Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Cake Mixes from Scratch and Variations
Four Egg Yellow Cake
Yellow Cake
Thirty Minute Yellow Cake
Moist Yellow Cake
MORE
Top Related Articles
Decorating a Flag Cake
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Wedding Cake
Wave Your Flag Cake (Video)
Cutting a Wedding Cake (Video)
Mardi Gras King Cake
Making an Angel Food Cake (Video)
How to Decorate an Easter Cake (Video)
Pumpkin Cake Roll (Video)
Related Collections
Yellow Cakes
Cakes
Desserts
Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Top Deals
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Been to the NEW Allrecipes UK | Ireland?
Discover the advantages!
Where do you want to go?
allrecipes.com
allrecipes.co.uk
Cancel and don’t ask me again about this site
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Yellow Cake Made from Scratch
SUBMITTED BY:
Foxy
PHOTO BY:
hefziba
"Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire."
RECIPE RATING:
Read Reviews
(84)
Review/Rate This Recipe
Original recipe yield 1 - 9x13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 11, 2006 by jeanar
X
Full Review
jeanar
Apr. 11, 2006
This recipe is perfect. It was light and moist. To all of you that this was a dense heavy cake ...sift the flower befor adding it and only bake it for about 25-30 mins. I have a family of 200 gathering and it was gone in 15 mins. Now I have request for it. Great cake! I also entered it into a bake contest and I won first place.
Was this review helpful?
[
YES
]
11 users found this review helpful
This recipe is perfect. It was light and moist. To all of you that this was a dense heavy cake...
MORE
MORE
Reviewed on Feb. 27, 2003 by KARA-S
X
Full Review
KARA-S
Feb. 27, 2003
I use this recipe for birthday cakes or other special occasions and its always a hit. I have some recommendations though which might help some of the others who weren't as happy with it as me. 1) I bake this cake in a water bath - place tin on cookie sheet (or other tin with high sides); fill larger tin with boiling water while baking. This ensures an extremely moist cake. 2) Line tin with parchment paper and grease with shortening - this definitely allows it to come out clean from the tin. 3) I like to add almond extract with the vanilla for a really nice subtle flavour. I've also frosted this with a vanilla (store bought) frosting and added ground almonds with sugar between layers or on top. Thanks very much for this recipe - definitely a keeper for me :o)
Was this review helpful?
[
YES
]
9 users found this review helpful
I use this recipe for birthday cakes or other special occasions and its always a hit. I have...
MORE
MORE
Reviewed on Sep. 22, 2003 by MSILVERBELLE
X
Full Review
MSILVERBELLE
Sep. 22, 2003
This is a very flavorful cake. I've made this recipe three times. I, like others, have found the cake to be too dry. What made the difference for me was to separate the egg yolk and white before creaming, then adding the yolk last (before the flour & milk) I cooked mine for only 35 minutes and it came out perfect. My oven is a piece of junk so it could just be my oven :)
Was this review helpful?
[
YES
]
8 users found this review helpful
This is a very flavorful cake. I've made this recipe three times. I, like others, have found...
MORE
MORE
Reviewed on Jan. 21, 2008 by madcook
X
Full Review
madcook
Jan. 21, 2008
We were very pleased at how this cake turned out. This was my husband's first attempt at making cake from scratch (LOVES cake and has made box cakes until now).We substituted butter for shortening and about a 1/2 c or so of the flour was whole wheat (will increase to 1 c next time), baked in 2 round pans for 33 min(one to eat, one to freeze). We both went back for seconds (OK, I had thirds). Oh, and that was with no frosting! Thanks for the recipe! UPDATE: made it again and it turned out even better. We mixed it a lot more this time and it baked up very light. This makes me wonder if people who have gotten really dense cakes have not mixed long enough to incorporate some air into the batter before baking?? Bottom line - wonderful to have a recipe from scratch that tastes this good. Many thanks!
Was this review helpful?
[
YES
]
7 users found this review helpful
We were very pleased at how this cake turned out. This was my husband's first attempt at...
MORE
MORE
Reviewed on Jun. 30, 2006 by TraciK
X
Full Review
TraciK
Jun. 30, 2006
This recipe is awesome! I doubled it and made an American Flag cake with it (with blueberry stars and strawberry stripes) for a birthday treat (my b-day is close to the 4th of July) - and there were 50 happy people at work! I did follow other's advice and cut the baking powder to 2 tsp and used 1 1/2 tsp vanilla, plus I separated the eggs. I whisked the egg whites and added a bit at a time, then mixed the yolks with the milk and alternated it with the flour mixture, which I sifted. It turned out light and fluffy and moist! Will make again for sure! Thanks!
Was this review helpful?
[
YES
]
6 users found this review helpful
This recipe is awesome! I doubled it and made an American Flag cake with it (with blueberry...
MORE
MORE
Reviewed on Feb. 23, 2006 by Mel
X
Full Review
Mel
Feb. 23, 2006
I was hesitant to try this recipe at first because of some of the bad reviews, but I am so glad that I did! This recipe was awesome! The cake was very moist and fluffy - not at all dense or dry as in the previous review, and it rose perfectly (perhaps the problem with previous reviews saying thiers had fallen in the middle was old baking powder?). I followed the recipe and instructions exactly (except I substituted butter for the shortening because I didn't have any), and didn't even use a water bath and it was still incredibly moist! It was perfect with Tianne's Chocolote Frosting I. Definitely a recipe that I will use over and over!
Was this review helpful?
[
YES
]
6 users found this review helpful
I was hesitant to try this recipe at first because of some of the bad reviews, but I am so...
MORE
MORE
Reviewed on Sep. 5, 2005 by journey
X
Full Review
journey
Sep. 5, 2005
My first time making a cake from scratch and it came out perfect. My husband loves it and he is picky about his cakes because his mother is a great baker. I followed the recipe and had no problems. I substituted half of the shortening with sweet butter, and that is the only change I made. For those of you who did not get good results, try this recipe again and follow the instructions carefully, too little or too much of any ingredient may cause an undesirable result.
Was this review helpful?
[
YES
]
6 users found this review helpful
My first time making a cake from scratch and it came out perfect. My husband loves it and he...
MORE
MORE
Reviewed on Mar. 5, 2008 by
novice-chef-on-the-run
X
Full Review
novice-chef-on-the-run
Mar. 5, 2008
i didn't get a bite, but everyone who took some said it was awesome I made this cake again one day in a 10" springform pan, cut it in half, spread the inside of one piece with half a package of instant vanilla pudding mix with whipped cream(real), topped the pudding mixture with slice bananas, laid the other half of the cake on top of the bananas, iced the cake with whipped cream, topped whipped cream with more sliced bananas and created my first iced cake: banana pudding cream cake. it was literally gone in 15 minutes.
Was this review helpful?
[
YES
]
5 users found this review helpful
i didn't get a bite, but everyone who took some said it was awesome I made this cake again one...
MORE
MORE
Reviewed on Mar. 17, 2006 by amasullo
X
Full Review
amasullo
Mar. 17, 2006