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    You are in: Home / Recipes / Homemade Yellow Cake and Variations Recipe
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    Homemade Yellow Cake and Variations

    Homemade Yellow Cake and Variations. Photo by BakeretteJen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    SweetsLady's Note:

    I was in search of a great yellow cake made from scratch that would taste good if not better than the box. I use this one all the time for my catering business. It makes a thick cake. 6/3/08 Made some changes to make it better.

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    Serves: 15-20



    Units: US | Metric


    1. 1
      Cream together butter, shortening, sugar, and pudding.
    2. 2
      Add eggs in one at a time.
    3. 3
      Add in sour cream and vanilla. Mix well.
    4. 4
      Sift together flour, baking powder, and salt.
    5. 5
      Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
    6. 6
      Pour into well greased and floured 13x9 pan.
    7. 7
      Bake at 350 for 40-50 minutes.
    8. 8
      Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
    9. 9
      Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture.
    10. 10
      Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).

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    Ratings & Reviews:

    • on October 07, 2011


      I had to make a wedding cake. I usually use pound but my niece wanted a vanilla layer cake. I have a recipe but it is very light in texture. This recipe was delicious, moist and dense. It was firmer than a traditional layer cake but not as heavy as a pound. It was exactly what I needed. This recipe will replace my orginal recipe. It really was good.

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    • on September 12, 2010


      I absolutely love this recipe. I was asked to make a cake for my roommate's mom's thanksgiving dinner and so I've been looking for a good scratch recipe that would be moist and light and pair well with the ricotta cheese icing. This one works wonderfully. In fact, its actually replaced any other cake recipe I used before! Thank you so much for sharing with us!

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    • on March 18, 2013


      I used your recipe, with quite a few variations, to make a "green" pistachio cake for a St. Patrick's Day dessert. I substituted buttermilk and almond milk for the sour cream and milk, added more vanilla, used a box of pistachio pudding mix plus a few drops of green food color, and baked it in a Bundt pan for 60 minutes. Even with all the substitutions, it still came out lovely. Thanks for such a versatile recipe.

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    Read All Reviews (19)


    Nutritional Facts for Homemade Yellow Cake and Variations

    Serving Size: 1 (92 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 382.2
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 6.1 g
    Cholesterol 69.2 mg
    Sodium 401.4 mg
    Total Carbohydrate 59.5 g
    Dietary Fiber 0.5 g
    Sugars 33.2 g
    Protein 5.3 g

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