Finally! - A Perfect Homemade Yellow Cake
Recipe: #20881
September 07, 2015
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Mothers Day, Potluck Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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."
Ingredients
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.