David's Yellow Cake
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar with basic, scratch, cake making techniques. True, boxed yellow cake is more moist, but it tastes, well, like boxed cake mix, which is unmistakable and just plain bad. True, scratch butter cakes can have a tendency to be a little dry, particularly yellow butter cakes. But this yellow cake is definitely better than any I have ever tried in my 50 years of baking--more moist than most, flavorful, and with a light and tender crumb. Cream your butter and sugar well, a good few minutes. This is key for a light and fluffy cake! Follow the recipe directions carefully--add yolks one at a time, blending well after each addition. Add the flour and milk separately and with a light hand, beginning and ending with the flour. And do not overbake! If your cake is dry or dense you are not following the directions. I made half a recipe in an 8x8" pan and frosted it with half a recipe of "Buttercream Icing." I challenge you to find a better yellow cake with buttercream frosting in any well-respected neighborhood bakery, or in any old-fashioned baker's recipe box!Read More
This cake recipe acted more more like corn bread. The flavor just isnt that good, and the texture is horrible. David should come up with a new one to replace this one.Read More
With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar with basic, scratch, cake making techniques. True, boxed yellow cake is more moist, but it tastes, well, like boxed cake mix, which is unmistakable and just plain bad. True, scratch butter cakes can have a tendency to be a little dry, particularly yellow butter cakes. But this yellow cake is definitely better than any I have ever tried in my 50 years of baking--more moist than most, flavorful, and with a light and tender crumb. Cream your butter and sugar well, a good few minutes. This is key for a light and fluffy cake! Follow the recipe directions carefully--add yolks one at a time, blending well after each addition. Add the flour and milk separately and with a light hand, beginning and ending with the flour. And do not overbake! If your cake is dry or dense you are not following the directions. I made half a recipe in an 8x8" pan and frosted it with half a recipe of "Buttercream Icing." I challenge you to find a better yellow cake with buttercream frosting in any well-respected neighborhood bakery, or in any old-fashioned baker's recipe box!
This is the BEST yellow cake recipe there is.My search ends here.The only difference that i did was to take away 2tbsps of the regular AP flour in each cup and substitute it with 2tbsps of cornstarch as suggested by another reviewer.I did this as i didnt have any cake flour on hand.The cake came out moist,fluffy and delish.Beats a boxed mix anyday. As a tip for new bakers like myself: 1.Absolutely do sift the flour and baking powders twice for maximum integration. 2.Do beat the yolks one by one ,it adds to the fluffiness. 3.Once the batter is poured into the pan,tap the pan a few times on top of the counter so that batter will spread evenly and rise evenly.
After trying this recipe for the first time I found it a little dry, dense, and eggy, so I experimented with it to change the flavor and texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I added 1/2 cup more flour(all purpose), instead of 3/4 c milk I used 1 1/4 cup low-fat buttermilk (to make more moist). After making these few adjustments my cakes come out just the way I like them Good!
Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cornbread had cornmeal in it.
I've used this recipe several times now after experimenting with some other yellow cake recipes found on this site. This is by far the moistest, most delicious homemade yellow cake I've ever baked, and I bake a lot. I took a suggestion from other reviewers and used 4 yolks and 2 whole eggs. I've baked it in all forms: cupcakes(1/2 full about 15 min), 2 9" rounds (20-21 min), 9x13 (30 min) and it always comes out amazingly. For those people having problems with your cake sinking--check your baking powder and make sure it is fresh. Old/stale baking powder is the prime cause of cakes sinking. Just want to send a big THANK YOU to David for sharing such a wonderful recipe!
The first time I baked this cake, I forgot to take out the egg whites - Yuck! It was really bad. However, the next time, I took the egg whites out and I was blown away - this is by far the best tasting yellow cake I have ever had! And I don't bake - ever! The fact that it came out so amazingly well absolutely floored me! My family loved it too! IF ever I need to fix a yellow cake again, I won't go near a cake mix. David, Betty Crocker doesn't have anything on you!
The cake does smell and taste eggy when it first comes out of the oven but when it cools off the eggy taste goes away. An angel food cake is the same way. If you eat a piece of it while it's still slightly warm it will taste eggy. After it's cooled off the eggy taste goes away. If the cake comes out dry it means you're baking it too long. Watch for the cake to rise up in the middle and then deflate slightly. It's at this point you should to see if the cake is done. If a toothpick inserted in the middle of the cake comes out with wet batter then give cake about 5 more minutes and check it again. If the toothpick comes out with gummy batter on it then give it about 3 more minutes. If it comes out with a few crumbs sticking to it then it's done. If it comes out perfectly clean then it's definitely done and may in fact be overdone. I'd also like to add that if you're going to change any of the ingredients in this recipe then you shouldn't expect it to come out right. Changing the ingredients and then giving a poor review is unfair to the person who submitted the recipe.
I've made this cake several times and I think it's so moist that I like to eat it without any icing on it at all. It is not dry as others have stated. If you think it's too dry you're either not measuring the ingredients properly, not using the ingredients stated in the recipe, or you're overbaking the cake. Use a toothpick to test if the cake is done. Touching the top of the cake to see if it springs back isn't as a reliable test for doneness with this cake.
Okay, so here's the thing. I made this with my five year old son and for all that know him, he's kind of a spastic. I was worried about the outcome of this cake because first, we lost track of the count of the egg yolks (I THINK we put in eight, but I can't be sure--it was kind of chaotic) and then I didn't have cake flour so I googled what to do to make the AP flour I had work (minus two tablespoons flour). We followed the directions pretty closely EXCEPT we added the milk slowly at the end because.....we'll, like I said, it was chaotic. We taste-tested the batter and even before baking, it was OMG good. Like almost sugary custardy awesomeness. My youngest and I watched the cake bake in the oven via the oven light (food t.v.) and even with our maybe accidental mix up of counting egg yolks and adding the milk last, we still had a beautifully risen cake that baked up just like it was supposed to. Hoo-rah! I don't get all the bad reviews. If my son and I can pull off this cake, you can, too! We haven't had a chance to taste test it yet, but we will after dinner and I'll update my review then. EDITED: This cake turned out dry and crumbled just like cornbread, just like a lot of the reviews stated it would. Darn. I'll try this again and maybe cut back the baking time by five minutes. Baking it for thirty minutes just was too long, maybe. I think it might even be a little too sweet, but the boys liked it so I'll leave the sugar as is. This would be a good base for Pop Cake.
I've now used this recipe several times and it just gets better and better! I didn't want to use 8 egg yolks and essentially waste the whites so I modified this recipe and made a white cake by using 4 whole eggs instead. I read the other reviews and was nervous that this scratch cake recipe wouldn't taste good, because I thought it would be dry. Using NAPLES advice, I was sure to cream my butter and sugar together for a long time. I first cut my butter into 1/2 inch pats, creamed that. I then added sugar in about 1/4 cup increments (guessing) and creamed that until my sugar and butter looked light and fluffy. I added one egg at a time scraping down the sides after each time. I turned my mixer off and stirred in my vanilla extract. I started and ended with my sifted flour mixture and added the milk in 2 parts while the flour mixture took 3 parts. In the end, it was light and fluffy (truly, the batter looked gorgeous) and I've made cupcakes every time. I only bake for about 13-15 minutes and I have the perfect cupcake. JDSIMON/DAVE - this recipe is a true winner!
I usually just use box cakes but didn't have one in the house so I tried this one. The cake was delicious and moist. The only drawback was using 8 egg yolks. It seems like a lot to use (especially if you pay for organic eggs!) But, I like the idea of my kids ingesting butter instead of loads of hydrogenated fat in the boxes.
delicious and fluffy but it can be a little dry. i add a bit more milk and a couple of more egg yolks. Also instead of cake flour i used regular flour since and added a bit more baking powder and salt. This is the best yellow cake so far.
Thought I would try this recipe in place of an old one I use for a carmel cake. This cake worked so well, especially with pecans in it. I got alot of complements on the moistness of the cake. It's now replacing the old cake recipe I normally use.
I have made a lot of cakes in my life -- always searching for a good one. This is it. It has a wonderful flavor and texture. Not too dense, not to spongey. As others mentioned, be sure to beat the butter and sugar together well. Then, beat well after adding each egg yolk. For baking, I set the timer for 20 minutes and watched it carefully -- pulling it out when it bounced back a bit when pressed in the center. Don't let the top and edges get browned because then it will be dry. I think this is the best cake I've ever made. I highly recommend it.
This is a great cake recipe. The way a classic yellow cake should taste, possibly better. If a box mix cake is what you are hoping to get, you should probably stick with the box, which is filled with all kinds of ingredients and chemicals that you just won't find in a real homemade quality cake like this recipe. I cut the recipe in half and made cupcakes with it. They came out light and flavorful and moist with a delicate crumb. As another reviewer stated, take the time to really cream your butter and sugar in the beginning, adding yolks one at a time and beating thoroughly. This, plus sifting the flour and baking powder and salt, really makes a difference in texture. When alternating the flour mixture with the milk, start and end with flour, splitting the flour into thirds and the milk in half. This will ensure everything is incorporated and will help prevent over mixing, which will make the cake tough and dry. Try this recipe, it's SO delicious!
This is my "go to" cake recipe anytime I make cupcakes or cake. It is incredible. For cupcakes, I bake at 350 for 18-20 minutes. I have tried different combinations on the egg yolks and find that 7 egg yolks plus 1 whole egg works best. Try this and you'll never buy a boxed mix again.
This cake recipe acted more more like corn bread. The flavor just isnt that good, and the texture is horrible. David should come up with a new one to replace this one.
I wish there were more stars!! I followed this recipe TO A T! IT IS PERFECT!! I needed a yellow recipe for my cupcake cheeseburgers and i couldn't have done better. THIS IS AMAZING! This recipe is keeps, and being used in my bakery! I love this!!! David... i could kiss you!! DELICIOUS! Moist. Smooth. Perfect. P-E-R-F-E-C-T
Tried this for the first time for my daughter's birthday cake and it turned out perfect. Everyone loved it! I'm not sure how anyone could rate this recipe negatively, but I have a feeling they missed one of the following keys to baking from scratch: * ALL ingredients (eggs, butter, milk especially) MUST be at room temperature * Cream the butter and sugar until it's really fluffy (this takes patience) * SLOWLY mix in one yolk at a time, barely blending * SIFT all of the dry ingredients. * SLOWLY mix in a small amount (about a third) of the flour, blending completely. Then about a third of the milk, blending completely. Repeat until all flour and milk is gone. I also made my own cake flour by measuring out 2 cups of all-purpose flour, removing 4 Tbsp, replacing it with 4 Tbsp of cornstarch, then sifting the mixture 5 times. Following this procedure takes some time, but made a super silky batter!
I bake everything from scratch, and I've made many yellow cake recipes - this one is by far my favorite! It is incredibly moist, and yellow cakes usually aren't. (Unless you buy those chock-full-o'-chemicals box mixes - yuck!) The crumb on this cake is almost a sticky kind of moist, and it is beyond flavorful. You DO need to follow the directions carefully, though - and you have to use the exact ingredients for which the recipe calls. If you blanch at the idea of using eight full egg yolks in a cake recipe or you can't be bothered to get *cake* flour, don't be surprised if the cake isn't as good as you'd hoped. In my opinion, a stand mixer is a must in order to cream the butter and sugar to the proper loft and sufficiently beat the eggs to build up the protein strands in the eggs to give the batter enough structure. The dry ingredients should be mixed *just* enough to incorporate, and not a minute more. I made this recipe as cupcakes for my daughter (whose favorite color is yellow and thus wanted as much yellow for her birthday as she could get her paws on!), and everyone - adults and children alike - swooned for these. Follow the directions faithfully and you will have a yellow cake to die for!
I can't tell you how many yellow cake recipes I've tried, searching for The One. All the other recipes have yielded cakes that were either cornbread-y, oily, coarse, or lacking in flavor. THIS one is the perfect yellow cake recipe. Smooth, fluffily dense texture, perfectly moist without an oily appearance, and the FLAVOR! I guess it's all the egg yolks; instead of just tasting like vanilla, this cake has a rich, rounded flavor - its own flavor. THIS is what yellow cake should be, in every way.
Just made this cake last night. Read reviews, made following changes; 1 cup milk, regular flour and 4 whole eggs not 8 yolks. Came out terrific. Also used 9 x 13 pan, time was 40 minutes in oven using that pan. This is a moist, hearty, delicious cake. I used it as the base for a banana torte. I layered fresh bananas, old-fashioned vanilla pudding, and whipped cream frosting. DELICIOUS!
* * * BEST CAKE EVER * * * I have tried over 25 recipes for yellow cake made from scratch, and NOTHING, I mean NOTHING compares to how perfect this recipe is. If you follow the instructions to the letter you will get a perfect yellow cake every single time. I just baked 4 separate cakes with this recipe and each and every one was AMAZINGLY PERFECT. To describe the cake - basically its moist, the top is beautiful, the sides come out golden, and there is zero gritty taste, zero crumble - just perfection. No artificial taste like with boxed cake mix. The cake is to die for!
I have been making boxed yellow cakes for years and passing them off as my own, homemade with "special American ingredients" (I live in Italy). I finally got caught when one of my daughter's teachers begged me for the recipe and having to come up with something, I spent one Sunday and made about 6 cakes all from this site. This cake won all the awards!!!!! Thank you for helping me out of a decade old lie!!!
I've made this cake several times and it's always come out beautifully. I do like my cakes less sweet so I've cut it down to 1 cup of sugar. I've discovered a secret... for a really great textured cake is to beat the butter and sugar till almost all the granuals are gone. Then add the egg yolks as instructed and beat till all the sugar granuals have melted into the mixture. Plus add 1/4 cup of canola or my choice is grapeseed oil for a moist cake. Then add the flour/milk as instructed. I think you'll notice a huge improvement with the final result.
This cake turned out great. I just made it for my son's birthday party. I made two versions and cooked them in a 9x13 nonstick pan lined with parchment paper. The first batch I made my own cake flour with 2tbl cornstarch and 1/2 tsp baking powder per cup of flour (and in addition, I still added the 2 tsp baking powder the recipe calls for). I also used buttermilk instead of milk and added 1/4 tsp baking soda to counteract acidity. Finally I used four egg yolks and two eggs - beating the egg whites and folding them into the batter before the flour addition. The batter was so thick I thought it was a dud but this turned out fluffy, rose nicely,was fantastic. The second batch I again made my own cake flour and used regular milk and four eggs, beating the egg whites and adding them after the flour. The batter was not as thick which I thought would work better but this cake turned out only OK - it didn't rise as much, was a little overdone looking. Didn't taste bad, just wasn't as good as the first. So to review - I would suggest using buttermilk and six egg - eight egg yolks. For those that had dry texture - one reason could be the eggs weren't at room temp - if they are cold they will ruin your cake.
This baked up into a respectable cake. It is quite yellow, as promised, because of all those yolks. However, what I learned is that there is something very positive to be said of cakes that also utilize whole eggs. That something is lightness. Although these layers were quite moist and tender as promised, the crumb was dense. I prefer a less heavy, more feathery cake. Not only is this possible, it is relatively easy to achieve. A superior recipe to this one is Yellow Clooney Cake on this website. If you try them both, I'm confident you'll agree. All in all, this is a reasonable option that won't undermine your reputation for baking prowess. It's just not, however, as close to my ideal as the recipe mentioned above.
Very good. I did change one thing - I mixed it for 2 minutes (not just til incorporated). I've learned that if I mix a cake for 2 minutes it will be lighter and not so dense and it worked with this cake too. It wasn't a heavy taste, like so many homemade yellow cakes are. I will be making this again - it's a great way to use up egg yolks left over from making an angel food cake! Freeze them until needed.
Very good cake recipe. My daughter won a purple ribbon for her cupcakes made from this recipe. Thanks!
Great recipe! So moist and tender. Really soft texture. I think it's all the butter and egg yolks. I usually use Moist Yellow Cake, but this will replace this for sure! Easy to make too. Thanks David!!
This was perfect! I did not have cake flour so I used all-purpose flour minus 2 Tbsp for every cup. Loved it!
I normally don't do reviews, but I had to on this one. Melt in your mouth sweet, MOIST, butter tasting cake. And I didn't have Vanilla at home either. I tried this recipe May 2006, because I wanted to try a GOOD homemade cake that was better than Duncan Hines Butter Cake Mix, and THIS IS IT. Best I ever made from scratch. I cut the recipe in half, used two whole eggs (one for two egg yolks) plus I added one egg yolk. I did this because I read another review that said it made it great. IT IS!
I have another yellow cake recipe that I use when making cupcakes, and this one was much better! There was so much flavor, the texture was moist and smooth with just enough crumble. I will definitely be making this again! If I wasn't making it for an event I would have eaten it all myself! For those who did not like this recipe, it was probably due to over mixing or over baking. That seems to be the most common error in baking. I urge you to try again. It really does turn out very good!
I wanted to make a REAL birthday cake--and not from a box. This is the recipe! I've made this recipe twice, and it is so moist and delicious. I frosted the cake with a simple chocolate frosting of whipping cream, confectioners sugar, and cocoa. Just wonderful!
Sorry to give such a negative review, but this cake was not even what I'd classify as 'cake'. More like a chewy bar or something. I've baked and sold many, many cakes and have never had results like this with any recipe. It looked interesting with the egg yolks, so I though I'd give it a try. Instinct said, use whole eggs, and I'm thinking that instinct was right. Followed recipe exactly and sunk to less than 1/2 inch thick in the middle, sides raised to the edge of the pan and crunchy, with a very oily, strange texture. That being said, the actual taste of this was very good. Buttery and rich, but there is something definitely wrong with the overall recipe.
Anyone who complains about this recipe is either incapable of reading and thus following directions becomes a problem or they didn't follow directions yet still claimed to. This cake is the best of any Yellow Cake recipes I've ever tried. I'm tossing out all of them and only using this one from now on. As stated by someone else, the key is to make sure you cream the butter and sugar really well. If you don't and the cake doesn't come out the way you'd like it to, then it's your own fault.
I used the egg whites as well as the yolks. I'm glad I did because it would have been a little too dry without them. I separated them and made the batter with the yolks like directed then whipped the whites until they were thick and fluffy and folded them in just before pouring them into the pan to bake. I used a 9X13 pan rather than 2 small rounds. It worked nicely.
Fantastic and so easy! The best part is that the ingredients are generally on hand in the kitchen, so no special trips to the grocery store! I took the advice of another reviewer and used 4 whole eggs (rather than 8 yolks). I also did not have 8 inch cake pans, only 9 inch. These worked just fine, but may have been why I had to very slightly adjust the baking time- the cakes were done in 20 minutes. Came out wonderfully- I've been looking for a classic yellow cake recipe to keep in my cookbook... this is the one I'll be using from now on! Thanks!
I might try this one again. I've never made yellow cake from scratch before, but something clearly didn't go right with it. I made cupcakes, and they fell by nearly half when I took them out of the oven. They were also dry and crumbly on the outside and dense on the inside. They tasted like overly moist sugar cookies more than they tasted like cake. I followed the directions step by step using all of the exact ingredients called for with the exception of vanilla extract, half of which I switched out for almond extract. I creamed the butter and sugar for about 10 minutes until it was really fluffy, and then added the egg yolks one at a time, followed by flour, milk, flour, milk, flour. It wasn't so much a batter as it was the consistency of cool whip when I spooned it into the cups (is this normal?)
I think it's probably important that your eggs are at room temperature before starting. Leave them out for at least and hour before. We loved this cake. It came out wonderfully. Even my super picky in-laws liked it and said it reminded them of the cake that their mothers used to make. The cake was moist, not too sweet, and really wonderful. I made it a non-dairy cake by using margarine and soy milk. Thank you JDSIMON for a great cake recipe!
This has become my favorite yellow cake to make. It is delicious, and can be used with any combo of fillings and frostings. My family loves this cake.
Never fails. This is the best basic cake recipe. I’ve made this recipe into round layers, a sheet cake, and cupcakes. Patience is key. Cream the butter and sugar, adding yolks one at a time, etc. The only thing I do different is sifting the flour, baking powder, and salt three times. It really makes a fluffy cake, very fluffy.
This cake is unreal. I've never had batter that tasted so good, and the cake itself didn't even need any frosting! I still frosted it, but I scraped mine off because I felt like the frosting overpowered the taste of the cake. I made 24 cupcakes and cooked them for 20 minutes at 350.
This recipe is great. Very good yellow cake made from scratch. You must follow this recipe exactly. Beat butter and sugar until light and fluffy. Do not under beat the butter and sugar. Do not over mix wet and dry ingredients and DO NOT OVER BAKE. Some of the negative comments show that the negative result came from mistakes in the above areas.
Tastes good, but pretty dense. Didn't rise much although I used the whipped egg whites as mentioned in other posts since the yolks alone made it very heavy. I was looking for a basic yellow cake recipe, and this was more the texture of a pound cake.
I found this a little on the dry side, but still pretty good. Followed the batter exactly to recipe, and added some macerated strawberries underneath while baking for a strawberry upside down cake. The cake is pretty tasty.
Warning- you will not be able to go back to yellow box cakes after this yellow scratch cake!! *** If you want moist and fluffy results, it is extremely important NOT to knock out all of the air that you have whipped in***If you add the eggs, flour, or milk all at once, it will knock most of the air out and you will end up with a dense cornbread type cake. For fool proof results cream the butter and sugar until light and fluffy, then add the eggs one at a time, then add the flour and milk separately a little bit at a time, 30 seconds apart from one another while your still mixing on medium speed and you mixture will remain airy and fluffy. Towards the end of the baking time, you will also need to watch this cake like a hawk. It will go from undone and gooey to a clean toothpick in a matter of a minutes. I'd also recommend making this cake one day ahead of when you plan to serve it. It tastes heavenly the next day. Thanks David for sharing this wonderful recipe!
I cannot have done this wrong twice! But maybe... I greased my pans with shortening and flour. Oven was preheated. Let cool for 15 mins before turning onto cooling racks. Edges were overdone and crunchy, middle was so oily soft it stuck to pan. Made two cakes...both disasterous. I have a boxed cake in the oven right now. That will teach me to try a new recipe when I NEED a cake for a 50th Surprise Party...
Wonderful and moist!
Very good.A little dry but ok.
I scaled this recipe up to 48 servings for a birthday cake for my daughter's party. It was easy to make and delicious. I will definitely make this one again.
This was DELICIOUS!! I used this cake recipe and made a coffee cake with it. The original coffee cake recipe used a box mix, but using this is a million times better!
Cake is dry, batter thick, and the end result taste something very similar to sweetened corn bread.I do not recommend this recipe.
Thank you David! I made this yesterday for my mom's bday..she always wants angel food, which I made with 12 egg whites, then she confessed to my daughter that yellow cake is really her favorite..whatever! I used the leftover yolks for this and it was perfect. Followed the recipe exactly as written and it truly is moist and delicious!
I am not a cake lover....but I loved this cake! Even my daughter, who loves all things chocolate, said that this is one of the best cakes she has ever had. She wanted an ice cream cake, so I put chocolate chip ice cream between the two layers and frosted it with chocolate frosting. Definitely worth using eight egg yolks for the finished product!!
Followed directions to a tee, and this came out great! Make sure to add the egg yolks one by one and cream well. The consistency of the batter was pretty thick, I was a little worried! I baked in a 13 x 9 glass pan for 25 minutes, but probably should have left it in for another 5 (but I was in a hurry--that's what I get for assembling a cake to bring to a party last minute!) I frosted with Brownie Frosting from this site, and added some nonpareils. Everyone loved this, it's a great basic yellow cake recipe. UPDATE: used 4 whole eggs when I made it this time, instead of 8 yolks, and this still came out so nicely!
Delicious. I changed the serving to 2 and mixed it up in a mug and nuked it for 1.5 minutes. Yellow cake in a mug, yum!
*EXCELLENT* I found this recipe read the reviews altered the cake a little by using four eggs and a box of instant vanilla pudding. It came out very moist and fluffy even after I left it in about 5 minutes longer. An hour after cake was complete, there's only 1/3 of left.I'm retired from yellow box cakes from now on. WAY TO GO DAVID!!! Thank you for sharing. :-)
This was the worst cake I have ever made. The inside tasted greasy and raw, like it wasn't cooked enough--while the edges were crisp. Texture was lumpy. Waste of ingredients.
Delicious - if your cake ends up dry, you're NOT doing something right. Make sure to: A) Cream the butter and sugar together until super fluffy. Don't be afraid to overbeat in this phase B) make sure NOT to overbeat cake mixture! That's how u get the weird clumpy texture on top and thats how it separates. C) Make sure the eggs are nice and fluffy as this helps with the cake's rise. Use 6 egg yolks and 2 egg whites, use buttermilk.
Delicious! Moist and just how a yellow cake should be - thanks for the recipe!
5 Stars, Wonderful Recipe, Really Enjoyed! I made this wonderful cake, with mint colored butter cream frosting, cake has an awesome flavor! Thank You Very Much!!
This was way too sweet for my taste, but my bf (the birthday boy) loved it. I whipped 4 egg whites separately and folded them in last (used the other 2 for frosting) and the cakes rose nicely. It is a very moist cake.
I just acquired a Kitchen Aid for Christmas, with high hopes of improving my (novice) baking skills, and was excited about trying this recipe. And oh my word, it was delicious and oh so easy! I followed the advice of a reviewer and let the butter and sugar mix for ten full minutes, until it whipped and turned almost white (like dense whipped cream), and I'm glad I did, as the end result was a light, moist, and very tasty cake indeed. I did modify it and used all-purpose flour, replacing two tablespoons of the flour with corn starch (I had read about this substitution online), as I didn't have cake flour, and it still had a wonderful texture (also, I baked for 35 minutes in a 13x9x2 inch pan, as I only have one round cake pan). I have very limited baking experience, if I can make such a wonderful cake, then anyone can!
Not sure what I did but this cake was not moist. I will have to keep searching for basic yellow cake recipe
I was excited to make this cake because of the reviews...as I followed the recipe exactly I came up with a very thin cake. The flavor is fantastic, but it is hard and thin. It was probably an altitude thing but cannot say anything more uplifting than this :[
This cake is great! If you want the texture to be right USE THE CAKE FLOUR and sift the flour salt and baking powder 3 TIMES to get ultimate texture.
Rich, decadent, amazing! *remember to cream your sugar and butter VERY well to make it puff up and stay puffed* I dislike box cakes. I find them dry, bland mouthfuls of disappointment. THIS however is thick, moist, a little custard flavored and could be eaten without frosting! (I made custard and a thick chocolate glaze and made it into a boston cream pie)
I used this recipe as a base for a lemon cake. I 1/2'd the recipe since I was experimenting and the cake turned out much better than what I expected. Since I 1/2'd the recipe used 2 whole eggs and 2 egg yolks. I should've used 3 egg yolks and 1 whole egg but none-the-less the cake was de-lish!! To get the lemony flavor I wanted I added 1 tsp of pure lemon extract in addition to 1 pkg of unsweetened lemon kool-aid. YES! I dais kool-aid. It give it that BAM and such a powerful lemony taste. I've been experimenting all week to get the perfect lemon cake and I think that this recipe used as a base is perfect! Paired with a lemon cream cheese frosting. Mmm mmmm! I agree with naples34102 (you folks should listen to her. She makes sense and I have used her advise on a Key Lime Pie recipe from this site) people are so use to box cake mixes that they don't know what a "scratch" cake is suppose to taste like let alone what the texture is suppose to be like. FYI.....egg yolks make the cake dense (heavy) while egg whites make them light and airy. If you don't want a dense cake you will need to used use a few whole eggs in place of just egg yolks. Thanks JD!
I doubled this recipe to make a 1/2 sheet cake for my son's birthday. It's delicious! I followed the recipe exactly, making sure my ingredients were room temp, beating my butter and sugar very well until it was fluffy, slowly adding one egg at a time, and alternating the flour and milk a little at a time. I baked for 40 min w/ a heating core and it's perfect. I will use this recipe again! (oh, and I made an egg white omelet for lunch in case you're wondering what to do with all that egg white)
I thought this was a great recipe! It's a cake so you have to follow the instructions exactly! Add the eggs one at a time etc. And because of the air in the recipe, dont open your oven to check on the cake until atleast 20 minutes have passed. I thought this cake was so delicious! I loved it.
I made this cake the first time substituting the cake flour for the regular flour plus corn starch. The ratio that I used was 3/4 c AP Flour + 2 Tbs corn starch to 1 c cake flour. It came out wonderful and froze well. I then followed the recipe to the letter using the cake flour and found the texture to be "odd". I can't really explain it, just that it wasn't right. I'm making it again this weekend for my nephews birthday party. I'll use the flour/cornstarch sub. I'm in search for a fool proof delicious yellow cake. I've been using so many different ones over the years. This may be it, I just have to make it a few more times to make it tried and true.
This cake is soooo good. It's everything I was searching for. Moist, fluffy texture. Perfectly sweet, buttery flavor. I will look no further. As for the extra whites...make a meringue for a pie...try a healthy omelet, but this recipe needs no alterations. Cream the sugar and butter well. Don't over mix once you start with that flour. If you develop too much gluten, your cake will be tough. I don't even wait until all the flour is fully incorporated to start adding milk. Start and end with dry. 3 dry, 2 wet, alternating fairly quickly. Don't overbake. Bake til it's done...different ovens and other factors like elevation will affect cooking time. Thanks for this recipe.
This is by far the best cake I have ever made from scratch. I followed the recipe exactly, modifying only by adding 1 tsp of pure almond extract (I think that added quite a lot to the overall flavor). I split it into 3 layers (8 in. pans) and it came out wonderfully. One thing to note: The cake will stick, luckily I lined the bottom of the cake pans with parchment paper cutouts before baking, so I didn't have a problem. Also, I creamed the butter and sugar together for 5+ minutes at the start and followed the directions precisely about beating in the yolks one at a time. When you get to the flour/milk stage, make sure not to overmix. I think this was the key, the cake was fluffy and moist, with amazing flavor. I made the microwave lemon curd (from this site) and put a layer of that and Special Buttercream Frosting (also from this site) in between each of the layers and frosted the outside with the buttercream. It was delicious!
THE BEST CAKE RECIPE. I make one of a kind and beautiful cakes with this recipe all the time. I am a major cook and constantly get complimented on how good this cake is by my friend and family. This couldn't be more delicious. One thing that happens to me, and probably others is its EXTREMELY THICK. I don't really mind it. Im not going to try and change that or experiment with that because its perfect on its own. What I would recommend is don't put wax paper or anything on the bottom of the pan because every time I pour it it folds and makes an odd crease when baked. So just pam it up and you deff won't regret using this recipe.
Made this cake for the first time today for my husband's birthday. Everyone loved it! The only thing I did different at all was added three tablespoons of sour cream to make it a little more moist because of everything I had read in the other reviews. I would like to try it as it is written sometime, but wanted to make sure it was moist for my husband's birthday. Will definitely be making this one again!
Followed the recipe to a T, well except that I used AP Flour. So I removed 4 T of flour from the 2 cups. I made cupcakes and they were so tender and delicious.
This did not turn out good at all. In fact my friends requested that I never make it again.
I'm a little late with this review but I've made this cake so many times since last May. It is wonderful! Love, love, love it!
I seldom rate recipes so low, but this cake was not for us. I've made many yellow cakes, one in particular from this site which is wonderful, and never had any turn out like this one did. I'm not an novice baker, and I followed this recipe to the letter, creaming the butter several minutes, adding egg yolks one at a time, beating thoroughly after each addition. This turned out dry, reminded me of cornbread. The flavor wasn't that great either. I frosted this with chocolate buttercream. One good thing I can say about this cake, it cuts beautifully, maybe because it's so very dry. I'm sorry I will not make this again.
Make sure you use cake flour (ex:swans down, or sift your flour, pay attention to the instructions) Best yellow cake recipe ever!! Very moist, I used it to make cupcakes and everyone went crazy over them. I cant understand why some people say it is dry mine was soft moist and just the right amount of sweet. A big hit for my daughter's birthday!!
This cake was easy enough to make, but turned out very dry. Initially, it tasted lovely, but after 1/2 a day, it was too dry to really enjoy.
Absolutley delightful! And sooo much better than boxed cake mix. I'll be usng this many times again!
i thought i made a mistake mixing it so i made it all over again.. nope no mistake. maybe its moist but the taste was bad. sadly i had to give it one star ust to post this . but isnt worth the 1 star
Totally AWESOME!! Just follow the instructions - cream butter, sugar and eggs WELL!! Measure flour by SPOONING into cup .... not scoop/pack. THANK you for taking the time share this JD!!
DON"T DO IT! I read the reviews warning this cake tastes of cornbread but went ahead anyway since there were so many other positive reviews. The cake IS moist but that's the best part. It definitely tastes like cornbread and is way too crumbly. Might be good for eating at home but you could hardly decorate this and cut it up presentably.
This is a very good cake mix. I used 4 eggs instead of egg yolks and I substituted buttermilk for milk. The cake was moist and delicious.
This is a delicious yellow cake recipe. I wanted to make a cake from scratch and decided on this receipe and I was not disappointed. It's very moist.
Failure. I am an experienced baker so I have to ask, how could a legitimate cake recipe go so wrong? After 30 minutes in a 350 oven the center had not even set up. I used two 8" pans. Got to admit it was delicious around the edge where it was done...
Thank God for the internet, for it brought to me this awesome cake! I was skeptical, so I halved the recipe and decided to use 1 whole egg for each 2 yolks...I hate wasting ingredients on a bad recipe, but no worries with this one! It was absolutely fabulous. It has a sugar cookie flavor, great texture and moistness. It was an instant hit with my kids and husband--I joined the website to just post this review, and to tell the world that I'm now officially converted from box cakes! Thank you David!
I am a cake fanatic...like making different recipes until I've found the "perfect one" per style..this is the first yellow cake from scratch I've made and I'm not looking further...I've tried over 8 chocolate cakes, 10 pound cakes and still looking for those but this cake was WONDERFUL!!! It is now officially my yellow birthday cake fave and I use a great chocolate frosting I found somewhere else for the perfect cake. It was moist and the easiest cake I've ever frosted...no nuisance crumbing coming off the cake...frosting just slid right over it.
I've made this recipe twice (layer cake and cupcakes) and it was an equal success both times. An easy recipe for a moist, flavorful cake that smells wonderful while baking. Just follow the directions as given. All-purpose flour will work fine, but cake flour will give a decidedly finer texture. For best results, as with any cake recipe, you'll want to be sure to the butter is room temp and that you cream the butter and sugar thoroughly for at least several minutes. After this, take care not to overbeat, especially when adding the flour and milk. Mine were done baking right at 25 minutes. It will be yellow and might APPEAR underdone, but if the cake starts to brown at all, that's too long. The instant it passes the tap-and-spring-back test, it's ready.
My daughter made this for my birthday. We now refer to this as "the best cake ever." She probably did not sift and I know she did not use cake flour and it came out a little dense but that's how I like it. DELICIOUS. BEST CAKE EVER. Add some cream cheese frosting and prepare to be in cake heaven.
Amazing! Made it for my son's 3rd birthday cake, and everyone loved it! my first homemade cake!
I cut this in half and used 2 whole eggs instead of 4 egg yolks and added more vanilla. Next time I'll use 1 whole egg and 2 yolks and add even more vanilla, probably a full tbsp. Great texture! Thanks!!
Very moist like boxed cakes, but I love how this doesn't crumble like them. The only difference I made was using 4 whole eggs instead of 8 egg yoke because a.) I didn't want to waste the whites and b.) the whites have protein which give the cake more structure. Frosted with Special Buttercream Frosting from this site. Bottom line- use this instead of boxed mixes, since it's practically as easy.
Followed recipe exactly and really enjoyed this cake. It's dense and moist, but not too heavy. Excellent flavor. I baked it in a 9x13 pan and topped it with a nice fudge icing. Very decadent.
Excellent cake! Very moist with a tender crumb even though I used all purpose flour and 4 whole eggs rather than 8 yolks. My husband and I have been eating it unfrosted for breakfast the last couple of mornings and both of us have enjoyed it very much with our coffee. I'm not sure what went wrong for some of the others unless they got in a hurry and didn't cream the butter and sugar properly or add the eggs individually and beat well after each. Some folks don't understand how necessary that is. (It's all about chemistry!) Anyway, we love this cake!
Ridiculously good. Simple & easy (use 2 c AP minus 2 tbsp + 2tbsp cornstarch if you have no cake flour) and CRAZY good. So buttery, I wouldn't dream of ruining this with frosting! Soft and moist, lovely crumb; in the Euro style at my house, it's served as is with coffee. Guaranteed to blow your hair back.