Yellow Cake that tastes as good as the box.
I know they put some kind of evil additives in the Yellow Cake mixes but it tastes so good! Anyone have a good recipe for a yellow cake made from scratch? I've tried quite a few and find them all to be a little bit dry and a little bit boring.
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8 Comments:
Shuna Fish Lydon's Yellow Cake recipe is the best I have ever eaten. The batter was so good that it almost didn't make it into the pan. :) Pairing it with her chocolate frosting is also a wise move. I make this cake + frosting for event/potluck/etc I go to -- people request it!
jcmeloni at 8:09PM on 04/17/08
I don't think box cake tastes good. I think it tastes like box cake. (this means not good) The best yellow cake recipe do you mean vanilla-butter, vanilla or butter? The best yellow cake is usually vanilla-butter which means you have to use good vanilla and real butter. I don't make dry cakes so please explain what you did and we can help you.
JerzeeTomato at 4:25AM on 04/18/08
You can try this. It's originally from baking911.com, which I tend to avoid for non-baking reasons. Also, I think the recipes are now only available to paid subscribers. I haven't made it, but it seems to be what you are looking for, and is popular with bakers/decorators on that site (or was when I visited).
Scratch Yellow Cake with Box Qualities
INGREDIENTS
2 sticks (16 tablespoons) butter, cold
4 large eggs
1/2 cup whole milk, can be cold
2 teaspoons vanilla extract (or 1 teaspoon almond extract or lemon or orange extract)
1 3/4 cups cake flour (not self-rising)
1 1/2 cups sugar2 teaspoons baking powder
3/4 teaspoon salt
INSTRUCTIONS
1. Position oven shelf in the middle of the oven and preheat to 350 degrees F. Grease and flour two, 9 x 2-inch cake pans. Set aside. Remove the butter sticks from the refrigerator, and cut into approximately 10 - 12 evenly-sliced pieces. Set aside, and let soften slightly, but must remain cool.In a one or two-cup measuring cup or a bowl with a pouring spout, beat together the milk, eggs and vanilla, and beat together with a fork. Set aside. SARAH SAYS: I measure the milk in a one-cup liquid measuring cup and to it, I add the eggs and vanilla extract.
2. Sift the flour, baking powder and salt into the mixing bowl of a stand mixer. Add the sugar. Fit a paddle attachment to the mixer, and mix on low, about 10 to 15 seconds to combine the ingredients. Make sure you get all of the ingredients mixed in from the bottom of the bowl.
3. With the mixer on low speed, add the butter 1 tablespoon or piece at a time at a time into the flour mixture. Keep adding each butter-piece about 10 seconds apart, until all has been incorporated. The flour mixture should begin to clump together and look moistened slightly. You should not see any butter pieces in the mixture.
4. With the mixer speed on low, add 1/2 of the egg/milk mixture slowly at the side of the bowl. Mix until incorporated, taking about 5-10 seconds. Stop the mixer and scrape down the sides. Increase the speed to medium-high and beat until light and fluffy, about a minute.With the mixer on low speed, add the remaining egg mixture in a slow steady stream at the side of the bowl. Stop the mixer and scrape down the sides. Beat at medium speed until thoroughly mixed and light and fluffy, about 1 minute. The batter will look fluffy and slightly curdled, it's ok.
5. Divide the batter evenly between the pans and gently smooth the tops. The batter will fill the baking pans about half-full. Bake for about 20 - 25 minutes, or until a toothpick comes out with a few moist crumbs but not batter. The sides will shrink slightly from the sides of the pan. Do not over bake. The cake is not a high riser and the cake bakes flat. Remove cakes to cool on wire racks for 10 to 15 minutes and then unmold onto wire cake racks, right-side-up, to cool thoroughly. Be careful, the cakes are delicate when warm.
renzata at 9:28AM on 04/18/08
Okay, here is the last yellow cake recipe you will ever need. I t was given to me at a baking class at the New School in NYC.
4 eggs
2 cups sugar
2 tsp. pure vanilla
3 cups sifted self rising flour
1 pint heavy cream
1. Preheat oven to 350 deg
2.grease and flour a 9 1/4 " x13" x 2" cake pan
3.In a large bowl beat eggs til foamy
4.Add sugar to eggs and beat til light and fluffy
5.Add vanilla ,beat til blended
6.Alternately add sifted flour and cream. Beat til well blended
7.Pour batter into pan. Bake for about 40-45 min. Cake should spring back when touched.
Hints- I make this into cupcakes and layer cakes, so adjust time
Good Luck!!
Mich23 at 9:39AM on 04/18/08
Awesome! I'll try all of these. Thank so much!
CLCNYC at 1:30PM on 04/18/08
Mich23, thank you so much for sharing "The last yellow cake recipe you will ever need". I tried it at work yesterday and everyone in the kitchen LOVED IT and was asking for the recipe. With such simple ingredients and easy method, I had my doubts, but it far surpassed my expectations (and hopes!). My search for the perfect yellow cake recipe ends here. :)
Incidentally, I also tried the Cook's Illustrated "Fluffy Yellow Cake" recipe from their March/April '08 issue and it doesn't compare. Way too spongy for me, due to the beaten egg whites added at the end.
neensters at 1:30PM on 02/21/09
Also, you can make self-rising flour by adding 1 1/2 tsp baking powder and 1/2 tsp salt per 1 cup of all-purpose flour. I'll be making this in batches now to always have on hand.
neensters at 3:17PM on 02/21/09
Ok, so I might have been a bit hasty. I'm starting to come around to the Cook's Illustrated "Fluffy Yellow Cake" recipe. It's really light and freezes beautifully, and it has an appetizing yellow color from the extra yolks and butter. The "last yellow cake recipe" (above) was perfect eaten warm straight out of the oven, but it did not keep very well and is much more dense - more like pound cake. I guess my search continues...
neensters at 6:12PM on 03/01/09