Serious Cakes Yellow Cake
Flavor: standard, solid yellow cake. Nothing special.
Texture/crumb: dense, more like a pound cake
Moist: very moist
Ease: very easy to make, creaming method
Ability to Convert to Cupcakes: didnt try cupcakes
Overall rating: 8

Paula Deans 1234 cake
Flavor: kind of bland,
Texture/Crumb: not too dense, not too light. Crumb was small-med.
Moist: not super moist, but not dry
Ease: very easy
Ability to Convert to Cupcakes: didnt try
Overall rating: 7.5
*note: a worthless note- this was the prettiest cake I have ever baked. It baked evenly, rose almost flat, and cooked evenly throughout the cake (sides, center, etc.). I might try to revamp this recipe to give it more flavor because I think it could be better imo.

Litas Yellow Cake
Flavor: good vanilla flavor, got better as it sat a few days.
Texture/Crumb: med crumb
Moist: very moist, but not gooey and not like a poundcake.
Ease: very easy
Ability to Convert to Cupcakes: didnt try
Overall rating: 8.5
Note: this appears to be a solid, reliable recipe. I am keeping it as my go-to for my standard yellow cake although I will be on the lookout for something spectacular to use also.

Sylvia Weinstocks Classic Yellow Cake Recipe: (new version)
** I wasnt signed up to do this one, so you dont have to count my results, but I did attempt this cake twice.
Flavor: gooey mess which I couldnt get past.
Texture: gooey on bottom of the layer, more cooked on top.
Moist: too moist
Ease: finicky recipe that despite two attempts, I failed at.
Ability to Convert to Cupcakes: didnt try
Overall rating: 3 (possibly could have been worse?)
Note: I wonder if cooking it at a lower temp (340) and using the finer sugar is the key. I cant think of anything else that I did differently that would cause this cake to be the failure that it was (although its entirely possible I missed something).

edited: to clarify that I used the NEW sw recipe

I was too annoyed with the multiple posts last night to make my final report, so here it is. My first 2 cakes I reported previously. Here are my last two.

Sylvia Weinstocks Classic Yellow Cake Recipe(original version)
Flavor: Yummy, good vanilla flavor and buttery too. Nice depth of flavor, I thought. Oh and you can get a tiny sour cream tang too.
Texture: Tender, but sturdy. This is what I think of when I think of yellow cake. Not too dense and not too airy. Just right.
Moist: very
Moistness after 2 1/2 days: drier than day 1, but not bad
Ease: pretty average, although you do have to whip those egg whites
Ability to Convert to Cupcakes: didnt try
Overall rating: I guess probably a 9? I really enjoyed this cake plain and also with chocolate buttercream!
I am very tempted to try the new variation......but a little scared after all of the comments on here.

Vanilla Buttermilk Sky High:
Flavor: OK, a little bit eggy, needed more "pop"
Texture: it baked up a little dense for my taste. Almost a pound cake texture, but not as tasty as pound cake.
Moist: I'm going to call it medium to dry. I thought it was pretty dry tasting on it's own, but after filling and frosting, it wasn't bad.
Moistness after 2 days: kind of dry, definately don't store it
Ease: easy
Ability to Convert to Cupcakes: didnt try
Overall rating: I guess probably a 5 or 6. There was nothing bad or awful about this cake, but there are plenty of better options out there.


OK, That's my 4 reviews. Bring on the chocolate!

who wins? so excited for chocolate!

Has a chocolate thread been started yet? We should link to it from here, too, not just from the main thread.

Also at some point I'd like to try to put together a little chart showing feedback for the yellow cakes--but my inlaws are coming to town tomorrow so I can't get to it anytime soon

Here is the link to for July's Scratch-Off....Chocolate Cakes.

http://cakecentral.com/cake-decorating-ftopicp-6461183-.html#6461183

Hope that we have a large turn-out for this one, as well! The more the merrier

Ooh yeah, I'd love a copy, or if you can maybe you can upload it to google, I think they used to do that with recipe documents in some other threads? Just a thought!

The inlaws...sigh...it's a good thing and a bad thing. They're pretty nice people actually, and I enjoy my MIL's company (can you believe it?!) most of the time, but my FIL apparently never learned to clean up after himself--especially in the kitchen --and is also a couch potato so that gets my nerves going. I never have the TV on with my 4-yo DD around; when he's here I have to endure that stupid thing being on 24/7 AND he doesn't mute all of the objectionable material e.g. commercials, horrifying news stories, etc. Grr

Still, somehow I don't think they'd understand if I disappeared upstairs to work on a CAKE document

I would like a copy of the spreadsheet also  I have followed every page of this thread and would love to be a part of the chocolate scratchoff!!

This sight is awesome -- I am sooooooooooooo addicted.

Hey guys.. I'm sooo sorry, but I've been out of it for the past 2 weeks. Major sickness!! I was asleep most of the time, luckily my blog didn't suffer, I had lots of scheduled posts ready!! So what I want to know is, has anyone done the final tabulation for results, or should I do it? I'm sorry about the delay, if anyone has done it, that would be great, otherwise I should have it ready ina bout a day's time.
Do let me know, sorry once again

I would like a copy of the spreadsheet also please.
Thanks in advance.

Drum Roll Pleaseâ¦

With 6 votes and final score of 8.83, the WINNER of the Yellow Cake Scratch-Off isâ¦

Wait,
Wait,
Wait for itâ¦

Sylvia Weinstock's ORIGINAL Classic Yellow Cake !!!!!!!

#1 - Sylvia Weinstock Original Classic Yellow Cake - 8.83
#2 - White on White Buttermilk - 8.33
#3 - Not So Lemon Magnolia Cake - 8.25

Note: Lita829's Yellow Cake had a score of 8.5, but it only had one vote. I figured a recipe would need more than one vote to win.

I've attached a spread sheet with all the recipes, a brief summary of mixing procedures, and the summarized comments from each tester. Let me know if I've missed anyone/anything.

Now on to the Chocolate Cake Scratch-Off.

so.....here is my question. How many people are going to change the yellow cake they use b/c of a cake they tried in the scratch-off? I know I am using the WOW buttermilk cake as my white cake forever now.......or until the white cake scratch-off when I change my mind. I am still undecided on which yellow cake I will adopt though. Did this process change anyone from their own previous favorite?

moreCakePlz.....thanks so much for making this spreadsheet. It is so nice to see everyone's comments together.

Now I know y'all said Sylvia's original cake won the battle, but the new recipe has an additional cup of milk added which apparently helps it stay moist for days after. Was this taken into consideration or did I miss it?

Okay, got it. I fly through these threads and often miss things (which accounts for some of the "uninformed" questions I've been known to ask...) I quit using Sylvia's original cake because it baked up either too dry or just right and dried out the next day. The cake washes didn't help any either -- they just saturated a dry cake and I had one actually fall apart on me three hours before delivery (I really should post that pix)! Okay thanks for the info!!

I'm one of the few that loves Sylvia's new classic yellow cake recipe. I agree bobwonderbuns, I've always thought the original recipe was just a tad too dry, even when I was very careful about not over baking.

I think the addition of the milk is exactly what this recipe needed.

I am still wanting to try the new version of Sylvia's. Is 1/4 c of additional milk enough to keep it moist, in your opinion? I know several people had commented that her orginal cake was good the first day and then got dry after that.

Thanks for the spreadsheet and tabulating the results, MoreCakePlz!!! The spreadsheet was very helpful

I really liked the the original SW recipe and Magnolia Bakery's Yellow Cake but I think that I'm going to alternate between Magnolia and my yellow cake recipe as my go-to recipes. SW had excellent flavor and texture but I really liked the way that Magnolia baked up. I'll definatlely bake the SW recipe again, though.

This was wonderful!!!! Thanks to all that baked because it allowed me the fruits of your labor.

But, this is just a bit of info for those that are using the Mermaid Vanilla Butter cake. I added 3 Tbs of whipping cream (unwhipped) to the batter along with the buttermilk and it made the cake smoother or finer in texture and added the extra little moisture factor that was missing and the moisture was retained for for three days by doing this.

Here's a picture in cupcake form

The links are no longer working. How can I get them?

Which links aren't working? I don't know if anyone else got your message; I myself just happened to find this thread again, as it got randomly booted OFF my Watched Topics list and I doubt I'm the only one. I can try to help or you can PM whoever wrote the specific post that has the links you are trying to access...

Are you talking about Bobwonderbuns links for the recipe files? They are working.