I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, January 17, 2014

Moist Yellow Cake

I have tried many, many homemade yellow cakes.  They are normally to heavy and they dry out way to quick.   This one is wonderful.  It stays moist for days.  We normally like chocolate frosting on it, but put whatever flavor you like.

(serves 12)

*2 1/2 cup all-purpose flour
*1 1/2 cups granulated sugar
*1 teaspoon salt
*3 1/4 teaspoons baking powder
*1 1/4 cups buttermilk
*3 teaspoons vegetable oil
*1/2 cup butter, softened
*1 tablespoon pure vanilla extract
*3 large eggs

~Preheat oven to 350 degrees.
~Spray a 9x13 inch pan (or 2-10 inch) with a cooking spray.
~Dust pan(s) lightly with flour.
~In a large mixing bowl, mix flour, sugar, salt & baking powder.
~Add butter, milk, oil & vanilla to flour ingredients.
~Mix on medium speed for 1 1/2 - 2 minutes, scrapping the sides of the bowl, to incorporate it well.
~Add eggs and mix for another 2 minutes.
~Pour into prepared pan(s).
~Bake for 20-30 minutes or until take springs back when touched lightly the center.
~Let cake cool completely before frosting.  If using the round pans, allow cakes to cool for 10 minutes and flip gently onto a wire rack and allow to cool.

 Helpful Hints:
`If you plan on making a layer cake, line the prepared cake pan with waxed paper.  Remove paper when you remove cake from pans.
`I always wrap 10 take with plastic wrap until it cools completely.  This helps keep the cake extra moist.


Anonymous said...

My daughter asked me to make a yellow layer cake with chocolate frosting from scratch for her 16th birthday. I had never made a cake from scratch before so I was a little apprehensive. This cake was amaaazing! I also made your chocolate frosting. My daughter said this was the best birthday cake she had ever had!

Barb Brinker said...

Happy to hear that she enjoyed it.