This is the recipe I have been searching for - love the tender texture that has eluded me in the past with so many other recipes that I’ve tried. I baked it in a 13 x 9 in. pan which I prefer over layer cakes. The cake rose so high that I will try using some of the dough to make about a half a dozen cupcakes the next time I make it. I frosted it with marshmallow icing topped with fresh coconut (my granddaughter’s request), and it was delicious.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Marilyn - Thank you for the Carole Walters’ Yellow Cake recipe
- Thread starter rozinva
- Start date
Oh, that's excellent, R. I haven't made it in a while and remembered that it baked FLAT
in round cake pans (2 or 3 8"?). That was the lovely thing about it besides the texture and taste--I didn't even use cake wraps yet it was even, which is nice for iced layer cakes.
I recall two other posters used it: Sandi in Hawaii (miss her) also had excellent results but Misplaced in Arizona (miss her too!) did not. She didn't have cake flour and tried the substitution method (flour + corn starch). But it didn't work for her. Cake was too dry.
If I were to make it again, I only use cake flour.
in round cake pans (2 or 3 8"?). That was the lovely thing about it besides the texture and taste--I didn't even use cake wraps yet it was even, which is nice for iced layer cakes.
I recall two other posters used it: Sandi in Hawaii (miss her) also had excellent results but Misplaced in Arizona (miss her too!) did not. She didn't have cake flour and tried the substitution method (flour + corn starch). But it didn't work for her. Cake was too dry.
If I were to make it again, I only use cake flour.
Is this the recipe, ladies?
https://www.cookiemadness.net/2010/04/12/yellow-cake-with-chocolate-frosting-carole-walter-inspired/
https://www.cookiemadness.net/2010/04/12/yellow-cake-with-chocolate-frosting-carole-walter-inspired/
I looked this up and as it says in the discussion, it is the old reliable 1234 cake.
I have made that one with just plain old flour for years.
If cakes are baking "flat", I'd get some new baking powder.
But also in seaching I found this one that uses buttermilk and I'd bet it has a great tangy taste and will try that soon.
1-2-3-4 Buttermilk Cake
2 Sticks butter
2 Cup(s) Sugar
4 Eggs; separated
3 Cup(s) Flour
2 Teaspoon(s) Baking powder
1 Cup Buttermilk
1/2 Teaspoon(s) Lemon extract
1/2 Teaspoon(s) Vanilla
Using an electric mixer, cream the butter, sugar, and egg yolks. Mix the flour and baking powder together and sift into the creamed mixture, adding alternately with the milk. Add the flavorings. Whip the egg whites to form stiff peaks and gently fold into the batter. Bake in a loaf pan in a preheated oven at 300 for 1-1/4 hours, or until a toothpick stuck into the center of the cake comes out clean
I have made that one with just plain old flour for years.
If cakes are baking "flat", I'd get some new baking powder.
But also in seaching I found this one that uses buttermilk and I'd bet it has a great tangy taste and will try that soon.
1-2-3-4 Buttermilk Cake
2 Sticks butter
2 Cup(s) Sugar
4 Eggs; separated
3 Cup(s) Flour
2 Teaspoon(s) Baking powder
1 Cup Buttermilk
1/2 Teaspoon(s) Lemon extract
1/2 Teaspoon(s) Vanilla
Using an electric mixer, cream the butter, sugar, and egg yolks. Mix the flour and baking powder together and sift into the creamed mixture, adding alternately with the milk. Add the flavorings. Whip the egg whites to form stiff peaks and gently fold into the batter. Bake in a loaf pan in a preheated oven at 300 for 1-1/4 hours, or until a toothpick stuck into the center of the cake comes out clean