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Julie's Note: To make your own cake flour, measure 3 cups plain flour into a bowl, then remove 6 Tbsp. of it and put them back into the canister or flour bag. Now, add 6 Tbsp. corn starch to the remaining flour and sift it all together 5 times (at least 5 times, but if you like, you can sift it a couple more times to be sure it is very light). Now you have created your own cake flour and can proceed with your recipe.
I usually make about 12 cups of cake flour at the time, so I don't have to stop and make it every time I need cake flour. Just keep it in a big jar or even a Ziploc Freezer bag well marked so that you know what it is.
When making 12 cups at the time, I'll replace 24 Tbsp. of the flour with 24 Tbsp. of corn starch. Better to do it in 3 cup increments so that you get it all sifted together evenly. It takes a while to sift it as many times as you need to, but it's very necessary you don't skimp on this step.
Keep in mind that you are saving quite a bit of money when you make your own. I never minded doing these things as I'm very much at home in my kitchen and I enjoy all the puttering it takes.
Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans.
Cream butter, sugar, eggs, and vanilla until well combined.
Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition.
Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack.
Frost as desired.
Julie's Note: This cake is delicious as a base for strawberry short cake, or filled with all sorts of pureed dried fruit with confectioner's sugar and cream cheese filling, or just add a favorite jelly between the layers while the cake is still hot (crab apple, red currant or strawberry jellies are just perfect).
My children liked it best with red currant filling, and just a light dusting of 10X confectioner's sugar on top.
Source: This was my Mother's recipe, and her Mother's before her. I can remember my Grandmother making her famous fresh coconut cake for the last time using this recipe in 1947.
By Julia from Boca Raton, FL
If you want a moist yellow cake from scratch, this is a delicious one to try.
Sift the flour, sugar, baking powder and salt, then add the softened shortening, first 1/2 cup of milk and vanilla. Beat two minutes. Add eggs and the second 1/2 cup of milk and beat two minutes more.
Bake in greased and floured pans at 350 degrees F. This makes one 9x13 pan.
By Ann Winberg from Loup City, NE
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I would like a recipe for a moist yellow cake. It will be used for a wedding cake.
By Barbara from PA
I highly recommend the following website: http://www.recipezaar.com I don't happen to have a yellow cake mix recipe. The only difference between a yellow cake mix and a white cake mix is that you use the whole eggs in the yellow and just the egg whites in the white.
You can change the servings and the units in the recipes. You will have to make enough cake mixes to fill your cake pans. If you have excess batter left over, make some cupcakes. Type in the words yellow cake in the search box.
If you are wanting to make the cake from scratch this recipe will give you a golden color and is nice and moist.
2 1/8 C flour
1 1/2 C sugar
3 t Baking Powder
1 tea salt
Sift the above ingredients.
2/3 C of soft butter flavored Crisco shortening
1/2 C milk
1 1/2 tea vanilla
Beat 2 minutes
3 whole eggs
1/2 C milk
Beat two minutes more
Bake in greased and floured pans at 350 degrees F.
Try this recipe from my cookbook Better homes and Garden:
3/4 cup butter
2 1/2 cups all purpose flour
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour two 9x1 1/2-inch or 8x1 1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set aside. In a bowl stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 375F. in a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar,beating until well combined. Beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternate add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
3. Bake for 20 minutes to 25 minutes for the 9-inch pans, 30 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on racks. Or place 139x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
The recipe we used for my daughter's wedding is located at www.foodnetwork.com. It is a Paula Dean recipe for a red velvet cake. We didn't use the red food coloring, instead we used lemon flavoring. Some people said that
it was the best wedding cake that they ever had. Oh yes, we used a white chocolate frosting, also. It was truly fantastic!
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Does anyone have a slightly easy recipe for yellow cake? None of my cookbooks have it, and I am running out of patience with brand name cooking websites. I think they want me to buy cake mix instead. It is for my son's first birthday. Actually, I was thinking of marble cake. I want to make him a duck shaped cake, so I would like the yellow cake for the white frosting.
Kelly from Willamina, OR
BUTTER CAKE.....old family recipe
Time: 45 minutes-1 hour at 350-375 degrees F
Line and butter a deep 8-inch cake tin and set oven temperature at moderate. Cream butter and sugar until light, white, and fluffy. Add beaten eggs, beating well after each addition (if it starts separating just add a spoonful of the flour and then continue with the next egg). Sift the flour and fold in gently, alternately with the milk. Lastly add vanilla essence. Place mixture into the prepared cake tin, smooth over the top and bake for approximately 1 hour or until cooked. The cake should shrink from the sides of the tin when cooked. Cool on a wire rack before icing. Absolutely yummy and sure beats those packet mixes. Enjoy.
Cheers from Katie in OZ (02/01/2006)
By Kay Russell