21 Comments

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

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

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! :)

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 =)

thank you
Yusy Doha – Qatar http://www.facebook.com/pages/Y-u-s-y-s-C-a-k-e-s/218359994845924

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 :)

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!!

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!

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

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 :)

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.

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.

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

Yes, I would double it to be safe.

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…

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

best yellow cake recipe i ever tried!

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!

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.

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!

Tara that lovely i will try it