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Homemade Yellow Cake and Variations

Homemade Yellow Cake and Variations created by Alana Kysar  Fix Fe

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.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • Cream together butter, shortening, sugar, and pudding.
  • Add eggs in one at a time.
  • Add in sour cream and vanilla. Mix well.
  • Sift together flour, baking powder, and salt.
  • Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
  • Pour into well greased and floured 13x9 pan.
  • Bake at 350 for 40-50 minutes.
  • Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
  • 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.
  • Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).
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RECIPE MADE WITH LOVE BY

@SweetsLady
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@SweetsLady
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"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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  1. BirdieSue
    How do I find the tweaks that the author made herself? Or does the recipe have tweaks already made? Thank you!
    Replies 1
  2. jaspreet k.
    Will I be able to make this cake as a 3 layer cake with a vanilla buttercream and raspberry jam, with fondant? I’m worried it will collapse on me!
    Replies 1
  3. Mary Jo B.
    Good yellow cake recipe but far too much batter for one 9x13 cake pan. Would have worked well in three 9” round pans. Will bake this again but will divide it among three pans. This is a fairly dense cake and would stack well.
    Reply
  4. cddamiani
    The feature photo has 3 round, stacked layers of cake; but the recipe is for a single 9 x 13 pan. Instructions are given for making varieties including vanilla, chocolate & spice cakes- but no mention is made of the cake pan so you can make the actual cake portrayed in the picture! It's very frustrating when they bate & switch things like that. I'm left wondering...Is the photo of three 8", three 6" or three 9" pans? And, using three of whatever diameter, how long does it need to bake? I guess I'll have to find a different recipe.
    Replies 2
  5. belssie.morelli
    I tried this recipe and it's absolutely delicious! But is it good for stacking? The crumb is so moist and tender I don't know how well it holds up if I stack 4 layers. I also just used all butter instead of shortening. Has anyone tried stacking 3 or more layers of this recipe? :) Thanks again for sharing this amazing recipe :)
    Replies 1
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