Looking for a Yellow Cake Recipe

[camlace]

Hi everyone,

I'm looking for a recipe for a make from scratch yellow cake that isn't too dense. My favorite yellow cake recipe is more of a butter cake and it comes out a little dense. I'll be using it for a 2 layer birthday cake so it can be TOO light and fluffy, but I also don't want it dense like the butter cake...make sense?

Thanks for the help!
Cindy

 

[mtblujeans]

When I saw your thread title, I immediately thought of giving you a yellow butter cake recipe! I think that, unless you try making it with egg whites instead of whole eggs, a scratch cake will always seem denser than a cake mix cake.

I pulled out my old Betty Crocker recipe book and looked up the yellow cake recipes. There is a "Bonnie Butter Cake", a "Starlight Cake", and a "Dinette Cake". I have made all of these cakes over the years and they are not light and fluffy.

I also have a "newer" copy of Betty Crocker cookbook from 1986. It offers the following yellow cake recipe:

Betty Crocker Yellow Cake
2 cups flour (if using self-rising, omit salt and baking powder)
1 1/2 cups sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs

Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 OR 2 round pans, 8" or 9". Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl frequently, for 3 minutes. Pour into pan(s).

Bake until wooden toothpick inserted in center comes out clean; rectanble 40 to 45 minutes, rounds 30 to 35 minutes, then cool. 15 servings; 220 calories per serving.

Then, I also pulled out my copy of The Pocket Cook Book from 1973. It lists a recipe for "Fluffy White Layers" that sounds interesting:

Fluffy White Layers
3/4 cup shortening
1 1/2 cup sugar
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
5 egg whites

Cream together shortening and sugar. Sift together flour, baking powder, and salt; add alternately with milk to creamed mixture. Add almond extract. Beat egg whites stiff; fold in. Pour into 2 greased 8" or 9" layer cake pans. Bake in 375° oven for 30 minutes. Cook 5 minutes. Remove layers from pan to cool on wire rack.

 

[crazelion]

When I saw your thread title, I immediately thought of giving you a yellow butter cake recipe! I think that, unless you try making it with egg whites instead of whole eggs, a scratch cake will always seem denser than a cake mix cake.

I pulled out my old Betty Crocker recipe book and looked up the yellow cake recipes. There is a "Bonnie Butter Cake", a "Starlight Cake", and a "Dinette Cake". I have made all of these cakes over the years and they are not light and fluffy.

I also have a "newer" copy of Betty Crocker cookbook from 1986. It offers the following yellow cake recipe:

Betty Crocker Yellow Cake
2 cups flour (if using self-rising, omit salt and baking powder)
1 1/2 cups sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs

Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 OR 2 round pans, 8" or 9". Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl frequently, for 3 minutes. Pour into pan(s).

Bake until wooden toothpick inserted in center comes out clean; rectanble 40 to 45 minutes, rounds 30 to 35 minutes, then cool. 15 servings; 220 calories per serving.

Then, I also pulled out my copy of The Pocket Cook Book from 1973. It lists a recipe for "Fluffy White Layers" that sounds interesting:

Fluffy White Layers
3/4 cup shortening
1 1/2 cup sugar
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
5 egg whites

Cream together shortening and sugar. Sift together flour, baking powder, and salt; add alternately with milk to creamed mixture. Add almond extract. Beat egg whites stiff; fold in. Pour into 2 greased 8" or 9" layer cake pans. Bake in 375° oven for 30 minutes. Cook 5 minutes. Remove layers from pan to cool on wire rack.

Does it have be shortening or can I use regular veggie oil as subsitute.

Thanks

 

[mtblujeans]

The recipe suggests a possible substitution of 1/4 cup butter + 1/4 cup shortening, but that's it. It might be worth experimenting. I also wonder what olive oil might do in this recipe.... If you try vegetable oil, please let us know what you think of it! TIA

 

[camlace]

Thanks mtblujeans

I'm going to try those recipes. The fluffy white one sounds interesting. My husband is getting sick of yellow cake...I've made 4 different kinds in the last 2 weeks trying to find the right consistency/texture. One can only eat so much cake

 

[mtblujeans]

Thanks mtblujeans

I'm going to try those recipes. The fluffy white one sounds interesting. My husband is getting sick of yellow cake...I've made 4 different kinds in the last 2 weeks trying to find the right consistency/texture. One can only eat so much cake

I know what you mean. Let us know what you think.