My youngest daughter, Cecilia, celebrating her fifth birthday this weekend, asked me for a “vanilla cake, with strawberry frosting, with cherries on top”… And who am I to refuse?!
Yellow cake is tough to make for me because it’s always come out dry in the past. I searched for a recipe that stated it was decidedly *not* dry, and I came across one called “David’s Yellow Cake,” – LINK HERE – and after reading through reviews, I thought it looked perfect!
Okay, so I did make a couple of changes as some reviewers gave tips, but other than that I followed the methods to a T as I know it’s all in the name of moist cake.
Check out my room temp butter and sugar whipped up – YES I am holding this bowl up at a 90 degree angle!! And it’s barely slipping down slowly… I spent about 3-4 min beating with a hand-held mixer.
And the batter! This batter is heavenly. Light and fluffy, holds up great – it’s not runny, so you have to actually spread it into the baking pans. I used 2 10″ baking pans instead of 2 8″ because I wanted a larger cake.
How I got the dry and wet ingredients incorporated into the egg/butter/sugar:
1) Along with the milk, I added in about 2 tbs vegetable oil, and the vanilla extract, and whisked it in a large cup.
2) I added 2 tbs cornstarch per reviews, but kept all the flour to cover the added vegetable oil.
3) I really did beat in the dry and wet ingredients in an alternating manner, starting and ending with the flour.
Gorgeous, no??! Into the oven they go!
Oops! I may have made the Bake Sale cookies while the cakes were in the oven… Link here. Hey it’s a birthday – anything goes!
23 min later ❤️❤️❤️❤️❤️ Beautiful!! I tested with a toothpick versus just pushing on the top with my hand because a reviewer said the inside will be done faster than the outside. In the name of moist cake! The top was indeed still sticky and the inside was done.
During the cooking process, everything finished right up!
Betty Crocker Strawberry frosting making my camera act crazy 😍😍
Frosting in between and dumped on top, looking yum.
This cake came out absolutely delicious. I highly recommend this recipe if you’re willing to put in the work:
– Make sure all ingredients are truly at room temp before beginning – milk, eggs, butter
– Patiently beat everything for a long time. When the butter and sugar are creamed, it’ll lighten in color and it’ll feel thick when you pass the beaters through
– Beat eggs in one at a time like the recipe says (again I used 4 yolk, 2 whole), and flour and milk in like this: 1/3 of flour, 1/2 of milk, alternating until final 1/3 of flour is beaten in
– Do not overbake
– BE CAREFUL turning out the cakes. Even when they’re cooled down and you’ve greased/floured the pans, it’s really hard turn them out in one piece – at least for me!