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Yellow Cake

(recipe, Better Homes and Gardens Magazine)

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  1. ¾ cup butter
  2. 3 eggs
  3. 2½ cups all-purpose flour
  4. 2½ tsp. baking powder
  5. ½ tsp. salt
  6. 1¾ cups sugar
  7. 1½ tsp. vanilla
  8. 1¼ cups milk
  9. 1 recipe Chocolate Butter Frosting


  1. Let the butter and eggs stand at room temperature for 30 minutes.
  2. Grease, lightly flour, and line the bottoms of two 9-by-1½-inch or 8-by-1½-inch round cake pans with waxed paper, or grease one 13-by-9-by-2-inch baking pan; set the pan(s) aside.
  3. In a medium bowl, stir together the flour, baking powder, and salt; set aside.
  4. Preheat the oven to 375 degrees.
  5. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the sugar, about 1∕4 cup at time, beating on medium speed and scraping the sides of the bowl until well combined. Beat on medium speed for 2 minutes more. Add the eggs, one at a time, beating until combined after each addition. Beat in the vanilla. Alternately add the flour mixture and the milk to the butter mixture, beating on low speed after each addition just until combined.
  6. Spread the batter evenly into the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 13-by-9-by-2-inch pan, or until a wooden toothpick inserted near the center(s) comes out clean.
  7. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper and cool thoroughly on racks. Or place the 13-by-9-by-2-inch cake in its pan on a wire rack; cool thoroughly.
  8. Frost with Chocolate Butter Frosting.


Culinate editor's note: Instead of chocolate frosting, try using 1/2 to 3/4 cup lemon curd (either store-bought or homemade) as the filling between the two cake layers, and frost the top and sides of the assembled cake with White Fluffy Frosting, flavored with lemon extract instead of vanilla.