Finally! - A Perfect Homemade Yellow Cake

10m
Prep Time
20-25m
Cook Time
30m
Ready In


"I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor. After months of searching, testing and tinkering I’ve finally found what I was looking for. This is a combination of two recipes; one was a pound cake and the other was a yellow cake. I decided to try combining the two recipes and hit the nail on the head the second try."

Original is 12 servings

Nutritional

  • Serving Size: 1 (100.3 g)
  • Calories 289.5
  • Total Fat - 10.1 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 75.2 mg
  • Sodium - 414.7 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 26.5 g
  • Protein - 5.1 g
  • Calcium - 142.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350°

Step 2

Cut wax paper to fit the bottom of three 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

Step 3

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Step 4

Measure the 1-1/4 cups of milk in a 2 cup measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Step 5

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Step 6

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Step 7

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Step 8

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Step 9

Frost as desired.

Tips


No special items needed.

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