Delicious moist yellow cake recipe as an easy everyday day cake or a birthday cake

Try this cake with my easy frosting recipe, you will love it!

I used this moist yellow cake recipe for my daughter’s name day. In Poland, name days are as important as birthdays, so I always make a fancy cake. I have this yellow cake recipe from “The Cake Bible,” which slowly became one of my favorite books for cakes.

I used an easy frosting recipe for the chocolate icing, which complements this moist yellow cake recipe wonderfully. My son ended up telling us how much we are allowed to eat; on the other hand, he does this with almost every cake I bake. Probably I’m just repeating myself.

If you are looking for easy birthday cakes, then this moist yellow cake recipe really is a must. Just make sure to have all the ingredients at room temperature, and you’ll be fine.

It really is just a mix cake in one bowl. You have to only separate the eggs, so you could use the whites to make delicious meringue.

As to decorating the cake, I did it for a name day, so I had to write her name on it. It was easy since I used a press set. I just put the letters into the letter holder, pressed it slightly into the icing, and used a Tip #2 to pipe out the wording. It was easy. I did it for the first time in my life and I think it looked pretty good. You can be the judge of that.

I hope that you will not be disappointed and that you will enjoy this moist yellow cake recipe.

Moist Yellow Cake Recipe

For the cake:
• 6 large egg yolks
• 1 cup of milk (250 ml)
• 1 ¼ teaspoons of vanilla extract
• 3 cups of flour (450 g)
• 1 ½ cups of sugar (300 g)
• 1 tablespoon and 1 teaspoon of baking powder (19.5 grams)
• ¾ teaspoon of salt (if you like) (5 g)
• 12 tablespoon of softened butter (170 g)

Preheat the oven to 350°F (175°C)

Prepare the cake batter:
• Combine the egg yolks, ¼ cup of milk, and vanilla extract in a bowl; mix slightly.
• Combine flour, sugar, baking powder, salt in your mixing bowl and mix on low for couple of seconds to blend.
• Add butter and the remaining ¾ cup of milk.
• Mix on low for a minute and then on medium for 2 minutes.
• Add the egg yolks in three batches, scraping the sides of the bowl after each addition.
• Grease and flour two 9 inch (22 cm) cake pans or one 11 inch (28 cm) cake pan.
• Pour the batter into the cake pans and bake for 25-35 minutes (2 9-inch cake pans) or for 45-55 minutes (11-inch pan).

For the chocolate buttercream frosting:
• 6 large egg yolks
• 3/4 cup of sugar (150 g)
• ½ cup of corn syrup (125 ml)
• 2 cups softened butter (454 g)
• 6 oz (170 g) of bittersweet or extra bittersweet chocolate

Prepare the chocolate buttercream frosting according to the instructions on my chocolate buttercream page.

Set the cake:
• Level each layer or cut the cake into two layers if you bake one larger cake. One tip: if you baked one cake (like I did), and it peaked, cut off the uneven top, use that as your bottom layer, and the nice flat bottom layer as your top one. Eat the peaked part with a cup of tea while still fresh ;).
• I suggest making the cake a little wet with strong sweet tea, since if you choose to use the chocolate buttercream frosting, you will have to store the cake in a fridge. The cake hardens when stored cool, so the tea will make it softer and moister.
• Smear some of the buttercream frosting on the bottom layer.
• Cover it with the second layer and frost the top and sides.
• Decorate as you like.
• I also suggest to not going overboard with the frosting, since then you will only taste the icing.

This moist yellow cake recipe comes from “The Cake Bible” by Rose Levy Beranbaum

moist yellow cake recipe