I have been on a quest for the perfect yellow cake recipe. The last two recipes I tried resulted in dry cakes. I so wanted to be able to make a moist yellow cake from scratch. No boxed cake mix allowed. After much research and baking, I discovered it wasn’t the recipe but my method of baking that was at fault.
Follow my 5 simple tips for the perfect yellow cake. Some of these tips I knew but skipped, thinking they weren’t important. Not true. Baking a yellow cake is an art and a science. Baking should not be hurried. Enjoy the journey of baking. A perfect yellow cake should not be rushed. It is a work of art to be enjoyed.
Weigh Your Flour
Weigh your flour. A cup of flour will weigh more than you actually need. I was surprised to learn that. Using grams over ounces is much easier to convert than ounces. Grams will give you whole numbers while ounces end in decimals. I use a Polder kitchen scale that will read either ounces or grams. Remember to weigh your empty measuring cup first then hit tare so your cup weight will not be included. Here I weighed 1 cup of all purpose flour leveled. The scale read 132 grams. This is too much flour. It should weigh 125 grams.
I removed a couple of teaspoons and arrived at the correct weight. It doesn’t look like much but this will make a difference in your cake.
1 cup all purpose flour = 125 grams
Sift Your Dry Ingredients
Sift your dry ingredients. Such as flour, baking powder or baking soda, and salt. Do not include sugar. This mixes the dry ingredients as well as aerating the flour. I just use a mesh strainer into a bowl. Does the job beautifully. I have never liked those traditional sifters. It’s easier just to shake the strainer.
Cold Ingredients Need To Be Room Temperature
Cold ingredients such as butter, milk and eggs need to come to room temperature before using. I leave mine out for about 30 minutes. These will mix in so much easier. You will have a better batter.
Creaming Butter And Sugar Properly
Cream your butter and sugar to a ribbon consistency. The mixture should fall in ribbons from your rubber spatula when properly creamed. This could take several minutes of mixing. I use my Kitchen Aid stand mixer. A hand held mixer will work as well.
Alternate Wet And Dry Ingredients
You do not want to over mix your batter. By over mixing you risk developing the gluten in the flour. This will result in a tough, dry cake. When adding the sifted flour to the creamed mixture, alternate with the liquid. I use about 1/3 dry then 1/3 wet. Continue to mix till just combined.
5 Simple Tips For The Perfect Yellow Cake
- Weigh your flour.
- Sift your dry ingredients.
- Creaming butter and sugar properly.
- Cold ingredients need to be room temperature.
- Alternate wet and dry ingredients.
By following these 5 simple tips, you can whip up a bunch of moist and tender cupcakes or a cake every single time.