Hi, all ~

I am looking for a MOIST yellow scratch cake recipe. I have one that's not bad but am looking for a little better. I want something that is not too fussy, i.e. I don't want to have to mess with the prep. too much.

Thanks,
Julie

Hi Julie,

Here is the recipe I use. If you want to make it even moister you can brush it with a simple syrup...but I don't think you'll need it. Let me know how it turns out.

Regards,
Naty

Great American Cakes
by Barbara Kafka
Gourmet 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 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.

Thanks, Naty!


Julie

I use a recipe that I found on this site . . . Moist Yellow CAke, I'm not sure who's recipe it is. It is easy, makes a lot of cake and is delicious. I used it for my daughter's wedding cake, it froze beautifully and stayed moist without adding anything to it.
Leslie

I only bake Toba Garrett's moist yellow cake. It's found in her book "The well decorated cake" or you can go to the search and type in Toba Garret's recipes. I use Watkins vanilla flavor and the taste is just Yummy!

I like the one from www.baking911.com [url][/url]. It is almost like a pound cake.

My vote goes to Naty's recipe, it's the only yellow cake recipe I use! It is a very nice recipe! My only advice is to line the pan with parchment...then again, I do that for all my scratch cakes!

Naty,

I would like your chocolate version if you are willing to share with me!

Thanks.

ohhhhhhhhhhhhh............yes Naty, post the chocolate one too............I can never seem to find a good scratch cake!!!

I use the Golden Butter Cake recipe from Whimsical Bakehouse. I don't have the recipe here at work with me, but you can search for it on the web. It's much like a pound cake, very dense and moist. I love it and get rave reviews when I make it!

Naty, Can i please have your chocolate version also. I have been wanting to try a chocolate scratch cake.
Thank you!

Thank you Naty, I plan on making this weekend I will let you know how I make out

Any chance you could pm it to one more? Pretty please???