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Yellow Cake From Scratch: The “Holy Grail” of Cake Recipes

March 23, 2012

For as long as I can recall, I have been on a seemingly futile search for a from-scratch yellow cake recipe that would taste good, be moist and have a similar texture as a boxed cake mix.

The primary reason for my search is that I don’t particularly care for boxed cake mixes.  You have to admit that they just don’t taste as good as from-scratch cakes – too many additives and chemicals, I think.

During my search, I’ve made I don’t know how many different recipes, read every article about how to bake the perfect cake, etc. I even have a copy of “The Cake Bible.” Nothing – and I mean nothing – that I read or tried ever produced the cake I was looking for.

Then, I happened to be looking through a church cookbook from my grandmother’s  – Medora III – church located in rural Mississippi. The ladies who submitted recipes for this cookbook were all country cooks – most of them using recipes that had been passed down from their mothers and grandmothers.

One of the recipes I found was called “Never Fail Cake.”  Intrigued, I decided to try it, not really expecting it to be what I was searching for. Well….Eureka!! This is it.  It is moist, buttery and has a sturdy enough texture to handle any kind of frosting or icing. It is the ONLY yellow cake recipe I’ve found that comes close to the benefits of a boxed cake mix – moistness and texture. It’s also easy to put together which is an added bonus. So, here it is – I hope you are as excited about it as I was!

The “Holy Grail” : Yellow Cake From Scratch

1 ½ cups sugar

½ cup butter flavored Crisco shortening

3 eggs

2 cups cake flour

1 tsp. baking powder

½ tsp. salt

1 tsp. soda

1 cup buttermilk

1 tsp. vanilla extract

1 tsp. butter flavor extract

Preheat oven to 350°. Grease and flour with baking spray two round 9” cake pans.

In a large mixing bowl, cream shortening and sugar with an electric mixer and beat for 2 minutes. Add eggs one at a time, beating well after each addition.

In a medium bowl, sift together the cake flour, baking powder, salt and soda.

To the cup of buttermilk, add the extracts. Add the flour mixture to the shortening and sugar mixture alternately with the buttermilk/extract mixture, beating for 1 minute with each addition.

Evenly divide the cake batter between the two prepared cake pans.  Bake for 23 minutes (don’t over bake) or until toothpick inserted in the middle comes out clean.

Remove from oven and cool in pans for 10 minutes before removing from pans and cooling completely on wire racks.

4 Comments leave one →
  1. October 13, 2012 8:31 am

    This recipe sounds awesome,I am going to try it and comment back on your recipe….thanks

    • July 7, 2013 5:13 pm

      Hi Alida!

      Were you ever able to try this recipe? If so, how did it turn out for you? I’d love to know!

  2. July 7, 2013 1:25 pm

    I can’t believe no one has commented on how delicious this recipe is. I have searched and searched for a moist yellow cake and I stumbled across yours. It is the best out there. My husband and I agree it is the very Best. I’ve tried top rated recipes online and it doesn’t come close to yours. Thank you so much for posting this recipe.

    • July 7, 2013 5:12 pm

      You are quite welcome! And, I’m so glad that you and your hubby like it. I love sharing good recipes with others.

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