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: None
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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

Tools

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$8.99

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How to Make a Yellow Cake
Watch: How to Make a Yellow Cake

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Yellow Basic Cake is rated 4.1 out of 5 by 185.
Rated 5 out of 5 by from Beautiful Vintage Recipe Using cake flower is key to a moist cake! Easy to follow directions. The cake reminded me of a cross between Angel Cake and Pound Cake. This is a versatile recipe. Simply change the filling in the center as well as the type and or flavor of frosting.
Date published: 2018-06-26
Rated 5 out of 5 by from Video was very nice I plan to follow the directions and tips particularly those cute pan ‘wraps’ (couldn’t make out what she called them). But her directions were very articulate and her demeanor perfect.
Date published: 2018-06-22
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
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