make sure your oven is calibrated and watch your bake times. If you can do these things you will be able to create a moist cake from scratch.
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post #4 of 42
3/4/07 at 2:44pm
Thread Starter 
Thanks snowboarder.... You are right .. it defintely takes time! icon_smile.gif
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post #5 of 42
3/4/07 at 5:33pm
I really like the Whimsical Bakehouse Yellow Butter Cake recipe.


And their chocolate recipe .. the book is worth every penny, I think.
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post #6 of 42
3/4/07 at 6:31pm
Toba Garrett's yellow cake is a great American style cake.

http://www.epicurious.com/recipes/recipe_views/views/109358
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Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #7 of 42
3/4/07 at 7:43pm
Thread Starter 
Thank you !! I actually tried making Toba's receipe and mine came out a little too flourly icon_smile.gif Maybe I put too much flower in.. not sure. Also it was a little dry so I make have overcooked it? Not sure...

What has been your experience..? Any tips?
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post #8 of 42
3/4/07 at 8:10pm
Scratch cake aren't like mixes. You can over mix them and that can definitely lead to dryness. I bake my cakes at 300 degrees. The never crown ( meaning they stay nice and flat) and they're quite moist.

Try adding an extra 1/3 cup sugar as well. Sugar is a humectant. It holds moisture, and most people people who eat mix based cakes are used to an oversweet cake and a mouth feel that is completely different and unachievable without loads of transfat and propylene glycol. A good scratch cake will feel velvety compared to a sort of rubbery texture in a mix cake.

If you think your cake is too floury then make sure you sift your cake flour before you measure.Scooping flour out while measuring can compact it and you can end up with too much flour. I always measure ingredients by weight rather than volume to make sure the amounts are accurate.

Oh, and always double the amount of vanilla in a yellow cake recipe. I never use less than 2 tbs. of vanilla in anything.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #9 of 42
3/4/07 at 8:12pm
Thread Starter 
Thanks so much for the tip!!! I'm going to try and make this receipe again!! Using the tips you gave me. I'll let you know how it turns out! icon_smile.gif
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post #10 of 42
3/4/07 at 8:20pm
Thread Starter 
txkat: Also, crazy question. The receipe calls for buttermilk. My store only has low fat buttermilk.. will that make a difference in the cake?
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post #11 of 42
3/4/07 at 8:20pm
Yes, try it again! I have made Toba's recipe several times, and it is so velvety and moist. Were you using cake flour? I think that's very important to the texture and taste of this cake.
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post #12 of 42
3/4/07 at 8:24pm
Thread Starter 
Sugarbunz: No I didn't use cake flour -- I cheated and used all purpose flour. I'll go get cake flour in the morning and try it again.. along with adding more sugar and vanilla. Also, I'll turn my oven down to 300 and see what happens. The cake I made was heavy and floury and didn't have enough vanilla. Also, I get concerned with the buttermilk... where I live I can only get lowfat buttermilk... Not sure if that makes a difference or not? Are you able to get "real" buttermilk? Look forward to the responses!
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post #13 of 42
3/4/07 at 8:25pm
It's very hard to find buttermilk other than nonfat in some markets. I have to special order mine for the restaurant. If you can't find it, melt 3 Tb. sour cream and add it to the buttermilk before adding it.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #14 of 42
3/4/07 at 8:27pm
I can only find low fat buttermilk, and on occasion when the store is sold out or I can't get to the store I use 1 tbsp vinegar and fill to the cup with milk for every cup of regular milk (buttermilk substitute). It tastes pretty much the same either way for me.
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post #15 of 42
3/4/07 at 8:27pm
Thread Starter 
GREAT! Thanks for the tip!!! I'll do that. The receipe calls for 1 1/4 cups of buttermilk. Is there a formula for how much to add or does it matter?
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