21 Comments Cake recipes #1: My new go to yellow cake

Michal Bulla ...

Woohoo, our first recipe and it will be the first one forever ;) Thanks.

Valley Kool Cakes (well half of it~Tara) ...

Happy to be the first of many, I am sure. I’m baking it right now actually =)

Elena Z ...

Have you ever tried replacing the buttermilk with sourcream? I hardly ever have buttermilk on hand so I usually just substitute with SC in a recipe that calls for it. I’ll give it a whirl! Always looking for a better yellow cake! Thank you! :)

Valley Kool Cakes (well half of it~Tara) ...

No I haven’t but that is a great idea! Let me know if it works out. Meybe I will give it a go the next time as well =)

StuckOnTheFarm ...

EZ, if you don’t have buttermilk on hand you can always add a bit of lemon juice to milk and let it sit for a couple minutes, it will give you the same effect.

Valley Cool, does this cake stand up to being covered in fondant? Thx :)

CrystalMemories ...

I used this yesterday on my daughter’s horse cake and it got rave reviews from the guests. Also, her cake was fondant covered with part of a 6" and a gum paste horse on top and I did not notice one bit of sagging…so I would say “Yes, it holds up to fondant covering” :) Thank you for the recipe!!

Valley Kool Cakes (well half of it~Tara) ...

So sorry StuckonTheFarm, I just saw your post. And as CrystalR said it does hold up under fondant. I have had no problems with it at all.
I am so glad that it was a hit CrystalR!

StuckOnTheFarm ...

lol! thanks Valley Kool. :) I haven’t tried it yet, but looking forward to it!

FatCat ...

Hello,
Unsalted butter is not something I have on hand on a regular basis. Do you know if salted butter or margarine would be OK? I could always reduce the added salt.
Thanks :)

Valley Kool Cakes (well half of it~Tara) ...

Hi Fat Cat, If I don’t have unsalted butter I use regular butter, I have not tried margarine in this particular recipe. But I use it in the vegan cakes I have made. And if you find you are sensitive to the salt just reduce the amount added, I find it doesn’t make a difference, I have had it both ways and yummy each time.

FatCat ...

Thanks so much, I can’t wait to try it.
I am in the process of finding the perfect recipe that I can confidently use for orders. Up until recently I used a mix that I bought from our local baking supply shop and my clients would request that cake but something has changed and the cakes shrink and have crates in the centre so I am trying out new scratch cake recipes. My favourite so far is an oil based recipe.

Mikooklin's Cakery ...

How many cups does this make? I need 10 cups. Should I double this recipe for that?

Valley Kool Cakes (well half of it~Tara) ...

Yes, I would double it to be safe.

CrystalMemories ...

I’m making this again :)…and I just saw the question about how many cups of batter it makes…it’s right at 8 cups, just FYI…

cecilia theodora ...

it’s great..
i tried once for my little girl, she loves it..
and i can’t wait to try in few days with fondant decor for my youngest daughter birthday..
tq

IncesBAKERY ...

best yellow cake recipe i ever tried!

LaTanya J ...

Thanks for sharing! I have a yellow cake recipe that I’m currently trying to make MORE moist. I am going to try this one and see where it lands me. I’ll post back to let you know how it goes. Until then, Happy Baking!

Nadia French ...

Im so excited I just found your recipe. I am baking a cake for a friends daughter who is coming to Australia from Colorado and wants Yellow cake. Up until this point, I had no idea what a yellow cake was. Thanks, will get baking to test it out.

LaTanya J ...

Well, it’s been a few days and this recipe is fantastic! Love it! It’s working great for my customers and it’s easy to modify when needed. Thanks for sharing!

rod4desire ...

Tara that lovely i will try it