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Basic Yellow Cake with Variations recipe

A good basic yellow cake to add to yourrepertoire, including variations for a marble cake and cupcakes.

Recipe: Basic Yellow Cakewith Variations

2 1/4 cups all-purpose flour1 1/2 cups granulated sugar3 1/2 teaspoons baking powder1 teaspoon salt1 1/4 cups milk1/2 cup vegetable shortening1 teaspoon vanilla extract3 large eggs

  • Preheat oven to 350°F (175°C).Grease and lightly flour a 13 x 9 x 2-inch baking pan (or, two9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round pans).Set aside.
  • In a large mixing bowl combine the flour,sugar, baking powder and salt, mixing well. Add the milk, shorteningand vanilla and beat with an electric mixer on medium to medium-highspeed for 2 minutes, scraping sides of bowl as needed. Add theeggs and continue beating an additional 2 minutes. Pour batterinto prepared pan(s).
  • Bake the 13 x 9 x 2-inch cake for 40 to45 minutes (or the 9-inch cakes for 30 to 35 minutes; the 8-inchcakes for 20 to 25 minutes), or until a wooden pick insertednear center of cake comes out clean, or until cake springs backwhen touched lightly in the center.
  • Cool the 13 x 9 x 2-inch cake on a wirerack. (Cool the 9 or 8-inch cakes on wire racks for 10 minutes;remove from pans and cool completely on wire racks.) Frost asdesired.

    Makes 12 to 16 servings.


    For Marble Cake:Pour half of the prepared cake batter into another bowl. Mix2 ounces unsweetened chocolate, melted and cooled, 1 tablespoonsugar, 2 tablespoon warm water and 1/4 teaspoon baking soda.Stir into one bowl of cake batter. Spoon light and dark battersalternately into prepare cake pan(s). Using a thin spatula, cutthrough batter several times (without touching bottom of pan)for a marbled effect. Bake as directed above.

    For Cupcakes:Line 36 medium muffin cups with paper baking cups. Fill cupsabout one-half full. Bake 20 minutes or until tested done. Coolin pan for 5 to 10 minutes on wire rack; remove and cool completely.Frost as desired. Makes 36 cupcakes.

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