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David's Yellow Cake


"After trying different cake recipes that I thought were too dry, I decided to try making up one of my own."
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50 m servings 360 cals
Original recipe yields 12 servings (2 - 8 inch layers)


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1256
  1. 1511 Ratings

Most helpful positive review

With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar wit...

Most helpful critical review

This cake recipe acted more more like corn bread. The flavor just isnt that good, and the texture is horrible. David should come up with a new one to replace this one.

Most helpful
Most positive
Least positive

With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar wit...

This is the BEST yellow cake recipe there is.My search ends here.The only difference that i did was to take away 2tbsps of the regular AP flour in each cup and substitute it with 2tbsps of corns...

This is the best yellow cake recipe. I normally use 4 whole eggs instead of the 8 yolks (because I don't really have a use for the whites) and I use regular all-purpose flour and it comes out gr...

After trying this recipe for the first time I found it a little dry, dense, and eggy, so I experimented with it to change the flavor and texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I adde...

Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cor...

The first time I baked this cake, I forgot to take out the egg whites - Yuck! It was really bad. However, the next time, I took the egg whites out and I was blown away - this is by far the best...

I've made this cake several times and I think it's so moist that I like to eat it without any icing on it at all. It is not dry as others have stated. If you think it's too dry you're either n...

I've used this recipe several times now after experimenting with some other yellow cake recipes found on this site. This is by far the moistest, most delicious homemade yellow cake I've ever ba...

The cake does smell and taste eggy when it first comes out of the oven but when it cools off the eggy taste goes away. An angel food cake is the same way. If you eat a piece of it while it's s...