Moist Yellow Cake recipes
This recipe yields a classic, incredibly moist yellow cake with a tender crumb, perfect for any celebration or a delightful everyday treat. It combines simple, readily available ingredients to create a rich, buttery flavor profile that pairs wonderfully with your favorite frosting.
Equipment
- 1 Stand Mixer or Hand Mixer
- 2 Mixing Bowls Large and medium
- 1 Measuring Cups and Spoons
- 1 Sifter For self-rising flour
- 2 Round Cake Pans 9-inch recommended
Ingredients
Main
- 1 cup 2 sticks of butter (room temperature)
- 2 cups of sugar
- 4 eggs room temperature
- 3 cups of sifted self-rising flour White Lily
- 1 cup of whole milk room temperature
- 1 teaspoon pure vanilla extract McCormicks
- 1/2 teaspoon butter flavoring
- 1 cup 2 sticks butter (room temperature)
- 1 teaspoon pure vanilla extract
- 1 1 b. 10X powdered sugar
- 1-3 teaspoons milk half and half or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift the 3 cups of self-rising flour and set aside.
- In a large mixing bowl, cream the 1 cup (2 sticks) of room-temperature butter and 2 cups of sugar until light, fluffy, and pale.
- Add the 4 room-temperature eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the 1 cup of whole milk, 1 teaspoon pure vanilla extract, and 1/2 teaspoon butter flavoring.
- Gradually add the sifted flour to the creamed butter mixture, alternating with the milk mixture. Begin and end with the flour, mixing on low speed until just combined and smooth.
- Divide the batter evenly between the two prepared cake pans, spreading it out with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes.
- Invert the cakes onto the wire rack to cool completely before frosting with your desired buttercream (using the provided frosting ingredients).
Notes
For a truly moist and tender crumb, ensure all cold ingredients (butter, eggs, milk) are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter. Sifting the self-rising flour is crucial for aeration and preventing lumps, ensuring an even texture. When combining wet and dry ingredients, mix just until incorporated; overmixing develops gluten, which can lead to a tough cake. The addition of butter flavoring enhances the rich, buttery notes without adding extra fat. Properly grease and flour your pans to prevent sticking and ensure an easy release.