Southern Living Basic Yellow Cake Recipe ( or Chocolate)

Total Time
50mins
Prep 20 mins
Cook 30 mins

I found this is an older Southern Living cookbook- "Heritage Cakes" . This is a basic yellow cake that yields 2 layers. The recipe is as found: my only changes have been direction clarifications. For Chocolate Cake: Add 3 ( 1 oz.) squares of unsweetened choclate, melted in a double boiler, to the creamed mixture.

Directions

  1. 1. Cream butter then gradually add sugar, beating well .
  2. 2. Add eggs, beating well after each addition: this mix should be fluffy yellow.
  3. 3. In another bowl, combine the flour and baking powder: The add mix to the creamed mixture ( above) alternating with milk, beginning and ending with the flour mix. Mix well.
  4. 4. Stir in vanilla.
  5. 5. Pour batter into 2 greased/floured 9" pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center come out clean.
  6. 6. Cool in pan for 10 minutes then remove layers from pans and cool completely.
Most Helpful

Delicous! Used this for my son's two layer birthday cake along with a double recipe of Chocolate Buttercream Frosting. Perfect, traditional old-fashioned yellow cake with a heavier crumb. Just a note, if you are used to the light and airy texture of a cake from a cake mix, this will be quite different but so much better :) And you can pronounce all of the ingredients! I used Doughmakers pans which don't usually stick, greased and floured them, then lined with wax paper. Did have some problem with sticking so next time would use a heavy hand with the greasing and flouring. Thanks for sharing the recipe! Southern Living never disappoints!

LonghornMama July 03, 2010

This cake was delicious! I usually dont like yellow cake made from scratch because everytime i have made one it tastes like sweet corn bread. But not this one it is moist has the perfect texture i will be using this recipe alot thank you for sharing!!!

anniek36 November 14, 2011

Finally! A very moist and delicious yellow cake. I baked it in a 9 X 13 for about 25-35 minutes. Sorry, don%u2019t recall exact time. All my attempts in the past have yielded a somewhat dry cake, but yours is perfect. I will use it as a muffin base too. Thank you very much for posting.

Captainflygirl November 09, 2011