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Moist Yellow Cake

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Moist Yellow Cake

original recipe:

  • 1 cup (2 sticks) of butter (room temperature)
  • 2 cups of sugar
  • 4 eggs (room temperature)
  • 3 cups of sifted self-rising flour (White Lily)
  • 1 cup of whole milk (room temperature)
  • 1 teaspoon pure vanilla extract (McCormicks)
  • 1/2 teaspoon butter flavoring


  1. Preheat oven to 350 degrees.
  2. Grease and flour (3) 8 inch cake pans.
  3. Using a mixer, cream butter until fluffy.
  4. Add sugar and continue to cream for about 7 minutes.
  5. Add eggs one at a time. Beat well after each egg is added.
  6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
  7. Add vanilla and butter flavoring to mix; until just mixed.
  8. Divide batter equally into three cake pans.
  9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
  10. Bake for 25 – 30 minutes (depending on your oven) until done.
  11. Cool in pans for 5 – 10 minutes.
  12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
  13. Once cooled, you are ready to assemble your cake.


Here’s a little trick to add moisture into your layers:

- Combine 1 cup of sugar and 2 cups of water.
- Bring to boil and boil for approximately 3 minutes. Let cool.
- Pour liquid into a spray bottle or pouring bottle.

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