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Yellow Cake

Ingredients
For 2-layer-size cake
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Eggs 2
  Milk 1 1⁄4 Cup (20 tbs)
For 1-layer-size cake
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla 3⁄4 Teaspoon
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
Directions

Grease and lightly flour baking pans. For 2-layer-size cake, use two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans, or one 13x9x2-inch baking pan. For 1-layer-size cake, use one 8x1 1/2-inch or 9 x 1 1/2-inch round baking pan, or one 8x8x2-inch baking pan. Set aside. In a small mixing bowl stir together the flour, baking powder, and salt.
In a mixer bowl beat butter or margarine with an electric mixer till softened (about 30 seconds). Add sugar and vanilla. Beat till well combined.
Add eggs, one at a time, beating for 1 minute after each. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just till combined. Turn batter into the prepared pans. Bake in a 350° oven for 30 to 35 minutes for all cake sizes or till done. Cool cake in pan for 10 minutes. If desired, remove cake from pan, then cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Drink: 
Milk
Interest: 
Kids, Party

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