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    You are in: Home / Recipes / Quick Yellow Cake Recipe
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    Quick Yellow Cake

    Average Rating:

     153 Total Reviews

    Showing 1-20 of 153

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    • on April 12, 2003

      Excellent substitute for a yellow cake mix. It took 9 minutes from start to the oven. Cake baked up very nicely and had a nice flavor. I used half of recipe for 8x8-inch cake pan and the amount was perfect. Thanks so much for a winner.

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    • on August 04, 2003

      When this cake came out of the oven, I couldn't believe I actually baked this! It was moist, fluffy, light, and "eggy". I must admit, this was the first sheet cake I've ever made and I've never tried the "betty" kind, tho having tried this I wouldn't go for the commercial kind in the future. I don't have a mixer, so I do everyhing by hand. it toke me a while to get the mixture free of lump before adding the eggs, but it was fun to do! I separated the eggs, beat the egg white til fluffy, and add the yolk then fold in whites (something I picked up from foodnetworkCanada). It wasn't hard to make at all! Most importnat of all, it lifts my curse as "queen of burnt baker" and gives me alot of confidence! Thank you SO MUCH. I just served the cake slices with strawberry+sugar syrup and alittle powdered sugar. I think frosting wouldn't do this cake justice. Thank you again MIssNEzzz!

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    • on February 18, 2004

      Deliciously moist cake! I followed your directions exactly and would not change a thing! This will be the ONLY yellow cake recipe I use for now on! Thanks for sharing!

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    • on January 14, 2004

      Always nice to have a simple basic on hand. This is cheaper and better than the boxed mixes in my opinion.

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    • on January 11, 2004

      I will never buy another box of cake mix again! This recipe was so good, hubby and I loved it. I have tried other homemade cake recipes but none were as moist as this one. Great flavor and very moist and extremely easy and fast to make!! Give it a try!

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    • on October 31, 2003

      Perfect and easy to make!!Made this into cupcakes(I got exactly 24 nice size)for my daughters halloween party.Had a pleased group of 2nd graders.Thanks Mizz Nezz!!

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    • on September 25, 2003

      My husband asked for a yellow cake, and this was so easy to make and turned out very nicely. I topped it with a Chocolate Buttercream Frosting. Perfect! Thanks Inez!

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    • on February 05, 2011

      I found this recipe a year or two ago and it's the only yellow cake I make now! We use butter instead of shortening and it turns out amazing every time. It's quick, easy and makes a delicious cake. To me, it's easier than a box cake. Before this recipe, I couldn't find a recipe for homemade cake that I wanted to eat.

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    • on December 31, 2010

      Great flavor! Used butter and topped with chocolate frosting. I'm giving this 5 stars even though I overbaked the cake, 35 minutes was too long, so it was a little drier than it should have been. Thanks for sharing the recipe!

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    • on September 30, 2009

      A very easy and perfect cake. Easily adaptable to chocolate, marble or any other flavor you can toss at it. It was moist and paired perfectly with regular white icing but would have been sinful with a deep chocolate icing. When I made this cake last night I did three things differently. I added 1 extra tsp of vanilla. I left about 1/2 cup of batter in the mixing bowl and added a tablespoon of cocoa powder for marbling. Since my oven does run hot I only had to cook this for 20 minutes. Everyone loved it and some even had thirds. Thanks for sharing the easy cake recipe. It definitely is a keeper.

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    • on March 29, 2004

      Well, I tried it and it's great!! I made it for dinner at my Mom's house yesterday and there was barely a sliver left!! I made homemade cream cheese caramel frosting that I got from another recipe that was posted on this website. Wonderful combination! Went over great!! Very moist. Screw the box cakes, I've got this! Thanx for sharing!

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    • on March 13, 2004

      This was too easy! I halved the recipe and it made 9 full cupcakes. The only ingredient I altered in the recipe was the milk. I used soy milk instead, as my son is allergic to cow's milk. The cupcakes turned out great. Thanks for a super simple, but great recipe.

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    • on March 04, 2004

      I was in the mood for pineapple upside down cake, and this recipe was on the home page so I used it for the cake portion. Great pairing. This cake worked very well in that way - not too sweet and very moist. This got two thumbs up from everyone in my family.

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    • on March 04, 2004

      This is great and simple. Snuck a taste of the batter before baking it (a necessary step in the baking process haha) and was surprised that it tasted so much like the boxed cake mixes! But this is a lot better and a lot more rewarding than those are. I substituted margarine for the shortening b/c it's what I had and it turned out moist and tasty. A good recipe to have on hand. Thanks!!

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    • on March 19, 2012

      I've never made a cake before but my 3 year old has been begging for a cake ever since he saw the boxed version at the grocery store last week. Taking one look at the ingredients list and I quickly put it back in hopes I could make him one without much trouble (I am decent at cooking but horrible at baking!). I used a non-hydrogenated palm shortening and this cake came together perfectly and quickly. This, along with the cream cheese frosting Cream Cheese Frosting, made my boy's day. Even my sweets-hating 18 month old ate an entire piece. Thank you!

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    • on March 16, 2012

      Excellent yellow cake recipe. Very simple, easy and fast! I used it to make pineapple upside down cake. I also used smart beat margarine (we avoid transfats when possible) and vanilla soy milk (I'm allergic to dairy) AND 1 C. whole wheat pastry flour as I ran out of AP. Thank you MizzNezz! An excellent addition to my recipe file!

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    • on March 11, 2012

      This recipe was yummy, not to sweet or too moist. It was more of a muffin or breakfast cake. I will make again and put blueberries in the mix and a crumb topping or use as a base for cinnamon crumb cake, I am sure that will make this a 5 star recipe.

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    • on January 11, 2012

      Since I'm a diabetic, I had to make a few changes and WOW! This is great! I'll be rewriting it for low sugar and posting it in my recipe section. Thanks for the base recipe.

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    • on August 29, 2011

      I made this as a bundt cake, using butter instead of shortening. I baked it for 55 minutes due to the pan change. This was the second time I've made this recipe, and it turned out great both times.

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    • on June 16, 2011

      Quick AND easy! Tasted great, too! I added chocolate chips and made mini cakes (baked for 12 minutes), and they tasted like yummy chocolate-chip muffins. Thanks!

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    Nutritional Facts for Quick Yellow Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 264.6
     
    Calories from Fat 92
    34%
    Total Fat 10.2 g
    15%
    Saturated Fat 2.8 g
    14%
    Cholesterol 33.8 mg
    11%
    Sodium 307.0 mg
    12%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 0.5 g
    2%
    Sugars 22.3 g
    89%
    Protein 3.8 g
    7%
    Detailed Nutrition Values About Nutrition Info
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