The Perfect Classic Yellow Cake

TOP Reviews:

I was hesitant to try this recipe at first because of some of the bad reviews, but I am so glad that I did! This recipe was awesome! The cake was very moist and fluffy – not at all dense or dry as in the previous review, and it rose perfectly.

This recipe is perfect. It was light and moist. To all of you that this was a dense heavy cake …sift the flower befor adding it and only bake it for about 25-30 mins. I have a family of 200 gathering and it was gone in 15 mins. Now I have request for it. Great cake! I also entered it into a bake contest and I won first place.

We were very pleased at how this cake turned out. This was my husband’s first attempt at making cake from scratch (LOVES cake and has made box cakes until now).We substituted butter for shortening and about a 1/2 c or so of the flour was whole wheat (will increase to 1 c next time), baked in 2 round pans for 33 min(one to eat, one to freeze).

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I use this recipe for birthday cakes or other special occasions and its always a hit. I have some recommendations though which might help some of the others who weren’t as happy with it as me.

I bake this cake in a water bath – place tin on cookie sheet (or other tin with high sides); fill larger tin with boiling water while baking. This ensures an extremely moist cake.

Line tin with parchment paper and grease with shortening – this definitely allows it to come out clean from the tin.

I like to add almond extract with the vanilla for a really nice subtle flavour. I’ve also frosted this with a vanilla (store bought) frosting and added ground almonds with sugar between layers or on top.



2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter

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