Cookie Madness

Keeping Life Sweet One Cookie at a Time

You are here: Home / Cake / Yellow or White / Yellow Cake Inspired by Shirley Corriher

Yellow Cake Inspired by Shirley Corriher

Last updated on By 17 Comments

Due to an empty box of cake flour, the yellow cake experiments were delayed until this morning. Don’t worry. They’re back!

For those of you just catching up, I’ve been baking and comparing yellow cakes all week. The first three, adapted from Magnolia, Carole Walter and Paula Deen recipes, were variations on 1-2-3-4 cake and were all very good.

This second round, adapted from Cook’s Illustrated, Shirley Corriher and a blog called Egg Beater, are more like true yellow cakes rather than butter cakes, as they contain more egg yolks and are so less crumbly.

Up until now, my favorite of all cakes tested was CI’s recipe, but we have a new winner. Shirley C.’s Magnificent Moist Yellow Cake has moved to the top of the heap.

The recipe I used is adapted from Shirley Corriher’s book, Bakewise, which I accidentally packed away in storage until we move to our new house. Given the situation, I had to use an adapted version off Pink Antler Cakes, which I then “adapted” some more — and by that I mean streamlined. You could argue that because I didn’t do things exactly the same as Shirley, it’s a different recipe. However, given the excellent results I think I just used different means to reach the same end and you’ll be safe using this recipe if you don’t have the book yet.

Adapted from the every-baker-must-own cookbook BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

 

 

Yellow Cake Inspired by Shirley C.
 
Print
Prep time
Cook time
Total time
 
Moist Yellow Cake adapted from a recipe by Shirley Corriher
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1/2 cup heavy cream
  • 1 3/4 cup cake flour (7 oz)
  • 1 3/4 teaspoon baking powder
  • 1 1/2 cup granulated sugar
  • 1/3 cup boiling water
  • 4 tablespoons unsalted butter cut in 1 tbsp pieces
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 3 large egg yolks
  • 2 large eggs
Instructions
  1. Preheat oven to 350 degrees F. Spray two 9-inch round pans with flour-added baking spray and line bottoms with rounds of parchment. For a taller cake, use 8 inch pans.
  2. Put a stand mixer bowl and whisk attachment (or regular bowl and beaters) in the freezer to chill for about 5 minutes.
  3. Take out the chilled mixing bowl and whip the cream just a little beyond soft peak stage. Scrape it out of the bowl and set it aside.
  4. Thoroughly mix flour and baking powder in a bowl and set side.
  5. Put the mixing bowl back onto the stand mixer (no need to rinse) and add the sugar. Add the hot water to the sugar and beat a few seconds to dissolve the sugar, then add the butter, vanilla, and salt. Add the oil and mix on medium speed to blend. Sprinkle about 1/3 of the flour mixture over the sugar mixture. Stir by hand -- I do this with a heavy duty scraper. Continue adding the flour until all is incorporated. By hand stir in the egg yolks one at a time, and then stir in the whole eggs one at a time. Fold a little of the whipped cream into the batter to lighten, then fold in the rest.
  6. Pour the batter into pans. Drop the pans onto the counter a few times to get out any bubbles. Bake for about 20-23 minutes, checking at 15 minutes.
  7. Frost with your choice of frosting.

Comments

  1. Kori, I’m so happy that you liked the recipe. It’s still one of my favorites, but I recommended the others because a) it’s always good to have alternatives and b) I’ve found myself making the others because more often than not, I do not have heavy cream on hand and this recipe calls for it.
    So maybe the others have been a little more convenient for me as of late, but this one is still excellent!

  2. Like so many I’ve been on the hunt for a great vanilla cake recipe. I didn’t care of it was yellow or white as long as it wasn’t too corn bread-y or too dry. This recipe is fabulous for cupcakes!! Super soft, fluffy, moist. Basically like the “box” it’s known for. I’m still going to try others to find my perfect one in an actual taste test but this is definitely one of the best I’ve tried. I did increase to 1 TBSP of Vanilla Bean paste which may have sweetened it a bit too much.

    Anne can you tell me what you like about the recipes above that make them better than this?

  3. Hi Anna,

    Thank you so much for the feedback. I will definitely try the other recipe and let you know how it goes. Thank you so much!

  4. Hi Naz,
    I wish I knew why your cakes sank in the middle, but there are just so many variables. My gut feeling is it had something to do with the oven or the pan since you followed the directions, but it’s hard to say. Maybe looking over this list on Joy of Baking will give you some clues.

    http://www.joyofbaking.com/ButterCakeTroubleshooting.html

    Also, as much as I love Shirley’s cake I have found one I like even more since posting this. It’s this recipe, though I’ve only made it as cupcakes.

    http://www.cookiemadness.net/2012/04/the-best-yellow-cupcakes/

    Another one that works really well and which I’ve made as cake and cupcakes is this scratch yellow cake. It uses a similar mixing method as Shirley’s, but it calls for more sour cream.

    http://www.cookiemadness.net/2012/02/yellow-cake-with-chocolate-sour-cream-frosting/

    So if you get a chance, please try one of those cakes and let me know if you’re still having the sinking problem.

  5. Hi Anna,

    I made this cake yesterday for the second time and its the best yellow cake ever! My only issue was that it was sunken in the center. I didn’t use any substitues and I used true cake flour. I have “bakewise” and followed the directions to the tee. The first time I made cupcakes and even they were sunken in- any advice ?

    Thanks!

  7. I LOVE IT . I just did this recipe today after thinking if I want to be disappointed again but anyway I did it and I couldn’t wait for the cake to cool off so I try warm and it was so good it melt in your mouth I have to try it tomorrow when is cool but so far its my favorite I love it thank you so much

  8. I made this yesterday for my husband’s 55th birthday. The cake was very moist and a beautiful color because I used my own chicken’s eggs! Nice even rise, no over browning on the sides, and a good spring.

    My only problem was that the cake stuck terribly to the pan. I used a bundt pan. I did not use the floured spray, just the regular canola spray, so maybe thats why it stuck.

    Luckily, it was a small birthday party and nobody cared what the cake looked like, but I had compliments on the taste.

    PS: The next morning it is still moist, even left unwrapped!
    Thank you.

  10. Do you think it would be safe to bake this cake in a 10 inch round pan and a 6 inch? Or other variations? It sounds so good, but many of the scratch recipes I have tried seem to only work when used in the specific pans indicated. Thanks!

  11. I made this cake into cupcakes for son-in-laws birthday and frosted them with peanut butter icing. Yum! The flavor and the texture were awesome. I think I put too much batter in the cupcake paper because they flattenend out on top. Not pretty; but they sure tasted good. I will try this one again.

  12. Cindy, I actually brought my water to a boil in the microwave. Original recipe says to a simmer. In the end, it didn’t seem to make a heck of a difference. If you boil it, you may want to wait a few more minutes before adding the butter, etc. Either way, the sugar/water mixture is going to be warm when you add the other things.

    Jen, this one was moister and a tad bit less crumbly.

    Patricia, I’m kicking myself for packing the book away.

    Cheryl, that’s a good question! Whoever drops by gets cake. It’s not so bad because I’m baking one 9 inch cake at a time. I actually iced this one, cut it in half, then stacked it so it looks like a layer cake.

  14. I L-O-V-E this cake. It’s my new go-to recipe. I love that whole book (“Bakewise”). I think it’s a great one for folks who are inclined to back-engineering recipes as it gives a lot of the whys and becauses. Just curious about what icing you’re using (or maybe that’s Part II of the experiment??).

  16. I love all these tests! I have this book. What is better about this one compared to the CI?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:  

Categories

Pages

Privacy Policy