Community Pick
Quick Yellow Cake
"You can mix this up in a hurry."
photo by Ashley Cuoco
- Ready In:
- 42mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 cups flour
- 1 1⁄3 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup shortening
- 1 cup milk
- 2 teaspoons vanilla
- 2 eggs
directions
- Heat oven to 350*.
- Mix dry ingredients in lg bowl.
- Add shortening, milk and vanilla.
- Beat on med for 2 minutes.
- Add eggs and beat for 30 seconds more.
- Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
Questions & Replies
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Reviews
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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! -
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. -
Always nice to have a simple basic on hand. This is cheaper and better than the boxed mixes in my opinion. -
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! -
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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Tweaks
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Everyone liked the cupcakes I made with your recipe. The only change I made was to use butter in place of the shortening. I got 21 cupcakes, though I think I could have made it into 22 easily. I baked then for 20 minutes, but they were slightly dry so I could have called them done at 18-19 minutes. When I first took them out of the oven they smelled extremely eggy, but the smell faded away and they weren't eggy tasting at all. I did notice on the two cups cakes I overfilled, that once I took them out of the oven they fell a bit, so I wouldn't recommend this recipe to someone looking for a high crest. I loved that it was so easy to make with ingredients I always have on hand. And all made in one bowl! Can't beat that!! Thanks. :) -
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. -
I set number of servings to 14 for Nordic Ware fleur de lis Bundt. OK, but would try 16 servings next time.
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For a 1 layer cake: Set recipe to 10 servings; reduced sugar to 7/8 cup; used 3 eggs; added 1 T rum. Baked in a 1" deep, 9" cake pan at 325 degrees for 45 minutes,
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1 additional egg Rind from 2 clementines 1 t orange extract (in addition to the vanilla Coated Bundt pan with oil, then sprinkled with granulated sugar Baked in a 10" Bundt pan at 325 for 45 minutes Let cake cool in pan for 5-7 minutes, then removed and cooled on rack
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
