Diana's Desserts - www.dianasdesserts.com
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Classic Yellow Cake
in Diana's Recipe Book
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Average Rating:
 
(total ratings: 7) |
| Servings: Makes a (9-inch) 2-layer cake |
| Comments: Classic yellow cake, everyones's favorite. Great cake for a birthday with buttercream or chocolate fudge frosting. *Note: See recipe for Buttercream Frosting on this website under the Frostings category. |
Ingredients:  3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar 3/4 cup butter, softened 4 eggs 1 tablespoon vanilla extract 1 cup milk |
| Instructions: Heat oven to 350°F (180°C). Grease and flour 2 (9-inch) round baking pans. Set aside. Stir together flour, baking powder and salt in large bowl. Set aside. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed. Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely. Prepare your favorite frosting. Frost cake. Makes a (9-inch) 2-layer cake, 12 servings. Nutrition Facts (1 serving without frosting) Calories: 350 Fat: 13 g Cholesterol: 100 mg Sodium: 270 mg Carbohydrates: 50 g Dietary Fiber: 1 g Protein: 6 g |
| Date: May 16, 2003 |
Reviews
Reviewer: Wendy
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I made the cake in a tube pan instead of layers and that may have made a difference in how it turned out but it came out dry. The taste is okay but it's not a moist cake recipe.
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I made the cake in a tube pan instead of layers and that may have made a difference in how it turned out but it came out dry. The taste is okay but it's not a moist cake recipe.
Reviewer: Lander
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I made this about 2 weeks before thanksgiving and froze it. It baked up really nice, recipe was easy. I find that the texture improved after being at room temperature for about 2 days. Overall the taste is fine, a little dry when just baked but I would make it again for the kids.
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I made this about 2 weeks before thanksgiving and froze it. It baked up really nice, recipe was easy. I find that the texture improved after being at room temperature for about 2 days. Overall the taste is fine, a little dry when just baked but I would make it again for the kids.
Reviewer: sanaz
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Awesome. I frost it with browned butter frosting!
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Awesome. I frost it with browned butter frosting!
Reviewer: redrose
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i will try but it seems good
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i will try but it seems good
Reviewer: Nikiz
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it was fine but i think it needed sugar (the real kind), but other then that i love the taste, still needs sugar.
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it was fine but i think it needed sugar (the real kind), but other then that i love the taste, still needs sugar.
Reviewer: asefeh
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this recipe is very nice. i liked this cake.
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this recipe is very nice. i liked this cake.
Reviewer: Alex
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The cake had a fair taste, however it needed more ingredients to make the cake more fun and lovely to eat.
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The cake had a fair taste, however it needed more ingredients to make the cake more fun and lovely to eat.