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+ servings

Yellow Cake Inspired by Shirley C.

Moist Yellow Cake adapted from a recipe by Shirley Corriher
Course Dessert
Cuisine American
Keyword Shirley Corriher, Yellow Cake
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 12 people
Author Anna
Cost 5


  • 1/2 cup heavy cream (120 ml)
  • 1 3/4 cup cake flour (200 grams)
  • 1 3/4 teaspoon baking powder
  • 1 1/2 cup granulated sugar (150 grams)
  • 1/3 cup boiling water
  • 4 tablespoons unsalted butter cut in 1 tbsp pieces (56 grams)
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 3 large egg yolks
  • 2 large eggs


  • 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.
  • Put a stand mixer bowl and whisk attachment (or regular bowl and beaters) in the freezer to chill for about 5 minutes.
  • 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.
  • Thoroughly mix flour and baking powder in a bowl and set side.
  • 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.
  • 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.
  • Frost with your choice of frosting.