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Moist Yellow Cake

C
Moist Yellow Cake Recipe Moist Yellow Cake Recipe

This cake is the welcome face of an old friend. When paired with a rich chocolate frosting, it will bring back birthday cake memories. Rich and moist, you can perfume it with a bit of almond or lemon to suit yourself.

At a glance

Prep
Bake
Total
Yield
two 9″ layers, 24 cupcakes, or one 9″ x 13″ cake

Nutrition information

Ingredients

  • 1 3/4 cups Baker’s Special or granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons Instant ClearJel or cornstarch
  • 4 teaspoons baking powder
  • 1 1/4 cups whole milk, at room temperature

  • 12 1/4 ounces Baker’s Special or granulated sugar
  • 4 ounces unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 2 3/8 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 1/8 ounces Instant ClearJel or cornstarch
  • 4 teaspoons baking powder
  • 10 ounces whole milk, at room temperature

  • 347g Baker’s Special Special or granulated sugar
  • 113g unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 67g vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 361g King Arthur Unbleached All-Purpose Flour
  • 32g Instant ClearJel or cornstarch
  • 4 teaspoons baking powder
  • 283g whole milk, at room temperature

Instructions

  1. Preheat the oven to 350°F. Grease and flour (or line with parchment) two 9″ round pans; three 8″ round pans; or one 9″ x 13″ pan. Or have on hand two muffin tins lined with cupcake papers; grease the insides of the papers.
  2. 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.
  3. 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.
  4. Beat in half the milk. Scrape the bowl, then mix in another third of the dry ingredients.
  5. Mix in the remaining milk, scraping the bowl. Stir in the remaining dry ingredients, scraping the bowl. Mix for one minute more.
  6. For layers, divide the batter evenly between the pans. You can do this by scooping the batter alternately into the pans, or by weighing it (see baker’s hints).
  7. Bake the cupcakes for 27 to 30 minutes; the 9″ x 13″ cake for 32 to 34 minutes, and the layers for 23 to 27 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″ cake can be cooled completely in the pan.
  8. 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.
  9. Yield: two 9″ layers, 24 cupcakes, or one 9″ x 13″ cake.

Nutrition Information

  • Serving Size92g
  • Servings Per Batch18 to 24
Amount Per Serving:
  • Calories284
  • Calories from Fat99
  • Total Fat11g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol63mg
  • Sodium249mg
  • Total Carbohydrate42g
  • Dietary Fiber1g
  • Sugars24g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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