Best Moist Yellow Cake Bakerella Recipes

MOIST YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST YELLOW LAYER CAKE

Steps:

• Cake: Preheat oven to 350 degrees Fahrenheit.
• Grease and flour (3) 8-inch cake pans.
• Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes.
• Add eggs one at a time. Beat well after each egg is added.
• Add flour and milk (alternating to creamed mixture), beginning and ending with flour.Add vanilla and butter flavoring to mix; until just mixed.
• Divide batter equally into three cake pans.
• Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
• Bake for 25 - 30 minutes (depending on your oven) until done.
• Cool in pans for 5 - 10 minutes.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
• Buttercream: Using a mixer, cream softened butter and vanilla until smooth.
• Add sugar gradually, allowing butter and sugar to cream together before adding more.
• If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right consistency.
• Then, just use icing colors to tint the frosting the color of your choice.
• This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
• Cake assembly: Unwrap first layer and using a serrated knife, level off the top of your cake. Place layer onto your dish. Take a straw and poke holes into the layer.
• Using your spray bottle, spray top of layer several times with simple syrup**; enough to give it a little moisture. Be careful - don't add too much.
• Add a layer of frosting to your bottom layer. Repeat on second and third layers.Frost the sides.

THE PERFECT MOIST YELLOW CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. NOTE: For cupcakes, this recipe makes 2 dozen cupcakes; fill the cupcake liners to half way only. (I speak from a messy experience) Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans (or I use a mini-bundt pan or cupcakes are fine, too) Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 to 30 minutes (depending on your oven) until done. For cupcakes or mini bundts, baking time is between 12 to 18 minutes. Check for a light golden color and use a toothpick for doneness. If a few crumbs stick to the toothpick, it's baked. If the toothpick comes out with dough, bake for a few more minutes. Cool in pans for 5 to 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks. Once cooled, you are ready to assemble your cake. Tips for a moist layer cake: Here's a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle. Cake assembly: Unwrap first layer and using a serrated knife, level off the top of your cake. Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful - don't add too much. Add a layer of frosting to your bottom layer. Repeat on second and third layers. Frost the sides.

MOIST MOIST YELLOW CAKE

Steps:

• Heat the oven to 350°F Coat 9x13 pan with butter and flour, and tap out any excess flour. Set aside.
• Combine flour, baking powder, salt, and baking soda in a small bowl and whisk break up any lumps. Set aside.
• Place butter in the bowl and mix on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue to beat another 5 minutes. Add yolks one at a time, letting each incorporate fully before adding the next. Scrape down the sides of the bowl.
• Add whole eggs in the same manner, allowing 1 minute between additions. Scrape down the sides of the bowl and the paddle.
• Add 1/2 of the flour mixture, and turn the mixer to low speed, mixing until the flour is just incorporated. Add 1/2 of the milk, and mix until just incorporated. Continue with remaining flour mixture and milk, until all ingredients are incorporated and smooth.
• Pour in prepared pan and bake until cake edges slightly pull away from the pan and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes.
• Remove the pan from the oven and let cool on a wire rack, about 10 to 15 minutes. Run a knife around the perimeter of cake, and turn out onto the rack to cool completely (at least 1 1/2 hours) before frosting.

MOIST YELLOW CAKE (BAKERELLA)

Steps:

• Preheat oven to 350 degrees.Grease and flour (3) 8 inch cake pans. Cake Using a mixer, cream butter until fluffy.Add sugar and continue to cream for about 7 minutes.Add eggs one at a time. Beat well after each egg is added.Add flour and milk (alternating to creamed mixture), beginning and ending with flour.Add vanilla and butter flavoring to mix; until just mixed.Divide batter equally into three cake pans.Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.Bake for 25 - 30 minutes (depending on your oven) until done.Cool in pans for 5 - 10 minutes.Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.Once cooled, you are ready to assemble your cake. Here's a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water.Bring to boil and boil for approximately 3 minutes. Let cool.Pour liquid into a spray bottle or pouring bottle. Cake assembly: Unwrap first layer and using a serrated knife, level off the top of your cake.Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful - don't add too much.Add a layer of frosting to your bottom layer. Repeat on second and third layers.Frost the sides. Easy Buttercream Frosting Using a mixer, cream softened butter and vanilla until smooth.Add sugar gradually, allowing butter and sugar to cream together before adding more.If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.Then, just use icing colors to tint the frosting the color of your choice. This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

MOIST YELLOW CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour (3) 8 inch cake pans.
• Using a mixer, cream butter until fluffy.
• Add sugar and continue to cream for about 7 minutes.
• Add eggs one at a time. Beat well after each egg is added.
• Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
• Add vanilla and butter flavoring to mix; until just mixed.
• Divide batter equally into three cake pans.
• Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
• Bake for 25 - 30 minutes (depending on your oven) until done.
• Cool in pans for 5 - 10 minutes.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.