Recipe by Lori
"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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1 1/4 cups
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 difference except maybe more eggs, so I added another egg to the batter. It took a little over 35 minutes to finish baking, but I ended up with a cake that tastes just like it came out of a box - which is what this is supposed to emulate. My guess is that the other reviewers didn't use self-rising flour. Remember the recipe for self-rising flour is 1 cup AP flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Maybe the difference was the egg: anyway I got exactly what was advertised - within 5 minutes anyway.
I used the exact recipe this time (only 2 eggs) and it turned out as before - just as light and fluffy as a box cake. The cook time is still 35 minutes for me.
Not very tasty, and does not make good cupcakes. I have my own bakery business and I do not recommend this recipe.
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 to the "All Purpose" or "Cake" flour. Follow the recipe and pour the milk in slowly.
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 fantastic. I used two 9in pans, cut each cake in half, making 4 layers with frosting between each. It was SO GOOD my mother asked for the recipe and she's a "old school" baker, everything she makes is from scratch and always good.
***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 reviews from other users. Despite my doubts, we tried it. And it turned out great!! All 7 kids loved 'em (we made cupcakes with Hershey cocoa frosting). So, I was satisfied. :)
Simply follow simple directions, and have a simply delectable treat! :) :)
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 the procedure as well after reading some articles and other reviews on the website. First make sure butter, eggs and milk are all room temp. Sift together flour, sugar and salt, twice if you have the time. Combine all wet ingredients except butter. Whip up butter really well on its own. Then alternate dry and wet when adding to butter, taking care not to overmix at this stage. I added choc chips and made cupcakes, came out great- really tender and moist- and actually tasted even better a day later.
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 cake mix. The cook time in a glass pan was around 32 minutes.
The cake was very heavy and dense.
* Percent Daily Values are based on a 2,000 calorie diet.
Thirty Minute Yellow Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
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