Moist yellow cake

Would like a moist yellow cake .I have one for Devils Food .which uses oil and coffee .Can i do the same with yellow cake and add same amoount of flour for coca JIM74

Jim,
do you see the search box on the upper left side of this screem?
Type in:
Moist Yellow Cake
and click on SEARCH.
You will get some ;ong threads with different posts about moist cakes and I would not be surprised if you found one or kore recipes for a moist yellow cake.
I bake mostly pound cakes and am nt a friend of what I call "mushy" cakes, sorry I can't help but go to the search box or:
post your request in the column
Recipes, more people go there and you should get an answer in no time.
Good luck,
Grelo

grelo Thanks again your a doll JIM74

Yes, I know,Jim, my husband says that too, but I am an antique doll, going on 80, and worth a lot.......(smiles)
Grelo

Go to the store and buy a good quality cake mix. They've always turned out great for me. I love to cook but am not above making use of convenience foods that turn out great. Add a little extra flavoring. Be sure and wrap your cake pan edges with wet towel strips so you don't get that awful hump in the middle. That is caused by the sides baking too fast & the towel strips prevent that and it comes out level.

I think Duncan Hines has a Yellow Cake Mix. I use this mix and add 4 eggs, a box of instant Vanilla pudding(instant, not cooked),1/2 cup of oil,1 cup water. Mix altogether and grease and flour a tube pan. Cook at 350 until an inserted knife comes out clean. This cake is lovely and moist and you can even frost it if you wish. Remove from pan after about 10 minutes.

Lori 35 Ninahorty Thank you very much JIM

Hi. I have taken cake decorating as a leasure class and my teacher told us to cover the cake pan with tinfoil after taking out of the oven til cool. All the steam then returns to the cake and makes them moist. Been working for years. Best Wishes.

Vicky, I will have to try the hint about covering the cake with tin foil. I have never heard of that.

Vicky---thanks for sharing the idea about covering the cake pan with foil till cool. I will give it a try for sure.

Bump,great recipes here thanks for the post,Wattle.

Here's the recipe I always use for a moist golden cake. Because of the oil, it has a coarser crumb, but it's a delicious cake, moist, keeps well. It's been a family favorite going back to my childhood. (You should see the original mag. page that my mom cut out over 50 years ago--I finally laminated it, so it wouldn't tatter away into dust).

Light Golden Cake

2 1/4 c. sifted flour
1 1/2 c. granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil (I use safflower, mom used whatever was cheap)
1 cup milk
1 1/2 teaspoon vanilla
2 eggs

Preheat oven to 350 degrees. Grease and line with waxed paper 2 - 9" layer pans (I spray with Pam and flour, and skip the waxed paper). In mixer bowl, wisk the flour, sugar, baking powder and salt to blend. Add the oil, milk and vanilla and beat 2 minutes. Add the eggs and beat 2 minutes more. Pour batter into pans. (Batter will be very thin, and won't look like enough.) Bake 25-30 minutes or until cake tests done with a toothpick. Cool in pans on wire racks for 10 minutes. Remove from pans and continue to cool completely.

Very fine ground Almond Meal added to any cake mix makes a lovely moist cake,I add about 1/4 cup of meal to a two layer mix & make as per directions,turns out great:):).

hello to make a moist cake any flavor add applesauce,same measurement of the oil. omit the oil

Thanks, I will save this & try it--sounds very good.  Chanty