Golden Yellow Cake Recipe


Here's one of our kitchen-tested recipes! Golden Yellow Cake offers the homemade taste and slightly firmer-texture you can't get from a box mix.
Makes: Approximately 7 cups of batter.
Skill Level: None

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Step 1

Preheat oven to 350°. Spray bottom of 2 nine-inch rounds with vegetable pan spray.

Step 2

Sift together flour, baking powder and salt. Set aside. Cream butter and sugar together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

Step 3

Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 4

Pour into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on grid 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling grids. Cool completely before icing.

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Ingredients

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3 cups cake flour (sifted)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups sugar

1 1/2 teaspoons vanilla

1 1/4 cup milk

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$4.99

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Golden Yellow Cake is rated 4.4 out of 5 by 18.
Rated 5 out of 5 by from So easy, so delicious! I made this for a birthday party and it was perfect. Such an easy recipe to follow and baked perfectly. Will definitely use it again!
Date published: 2017-06-26
Rated 5 out of 5 by from Great texture This is a great cake recipe. The first time I made this I greased and lined the pans but forgot to flour two out of three of the pans I was using. The cake turned out, but it was more difficult and I got some splitting of the layer, so I'll continue to grease, line, grease again, and flour pans. I used butter and whole milk. I think it really makes a difference so that you get a moist cake that has the sturdy texture too. I read a tip to bake the cake at a lower temperature and longer time to prevent doming. So the first set I baked at the recommended 350 degrees and the second set I baked at 320 degrees until it showed signs that it was done. The second set turned out of the pans well and were quite flat. (Don't forget to beat for that extra minute when all of the flour and milk are incorporated. This makes a difference in the rising of the cake. My second set was more voluminous also I think due to this detail.)
Date published: 2017-05-06
Rated 3 out of 5 by from Eh The cake I made was very lumpy, but it had a good taste
Date published: 2016-11-06
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