Recipe by NELL 2
"A very moist yellow cake that can be frosted with your favorite frosting. Makes 6 thin layers, or you can just make three layers."
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1 1/2 teaspoons
Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.
Flavor is very good-better than boxed cake mix on flavor. However, the cake was also very dry. I do think I overbaked it some, but, I don't think the was the entire reason for the dryness. The cake is quite dense as well. In my opinion, while the flavor is good, I willmore than likely use the box next time or maybe add pudding or egg yolk to the mixture? Not sure. I was just bummed b/c i tried to follow the advice of another reviewer and ensure that I creamed my butter and sugar well, yet, I had a really dry cake. Oh well. I did pair it with the sour cream chocolate cake frosting on this site - which is very chocolatey!
I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting.
a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that.
This cake was very easy to make. I was very pleased how it turned out- until I tasted it....it tasted like cornbread. This is the first time one of my cakes has turned out tasting bad. I was very dissappointed- will not try this one again
This is a very moist and flavorful cake. Would work well with any type of frosting--perfect birthday cake basic. The only problem I had was with the amount of batter. The recipe states there is enough batter for six 9 inch round pans so I cut the recipe in half hoping to make a 3 layer cake. The halfed recipe barely made enough batter to make 2 skimpy 9 inch rounds. However the cake is so tasty I can't complain. My son could hardly wait until it was frosted.
I doubled the recipe and used it for a 1/4 sheet cake!! WONDERFUL!!!
So many complaints about this cake being dry....possibly because the layers are too thin. I always makes this particular recipe in a 9 x 13 pan - no problem. Also, it is better if the eggs are separated, i.e. beat in yoks and whip whites until soft peaks form and fold in at the very end. Good luck. P.S. Use this recipe not only for frosting cakes but also as a base for strawberies or fruit of your choice.
* Percent Daily Values are based on a 2,000 calorie diet.
One - Two - Three - Four Cake IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 162
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