How To Make Homemade Cake With Self Rising Flour
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08/24/2007
Really Good! I didn't have self-rising flour so I looked upwards how to catechumen All Purpose and I found that for each cup of all-purpose flour, y'all are supposed to subtract the corporeality by 2 teaspoons and and so add 1 1/two teaspoons of baking pulverization and 1/two teaspoon of table salt. I sifted the flour first (a skilful tip to make a lighter cake), and once the mixture was the pans I dropped each pan onto the counter a few times to go out the air, and to prevent the dreaded dome shape. These took 25 minutes to stop blistering in my oven. They are light and succulent, and a skilful bones yellow block recipe for decorating.
05/sixteen/2005
I must disagree with some of the other reviewers: this cake came out incredibly moist, and perfect! I'm a lousy baker(who tries hard)who tends to become dry cakes even with so-called 'foolproof' boxed mixes; I'm not sure why this worked and so well, only it's certainly simple, and it was and so succulent 1 of the layers didn't concluding long plenty to be iced--it was devoured by us correct out of the oven. I used two ix" round pans, and that was a perfect fit, too. We have a 55 year old, tempramental, uneven stove and it took 25 minutes; if I'd used a box or some other recipe I'm sure the layers would have been fried-but these were lite and fluffy. Thanks for posting information technology!
11/06/2003
Very rich, moist, and buttery. I crush the butter and sugar together for a good 5 minutes and whipped the egg whites separately before folding them in. I also added a dash of salt and baking powder to the flour. The resulting block was wonderful with or without frosting. A good, basic recipe. I'm past no means an experienced baker, but I was very pleased with the results. I'm keeping this ane! 1 annotation of caution - the cake comes out on the heavy side. It is not light and fluffy like the boxed mixes. If you appreciate a thicker, more than pound-cake like texture, then you will dear information technology.
ten/14/2006
This recipe was awesome! When I made the cake it tasted great, I got nil merely compliments from the 12 people who tasted information technology. I served information technology with buttercream icing. The cake didn't live to see 3 days. I used regular flour instead of self rising, but I just took out five teaspoons of flour out and replaced information technology with iii one/2 teaspoons baking powder and ii 1/ii teaspoons of table salt. It came out great.
05/01/2013
Hubs and I agree - this is excellent. It's quick and elementary to mix up but that isn't fifty-fifty its strongest selling point. It's beautiful, rises nicely, not too sweetness, and refreshingly moist for a yellow cake. Supports a rich, sweet frosting well. I made this as cupcakes, baking about twenty minutes, and frosted them with White Cake Frosting Two, likewise from this site. This will, for sure, be one to go back to.
10/02/2002
I was not impressed with this recipe. I used it to make cupcakes for my daughter, and the cupcakes all shrunk up later on being taken out of the oven. Beside for that, the flavor was quite bland. I would much rather use a boxed cake mix (and yes, I used self-rising flour). I won't be making this over again.
07/12/2002
DELECTABLE! This cake was moist, fluffy, and delicious. I frosted it with chocolate fudge buttercream frosting, and everyone loved it (including me). It was completely demolished in less than two days! I am so happy I constitute this recipe. Definitely a keeper.
07/xiv/2003
I was very enthusiastic about this block because of the first-class ratings information technology received. Since my cakes are always coarse and grainy, I figured even I couldn't ruin this recipe. Initally, it was dry and fibroid. My 2d try produced a slightly improve texture. On the 3rd try, I switched to the "One bowl, quick method." I put all my dry ingredients in the bowl first then added the butter and a piffling liquid;throughly mixed the batter. Then added the eggs, flavoring and remaining liquid. That did the flim-flam. I acheived the texture that I wanted, moist and velvety. Every bit for the flavor, my family raved over it, even on the 1st two tries when it was coarse and dry out. I thought the season was but okay. Information technology is a skilful basic cake recipe and I will use it again, though I concord with Susan, it is not the perfect block recipe. I will continue my search. Thank you for sharing this recipe, information technology is a keeper.
08/eleven/2002
Information technology was calorie-free moist and y'all can definetely gustatory modality the butter. the cake had a overnice rich sense of taste and would go well with fresh unsweeteened cream. it is good enough without whatsoever icing. i added slices of fresh nectarines and buried them through the block before putting it in the oven. you can use apricots, plums, peaches or apples. yum !!!!will exist using this cake for a base for bithday cakes in the future !!!!
08/26/2002
Yea! Finally a cake recipe I can't ruin. This was so like shooting fish in a barrel and very skilful. A tad crumbly but other than that I love it. The first words out of my husband'south mouth was "mmmmmm." I fabricated a cream cheese chocolate frosting to go on the layers. So good! I'll definitately make this once again!
10/15/2002
A corking cake! Information technology was quite easy to make. I think that this is probably the recipe to employ for beginning bakers, or those who are graduating from cake mixes. I never use block mixes, so I'chiliad glad to have a uncomplicated recipe like this.
12/03/2011
WOW!!! All-time yellowish cake ever! The key to this recipe is to take your time. It volition come out perfect and spongy. I had to bake mine 25 minutes and it took about 35 mins to prepare. The perfection is in following the directions exactly. Be sure to cream your butter and carbohydrate together completely before adding eggs; and every bit the recipe asks, make sure you fully beat each egg into the mix ane at a time. Then I added my milk and vanilla and over again vanquish until completely integrated and smoothen. I mixed the flour in by parts and the batter was as smooth as silk. I used this recipe to make cupcakes and they were awesome! Goes bully with a uncomplicated cream cheese butter cream icing. Warm the icing to a smooth ribbon finish and you can dip the cupcakes in, twirl and remove quickly to create a shine glaze instead of a thick frosting. Information technology was delicious!!!
03/05/2009
Yummy block, although I wouldn't phone call it a xanthous cake. I'chiliad non certain what I would call it, though. I was out of regular milk, so I used buttermilk - oh my! This was a very light, tender moist cake. The flavor is marvelous - my co-workers raved, and that was without any frosting! Several people said it was just like their grandma used to brand. We're in the South, so you kow that's a compliment! This would be perfect with fresh berries, icecream or custard. I retrieve any frosting other than a glaze might overpower the delicate nature of the cake.
03/16/2013
If you want to make this cake with two 9" round pans, similar I did, just utilise 3/4ths of the amounts listed and follow the exact same steps of the recipe. I did, and it worked out perfectly. I was surprised to read then many people tried to make information technology work with these quantities in two 9" round pans when the recipe states it'south for iii 8" pans. Sorry for those who had batter overflows making a mess in their ovens! For convenience, hither are the measurements I used: - 3/4 cup butter - i i/ii cups carbohydrate - three eggs - one three/4 cups all purpose flour - two teaspoons baking powder - 1 teaspoon salt - 3/iv cup milk - 1 tablespoon vanilla extract Although the vanilla wasn't reduced proportionately, the cake even so turned out great...very moist and very tasty. As well find, I used baking powder and common salt in proportions above considering I didn't accept whatsoever self-ascension flour. In my oven, the block took 23 minutes to broil. At twenty minutes, the middle wasn't done yet.
03/27/2011
I have been using this recipe for over 10 years now and have never had any problems with information technology. I've used it at present on iii different continents for many different groups of people - it's a picayune sugariness for some non-American tastes, but all in all a wonderful and unproblematic recipe! Thank you!
05/15/2010
i love this recipe! it's And so easy! one bowl, less mess! i similar to beat the mixture for a long fourth dimension so it'south smooth. i used eva amber'due south comment to sub self rising flour due west. all purp. flour
03/14/2011
I did some experimental blistering with this yesterday in preparation for creation of a nuptials block. This is a wonderfully moist creation, and it couldn't be simpler. I can't eat information technology due to a food intolerance, but my hubby, who is Not a cake person, couldn't stay away from information technology, fifty-fifty without frosting. It had a perfect crumb and smelled heavenly. The recipe, every bit written, is perfect for on 6" and one 8" layer. When doubled, information technology will create i each of a 6", 8" and x" pan. When tripled, information technology will create one each of a 6", eight", ten" and 12" pan. This will definitely be my nuptials cake for the coming weekend.
01/25/2012
This cake batter turned into a very moist, rich, buttery and delicious block. It did turn out a petty more like a pound cake just was perfect similar that. I added apples and cinnamon to the batter before baking and it did non even need any icing...very, very good cake!!
01/08/2002
This was a great and easy-to-make cake--I frosted it with Strawberry frosting and cut strawberries between the layers and got many compliments. For the one reviewer who didn't like the cake, did you make sure to use self-rising flour? I nearly missed this bespeak, merely caught it in fourth dimension to add the baking pulverization and salt to regular flour--this is definitely a keeper recipe.
02/02/2008
I've made this recipe a few times, using all purpose flour and post-obit the suggestion to apply 2 less teaspoon flour and adding i i/2 tsp baking powder and 1/2 tsp salt for each cup of flour. It was pretty good. And so the other day, I decided to try doing the same matter using cake flour, and it was the all-time cake I've always made. I don't remember I'm ever going to look for another yellow cake recipe again. Thanks!
05/04/2007
This is a really yummy yellow block! I've been looking for a homemade xanthous cake recipe and afterwards trying a recipe from i of my favorite Goggle box cooks, and I was extremely disappointed. This is moist, simply like it says. I made this with crushed up Reese's Pieces (equally per my boyfriend's request) and information technology is just succulent. I'g coming back to this one.
06/sixteen/2010
I was very disappointed in this cake. It seemed to have a texture that reminded me of cornbread. I believe the problem is the excess blistering powder used in self-rising flour. Using block flour with the aforementioned amount of baking pulverization yields similiar results. I'll stick with my own recipe which uses only 1 tsp baking soda and has a higher moisture to flour ratio. I am giving it two stars because some of my co-workers seemed to similar it despite the texture.
10/26/2011
Okay, it actually is incommunicable to mess this cake up. I promised to make a block for my beau's father for his altogether. If that isn't pressure level i don't know what is. I fabricated a french vanilla layer block with french vanilla frosting. I used this cake, and added McCormick french vanilla alloy in place of vanilla extract. I added vanilla pudding mix to continue it moist, and accidentally added a whole extra cup of milk. I didn't realize my mistake until I was wondering why, later 30 full minutes, the stupid cake was however not firm! It took a whole 50 minutes to cook, but finally it did melt and it was however perfectly delicious! The vanilla pudding mix and french vanilla blend complimented this cake perfectly, and was succulent.
03/17/2008
I but made this cake. I thought the recipe looked very familiar to me and then I compared it to a family unit recipe that I have had for over 45 years. I was so curious, I simply had to broil information technology to compare the two. I totally hold with the reviewer who said she would not phone call this a "Yellowish" cake. It is definitely "NOT" your typical "Yellow" cake. It is really a "Sponge" cake. It is very similiar to the recipe I take had for 45 years: "Lou Ella's 150+ Year Old Sponge Cake", and my recipe is truly over 150 years old too! There are but very modest differences between the two recipes. Still, the texture and the tastes are very similar. "Lou Ella's 150+ Year Old Sponge Cake" does have this one beat a bit every bit far as taste is concerned (I take had strangers telephone call me upward and beg me for the recipe one time they have tasted it at a gathering or so). But the two are very similar. This is one you could share with others (if y'all are one that likes to keep your special recipes to yourself)in place of let's say "Lou Ella's 150+ Twelvemonth Erstwhile Sponge Cake. The thing to remember is this is a "Sponge" cake and not a regular "Yellowish" cake - the texture will be more than coarse so a regular "Yellowish" cake - just the taste is exceptional. Ane can eat it alone, like cornbread, i doesn't fifty-fifty need to ice the block. I utilise "Lou Ella's Cake" as a Strawberry Shortcake in the summers - this one tin be used for that too. Just put the batter in a nine" 10 13" pan. Put your strawberries in their juices on superlative of the cake after
04/x/2008
Excellent cake...it was moist and dumbo! Just what you wait from a butter cake! I made it for my sis'due south birthday and everyone raved, there wasn't a piece left. Thanks for posting it.
03/26/2010
This cake was PERFECT! And so lite and fluffy, moist and not too sweet. I fabricated cupcakes with this recipe, and they turned out wonderfully! I did sift the flour, so maybe that helped my results. So much amend than a box cake! Everyone raved!
02/xi/2010
Do non use 2 9" pans! I did that and they overflowed - huge mess in the oven! Otherwise, the cake was very good.
04/12/2012
four.16.12 ... https://www.allrecipes.com/recipe/17398/grandmas-moist-cake/ ... 'Nevertheless in the oven ... 'Has to be 1 tsp vanilla, correct? Peradventure 1.5 tsp. Uncooked batter looked "normal." In the oven, not - bumpy around the pan edges, small bubbles in the middle I hope I haven't dirtied three cake pans, mixing bowl & beaters for nix. This is an odd little block! It doesn't dark-brown like a regular cake. It looks underdone, but it isn't. 'Has a petty saccharide border that sticks to the pan, which means likewise much carbohydrate. This is not a typical cake. It'due south besides lightcolored & textured. 'Notwithstanding haven't tried it, it's cooling; but it'due south reminding me of a mix - likewise fluffy, as well sweet - by appearance anyway. Tried it & this is a sponge cake. That's why it doesn't brownish likewise much more than the inside. It made pretty layers (with there being little variation in color & size). The dry "thing": Information technology will be dry if you lot bake information technology waiting for it to brown & yes, it could apply more butter/shortening/oil considering there are 3 layers (or extralarge eggs will dry out, too). 'Made this to use up a large amount of frosting. Information technology did, but the cake wasn't anything special - except to look at. One more note: K said she liked it - except that information technology had likewise much frosting. :/
08/26/2002
Finally! The yellow cake recipe I've been searching (and searching) for! It's moist, low-cal, and buttery tasting. I used 2 9" pans instead of three 8". Don't overbake and make sure to use the self-rising flour. I'll be making this one again and once again!
x/17/2002
This is a very like shooting fish in a barrel cake but what a good flavor! I had to bake it longer than 20 mins-more like 27-30 in order for it to set in the centre. I added a buttercream frosting and mmmmm-fifty-fifty improve the side by side day with a glass of milk. Besides, I made it with egg substitute and skim milk and it was notwithstanding delicious!
08/31/2012
Thanks for this recipe. This is the first bootleg cake I've made in I-don't-know-how-long. It was almost equally quick, and much more economic than a box mix. I just took information technology out of the oven, and it's so skilful and moist. No more than mixes for me. I'm going to use this recipe once more, and proudly say I made it from SCRATCH!
02/24/2012
Ok...this was not at all moist. This was extremely dry. I was hoping that because it was so simple to make that it would've tasted yummy. Simply it didn't. Won't be making this once more. :\
09/02/2000
moist and soft, both slap-up as cupcakes and layer cakes
06/xiv/2003
This is the WORST cake I have ever baked! Yuk! Don't always attempt information technology!
01/15/2008
I broiled it in 2 - 9" pans. Large mistake - it rose a lot (and spilled onto my oven floor!) Mine turned out a tad crumbly and non as moist as I'd expected. I didn't like the gustation enough to brand it over again according to the directions. (I think it was just too buttery-tasting for me.)
03/28/2010
This is the second time I've used this recipe and the block has turned out bang-up both times. It's pretty easy to make and tastes much ameliorate than the box mixes.
06/01/2002
Easy and inexpensive. Much ameliorate than a mix and about the same toll.
09/18/2007
This cake was so delicious. Rich, moist, homemade season and texture. This mixed up quickly in one basin. I fabricated a sheet block with this. I used egg beaters instead of whole eggs. This is a neat recipe, I'yard so glad you shared Grandma'due south cake with us. Thank you!
01/22/2015
Tried this last night came out very well simply I wanted a lemon block. I substituted vanilla excerpt for lemon. And if I had thought about lemon zest should take gone in besides. Only all in all the block broiled beautifully and yes smacking the pans before putting them in the oven will prevent the domes of doom. And I'd have to disagree with anybody well-nigh the two 9" block pans I used them and it didn't overflow came shut but my pans held It I'yard thinking I must accept deeper pans.
06/26/2007
delicious! This was my first time making a block from scratch. The taste was AMAZING. **HOWEVER**, I wish I had known just how much it would ascent. It overflowed and got all over the oven.
11/27/2011
Absolutely delicious cake! Warning: I followed a recommendation that two 9" cake pans would piece of work simply as well...concoction all over the oven; I don't recommend it.
08/02/2000
This cake turned out pretty practiced. Information technology was non as moist as I had hoped, but I baked information technology in a 9 by 13 pan instead of making layers, so information technology had to broil a lot longer than the recipe called for. I will use this reciped again. Actually good flavor.
02/thirteen/2009
Yummy basic 2 layer block. Put a mascarpone frosting and strawberry layer in the middle and on top.
01/21/2004
I thought this was a great recipe! It tasted bang-up, was unproblematic plenty for someone who is NOT experienced at making homemade cakes, and information technology had such basic ingredients that I could "whip" this upwardly anytime, hands. Thank you for the recipe!
08/28/2009
BEAUTIFUL! i followed the recipe exactly and it was moist and delicious with chocolate frosting i plant on here. thank you
04/06/2013
I was nervous about using self rising flour equally a leavener for the cake, simply it came out surprisingly well. The cake was moist and fluffy and had a dainty vanilla flavour. I definitely recommend it.
03/07/2008
I love this cake. Its so moist and succulent. Not powdery dry similar some other cakes. Just what I was looking for Give thanks you!
06/12/2014
Really skillful recipe. I've been trying for years to find a recipe that didn't gustatory modality like cardboard. This recipe is easy and delicious. I actually made a marble cake with this and it turned out to be the best tasting cake I've always had.
05/05/2002
This cake was really goood and pretty easy; I added a teaspoon of butter flavoring and I sprinkled my cake pans with sugar instead of flour later on greasing them. I had to bake the cake longer than the 15 - xx minutes recommended in the recipe, only I loved it!! I've been looking for a basic yellow cake receipe that's easy and good, I plant it!! I mixed a container of chocolate frosting with whipped cream for my frosting, the consistency was just a petty runny, just a footling, but information technology tasted cracking. Succulent!
05/05/2012
I made this for two teenage boys in cupcake form. They accept bottomless pits and eat a couple daily. Awesome recipe, going to get in once again, tonight! They tin can't get enough.
01/fourteen/2013
I LOVED THE RECIPE, I HAVE COOKED A Like Xanthous Block IN THE PAST. I DEFINITELY WOULD Non Modify A THING. Only Brand SURE Y'all Use UNSALTED BUTTER.
06/05/2000
This recipe is the Bomb! In a good way of form. Sherese
eleven/14/2014
I was hesitant to try this recipe. With the brusk list of ingredients how could it taste similar a made from scratch block that I wanted to serve to at the function to celebrate a co-worker's birthday? The coworker requested xanthous cake with chocolate frosting. Information technology seemed like such a simple and plain asking and I was hoping to brand something a fiddling more elaborate. I am very glad I tried this recipe. The flavor was wonderful although I recall it tasted more like a vanilla block than the normal xanthous block. Information technology was moist and delicious and I received many compliments. I will definitely make this recipe again and will experiment using other icing flavors with it in the future.
07/08/2006
very easy homemade with proficient flavor. i used buttermilk and a 2 i/ii cups of sugar considering i similar a sweeter cake. oh yeah this is my third tiem making this cake this week- one- a belated birthday cake for my aunt, two-going away party for a co worker third-for own person consumption.
05/28/2003
this cake very extremely moist and very proficient .. my family loved it and information technology didn't last long in my house.. Thanky ou again for your recipe..
12/07/2007
I fabricated this cake yesterday and it was terrific! Anybody loved it. The texture and flavor were keen. I made this with lemon creme cheese frosting, which was good but much too sweetness. The cake itself was divine:-) I will definitely brand this again, but will utilize a lighter fluffy whip creamish type of frosting.
07/22/2000
I loved this block. Easy, flavorful. It bakes up moist and fluffy. Makes a great altogether cake! Relish!
12/26/2009
I was looking for a yellow cake to go with a keen chocolate frosting that I got from this site and I didn't take cocky-rising flour so I took a review from (Jessica) for self-rising flour and me and my family feel that information technology was to much table salt. So I have to make over again using the right measurement for self-rising flour...looking for 5 stars.
10/07/2002
This was alright. I made it in a bundt pan. I was too decorated to frost it, which made the kids mad. It was a petty too sweetness and much more like a pound block as someone else mentioned. I am looking for something lighter. Don't think I will make this again.
08/27/2004
This is a keen recipe for a yellow cake! This is similar to my recipe, only I add yellowish food coloring and buttermilk. I cream butter/sugar a little longer and I as well add together 1 tsp of baking powder. Y'all can iced the cake with your option of icing.
x/eleven/2009
Moist, yes. Proficient, NO. This block taste similar to cornbread or something to that outcome. It as well stuck to the pan. Like shooting fish in a barrel just I did non like this at all. It was crumbly and besides buttery unlike a butter pound cake.
02/28/2003
made this concluding night just as a family dessert, information technology is wonderful. We didn't have anything to frost with merely it didn't need it. what a delicious recipe and easy too! i have never broiled a cake from scratch before and i was expecting to botch it upwardly but nope cheers to this recipe i was a hero.
02/19/2014
Tried this recipe. Mixed it all by hand as don't take an electrical mixer at the moment and it still came out light and moist. I reduced the sugar a little but could accept made information technology a whole half cup less. I thought the mixture was rather runny when I used all the milk mixture but resisted the temptation to add more than flour (thank goodness). Will definitely return to this recipe again. Thank you.
01/10/2015
Swell recipe. Information technology is rich and moist. I didn't accept plenty white sugar so I used three fourths brown saccharide equally a substitute. I broiled it in one "9" springform pan for about seventy minutes, lowered the temp to 340 for the last one-half hour and information technology turned out not bad. The brown sugar fabricated it sense of taste like toffee. Yum!
06/x/2003
This was OK. Not peachy. The boxed is ameliorate. I follwed it exactly. I did slightly overcook it as at 25 minutes it still seemed wet. Might try over again and melt for less time. The taste is just OK.
xi/15/2009
I wish this stayed moist longer however it was very tasty and I got alot of rave reviews on it
02/12/2009
The season of this recipe was astonishing. We ate at least 2 cupcakes earlier I could fifty-fifty go them iced.
03/24/2013
I don't eat cake a lot, merely really, this is likely the best base cake I've had taste wise. Information technology's a piffling dense...but I recall I demand to sift the flour next time. I used a 15x11" glass pan with success, just had to extend the blistering time to almost 40min. It's a forgiving recipe. I used information technology with a pudding poke cake recipe on this site. I will continue using this recipe someday it calls for yellowish or white prepared cake (no thought what the difference is).
09/12/2007
I made this recipe today and will definitely make over again. Information technology is a bit on the sweetness side, so next time I will add less sugar. I did as Eva said, since I had no self ascent flour and it did work.
08/30/2008
This cake was skilful and very easy. I had all the ingredients on hand. I didn't change anything. Made 3 cakes which cooked for about 20 minutes. Served with a carmel frosting.
07/23/2013
Slap-up easy recipe. Very light, simply moist. It is a keeper for certain.
03/01/2015
I got 3 dozen cupcakes from this recipe. It had a "cornbread" texture. Too much butter? My cupcakes sunk.
02/24/2012
I am not sure what went incorrect. I chose this recipe do to the positive reviews. I followed everything to the T but the middle of my cake sank? I live in CA so high altitude is not he consequence. My self rising flour was new. The only thing I tin remember of is perhaps I could have over browbeaten the eggs and sugar? I used a minor hand held mixer. Tin can 1 of you bakers shed some light on what the heck went wrong? Cheers in avant-garde. I would like to bake a cake similar the box method. That would be ideal! dropped in the middle from Sunny Cali
01/17/2011
A dense cake, very tasty. Topped with powdered saccharide and berries, no frosting necessary.
01/17/2007
I like this cake considering it is a fool proof block; its like shooting fish in a barrel, always moist and always fluffy. I find the taste a little lacking but anybody else loves information technology, even my choosy teenage daughter. It's is also very versitile I take used information technology with buttercream frosting, lemon frosting, and chocolate frosting. Information technology is a must have in a bakery's arsenal.
05/04/2014
Just cease making this cake. Made it merely the mode you said and information technology came out perfect.I will make this ane once more. Adjacent ttime I'grand invited to a gathering I volition make this recipe.
08/ten/2015
I accept a baker and ever look for new recipes just for fun. Made this for a dinner party i was having ane dark and it was very nice. Light and fluffy texture and great flavour. i doubled the vanilla merely because i always do. my cupcakes didn't get that nice lilliputian ascension in the middle but they didn't sink. might add a little more rising agent for cupcakes but would love it if the cakes stay level and don't rise in the center! overall this is a Corking like shooting fish in a barrel recipe!
08/29/2011
Delicious, moist and like shooting fish in a barrel. Have made this twice now and it'southward perfect to employ under fondant as it'due south firm. Very flavourful!
09/13/2013
I endeavor to follow a new recipe by the directions to at least see how information technology turns out. I did add a pinch of salt to the recipe, as I was taught past my grandmother to practise this since I was a Child. This cake is extremely moist and like shooting fish in a barrel to frost and decorate-it is a keeper in my recipe box at present!
11/19/2015
I did 2 one/two sticks of butter and one ane/4 loving cup of milk and it fabricated it have more moisture. Other than that, it is a skilful recipe.
07/02/2018
I've been making this recipe for many years at present. I've had a few blunders (all my fault, thinking the concoction was too thick and adding more milk). But when I follow the recipe properly, we usually get a great block. We keep coming dorsum to this recipe for the buttery taste. Nosotros've made strawberry shortcake, Boston cream pie, and many chocolate buttercream versions. Love that it's about as simple equally making a cake mix without the ingredients I don't desire.
04/21/2003
This cake was okay. Information technology was quite a heavy cake and tasted a little floury. I am still looking for the perfect cake recipi.
08/01/2000
This is a wonderful block. My kids love it even without icing. Information technology besides makes great cupcakes.
03/22/2011
I am NOT a cake person. I usually eat the frosting and discard the cake! But I decorate cakes for birthdays/showers etc, and so I accept looked for and tried countless bones cake recipes. This block is and then good that even I similar the taste! Super recipe. (Note: I used shortening instead of butter without whatsoever problems.)
09/26/2009
This block was really simple to make and I keep all of this on hand. I actually had said this wasnt the all-time block, only subsequently information technology existence in the kitchen, it is the only block that has been completely eaten in our firm.
07/25/2009
My girl made this by herself for dad'south b-solar day. Fantastic block. She used cake flour and added a bit of salt and blistering pulverization. Seemed a bit sweet might cut down on sugar a niggling. Excellent with Chcoolate Fudge Buttercream recipe. Neighbors loved information technology will use over again and make it a choclate cake or banana cake!! THANKS!!!!
10/06/2008
This cake was really moist and delicious. It was a extra sweet, which was good for me because I made it for a sweet tooth. Thank you!
10/25/2009
Define "Mix just as much as necessary" please!!
07/25/2011
Great taste, very moist and anybody loved it. What more tin can I say.
04/27/2014
I honey this recipe! It's very hard to find a white/yellow cake that is this moist. The season is delicious as well. I've used information technology several times and it'southward a large hit!
07/06/2000
THIS Block IS SIMPLE TO MAKE VERY Easy AND QUICK. THIS CAKE IS EXCELLENT I Made IT FOR THE 4th OF JULY AND IT WAS DEMOLISHED. MY ONLY PROBLEM WAS IT DIDNT Easily Come OUT OF THE PANS And then It CRUMBLED AND WAS VERY MOIST, SO THIS Fourth dimension I'LL USE PARCHMENT PAPER..
03/19/2011
I made this cake with Chocolate Buttercream frosting. It is the absolute all-time yellow cake recipe I have always made! I will utilise this for always and e'er!
01/13/2014
I can inappreciably bake - this cake makes me a pro! Thaaaaank you - it's exactly the flavour and texture which we allll crave in our household. Possibly, hands - down the best vanilla cake. So unproblematic!!!
12/25/2009
I followed the directions as given except that I used all purpose flour (plus salt and baking soda) and I used a bundt pan. The cake baked for almost 33 minutes, it had started to pull abroad from the side of the pan just a tiny chip. I cooled it on a cooling rack for 5-ten min and then flipped it out, only a tiny department stuck. Overall, the cake tastes good! I experience it is more of a sponge cake than a yellow cake. Information technology is very moist, so moist information technology breaks apart when cutting the cake. The block does non need frosting, but we covered it in chocolate ganache anyway, which was a very yummy :-) Overall, overnice block recipe! I would make it once more, the kids really liked it.
07/12/2010
Proficient tasting cake, but not moist at all. It is more dry out and crumbly than I expected. The trouble is that the recipe calls for all butter, not a butter/oil combo.
09/13/2000
Does Grandma have whatsoever other recipies hidden in her recipie box? This one is uncommonly adept!!! It is very moist with a unique season.
09/30/2000
This recipe was quick, moist, and it tasted great! What more could you inquire for?! I volition definately exist making this cake again in the futurity. Give thanks y'all for sharing this recipe!
02/04/2009
I fabricated this cake and I didn't alter anything. I used it for a strawberry shortcake, it turned out great and did not dry out in the refrigerator. My sis called me a cake genius. It does remind me more than of a sponge cake though. It's very light and tastes peachy.
08/23/2010
Turned out great! Thanks for the suggestions in the reviews!
How To Make Homemade Cake With Self Rising Flour,
Source: https://www.allrecipes.com/recipe/17398/grandmas-moist-cake/
Posted by: raginuntas1993.blogspot.com
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