Scottley's Basic Yellow Cake Recipe - Allrecipes.com
Scottley's Basic Yellow Cake Recipe
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Scottley's Basic Yellow Cake
See how to make a simple homemade yellow cake. See more
  • READY IN 1 hr

Scottley's Basic Yellow Cake

Recipe by  

"Very simple, but delicious cake. Can be used with most any kind of frosting."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round cake pans Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2005

I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be!

 
Most Helpful Critical Review
Mar 26, 2006

This is NOT an appropriate receipe for most layer cakes. With a little extra sugar it would probably make an excellent pound cake. The batter is extremely heavy, and even after adding a little additional oil and milk, the final result was rather dry and consistent with a pound cake after cooling.

 
Nov 24, 2003

Not to toot my own horn, but this recipe never lets me down. To ensure proper moistness, I'll sometimes add 1/8 to 1/4 cup of a light oil to the batter before baking (especially if the relative humidity is a little on the dry side). I hope you'll find easy, versatile this recipe as tastey as my family and I do.

 
Mar 11, 2008

I was about to give up on making cakes from scratch until I came across this recipe. This one turned out bakery style moist. I used 3 eggs instead of two and creamed them along with the butter and sugar for 10 minutes. AngieMonty was right,the smoother the butter mixture,the smoother the cake. I also used cake flour and whole milk and baked it in round layers for exactly 40 minutes,the least amount of time called for. I frosted it with chocolate frosting and it disappeared in record time. I have found my cake recipe. Thanks Scottley!!!

 
Jun 29, 2011

Oh, my…in my experience this is quite possibly one of the better white cake recipes I’ve tried. In fact, I’d call it perfect, with no need to change anything let alone search for a better recipe. If you follow the directions and cream the butter and sugar to aerate the batter and give it lift, if you add the eggs one at time to keep the batter emulsified, you will get fantastic results, a superior cake. But I think that maybe some inexperienced bakers, wanting to make sure they do it right and “beat the heck” out of the butter and sugar, might actually take it too far – you CAN overbeat a cake batter! The cake is only lightly sweet, but I liked that. I don’t know who would plan to eat this without a rich, sweet frosting, and the two together create the proper creamy, moist, fluffy, sweet lusciousness you want. (And I’m not exaggerating for effect) This is light with a tender crumb – if you need a cake for sculpting or carving this would NOT be a good choice. But if you want a fluffy, light, stick-to-your-fork moist white cake, give Scottley’s a try. I baked this as cupcakes – one-half recipe makes 12 perfect cupcakes. Bake at 350 degrees, 18-20 minutes.

 
Jul 28, 2008

This is the best scratch yellow cake recipe I have found so far! I gave it a try despite seeing some poor reviews and was pleasantly surprised. I'm a cake decorator always looking to improve on the cakes I make, and this recipe is my new found winner. I was not disappointed, especially when my customers compliment the cake. I would suggest for the ones who gave this a poor review to give the recipe another try.

 
Dec 27, 2003

I tried this recipe because the items for the recipe were already in my kitchen. I was really surprise how moist and flavorful the cake turn out. I know I will continued to make this cake.

 
Jan 08, 2007

This is a very simple recipe and turns out very well. I am not sure why some people have had problems with it. Just a note....all milk is not the same. If you use a skim milk, the cake will be less rich than if using whole milk. I used skim milk and margarine rather than butter. Butter provides a better flavor, but margarine creams better and incorporates more air into the batter. My layers only took 30 minutes to bake...maybe some people over-cooked the cake. As mentioned by another evaluator, the toothpick method is the only sure way of checking for doneness. I do want to mention that if this cake tastes like a cornbread, then honey, you need to try REAL cornbread. Most restaurant cornbread and box mixes taste like cake.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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