Yellow Cake, Moist from Scratch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 15-18
YIELD: 2 9
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces cake flour
  • 3 12
    ounces Jello Instant Vanilla Pudding Mix, dry can be other flavor of your choice
  • 2 12
    teaspoons baking soda
  • 8
    ounces vegetable shortening, high ratio must be
  • 14
    ounces sugar
  • 12
    teaspoon extract, butter flavor
  • 12
    teaspoon extract, almond flavor (optional)
  • 12
    teaspoon extract, optional additional flavor of your choice
  • 3
    eggs, larg room temptature
  • 8
    ounces warm water
  • 5
    ounces coffee creamer, non dairy dry flavor of your choice
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DIRECTIONS

  • preheat oven 325, place oven rack to your 3 level.
  • Collar (i do 2in above pan) and line your pans with parchment.
  • whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
  • mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
  • Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
  • incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
  • add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
  • increase speed to level 4 for 2-3 minute set back speed to level 2.
  • add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
  • add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
  • place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
  • bake for 30-45 minute.
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