Scottley's Basic Yellow Cake

Scottley's Basic Yellow Cake

 Made  times
Scottley 4

"Very simple, but delicious cake. Can be used with most any kind of frosting."
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1 h servings 395 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 181 Ratings

Most helpful positive review

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 "a...

Most helpful critical review

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 littl...

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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 "a...

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...

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 a...

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 recip...

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 ...

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 b...

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.

I had given up on fiding a "from scratch" cake recipe that was moist and delicious - and then I found this recipe!! I only gave it four stars because I did make a few changes to the recipe. I...

This was the best yellow cake ever. I'll never buy a box yellow cake again. I didn't have cake flour so I used all purpose. I'll try again and use cake flour but it is great with all purpose....

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