Again 'the best' recipe for something. It's really getting on my nerves that everyone has THE BEST recipe for whatever the video is about. A normal recipe that works will work for me thank you very much.
To eliminate the holes in the cake, just give the dough filled pans a gentle drop onto the counter. This will slightly condense the batter eliminating the holes. Thanks for the recipe.
VERY good. 4.5 out of 5 just because it is a little eggy. Also the boxed yellow cake mix is amazing and I don’t think I’d change it for anything because it is absolutely delicious and sooo easy
Absolutely, Guillem Maria Vilanova. Practically every cake recipe may be adapted to make cupcakes, just by changing the baking pan. Grease, and then fill the cupcake cups about two-thirds full. You may also use paper cupcake liners.
Hi Yusra, great question. Every method truly depends on the recipe itself whether it might need more force or a gentler approach. If you are working by hand, there's more control over each step and is usually recommended when you don't want to over-work the batter or dough. With a mixer, there is ease and quickness involved, but also the ability to over-mix or over-work. Hope this helps!
Thanks for your question, Juwairia "PotterGames" Hasan. Some good substitutes for vanilla extract are maple syrup, almond extract, . You may also be able to find a version of vanilla extract without alcohol, vanilla sugar, cinnamon or nutmeg, and concentrated orange juice. Some of these will obviously change the flavor of the cake, but that's not a bad thing. Another option, if you have a vanilla bean handy, would be to scrape out the tiny seeds and stir this into the batter. You won't need more than the seeds from one vanilla bean.
Glad to find old fashion yellow cake recipes. Stores have added chemicals in artificial coloring and now propylene glycol (a cousin to anti-freeze and this crap is in almost everything, even baby wipes) to almost every box cake mix. Gluten free has something, I forget, that can be worst than gluten, so I dont want to use Gluten-free items. My son LOVES Rum Cake and I haven't made in few years will definitely try this recipe.
Thank you for your question. We're sorry the cake didn't turn out as you were hoping. Dry cakes are often a result of over baking. We'd suggest baking the cake for a shorter time and checking the doneness with a toothpick. If the toothpick inserted in the middle of the cake comes out clean, the cake is done. If there is still raw batter around the toothpick, bake the cake a bit longer.
Thanks for your question. Egg yolks give this cake it's distinctive yellow color and rich flavor, so we don't recommend substituting whole eggs in the recipe. Keep in mind that egg whites freeze really well, and can be used for other baking recipe or even for egg white omelets later. If you must make the substitution, 4 whole eggs equals about 8 yolks.
Hi there Nera, thanks for your question. You can add 2 tablespoons of cornstarch to 3/4 cup of all purpose bleached flour for every 1 cup of cake flour called for in the recipe. Hope this helps, enjoy :)
Thank you for your question, Keyla. We'd recommend using the cake flour, as listed in the recipe. Your cake will be much lighter and have a very nice texture. If you only have all purpose flour, you can add 2 tablespoons of cornstarch to 3/4 cup of all purpose flour for every 1 cup of cake flour called for in the recipe. Hope this helps, enjoy.
Thanks for the recipe. I'm definitely going to try it. I've been have trouble with my yellow cakes coming out too dry - drives my crazy. But I saw your response to another question regarding over-baking and I will be more aware of that. thanks again
I made sure some other people tasted the cake but that's what everyone told me.. My mom suggested maybe less sugar but I think maybe it is the vanilla extract??
FYI: the tip about cake flour is not complete. To make cake flour out of all purpose flour remove 2 TBSP flour for every cup and replace with 2 TBSP corn starch. Then sift about 5 times. Measure cake flour for the recipe after you create (sift) it. :0)
Sweet Polly Pure Bread: "Help! Help! Help!!!!" Can I make this cake and freeze the layers so that I can frost a bunch of cakes weeks later? Also can I wrap the layers up when they're still a bit warm and freeze them? Someone said that you can wrap cake layers in plastic when they're still warm & freeze them. I think the ice crystals formation make these cakes more moist when you eat them later on? Does any of this makes sense? Thank you.
Perhaps. You should give this cake another try and ensure all the ingredients are fresh. Sometimes if an ingredient like an extract or baking powder aren't fresh, they can give an off flavor. Let us know how this works for you.
Thanks for your question! Since this recipe is for a yellow cake, its important to use just the yolks. If you are concerned with leaving whites behind perhaps you would like a different cake recipe on our channel that uses whole eggs. Or you can use the egg whites in another recipe, such as meringue or even a delicious and healthy egg white omelete! Enjoy :)
Hi there, thanks for your questions. You can use the egg whites in another recipe such as egg-white crepes, meringues or try mixed up with your favorite veggies for a healthy breakfast scramble. Yes, you can use this recipe for cupcakes as well, just reduce the baking time. Enjoy :)
Can SOMEBODY help me!!!! I made this cake but I had to keep the pans in the oven 11 minutes longer and it had some indentation and deflating once I took them out of the oven. Really? This was the first time I used wet cake strips and weighed the cake pans. Once you get the oven on 350, do you stand by a few minutes before oven placement? Any thoughts?
You may use this cake recipe with 9-inch cake pans, мιѕѕ яαє, but you'll have slightly thinner cakes (than if using 8-inch pans). Doubling the recipe won't work because you'd have a ton more batter than you could use for the 9-inch pans.
I want to ask a question ,if i only have an one 8 inch mold but luckily it is deep,and i want to put the batter into one mold ,is there any problems about the baking time?plz answer my question, thx
Hi Sang Wong, thanks for your question. If you bake this cake in one 8 inch deep cake pan it will probably be over-baked on the top and bottom before the center is baked through. We would recommend just baking the batter in batches. Enjoy :)
A delicious idea, مها آل عمران ! Use unsweetened cocoa powder, and add 1/4 cup. Or you might try this recipe, which is an Allrecipes favorite: allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/
Hi, therren cristopher - You may use all-purpose flour for this recipe, but it's a blend of high-gluten hard wheat and low-gluten soft wheat, while cake flour is is lighter and more finely ground than all-purpose flour and has a high starch content. Here's good news: if you have all-purpose flour, you can make your own cake flour. First, measure out the amount of flour needed for the recipe. For every cup of flour, remove two tablespoons of flour and return it to the flour container. Then sift the remaining flour into a bowl. For each cup of flour that you removed, add two tablespoons of cornstarch. Sift the flour and cornstarch together again, and then four more times. Tah-dah! Cake flour! For the eggs, this recipe uses only egg yolks. Separate egg yolks from egg whites, it's easiest to do when the eggs are cold, meaning they've been in the refrigerator. Once they are separated, the yolks can be at room temperature until needed to mix into the cake batter. Happy baking!
Hi, Fox Maiden - Sifting the flour, baking powder, and salt ensures they are evenly blended. If you don't have a sifter for step 1, use a sieve and shake the sieve so the flour mixture falls through it into your mixing bowl. If you don't have a sieve, combine the flour, baking powder and salt in a separate bowl, and then add this mixture gradually to the butter and sugar mixture. Happy baking!
I was searching for the App, i had it long ago. But now as i want to download it again its just all recipes magazine app.. Anyone can help me with this?
Yummy idea, Jasmine Bintang! Keep the same oven temperature and bake the cupcakes 15 to 20 minutes in the preheated oven. Here's a link to the original recipe so you may review the ingredients: allrecipes.com/Recipe/davids-yellow-cake/detail.aspx
+Bianca Pickersgill You can substitute cake flour by adding 1 cup of all-purpose flour in a bowl, remove 2 tbspoons of that flour, then add 2 tbspoons of cornstarch. Mix, and that's it. Hoped that helped. ;)
Yes, you can make only half of the recipe to use one cake pan, Roberto Parra. Be sure to keep the oven temperature and cooking time the same, however. Here's how to use the computer to calculate the new ingredient amounts. (You'll be changing the number of servings from 12 to 6.) 1) Click on the link (find this link right below the “Published on” at the top of the page) to open the original recipe page (This one: allrecipes.com/recipe/24972/davids-yellow-cake/), and then: 2) Find the gray bar underneath the photo. Just below this bar, find the word “Ingredients” and look to the right side of the page where there are small gray icons (a clock, a circle divided into sections, a bar chart). 3) Click on the gray divided circle, and a box will open with a smaller box next to the word “Adjust.” 4) Type the number of servings you want to change the recipe to (or use the up and down arrows), and click on the word “Adjust.” The computer will automatically change all the ingredient amounts to make this quantity.
Actually you left out the full directions for making cake flour. For every cup of all purpose flour, remove 2 tbsp of flour and replace the 2 tbsp flour with 2 tbsp of corn starch. Once you have done that with the full mount you want to make, Sift batch about 5 times to make sure the corn starch incorporates into the flour well. Now you have cake flour. When used in a recipe, create the cake flour then measure the recipe amount.
Hi, KISSArmy Libby - We're glad to answer your question. You may double this recipe to increase the amount it makes. Allrecipes has made it easy. Simply open the recipe page, click on "Change Servings," and type to increase the number from the original "12" to whatever number you choose. Then, click "Adjust Recipe" and the ingredient amounts will automatically increase. Happy baking!
Thank you for your question, David. Vanilla extract certainly adds lovely flavor to this cake, but the cake will still be delicious if you leave vanilla out. You can try almond extract instead, if you have it on hand. Happy baking!
i have a question, im making a recipe that calls only for 4 egg whites. I dont know what to do with the yolks, so i decided that i'll try this. But this recipe needs 8 yolks and ive only got 4. do you think i can still make this by cutting the recipe in half and using only 4 yolks?
Hi penelope, thanks for your question. You can cut this recipe in half and it will yield one 8-inch cake. Or you can cut the recipe in half and make cupcakes instead. Enjoy!
You'll be able to make about 16 cupcakes, lovebeautytv. That's assuming you fill each muffin cup with 1/2 cup of cake batter. This recipe makes approximately 8 cups of batter.
Thank you for your question.The recipe calls for a total of 3/4 cup of milk. You can see all of the ingredients and measurements by clicking on the link provided in the description part of the video. Enjoy!
Thanks for your questions, Nae Nae. It's always regular, whole milk in Allrecipes' recipes unless stated otherwise. If you're using medium eggs for the egg yolks, add an additional one or two yolks to make up for the size difference.
You bet! It's easy to convert recipes on the Allrecipes site to grams. Here's a link to the recipe page: allrecipes.com/Recipe/davids-yellow-cake/detail.aspx. When you open the page, 1) find the line "Original recipe makes 2 - 8-inch layers. 2) Just to the right of this line, click on "Change Servings." This will open a new line with a box to change the number of servings (the original recipe's amount automatically shows in the box) and two buttons: One says "US" and the other says "Metric." 3) Click on "Metric" and then 4) click on "Adjust Recipe." All the ingredient amounts will immediately change to grams and ml. You're ready to start baking!
You may use a 7-inch round cake pan, Elvina Linggo, but because it's a smaller pan you'll have batter left over. (We assume you're using two 7-inch pans.) Don't fill the cake pan more than two-thirds to three-quarters full or the batter will rise too high and overflow the side of the pan. You could make cupcakes with any leftover batter.
A delicious idea, dawn I! To give this cake a luscious orange flavor, stir grated orange peel into the batter (1 medium orange yields 1 to 2 tablespoons of orange zest) and 1 teaspoon orange extract. If you don't have orange extract, you can substitute 1/4 cup orange juice--or even better, 1/4 cup orange juice concentrate (before the water is added). Happy baking!
Thanks for your question, Princess A. It's not likely all the ingredients for this cake will fit into a blender pitcher. We recommend using a large bowl and a spoon to mix everything together. A sturdy wooden spoon works best for creaming the butter and sugar to make it pale-yellow colored and fluffy. Then you can beat in the dry ingredients.
A good question, Aless Martinez. You may substitute water for the milk in this recipe (milk is an emulsion that's about 87% water). The cake won't be quite as rich because it's missing the fat and protein in milk, but it will be OK.
Thanks for your question, melanie vega. Yes, for this cake recipe you do separate the eggs into yolks and whites. If you want a recipe to use up the egg whites, here are some cookie suggestions. (Egg whites will keep at least a week in the fridge, or freeze them.) allrecipes.com/Recipe/Chocolate-Meringue-Cookies/Detail.aspx allrecipes.com/Recipe/Coconut-Macaroons-German-Style/Detail.aspx allrecipes.com/Recipe/Lighter-Snickerdoodles/Detail.aspx
Excellent question, mya jackson! You may substitute all-purpose flour for the cake flour in this recipe. They are made from different types of wheat (cake flour from fine-textured, soft wheat, and all-purpose from high-gluten hard wheat) so the cake will be a little denser, but just as delicious.
Use the same amount of oil as the butter, lacey p, which is 1 cup. Here's a link to the original recipe so you may review all the ingredients: allrecipes.com/recipe/24972/davids-yellow-cake/ Happy baking!
You must use baking powder OR baking soda for this cake recipe, alya khaira. Otherwise, you will have a very flat cake. If you don't have baking powder, substitute baking soda. Here's how: Mix baking soda with cream of tartar to make a substitute. Combine 2 parts cream of tartar with 1 part baking soda. For example, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda. Then, use the same amount as the amount of this mixture as the baking powder called for in the recipe. That’s no matter how much “homemade baking powder” you make. In this recipe, 2 teaspoons baking powder means add 2 teaspoons of the cream of tartar/baking soda mixture you prepared.
Thanks for your question. This recipe uses the yolks to make the cake a brighter yellow color. You can certainly use the whole egg, although we would recommend using only 4 eggs. Enjoy :)
Hands down best cake batter. I’m making me one today for my birthday
Again 'the best' recipe for something. It's really getting on my nerves that everyone has THE BEST recipe for whatever the video is about. A normal recipe that works will work for me thank you very much.
Soo just made this cake by following the recipe, it's AMAZING!! WOW! THANK YOU SO MUCH!
To eliminate the holes in the cake, just give the dough filled pans a gentle drop onto the counter. This will slightly condense the batter eliminating the holes. Thanks for the recipe.
VERY good. 4.5 out of 5 just because it is a little eggy. Also the boxed yellow cake mix is amazing and I don’t think I’d change it for anything because it is absolutely delicious and sooo easy
Absolutely, Guillem Maria Vilanova. Practically every cake recipe may be adapted to make cupcakes, just by changing the baking pan. Grease, and then fill the cupcake cups about two-thirds full. You may also use paper cupcake liners.
That's interesting, Marla. The cake doesn't have cornmeal in it, so we're not sure why it would taste like cornbread.
Hi Yusra, great question. Every method truly depends on the recipe itself whether it might need more force or a gentler approach. If you are working by hand, there's more control over each step and is usually recommended when you don't want to over-work the batter or dough. With a mixer, there is ease and quickness involved, but also the ability to over-mix or over-work. Hope this helps!
Hi chelsea, egg whites freeze really well, and can be used for other baking recipes or even for egg white omelets!
Totally understood but how do i extract and enrich 235 Uranium at the end? part 2?
Thanks for your question, Juwairia "PotterGames" Hasan. Some good substitutes for vanilla extract are maple syrup, almond extract, . You may also be able to find a version of vanilla extract without alcohol, vanilla sugar, cinnamon or nutmeg, and concentrated orange juice. Some of these will obviously change the flavor of the cake, but that's not a bad thing. Another option, if you have a vanilla bean handy, would be to scrape out the tiny seeds and stir this into the batter. You won't need more than the seeds from one vanilla bean.
can I use all purpose flour
Hi, Kristelle Somcio - Yes, there is sugar in this cake recipe. You'll find 1-1/2 cups white sugar listed as the second ingredient. Have fun baking!
Glad to find old fashion yellow cake recipes. Stores have added chemicals in artificial coloring and now propylene glycol (a cousin to anti-freeze and this crap is in almost everything, even baby wipes) to almost every box cake mix. Gluten free has something, I forget, that can be worst than gluten, so I dont want to use Gluten-free items. My son LOVES Rum Cake and I haven't made in few years will definitely try this recipe.
That's so great to hear! Keep trying more delicious recipes!
You can use 9 inch cake pans instead, however, the cakes will be a little thinner. Still delicious :)
The famous recipe for Homemade Yellow Cake is soo good.
Thank you for your question. We're sorry the cake didn't turn out as you were hoping. Dry cakes are often a result of over baking. We'd suggest baking the cake for a shorter time and checking the doneness with a toothpick. If the toothpick inserted in the middle of the cake comes out clean, the cake is done. If there is still raw batter around the toothpick, bake the cake a bit longer.
Thanks for your question. Egg yolks give this cake it's distinctive yellow color and rich flavor, so we don't recommend substituting whole eggs in the recipe. Keep in mind that egg whites freeze really well, and can be used for other baking recipe or even for egg white omelets later. If you must make the substitution, 4 whole eggs equals about 8 yolks.
I am so going to cook this cake and I hope it come out right, Thanks for the recipe though
Where is the ingredients for the cake
I'm going to get some vanilla to make this! Looks so good!
Thanks
Where is the white frosting recipe for this cake demo? It looked very delicious!
Hi there Nera, thanks for your question. You can add 2 tablespoons of cornstarch to 3/4 cup of all purpose bleached flour for every 1 cup of cake flour called for in the recipe. Hope this helps, enjoy :)
Thank you for your question, Keyla. We'd recommend using the cake flour, as listed in the recipe. Your cake will be much lighter and have a very nice texture. If you only have all purpose flour, you can add 2 tablespoons of cornstarch to 3/4 cup of all purpose flour for every 1 cup of cake flour called for in the recipe. Hope this helps, enjoy.
Thanks for the recipe. I'm definitely going to try it. I've been have trouble with my yellow cakes coming out too dry - drives my crazy. But I saw your response to another question regarding over-baking and I will be more aware of that. thanks again
Did you make it?
yellow meaning: joy, happiness, intellect, energy,
and this cake is JOY
Great tip! Thank you for sharing.
Why is the fbi outside?
How long would you bake for cupcakes?
You are right! Buttermilk would be a great substitution to make the cake even more tender. Have you tried the recipe?
I made sure some other people tasted the cake but that's what everyone told me.. My mom suggested maybe less sugar but I think maybe it is the vanilla extract??
FYI: the tip about cake flour is not complete. To make cake flour out of all purpose flour remove 2 TBSP flour for every cup and replace with 2 TBSP corn starch. Then sift about 5 times. Measure cake flour for the recipe after you create (sift) it. :0)
I AM AWARE OF YOUR RECIPE, BUT THE RECIPE & VIDEO HERE DOES WORK❗️
LET US ENJOY HER RECIPE, SHE MADE IT AND PROVED IT WORKED ✔️
nice love it . Hopefully I can do it right
Hallo - it´s great :)) Thank´s & greeting from 🇩🇪
Sweet Polly Pure Bread: "Help! Help! Help!!!!" Can I make this cake and freeze the layers so that I can frost a bunch of cakes weeks later? Also can I wrap the layers up when they're still a bit warm and freeze them? Someone said that you can wrap cake layers in plastic when they're still warm & freeze them. I think the ice crystals formation make these cakes more moist when you eat them later on? Does any of this makes sense? Thank you.
it looks like you've got a nice kitchen
Perhaps. You should give this cake another try and ensure all the ingredients are fresh. Sometimes if an ingredient like an extract or baking powder aren't fresh, they can give an off flavor. Let us know how this works for you.
Thanks for your question! Since this recipe is for a yellow cake, its important to use just the yolks. If you are concerned with leaving whites behind perhaps you would like a different cake recipe on our channel that uses whole eggs. Or you can use the egg whites in another recipe, such as meringue or even a delicious and healthy egg white omelete! Enjoy :)
thanks a lottt dear
I want to make a recipe from Rosanna Pansino, her video its called frozen cakes, but is this batter in of for it or should I make more?
do you have recipes of egg whites frosting cream
Thank u for telling me bad also happy holidays to you too and a happy new year
Hi there, thanks for your questions. You can use the egg whites in another recipe such as egg-white crepes, meringues or try mixed up with your favorite veggies for a healthy breakfast scramble. Yes, you can use this recipe for cupcakes as well, just reduce the baking time. Enjoy :)
What's the best kind of cake flour & sugar to use for this ?
I don’t have vanilla extract or almond extract or any extract what do I use to enhance the flavor
Thanks for your comments! So glad this was a success :)
How does this recipe change if made in 9 x 13 long glass pyrex?
Not the yellow cake i am searching for.
Can SOMEBODY help me!!!! I made this cake but I had to keep the pans in the oven 11 minutes longer and it had some indentation and deflating once I took them out of the oven. Really? This was the first time I used wet cake strips and weighed the cake pans. Once you get the oven on 350, do you stand by a few minutes before oven placement? Any thoughts?
Can I use all purpose flour instead?
Can I replace the flour with bacon, sugar with bacon and make bacon and eggs instead? Curious!
I love the desert
Can I use this recipe for 9 inch cakes? If so, do I have to double the recipe or no?
You may use this cake recipe with 9-inch cake pans, мιѕѕ яαє, but you'll have slightly thinner cakes (than if using 8-inch pans). Doubling the recipe won't work because you'd have a ton more batter than you could use for the 9-inch pans.
Will whole eggs affect the texture/taste of the cake? I'm not sure about leaving so many of the whites behind.
I want to ask a question ,if i only have an one 8 inch mold but luckily it is deep,and i want to put the batter into one mold ,is there any problems about the baking time?plz answer my question, thx
Hi Sang Wong, thanks for your question. If you bake this cake in one 8 inch deep cake pan it will probably be over-baked on the top and bottom before the center is baked through. We would recommend just baking the batter in batches. Enjoy :)
can i make the same recipe but with cocoa powder...and how many i have to put !
A delicious idea, مها آل عمران ! Use unsweetened cocoa powder, and add 1/4 cup. Or you might try this recipe, which is an Allrecipes favorite: allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/
Do you have other recipes that do NOT call for separating the eggs?
thank you
So do you use just 3/4 a cup of milk?
can i use all purpose flower?
and can i use not room temp egg?
plx answer :)
Hi, therren cristopher - You may use all-purpose flour for this recipe, but it's a blend of high-gluten hard wheat and low-gluten soft wheat, while cake flour is is lighter and more finely ground than all-purpose flour and has a high starch content. Here's good news: if you have all-purpose flour, you can make your own cake flour. First, measure out the amount of flour needed for the recipe. For every cup of flour, remove two tablespoons of flour and return it to the flour container. Then sift the remaining flour into a bowl. For each cup of flour that you removed, add two tablespoons of cornstarch. Sift the flour and cornstarch together again, and then four more times. Tah-dah! Cake flour!
For the eggs, this recipe uses only egg yolks. Separate egg yolks from egg whites, it's easiest to do when the eggs are cold, meaning they've been in the refrigerator. Once they are separated, the yolks can be at room temperature until needed to mix into the cake batter.
Happy baking!
Do I have to use egg yolks? If not, how many whole eggs do I use?
The frosting u use is really shiny and glossy.what's the recipe for it?
hi it's me again. can i add oreo cookies on this cake? just to add some flavor. thank u
Sure, Mary Anne Alconcel. Do what ever sounds appealing to you. Let us know how it turns out.
+Allrecipes thanks a lot. thanks for always replying it helps me a lot.
You are most welcome, Mary Anne Alconcel. We're here to help, so happy to hear it's appreciated.
Do you have to sift it? I don't have a sifter.
Hi, Fox Maiden - Sifting the flour, baking powder, and salt ensures they are evenly blended. If you don't have a sifter for step 1, use a sieve and shake the sieve so the flour mixture falls through it into your mixing bowl. If you don't have a sieve, combine the flour, baking powder and salt in a separate bowl, and then add this mixture gradually to the butter and sugar mixture. Happy baking!
Is it 3/4 cup of milk at a time or in total
I was searching for the App, i had it long ago.
But now as i want to download it again its just all recipes magazine app..
Anyone can help me with this?
if I make it to the cupcake version, how long would it bake?
Yummy idea, Jasmine Bintang! Keep the same oven temperature and bake the cupcakes 15 to 20 minutes in the preheated oven. Here's a link to the original recipe so you may review the ingredients: allrecipes.com/Recipe/davids-yellow-cake/detail.aspx
Allrecipes yeaay,i've just made the yellow cupcakes...and it tasted wonderful, thanks allrecipes ^-^
Could you use this cake as the cake for banana upside down cake?
What a great idea! You sure can - happy baking!
you add 8 egg yolks can it gives smell
what can you use for non stick spray if you dont have any? please answer now
Hi shiann, you can use vegetable oil and spread it evenly with a pastry brush or paper towel to coat all sides.
thank you :) the cake was good :D
This cake will bake for 25-30 minutes in the preheated oven. Enjoy!
What kind of hand mixer do you use?
Can I use all purpose flour to substitute the cake flour ?
+Bianca Pickersgill You can substitute cake flour by adding 1 cup of all-purpose flour in a bowl, remove 2 tbspoons of that flour, then add 2 tbspoons of cornstarch. Mix, and that's it. Hoped that helped. ;)
+Areej Alrawashdeh WOW!! I have never heard of this method, GENIOUS! Thanks a lot, Areej!! :)
is there any substitue for vanilla extract that I can use? +Allrecipes
you can use any substitute. For example almond extract or maple syrup.
I wanna make only one one pan of this cake. Can I split the recipe amounts in half and get it right? or is there something I should be aware of?
Yes, you can make only half of the recipe to use one cake pan, Roberto Parra. Be sure to keep the oven temperature and cooking time the same, however. Here's how to use the computer to calculate the new ingredient amounts. (You'll be changing the number of servings from 12 to 6.)
1) Click on the link (find this link right below the “Published on” at the top of the page) to open the original recipe page (This one: allrecipes.com/recipe/24972/davids-yellow-cake/), and then:
2) Find the gray bar underneath the photo. Just below this bar, find the word “Ingredients” and look to the right side of the page where there are small gray icons (a clock, a circle divided into sections, a bar chart).
3) Click on the gray divided circle, and a box will open with a smaller box next to the word “Adjust.”
4) Type the number of servings you want to change the recipe to (or use the up and down arrows), and click on the word “Adjust.” The computer will automatically change all the ingredient amounts to make this quantity.
+Allrecipes I appreciate the very detailed response. Thank You!
Actually you left out the full directions for making cake flour. For every cup of all purpose flour, remove 2 tbsp of flour and replace the 2 tbsp flour with 2 tbsp of corn starch. Once you have done that with the full mount you want to make, Sift batch about 5 times to make sure the corn starch incorporates into the flour well. Now you have cake flour. When used in a recipe, create the cake flour then measure the recipe amount.
Can this recipe be doubled or tripled as is or would there need to be adjustments to the ingredients?
Hi, KISSArmy Libby - We're glad to answer your question. You may double this recipe to increase the amount it makes. Allrecipes has made it easy. Simply open the recipe page, click on "Change Servings," and type to increase the number from the original "12" to whatever number you choose. Then, click "Adjust Recipe" and the ingredient amounts will automatically increase. Happy baking!
Allrecipes Thank you for such a quick reply :) I'll be making this often.
Is the vanilla extract necessary cause I don't have any in my cupboards.Please Respond
Thank you for your question, David. Vanilla extract certainly adds lovely flavor to this cake, but the cake will still be delicious if you leave vanilla out. You can try almond extract instead, if you have it on hand. Happy baking!
its flour and cornstarch thats makes cake flour, not just flour by itself
i have a question, im making a recipe that calls only for 4 egg whites. I dont know what to do with the yolks, so i decided that i'll try this. But this recipe needs 8 yolks and ive only got 4. do you think i can still make this by cutting the recipe in half and using only 4 yolks?
please answer asap, im making this for my sisters bday. THANKS :))
Hi penelope, thanks for your question. You can cut this recipe in half and it will yield one 8-inch cake. Or you can cut the recipe in half and make cupcakes instead. Enjoy!
how many cupcakes will this recipe make
You'll be able to make about 16 cupcakes, lovebeautytv. That's assuming you fill each muffin cup with 1/2 cup of cake batter. This recipe makes approximately 8 cups of batter.
or should I buy all purpose flour instead cx
can u use lactaid milk
Thank you for your question.The recipe calls for a total of 3/4 cup of milk. You can see all of the ingredients and measurements by clicking on the link provided in the description part of the video. Enjoy!
What type of Milk? Whole Milk or 2%.
Does it necessarily have to be 8 large egg yolks? Can it be 8 medium egg yolks.
Thanks for your questions, Nae Nae. It's always regular, whole milk in Allrecipes' recipes unless stated otherwise. If you're using medium eggs for the egg yolks, add an additional one or two yolks to make up for the size difference.
Thank You.
Can u give me the measurements in grams i dnt hav the cups plz
You bet! It's easy to convert recipes on the Allrecipes site to grams. Here's a link to the recipe page: allrecipes.com/Recipe/davids-yellow-cake/detail.aspx. When you open the page, 1) find the line "Original recipe makes 2 - 8-inch layers. 2) Just to the right of this line, click on "Change Servings." This will open a new line with a box to change the number of servings (the original recipe's amount automatically shows in the box) and two buttons: One says "US" and the other says "Metric." 3) Click on "Metric" and then 4) click on "Adjust Recipe." All the ingredient amounts will immediately change to grams and ml. You're ready to start baking!
Can I use a 7 - inch round cake pan??
You may use a 7-inch round cake pan, Elvina Linggo, but because it's a smaller pan you'll have batter left over. (We assume you're using two 7-inch pans.) Don't fill the cake pan more than two-thirds to three-quarters full or the batter will rise too high and overflow the side of the pan. You could make cupcakes with any leftover batter.
Can I substitute 8 egg yolks with 3 whole eggs?
No, this is yellow cake. Only egg yolks.
Instructions unclear, tried eating yellowcake powder now my hairs falling out and I'm wanted by the cops
BAHAHA
can you make an orange cake?
A delicious idea, dawn I! To give this cake a luscious orange flavor, stir grated orange peel into the batter (1 medium orange yields 1 to 2 tablespoons of orange zest) and 1 teaspoon orange extract. If you don't have orange extract, you can substitute 1/4 cup orange juice--or even better, 1/4 cup orange juice concentrate (before the water is added). Happy baking!
Can i substitute white sugar with brown sugar?
Yes,brown sugar will work very well in this recipe, Azreen Ahmat. Enjoy the cake!
how long does ti cook
Can you use a blender to mix?
Thanks for your question, Princess A. It's not likely all the ingredients for this cake will fit into a blender pitcher. We recommend using a large bowl and a spoon to mix everything together. A sturdy wooden spoon works best for creaming the butter and sugar to make it pale-yellow colored and fluffy. Then you can beat in the dry ingredients.
spray used?
can we use water instead of milk
A good question, Aless Martinez. You may substitute water for the milk in this recipe (milk is an emulsion that's about 87% water). The cake won't be quite as rich because it's missing the fat and protein in milk, but it will be OK.
Do I have to separate the egg whites
Thanks for your question, melanie vega. Yes, for this cake recipe you do separate the eggs into yolks and whites. If you want a recipe to use up the egg whites, here are some cookie suggestions. (Egg whites will keep at least a week in the fridge, or freeze them.)
allrecipes.com/Recipe/Chocolate-Meringue-Cookies/Detail.aspx
allrecipes.com/Recipe/Coconut-Macaroons-German-Style/Detail.aspx
allrecipes.com/Recipe/Lighter-Snickerdoodles/Detail.aspx
do you have to use cake flour?
Excellent question, mya jackson! You may substitute all-purpose flour for the cake flour in this recipe. They are made from different types of wheat (cake flour from fine-textured, soft wheat, and all-purpose from high-gluten hard wheat) so the cake will be a little denser, but just as delicious.
thank you for the info!
how much oil do I need if I omit the butter
Use the same amount of oil as the butter, lacey p, which is 1 cup. Here's a link to the original recipe so you may review all the ingredients: allrecipes.com/recipe/24972/davids-yellow-cake/
Happy baking!
can i use no baking powder
You must use baking powder OR baking soda for this cake recipe, alya khaira. Otherwise, you will have a very flat cake. If you don't have baking powder, substitute baking soda. Here's how: Mix baking soda with cream of tartar to make a substitute. Combine 2 parts cream of tartar with 1 part baking soda. For example, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda. Then, use the same amount as the amount of this mixture as the baking powder called for in the recipe. That’s no matter how much “homemade baking powder” you make. In this recipe, 2 teaspoons baking powder means add 2 teaspoons of the cream of tartar/baking soda mixture you prepared.
what happens when you use yolk and egg white?
Thanks for your question. This recipe uses the yolks to make the cake a brighter yellow color. You can certainly use the whole egg, although we would recommend using only 4 eggs. Enjoy :)