Dense Homemade Super Moist Yellow Cake From Scratch

Dense Homemade Super Moist Yellow Cake From Scratch

Easy, dense and moist homemade yellow cake made from scratch makes the perfect simple and delicious dessert.

Recipe updated recently for even better results!

Course Dessert

Cuisine American

Keyword dense vanilla cake recipe, dense yellow cake, homemade yellow cake, moist yellow cake, yellow cake from scratch, yellow cake recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 317kcal

Author PA

Ingredients

1.5 cups all purpose flour (plus a little extra flour for dusting the pan)
1.5 teaspoon baking powder
1 cup sugar
½ cup butter softened
2 large eggs room temperature
¾ cup whole milk
1 teaspoon vanilla extract
2 drops yellow food color (optional) or use according to package instructions

US Customary - Metric

Instructions

To make the yellow cake batter

In a bowl, mix flour and baking powder together.
Beat the eggs and keep aside.
In another bowl, add the softened butter and sugar, beat well until well combined.
Add the beaten eggs to the butter sugar mixture and whisk together to mix all ingredients well.
Now add the milk and vanilla extract to the bowl, and mix well (add the food color also to the milk if you are using it).
Slowly add this wet mixture to the dry flour mixture, stirring in between so that no lumps are formed. Combine everything together to form the batter.
The texture of the cake batter is slightly thick since this is a dense yellow cake. However, it is not supposed to be super thick, so if you think the batter turned too thick (it also depends on the flour and other ingredients that you use), you may add a little more milk to the batter and mix well to combine. Do not add a lot of milk, but just add about one tablespoon of milk at a time, mix with the batter and only add one spoon of milk if necessary. The batter is supposed to be thick but you should be able to pour the batter to the pan easily, which is the right consistency of batter for this cake recipe.

To bake the yellow cake

Preheat oven to 300 degree Fahrenheit.
Prepare the cake pan (9 inch round cake pan will be perfect) by greasing with butter and dusting with little flour. You can also line the bottom of the baking pan with parchment paper which will help you to transfer the cake easily once it is baked. Also put the cake strips around the pan for even baking if you want a perfect flat level cake- make sure you follow the directions mentioned in the strips you are using.
Pour the cake batter into the pan and bake this for about 45 to 50 minutes in the oven or until a toothpick inserted in the center comes out clean. Mine was done in 50 minutes of time.
Sometimes oven temperatures and baking times can vary depending on the oven, so it is a good idea to check the cake after about 35 to 40 minutes of time, since overbaking can cause the cake to dry out.
As soon as the cake is done, transfer it from the hot oven, allow the cake to cool down completely before you try to take it out of the pan or slice it.

Notes

If the cake batter turns out too thick (this is a dense cake recipe and the batter is kind of thick), however if it is too thick (depends on the flour and other ingredients), you may add a little more milk, one tablespoon at a time, to the batter and mix well to combine to make the batter.

Also, as I have mentioned above in the instructions, oven temperatures may vary and the time to bake the cake can also slightly vary.

It is best to check the cake after about 35 minutes to see if its done, and only bake further if its not completely done.

This is because, overbaking the cake can turn the texture of the cake to be dry and hard so quickly, which we do not want!

Since this is a moist cake, make sure to grease the pan properly and also dust the pan nicely with flour before you pour the batter.

You can also line the pan with a parchment paper if you can which will help you to transfer the cake easily.

If you are not using parchment paper and if the cake sticks to the pan, you can run a butter knife through the edges of the pan which will release the cake from the sides.

Then keep the pan upside down on a clean surface, rack or plate where you wish to transfer the cake. After a few minutes, gently tap on the top of the pan which should easily release the cake onto the surface.

Nutrition