Friday, June 20, 2014

Absolutely the Best Yellow Cake


For this months Cake Slice bake I chose the Yellow Cake recipe. Its a fool proof 1-2-3-4 cake! I've made Paula Dean's 1-2-3-4 cake recipe before, delicious and very buttery, a little greasy for my liking.




I'm glad I had the opportunity to try another recipe. I loved how the cake baked up light and golden. It smelled heavenly!  






I always wrap my cakes in Glad Press'n Seal immediately after removing from the oven. I always leave them in the cake pan, and seal them properly. I let them cool 30 minutes on a rack, then store them in the fridge. I love this technique, it keeps my cakes moist!




For this cake I chose the Quick Chocolate Buttercream Frosting recipe from this book.






And for the first time in history...my chocolate frosting came out perfect! Yay!!!! I've had trouble before making chocolate frosting. It always ended up seperating! So annoying! It looked curdled! I think it was the cocoa powder. 



I loved the silky texture! It was light, fluffy, and delicious!


It was enough to frost my 3 8" layered cake! I made sure no last drop went to waste....licking that bowl nicely!


With all this said, this turned out to be the best American Classic Cake! The perfect Birthday Cake Recipe! Really! The texture of the cake was light, and had the perfect balance of butter without being greasy. The crumb was perfect. And paired up with the chocolate buttercream was heavenly! You did it again Carole Walter! 




13 comments:

ImWhisper said...
This comment has been removed by the author.
ImWhisper said...

Anabel I am so glad your chocolate frosting turned out for you - just the right touch for your wonderful cake!

:)
Holly

The Ninja Baker said...

Thank you for the tips and technique, Anabel...I'm looking forward to doing the same with my next cake...which may be the lovely looking yellow cake!

Diana Gale said...

HI Anabel, I am really intrigued by your technique! I am definitely going to read up ore about it. What a great idea to pair it with a chocolate frosting from the book. To be honest I really should spend more time going through this book - I had no idea the frosting page even existed :P

Emily said...

Anabel,

Your yellow cake layers look so soft, tender and moist. Got good height for each layer too!

Paloma said...

Well... I've heard so many praises about this cake that I am going to have to include it in my "go to" list when I make a birthday cake... (I am sure I will have to bake a "normal cake" eventually):D Great job Anabel!

Laiura@Baking in Pyjamas said...

Annabel, what does wrapping the freshly baked cakes in clingfilm do? I'm intrigued. The cake looks yummy!

OvenDelights said...

It seals the moister in!

OvenDelights said...

Immediately seal your cake after removing from the oven. Do not use Saran Wrap! Use the press-n-seal! My cakes are always moist!

Sandra Lee said...

Your Press N Seal technique has piqued my curiosity and I must try it. Love how nice and high your cake is and the frosting. Great job!!

Sonya said...

You totally nailed this cake recipe..it looks incredible!

Felice Geoghegan said...

I would definitely be first in line for a slice of this cake - yum. I too am intrigued by the press-n-seal technique and will have to look in to it more.

Stacie said...

I'm definitely going to try that tip with the press and seal wrap. And chocolate buttercream is my weakness!