Best Moist Yellow Cake 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.

SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING

Steps:

• Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
• With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
• Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
• Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
• While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
• Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.

MOIST YELLOW CAKE

Steps:

• 1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
• 2. In a medium bowl, sift together the flour, baking powder, and salt.
• 3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
• **4.**Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
• 5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
• 6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
• **7.**Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

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.

TENDER, MOIST YELLOW CAKE FROM SCRATCH.

Steps:

• Preheat oven to 350.
• Butter two round 9 inch cake pans, line bottom with parchment paper and butter again.
• Mix together flour baking powder, soda, and salt - Set aside.
• Beat butter and sugar together until pale and fluffy.
• Beat in vanilla.
• Add eggs one at a time, beating well after each addition.
• With mixer on low, mix in buttermilk until just combined.
• Add flour mixture in three parts, mixing after each addition until just combined.
• Don't over mix!
• Spread batter in pans and rap on pan a time or two to remove bubbles.
• Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).

MOIST YELLOW CAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F. Grease and flour (or line with parchment) two 9-inch round pans; three 8-inch round pans; or one 9- x 13-inch pan. Or have on hand two muffin tins lined with cupcake papers; grease the insides of the papers. In a large mixing bowl, beat together the sugar, butter, and salt until fluffy. Beat in the oil and vanilla; then the eggs, one at a time, beating until each egg completely disappears before adding the next one. Scrape the sides and bottom of the bowl. In a separate bowl, whisk together the flour, Instant ClearJel, and baking powder. Add 1/3 of this mixture to the mixing bowl, mixing until it disappears. Beat in half the milk. Scrape the bowl, then mix in another third of the dry ingredients. Mix in the remaining milk, scraping the bowl. Stir in the remaining dry ingredients, scraping the bowl. Mix for one minute more. For layers, divide the dough evenly between the pans. You can do this by scooping the batter alternately into the pans, or by weighing it (see notes). Bake the cupcakes for 27 to 30 minutes; the 9- x 13-inch cake for 32 to 34 minutes, and the layers for 40 to 45 minutes. Remove them from the oven and place them on a rack to cool. For cupcakes, remove them from the pan as soon as you're able, and return to the rack to finish cooling. A 9- x 13-inch cake can be cooled completely in the pan. For layers, use a table knife to free the edge of the cake from each pan as soon as you place it on the rack, so it'll contract evenly as it cools. Remove from the pans after 15 minutes, and return to the rack to finish cooling completely before frosting. Yield: two 9-inch layers, 24 cupcakes, or one 9- x 13-inch cake. Notes: To weigh out batter for layers: This recipe yields 3 pounds, 3 1/2 ounces of batter, which means each layer gets 1 pound, 9 ounces before baking (there'll be a little bit of loss from batter sticking to the bowl and scraper). This cake is excellent paired with Super Simple Chocolate Frosting. For a really tall cake, cut each completely cool 9" layer in half horizontally; this will give you four layers (and more frosting) for a lofty presentation

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.

DENSE SUPER MOIST YELLOW CAKE - DENSE VANILLA FLAVORED BUTTER CAKE!

Steps:

• HowToSection To make the yellow cake batter Array
• HowToSection To bake the yellow cake Array

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.

MOIST YELLOW BUTTERMILK CAKE FROM SCRATCH WITH PUDDING & COOL WHIP RECIPE - (4.5/5)

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside. Sift the flour, salt, soda and baking powder into a medium-sized bowl and set aside. In a separate large mixing bowl, cream together the butter, vegetable oil, sugar and vanilla. Beat in 1 egg at a time, fully incorporating the first egg before adding the next. Add approximately ⅓ of the dry ingredients, stir to combine then add ½ of the buttermilk and repeat the process, ending with the final ⅓ of the dry ingredients. Scrape the sides and bottom of the bowl to ensure all ingredients are completely combined. Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack. While the cakes are cooling, whip the Cool Whip together with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy. When the cakes have cooled, spread ¾ cup icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy! Note: Melted, rather than softened, butter can cause holes to form in your cake, known as 'tunneling.' It is best to set your butter out to allow it to reach room temperature on its own.

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.
• 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.

MOIST YELLOW CAKE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 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 CAKE,CREME FILLING,CHOCOLATE ICING

Steps:

• Pre-heat oven 350 degrees spray and line with parchment paper 2- 9in. cake pans MIX THE VINEGAR IN MILK IN A GLASS,SET ASIDE
• Sift together dry ingredients. Cream butter, Crisco and sugar 3 mins. until fluffy. Blend in eggs and yokes one at a time just till blended. Add flavorings .Starting with flour mix into creamed mix alternately with milk ending with flour, DON'T OVER MIX ,MIX JUST Till BLENDED.
• POUR EVENLY INTO PANS, DROP EACH LIGHTLY ON COUNTER ,RELEASES AIR BUBBLES. BAKE 28 -30 MINS. COOL 10 MINS. REMOVE, WRAP IN SARAN WRAP TO COOL COMPLETELY { this keep's it moist}.
• FOR FILLING CREAM BUTTER ,MARSHMALLOW CREME ,BUTTER, VANILLA,THEN ADD POWDERED SUGAR Slowly UNTIL CREAMY. SET ASIDE
• MICROWAVE CHOCOLATE CHIPS AND BUTTER {10 SECOND INTERVALS }STOPPING TO STIR TILL SMOOTH .BEAT POWDERED SUGAR IN ADDING MILK AND VANILLA, SLOWLY.
• PLACE 1 COOLED CAKE LAYER ON PLATE SPREAD ON FILLING PLACE SECOND LAYER ON THEN ICING CAKE. I PLACE MINE IN COVERED AIRTIGHT CAKE KEEPER IN REFRIGERATOR