Yellow Cake

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 16 servings


  • 3 count eggs
  • 1 1/2 teaspoon vanilla
  • 1 1/4 cup milk
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 2 1/2 cup flour
  • 3/4 cup butter


    1. Allow butter and eggs to stand at room temperature for 30 minutes.
    2. Meanwhile, grease and lightly flour two 9x1 1/2inch or 8x1 1/2inch round cake pans or grease one 13x9x2 inch pan; set aside.
    3. In a medium bowl stir together flour, baking powder, and salt; set aside.
    4. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan.
    5. Bake in a 375 degree oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9 inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Or, place 13x9 inch pan on a wire rack; cool thoroughly.
    6. Frost with desired frosting.


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