Yellow Layer Cake Recipe

4 15 18
Yellow Layer Cake Recipe
Yellow Layer Cake Recipe photo by Taste of Home
Publisher Photo

Yellow Layer Cake Recipe

Read Reviews
4 15 18
Publisher Photo
Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2-1/2 cups frosting of your choice

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.
Originally published as Yellow Layer Cake in Complete Guide to Baking 2004, p94

Nutritional Facts

1 piece: 576 calories, 22g fat (10g saturated fat), 66mg cholesterol, 425mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 5g protein.

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2-1/2 cups frosting of your choice
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.
Originally published as Yellow Layer Cake in Complete Guide to Baking 2004, p94

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Reviews forYellow Layer Cake

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mom2lauren User ID: 7407229 276248
Reviewed Oct. 14, 2017

"This is my go-to cake recipe. Nothing fancy, but it uses basic ingredients that I always have in hand and it comes out perfect every time. I also use it for 24 cupcakes. I use home made buttercream frosting...this recipe is my birthday cake staple!"

MY REVIEW
Kristens198 User ID: 2663751 236923
Reviewed Nov. 8, 2015

"Perfect cake. Good crumb and density. For those who have difficulty with the recipe, don't neglect to beat the butter, sugar and eggs *really * well before stirring the dry ingredients in. Once you add flour, take care not to overwork the batter."

MY REVIEW
chef.degeneffe User ID: 8305355 224081
Reviewed Apr. 3, 2015

"The cake was amazing, very moist like it says if you're looking for a sweet cake this is it"

MY REVIEW
JennatheBaker User ID: 7534634 134116
Reviewed Nov. 3, 2014

"This cake is good. I have used it as a plain frosted cake, and I have made it into a poke cake. I will keep using this recipe unless I find something better."

MY REVIEW
lvarner User ID: 35803 150051
Reviewed Apr. 2, 2014

"I wanted a good, basic layer cake recipe and this one served me well. I actually added some mini chocolate chips to the batter; I saved out a tablespoon of the flour and mixed it with the chips before folding them in at the very end of mixing and this helped them stay evenly dispersed in the finished cake. To make sure that the cake came out of the pan, I lined the bottom of the pans with parchment paper and generously greased and floured the pan sides and parchment paper......it worked!"

MY REVIEW
ronkeelog User ID: 5647238 68120
Reviewed Feb. 2, 2014

"I've made a lot of cakes and this cake is disappointing. Not really any yellow color and not much flavor. It's crumbly and the whole outer edge has a crust much like an angel food cake has. It wouldn't release from the pan at all. My 12 year old son was pretty upset with his first attempt at a cake."

MY REVIEW
vishaljn User ID: 7396308 207453
Reviewed Dec. 9, 2013

"this is an awesome recipe"

MY REVIEW
aboyle03 User ID: 578347 76624
Reviewed Jul. 24, 2013

"I used this recipe to make cupcakes, baked for 18 minutes. It came out well, better than a boxed mix but nothing spectacular. Since it's not too sweet it's a good base for sweet or elaborate frostings."

MY REVIEW
clhorvath User ID: 7337801 68119
Reviewed Jul. 15, 2013

"My mom actually made this recipe and I thought it was going to taste to much like flour and be dry. It was way better than I thought. I would make this recipe but there is only one thing I would change and that would be add just a little bit more butter."

MY REVIEW
ktd112292 User ID: 6596885 136643
Reviewed Mar. 24, 2012

"i made this and want to happy with it. It was sticky and really didnt have any flavor."

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