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Easy Yellow Cake

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Submitted by angi33

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
2 1E+1
TEASPOONS ML BAKING POWDER
¾ 3.8
TEASPOON ML SALT
1 ½ 355
CUPS ML SUGAR
79
79
CUP ML BUTTER
or margarine, softened
¾ 177
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS

Directions

Preheat oven to 350℉ (180℃).

Grease and flour a 13×9×2 inch baking pan.

Sift flour, baking powder, and salt together into mixing bowl.

Add remaining ingredients to flour mixture.

Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly.

Turn mixer to high speed and beat for 3 minutes, scraping bowl often.

Pour batter into prepared pan.

Bake for 25 to 30 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean.

Cool in pan on wire rack and serve as desired.

* not incl. in nutrient facts Arrow up button

Comments


Lisa

Yes! This is it! I've been looking for a cake recipe that is as good as box cake and almost as easy (my scratch recipes often come out dry and crumbly). I'll use this as a basic recipe and then doctor it. YUM!

anonymous

This cake turned out very dry & crumbled even taking it out of the pan. We followed the directions exactly so not sure what happened. The cake was a complete flop. Although the flavor was very good. What a shame for my daughter's 17th birthday!

 

 

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 366 25% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 312mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 0%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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