Moist Homemade Yellow Cake Recipe

Super Easy Recipe

I have to admit it, when it comes to cakes I have found it hard to find a good, and I mean good recipe for a yellow cake. Sure there are tons of chocolate cake recipes that are light and fluffy.  Delectably moist and well, just down right good.  Crumb licking good. But we are talking about chocolate so that could explain it all.  Dog gone it!  I’m sorry I digress. Chocolate is by far my favorite food, as far as desserts go so I guess I just can’t help getting side tracked. Back to the topic, yellow cake. I have tried a lot of yellow cake recipes over the years.  Most have horribly disappointed me despite their claims of being moist and fluffy.  Or they require cake flour, something I never have on hand, purely out of spite on my part I willingly confess.

The ones I have tried have ended up being either heavy and/or dry. Some had good flavor but the texture would leave me wanting. For the life of me I couldn’t figure out why finding a yellow cake recipe would be so difficult. There were the pound cakes and of course I would have to contribute at least 1 of the many unwanted extra lbs that I carry around to the pound cakes. But they just weren’t what I was after.

For years I have made one of our family’s favorites, a poppy seed muffin.  Almost everyone that has ever tried it has all but been willing to bow to its greatness. When number 3 was born and we learned about his salicylate sensitivity we dropped the poppy seeds and kept the batter as a muffin/sweet bread. For the past years we have baked it that way. About 2 years ago while getting ready to make the muffins I had an inspiration, maybe divine (as I have been known to send prayers up when looking for recipes), or maybe I stumbled upon it out of pure “lite, fluffy, moist yellow cake” longing, but whatever the case I started working through some ideas of what would turn this lovely muffin mix into the yellow cake I’ve been looking to find for years.  By God’s grace and solely by his grace I found what I was looking for!  This is what I would like to share. Now this may not be your dream cake, and that is okay.  We all have different preference but if you enjoy a moist and fluffy (not airy but fluffy) cake then give this recipe a try.

Oh yes one last thing about this cake. It is easy!  I mean easy! There is no beating the eggs, it is a one bowl cake and did I already say it was easy? Well it is…easy that is!

 

I know, it looks good doesn’t it? Best of all, is it taste good!  I have a hard time keeping my men folk out of it, especially RJ!  It is his favorite!  I am photo happy in this post so if you aren’t a visual person and want to get to the recipe in written form just scroll down to the bottom of the photos. If you are however a visual person go ahead and enjoy the photo directions.

I do have a disclaimer here, after looking at my pictures it appears I am endorsing certain brand name products.  This is not the case. It was simply what I had on hand and since I was in need of photo props, it worked.  

It begins with butter but then again most great recipes do!

You will need 1 cup melted butter.  It doesn’t matter if it is salted or not.

3 cups flour, all purpose, pour into a bowl.

2 and half cup sugar. Pour into the bowl with the flour.

 Baking powder.

1 well rounded teaspoon…..yes you guessed it, into the bowl with the flour and sugar.

6 eggs. Be sure to note the manufacture of the eggs further below as I do endorse them.

As stated, I endorse this brand. Maybe on the homestead I have too much time to contemplate and try to figure out how to work my critter pics into my post.

Pour the eggs over the dry ingredients.

A dash a salt: this can translate to about 1/2 of teaspoon.

1 cup milk

Whoa!  Why is there a picture of a goats udder!?! Well because I really want to endorse the brand where the milk came from 🙂

And this end of the goat is just plain sweet.  Why wouldn’t I want to show it?

Pour the milk into the melted butter.

Pour the butter and milk into the dry ingredients and eggs.

Vanilla, I like pure vanilla extract but imitation vanilla works also.

About 1 tablespoon of the vanilla. This of course is up to the cook as a little more or a little less won’t hurt it any. 

Stir………..

……..until it looks something like this….some lumps are okay but keep them minimal.  I have only ever stirred by hand so I don’t know if using an electric mixer would change the texture.  

Pour into two buttered and floured cake pans or a 9 x 13.

Bake at about 350 until……………………

Golden brown…………….

……..and a knife inserted in the center comes out clean.

Cool and frost with your favorite frosting……and enjoy!

So if you bypassed the photos I know you are here to get straight to the point. So here it is.

3 cups flour

2.5 cups sugar

1 well rounded teaspoon baking powder

dash of salt (about half teaspoon)

6 eggs

1 cup milk

1 cup melted butter

Tablespoon vanilla

Put dry ingredients in bowl.  Add milk to butter.  Add eggs and rest of liquid to dry ingredients.  Add vanilla.  Stir till smooth. Some small lumps may remain.

Pour into either 2 round buttered and floured cake pans or in a 9 x 13.  Bake at about 350 degrees until golden brown and knife insert in the middle of the cake comes out clean.  Cool completely and frost with favorite frosting.

 

Best Regards,

Lea