Yummy Yellow Cake or Cupcakes (From Scratch)
Recipe: #4717
February 21, 2012
Categories: Desserts, Cupcakes, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, July 4th, Mothers Day, Oven Bake, more
"Been making this for years, it makes great cupcakes too. For rum cake substitute 1/3 cup rum for the water. Makes 2 layer cakes or 2 1/2 dozen cupcakes."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (86.9 g)
- Calories 248.1
- Total Fat - 2.4 g
- Saturated Fat - 1 g
- Cholesterol - 35.7 mg
- Sodium - 73 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 1 g
- Sugars - 26.9 g
- Protein - 3.8 g
- Calcium - 84.5 mg
- Iron - 2.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Butter or grease two 9 inch layer pans 1 1/2" deep. To avoid a crust and for easier removal, line pans with a circle of wax or parchment paper which has been buttered.
Step 3
In a bowl beat the first 5 ingredients for 2 minutes. Beat in baking powder. Beat in last 3 ingredients until smooth.
Step 4
Divide batter into the pans. Bake for 22-30 minutes.
Step 5
For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20 minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.
Tips
No special items needed.
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