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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Yellow Cake

Makes: 12 servings
Prep 20 mins Cool 1 hr Bake 375°F 30 mins to 35 mins
Yellow Cake
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 2/3  cup  butter or margarine
  • 1 3/4  cups  sugar
  • 1 1/2  teaspoons  vanilla
  • 2  eggs
  • 1 1/4  cups  milk
Directions

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.

From the Test KitchenYellow Cupcakes:
  • To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.
Nutrition Facts (Yellow Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 316,
  • Fat, total (g) 12,
  • chol. (mg) 65,
  • sat. fat (g) 7,
  • carb. (g) 49,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 124,
  • sodium (mg) 292,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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