Four Egg Yellow Cake

Four Egg Yellow Cake

604

"This is our favorite yellow cake recipe. I usually don't get to put any icing on before it is gone."
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Ingredients

servings 214 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 177 mg
  • 7%

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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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
  2. Cream together shortening and sugar. Beat in eggs and vanilla.
  3. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
  4. Bake for 45 minutes, or until cake tests done. Cool.

Footnotes

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

Reviews

604
  1. 669 Ratings

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Most helpful positive review

I've made this cake 9-10 times and only came here to print off a clean copy. I'm shocked by the low reviews and problems reported because this comes out for me every time as high, fluffy, moist...

Most helpful critical review

I did not have a box of yellow cake mix, so decided to try this as I had the ingredients on hand. Not very impressed with this recipe at all. It seems to have too much sugar, as it doesn't rise ...

I've made this cake 9-10 times and only came here to print off a clean copy. I'm shocked by the low reviews and problems reported because this comes out for me every time as high, fluffy, moist...

Perfect, just as I was hoping it would be when I saw that this recipe called for shortening rather than butter. The little bit of butter flavor that's sacrificed is more than made up for by the ...

Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I ...

FOR ANY ONE THAT GAVE THIS RECIPE 4STARS OR LESS. USE TWO STICKS OF BUTTER INSTEAD OF SHORTENING. USE CAKE FLOUR AND SIFT OR USE WHITE LILLIE FLOUR AND SIFT TWICE,AND OYU WILL HAVE THE BEST CAKE...

Finally the moist cake I've been looking for-I used all butter and made my own chocolate icing.Great.In fairness if you are not used to making scratch cakes,give a few times to perfect your tech...

This is an 'award winning' recipe! I've been making it for the past 2 year and this summer entered a cake in the local fair. There was enough batter in one recipe to make 3 short 8" round layers...

I did not have a box of yellow cake mix, so decided to try this as I had the ingredients on hand. Not very impressed with this recipe at all. It seems to have too much sugar, as it doesn't rise ...

Wonderful, easy yellow cake recipe! I used half butter and half butter-flavored shortening and added one extra egg (guess I could call it five egg yellow cake) and baked it in two 9 inch cake p...

This is the first time I have ever made a cake w/o using a box. I did however read over other recipes and made a few adjustments to this one and it turned out better than I anticipated. First I ...