There are several things you can do to make cakes moister.
Most yellow cakes start with 1/2 cup of butter or shortening and 1 to 1-1/2 cups of sugar that you cream.
For a yellow cake I add 2 tablespoons of butter for 1 cup of sugar and 4 tablespoons of butter for 1-1/2 cups of sugar.
Then there is the creaming..... it is so very important that you do a good job of creaming. This is where most people make their mistakes. You cannot over cream; but under creaming will make a tough dry cake. I cream at least 6 minutes, sometimes longer if I think it needs it.
Then there are the eggs. Most cakes call for two eggs.... I use 3.
Then you add your flavorings....don't skimp here either. Most cakes call for 1 to 1-1/2 teaspoons vanilla or other flavorings. I double that.
Then you have your milk. Most cakes use 1 cup of milk for 2 cups of flour. Some cakes use buttermilk and soda to raise the cake. Big mistake! You will get a cake with the taste and texture of sweet cornbread.
I use 1/2 cup of sour cream and 1/2 cup of regular milk and raise with 1-tablespoon baking powder plus 1/2 teaspoon baking soda for the acid in the sour cream.
Then there is the flour... I use 2 cups sifted all purpose flour and 1 cup of almond flour. The almond flour gives the cake a moist texture and a wonderful taste.
If you don’t keep almond flour on hand you can make your own almond flour by putting 1 cup of sliced almonds in a food processor with your 2 cups of AP flour and process until it all looks like flour.
This is the recipe for yellow cake that I use for everyday baking.
Moist Yellow Cake
4 tablespoons butter
1-1/2 cups white sugar
1-tablespoon vanilla extract
1/2-cup sour cream
2 cups all-purpose flour
1 cup almond flour (1 cup sliced almonds ground to flour in a food processor)
1-tablespoon baking powder
1/2-teaspoon baking soda
Preheat oven to 350° or 325° if using dark or coated pans.
Spray with spray oil then line (3) 9-inch round cake pans with wax or parchment paper or one 9”x13” cake pan. (Cut the paper to fit then spray the pan and put the paper in place then spray the paper.)
Sift together the flour, almond flour, baking powder, salt and baking soda. Set aside.
*In a large bowl, cream together the butter, shortening and sugar until light and fluffy, at least 6 minutes.
**Beat in the eggs one at a time, and then stir in the vanilla.
Combine the sour cream and milk, mix well.
Beginning and ending with the flour mixture beat in the flour mixture alternately with the milk mixture, mixing just until incorporated. Once all ingredients are incorporated beat on medium speed for 3 minutes Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool in the pan for 15 minutes, then remove to cooling racks. This cake is very tender and will tear very easily so you must handle it with care.
Cool completely before frosting.
*Cook’s note- I put my fats and sugar in my mixer and let it cream while I prepare my pans, measure my dry ingredients and measure out my wet ingredients. You save time doing it this way.
**Cook’s note- When you are beating the eggs in you want to beat them in one at a time; think mayonnaise here. You are making an emulation so you want to beat each egg for about two minutes.
I had planned to make a cake today so I went ahead and made this recipe.
I used this frosting:
Chocolate Buttercream Frosting
1 stick plus 3 tablespoon butter or margarine
1 teaspoons vanilla
1 pound powered sugar
6 tablespoons sifted cocoa
In a large bowl, mix butter, milk, salt, vanilla, cocoa, and half the sugar.
Beat on low speed until mixed well. Slowly add the rest of the sugar until all mixed in, then beat on high speed until light and fluffy.
Cover with damp towel until ready to use.