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One-Bowl Basic Yellow Cake recipe

One-Bowl Basic Yellow Cake.

Forget about all the sifting flour, creamingand alternately adding the liquid ingredients with the dry ingredientswhen making a cake! Simply toss all the cake ingredients in thebowl at the same time, beat for just 2 minutes, and the batteris ready to spread in the pan to bake. It’s really just thateasy to make a terrific, homemade cake…that didn’t come froma box!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: One-Bowl Basic YellowCake

2 1/4 cups all-purpose flour*1 1/2 cups granulated sugar3 1/2 teaspoons baking powder1 teaspoon kosher or sea 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, or2 (9 x 1 1/2-inch) round pans, or 3 (8 x 1 1/2-inch) round pans,or line 36 muffin cups with paper baking cups. Set aside.
  • Place all ingredients in a large mixingbowl and beat on low speed just until ingredients are wet, increasespeed to medium-high and continue beating for 2 minutes. Pourbatter into prepared pan(s).
  • Bake a 13 x 9 x 2-inch cake for 35 to40 minutes, or until tested done****.
  • Bake the 9-inch round cakes for 25 to30 minutes, or until tested done.
  • Bake the 8-inch round cakes for 20 to25 minutes, or until tested done.
  • Bake cupcakes for 20 minutes, or untiltested done.
  • Cool cake or cupcakes on a wire rack.(Cool the 9 or 8-inch cakes on wire racks for 10 minutes, thenremove from pans and cool completely on wire racks.)
  • When cake is completely cool, frost asdesired. (Cake in photograph is frosted with CocoaButtercream Frosting.)

    Makes 12 servings of cake or 36 cupcakes.

    *For a lighter-textured cake, use cakeflour or 2 cups plus 2 tablespoons all-purpose flour.

    **If using a dark baking pan(s) or glassbaking dish, reduce oven temperature to 325°F (160°C).

    ***If serving the cake directly from the13 x 9 x 2-inch baking pan, there is no need to dust with flour.Flouring a greased baking pan simply makes removal of the bakedcake from the pan easier.

    ****To Test Cake: A cake (or cupcakes)is done when a wooden pick inserted near center of cake comesout clean, or cake springs back when touched lightly in the center.

    Nutritional Information Per Serving (1/12of recipe): 294.3 calories; 33% calories from fat; 10.8g totalfat; 60.2mg cholesterol; 327.1mg sodium; 79.5mg potassium; 44.5gcarbohydrates; 0.6g fiber; 26.5g sugar; 43.9g net carbs; 4.8gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    This one-bowl recipe can be mixed up in under 10 minutes, and it turns out a reliably light and golden cake with a moist crumb.

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