New this month
Get the Allrecipes magazine

Yellow Cake Made from Scratch

"Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire."
Added to shopping list. Go to shopping list.

Ingredients

servings 139 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 139 calories; 5.2 g fat; 21.2 g carbohydrates; 2.2 g protein; 24 mg cholesterol; 181 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 370
  1. 433 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 dr...

Most helpful critical review

I found that if I used the amount of baking powder 3 1/2 tsp which it calls for, that is all you taste in the cake. I tossed the first one out (which was also to dry due to using the exact bake...

Most helpful
Most positive
Least positive
Newest

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 dr...

I found that if I used the amount of baking powder 3 1/2 tsp which it calls for, that is all you taste in the cake. I tossed the first one out (which was also to dry due to using the exact bake...

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 ga...

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 shorte...

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. ...

DRY. DRY. DRY. I should have been skeptical when I noticed the ingredients not listed in order of use. I followed the directions fine, but the cake was not.

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...

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 ...

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 bef...