Recipes and Cooking Yellow Cake 4.1 (59) 1 Review Yellow Cake from scratch can be transformed into a stunning dessert worthy of a party with the addition of your favorite sweet frosting. For a hint of freshness, add a couple teaspoons of finely shredded citrus zest to the batter of this yellow cake recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 20 mins Cool Time: 1 hrs Total Time: 1 hrs 40 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup butter, softened 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Directions Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl combine flour, baking powder, and salt; set aside. 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 time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s). Bake in a 375 degree F oven 20 to 25 minutes for 9-inch pans; 30 to 35 minutes for 8-inch pans; 25 to 30 minutes for 13x9x2-inch pan 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 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings. Citrus Yellow Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel or lemon peel into batter. Rate it Print Nutrition Facts (per serving) 336 Calories 14g Fat 48g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 336 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 88mg 29% Sodium 333mg 14% Total Carbohydrate 48g 17% Total Sugars 29g Protein 5g Calcium 90.9mg 7% Iron 1.3mg 7% Potassium 82mg 2% Folate, total 12.1mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.