Thirty Minute Yellow Cake

Thirty Minute Yellow Cake

88

"This is a good substitute for a boxed yellow cake mix in recipes calling for a yellow cake as a base."
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Ingredients

30 m servings 253 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 285 mg
  • 11%

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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or two 9 inch round pans.
  2. Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.
  3. Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.

Reviews

88
  1. 98 Ratings

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Most helpful positive review

I give this 4 stars on the condition that you add an additional egg. I mixed this recipe and then read the reviews. Two stars! Oh no! I looked at some other recipes and I didn't see much diff...

Most helpful critical review

Not very tasty, and does not make good cupcakes. I have my own bakery business and I do not recommend this recipe.

I give this 4 stars on the condition that you add an additional egg. I mixed this recipe and then read the reviews. Two stars! Oh no! I looked at some other recipes and I didn't see much diff...

The batter tastes just like yellow cake. I think this recipe and others like it are rating poor because of the "Self Rising" flower is not being used. Add 3 tsp baking powder and 1/2 tsp salt t...

I did as other suggested(using 3 eggs), cake came out just good, the 2nd time I added 1 box of instant vanilla pudding to the dry ingredents, 3 eggs, and 1/4 cup of sour cream and it was fantas...

Not very tasty, and does not make good cupcakes. I have my own bakery business and I do not recommend this recipe.

***IMPORTANT NOTE!*** Simply use self- rising flour, follow the instructions, and don't beat the batter too much! I was a bit dubious about even trying this recipe, seeing so many conflicting re...

Made this recipe twice- once exactly as written and second time substituting butter for the shortening and adding about 1/4t salt (1/2t if using unsalted butter)...much tastier this way! Changed...

I tried this recipe following DANHARGRAVE'S recommendations. I only used 2 eggs and alternated adding the liquid and the flour. The cake was light and fluffy and a good substitute for a yellow...

The cake was very heavy and dense.

I made this recipe into cupcakes, and took them to a picnic. They were devoured! My nieces and nephews wanted more, and my kids ate the remaining 4 cupcakes in our fridge as soon as we got home!...