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Still Looking for a Moist Yellow Cake from Scratch Receipe.. - Page 2

post #16 of 42
One tbsp for every cup of milk. But you want to FILL to the cup, so technically it's one cup of milk - one tablespoon so that you can add the vinegar, for every cup of milk the recipe calls for. Does that make sense? In other words, if a recipe called for two cups of milk, you would first put in two tablespoons of vinegar and then fill up to the two cup line with milk. You can also use cream of tartar but I forget what the exact measurements are for that, and it's more expensive. The vinegar method is cheaper.
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post #17 of 42
Thread Starter 
Ok - this really helps. So here's my options:
1. Melt 3 Tb of Sour Cream to the buttermilk before adding it to the mixture
2. Add 1tbsp of vinegar for every 1C up regular whole milk.. correct?? that will make buttermilk?

I can't wait to make this cake over?? Unfortunately I won't be able to make it until Monday night or Tuesday morning - gotta go to my 'real" job icon_smile.gif
Richiescakes
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post #18 of 42
I add 1 tb of sour cream per 1/2 c of buttermilk, and so I advise 3 tb. I never measure less than 1 tb of bulk ingredients.
Scratch bakers of the world UNITE !!
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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 #19 of 42
Thread Starter 
ok- thanks a million! I'll post to let you know if I had success!!
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post #20 of 42
As far as the vinegar option, I think that's close enough...I use whatever milk I have, usually 2% or 1%. It probably would be even better with whole milk. Not sure as the recipe doesn't specify. icon_smile.gif The recipe is not moist like the mix cakes are, but it is very good. I was really shocked this weekend because I made the white almond sour cream cake (doctored mix) and since I've done scratch for a while, I almost thought it was TOO moist. So I guess it's all in what your definition of a moist cake would be. I definately would not say this is flour-y though. icon_smile.gif
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post #21 of 42
Thread Starter 
ok- thanks for the tips. I have to go get the white almond receipe on this site and try it out. I Love this site!! Where else can you go and get great responses like this! icon_smile.gif
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post #22 of 42
I personally love the Southern Heirloom Cake in the recipes section.
post #23 of 42
This is the one I use.

Great American Cakes
by Barbara Kafka
December 1987

Yellow Cake Layers
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 8-by-1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles, and 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.
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post #24 of 42
Thread Starter 
Naty:Thanks for sharing. Is this receipe moist as wel or light and fluffy.. Just wanted to get your view.
Thanks!
Richiescakes
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post #25 of 42
Yes!!!! It taste better than the boxed cake mixes (IMHO - sorry, don't mean to offend those that use cake mixes icon_redface.gif ).
I use it all the time.

Naty
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post #26 of 42
Thread Starter 
Great. I have 2 versions to try.. Need to get to the store and get the cake flouricon_smile.gif
Richiescakes
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post #27 of 42
Forgot to mention....use regular salt..no need to buy kosher salt. I also use a simple syrup to brush on top of the cake.

I PM you!

Naty
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post #28 of 42
Thread Starter 
ok--great
Richiescakes
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post #29 of 42
i like the all occasion downy yellow cake in the Cake Bible,. I believe it is also posted on the website www.realbakingwithrose.com. see the link below
http://www.realbakingwithrose.com/2005/10/roses_favorite_yellow_layer_ca.html#comments
i find it is nice and moist, and has a great flavor and texture.
using cake flour does help and so does weighing out the flour instead of measuring. also, if no cake flour, i think you are supposed to use bleached all purpose, not unbleached.
good luck!
post #30 of 42
Thread Starter 
thanks
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