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Nutrition Facts
Serving Size 1 (123g) Recipe makes 15 servings
Calories 384
Calories from Fat 124		(32%)
Amount Per Serving		%DV
	Total Fat 13.9g	21%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 390mg		16%
Potassium 103mg		2%
Total Carbohydrate 59.6g		19%
	Dietary Fiber 0.6g	2%
	Sugars 33.1g
Protein 5.4g		10%
detailed view... how is this calculated?

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CHRISTmas 2007

SweetsLady

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Homemade Yellow Cake and Variations

Recipe #208645 | 1¼ hours | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: SweetsLady
Jan 31, 2007

I was in search of a great yellow cake made from scratch that would taste good if not better than the box. I use this one all the time for my catering business. It makes a thick cake. 6/3/08 Made some changes to make it better.

SERVES 15 -20 , 1 cake (change servings and units)

Ingredients

3 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
2 cups sugar
1 (3 1/2 ounce) package instant vanilla pudding
6 tablespoons butter, softened
6 tablespoons butter flavor shortening
1 1/2 cups milk
1 tablespoon vanilla extract
1/2 cup sour cream
4 eggs

Directions

1
Cream together butter, shortening, sugar, and pudding.
2
Add eggs in one at a time.
3
Add in sour cream and vanilla. Mix well.
4
Sift together flour, baking powder, and salt.
5
Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
6
Pour into well greased and floured 13x9 pan.
7
Bake at 350 for 40-50 minutes.
8
Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
9
Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture.
10
Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).

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Featured Reviews for This Recipe

From: unmistakable1

On Jul 27, 2009

Jan 08: I was asked to make a cake for a friend's baby shower, so (once again) I turned to SweetsLady for some inspiration! I used the yellow cake variation, iced with Wilton Buttercream Icing and everyone loved it! UPDATE: Made this recipe according to the new directions, and it turned out wonderfully. It rose a little higher and was a little fluffier, as well. Thanks, SweetsLady!

0 people found this review helpful

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From: Mrs. J

On Apr 20, 2008

This made a lovely three layer cake with good texture and moisture but there was something about the taste that didn't suit me. There was too much of a floury taste. Sorry I couldn't give it a higher rating but it just wasn't too good.

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From: Chef #468972

On Apr 11, 2007

I made this cake yesterday for my husband's birthday today and it is the best yellow cake that I have had in a long time! When it was baking in my 13 x 9 pan, I thought it was going to rise out of the pan but baked right to the rim of the pan. Frosted with chocolate icing and it was just delicious! Thanks for posting! This is going to be my only yellow cake recipe!

2 people found this review helpful

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From: Miss Eve

On Feb 4, 2007

I made this yesterday and talk about a great recipe...so dense and moist. There is so much batter I was afraid it was going to spill over in my oven but that never happened. My cooking time was 45 minutes and I used a brown sugar glaze after the cake was cooled. for sure this is a keeper! Thanks SweetsLady.

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Read all 15 reviews