Moist Yellow Cake
Did you know the difference between a white cake and a vanilla cake is usually just the eggs? Well, we are going to make this cake by swapping the shortening for real butter AND the egg whites for whole eggs. Now we have a wonderful yellow cake that's perfect for birthday cakes, and is moist and delicious.
Sweetener Swap
Scaled Ingredients
- Step 1 Ingredients
- 56 g butter (2 sticks)
- 100 g sugar, granulated (2 cups)
- Step 2 Ingredients
- 85 g wheat berries, soft
- 5 g baking powder (4 tsp)
- 1.5 g sea salt (1 tsp fine sea salt)
- 38 g milk, whole (2/3 cup)
- 38 g water
- 3 g extract, vanilla (2 tsp)
Portions
Scale by
Directions
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Cream the step 1 ingredients together until it smooths out. About 5 minutes high speeed.
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Slowly add the eggs (step 2 ingredients) while mixing, so they are fully incorporated.
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Alternate adding the dry and wet ingredients from step 3, each a little at a time. Do not overmix.
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Fill your well-greased cake pan or cupcake tins halfway, and bake at 350 F until a toothpick comes out clean. I baked until 200 F. A 9 x 9" pan took me about 50-55 minutes to fully bake. Ramekins took about 35-40 minutes.
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Let cool fully before removing from the pan.
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