A week ago it was my sister in laws birthday, naturally I jumped to volunteer to make the cake. This was going to be a fun one! My sister in law loves sharks so I thought a shark cake would be unique. I was looking for a yummy yellow cake recipe to use. I have an almond cake recipe which I love, but wanted to try something different. I decided to try bakerella's recommend moist yellow cake recipe. From her pictures it looked fab! So I went ahead and made it. Now, I usually don't have trouble with cakes turning out, it's one of those things that I have practiced a lot and have kind of mastered it...I thought! This was my first cake in which I used self rising flour, with no added baking soda or powder. I made the batter (which tasted amazing!) and couldn't wait to get it in the oven. When the timer went off and I peaked in the oven I almost cried!! The middles of my cake were completely sunken in, and when I flipped them out of the pan the other side was sunken in as well. This happened to all three layers. Here is my conclusion: I think because I live in Utah with such a high altitude I needed to add some extra baking powder or flour. Next time I try this cake I will definitely make an adjustment. As for the taste, amazing! This was such a delicious cake, and when I stacked it and put lots and lots of frosting to make it even it looked just fine. I added a little almond extract to this cake-I just couldn't hold back! But next time I will refrain from my almond addiction and let the true flavors of this cake shine because it was moist and delicious and I'm sure it would be amazing without the almond. For the frosting, I used my favorite buttercream recipe
Moist Yellow Cake
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
- Preheat oven to 350 degrees.
- Grease and flour (3) 8 inch cake pans.
- Using a mixer, cream butter until fluffy.
- Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
- Add vanilla and butter flavoring to mix; until just mixed.
- Divide batter equally into three cake pans.
- 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.
- Bake for 25 - 30 minutes (depending on your oven) until done.
- Cool in pans for 5 - 10 minutes.
- Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
- Once cooled, you are ready to assemble your cake.
- 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.