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Classic Yellow Cake

classic-yellow-cake

Cook Time: 40 Min

Yield: 12 Servings

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classic-yellow-cake

Ingredients

  • 2 1/2 C. cake flour
  • 1 2/3 C. sugar
  • 3 1/2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1 1/4 C. milk
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 large eggs

Directions

  1. HEAT oven to 350ºF. Coat two 9-inch round cake pans or a 13 x 9 x 2-inch pan with no-stick baking spray with flour, like Baker’s Joy®.
  2. COMBINE cake flour, sugar, baking powder and salt in large bowl. Add 3/4 C. milk and shortening. Beat with electric mixer at medium speed 2 minutes. ADD eggs, 1/2 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared pan(s).
  3. BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove cakes from pans to wire rack. Cool completely. Frost as desired.
  4. CUPCAKES: PREPARE batter as directed above. Line 24 muffin C. with paper liners. Divide batter evenly among muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely. Frost as desired.

Classic Yellow Cake

classic-yellow-cake

Cook Time: 40 Min

Yield: 12 Servings

Ingredients

  • 2 1/2 C. cake flour
  • 1 2/3 C. sugar
  • 3 1/2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1 1/4 C. milk
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 large eggs

Directions

  1. HEAT oven to 350ºF. Coat two 9-inch round cake pans or a 13 x 9 x 2-inch pan with no-stick baking spray with flour, like Baker’s Joy®.
  2. COMBINE cake flour, sugar, baking powder and salt in large bowl. Add 3/4 C. milk and shortening. Beat with electric mixer at medium speed 2 minutes. ADD eggs, 1/2 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared pan(s).
  3. BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove cakes from pans to wire rack. Cool completely. Frost as desired.
  4. CUPCAKES: PREPARE batter as directed above. Line 24 muffin C. with paper liners. Divide batter evenly among muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely. Frost as desired.

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