Yellow Cake Light

Recipe by tessmick

Classic yellow layer cake with less fat! Turns out very moist and was worth the extra effort over a box. Was wonderful with Peanut Butter Frosting!

Top Review by Marg CaymanDesigns

I was very impressed with this recipe. It was very light in texture and still moist & tasty. No one could tell it was "light" in calories too. I used light butter and 1% milk. Since I wasn't going to frost it, I put in a cup of chocolate chips. Unfortunately, most of them sunk to the bottom, but no one seemed to mind. I baked mine in a 13x9-inch pan for 32 minutes. I believe this recipe would make a lovely layered cake also.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
  3. Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
  4. Add eggs, one at a time, beating well after each addition.
  5. Mix flour, baking powder and salt together (large glass mixing cup worked well).
  6. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
  7. Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
  8. Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
  9. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
  10. Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
  11. Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.

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