Yellow Basic Cake Recipe


Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.
Makes: 12 Servings
Skill Level:

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Step 1

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.

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Ingredients

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sifted cake flour

3 cups sifted cake flour

baking powder

2 1/2 teaspoons baking powder

salt

1/2 teaspoons salt

sugar

1 3/4 cups sugar

butter or margarine

2/3 cup butter or margarine

eggs

2 eggs

vanilla

1 1/2 teaspoons vanilla

milk

1 1/4 cups milk

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$8.99

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Yellow Basic Cake is rated 4.1 out of 5 by 183.
Rated 3 out of 5 by from Decent Basic Cake Recipe I was looking for a recipe for yellow cake that used only 2 eggs because that's all I had on hand. My sense of the reviews about the cake having a cornbread texture was perhaps not all were following the ingredients and/or instructions. When a cake recipe calls for sifted flour, it has to be sifted BEFORE measuring, which I know from years of baking. Plus cake flour differs from all-purpose and they are not always interchangeable. Just for grins, I measured the 3 cups out, then sifted, then re-measured. Sure enough, there was nearly a 1/2 cup of flour left over. And yes, then it's sifted again with the baking powder and salt and avoided overbeating when mixing dry with wet. That said, it's still just an okay recipe. I'll opt for a 3 or 4 egg recipe in the future but it's a passable recipe in a pinch.
Date published: 2017-06-14
Rated 5 out of 5 by from Perfect butter cake I needed to make a couple of cakes for Mothers Day. I wanted a cake that was firm yet and moist, preferably in a yellow cake. Some cakes are so soft I don't like them like that. When I read this recipe it sounded very similar to The Pound Cake I've been making for 30 years. I read some reviews that said it didn't have any flavor, and when I looked at the list of ingredients I knew something must have been wrong. How can you have three quarters of a pound of butter five eggs, vanilla, and almond extracts, and have no flavor? The first two 10-inch layers came out of the oven looking perfect. I couldn't have asked for any better. So I kept my fingers crossed as I mixed up the next two layers, and I was very pleased to see that they came out exactly the same, or maybe even a little bit better. I am so happy with this recipe it will be my go-to from now on. When I saw the perfection in front of my eyes, I made up my mind I had to get on this site and Report what beautiful results I got. Believe me, this recipe is a real winner. Happy baking!
Date published: 2017-05-12
Rated 5 out of 5 by from 10 across the board!! It is a great recipe it took me all day to find one for I was looking for a recipe that filled two 10inch by 2in round pan. I found that if you double the recipe you can fill two 10 inch round pans. cook a little longer at 350 for about 45 min.
Date published: 2017-03-06
Rated 1 out of 5 by from I sucks don't try it I hate it. It Tastes like sand paper horrible don not ever try it out
Date published: 2016-11-19
Rated 3 out of 5 by from great taste I made cupcakes from this recipe and it was great but when I tried it as a whole cake in a 10 inch baking pan, it was perfectly baked from the outside but the middle top was not done it was still raw but the rest of the cake was perfect! any idea why did this happen? and how to increase the recipe to fit a 10 and 12 inch cake? thanks
Date published: 2016-11-06
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