*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
This is the best yellow cake recipe. I normally use 4 whole eggs instead of the 8 yolks (because I don't really have a use for the whites) and I use regular all-purpose flour and it comes out great every time. I usually frost my cakes with buttercream icing and everyone tells me they are great. Thanks for the recipe!
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.
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!
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 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.