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My review
Moist Yellow Cake
Isaiah
"This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!"
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Ingredients
50 m servings 240Original recipe yields 24 servings (2 - 9x13 inch pans)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 215247 Ratings
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Most helpful positive review
1/26/2007
Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour...
Most helpful critical review
1/7/2003
For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flo...
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1/7/2003
For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flo...
1/26/2007
Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour...
7/2/2007
I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups,...
6/9/2005
This is a fabulous cake! I've made it at least 6 dozen times, and it is easy to make, very moist and delicious. I don't understand the reviewers who said it tastes like cornbread. I've never ...
2/2/2005
I guess It's my fault for being in a hurry and not reading the preamble but if you pay close attention to the directions the say "Grease A 9x13 Pan" not two! A in my book means 1. Also it says ...
9/2/2006
I made this cake for my family, and they absolutely loved it! I was also a little puzzled about the cornbread remarks. I wonder if it is because a lot of people are used to yellow cakes made fro...
3/22/2003
This cake has a cornbread consistency because of the combination of baking soda and buttermilk. For those who want to try again (or are trying for the first time), use milk instead of buttermilk...
9/9/2002
Yum, yum, yum! I am so glad I decided not to go with boxed mix - this recipe blows Betty Crocker out of the water! Tastes fresh and home made, very lush and so incredibly moist. I don't get the ...
10/1/2001
Worked as advertised...a very good cake. I substituted sour milk (a tablespoon of lemon juice mixed with each cup of milk) for buttermilk, and it still worked perfectly.