Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. Pair with Chocolate Fudge Frosting (recipe listed under Desserts) to make a great cake for any occasion. Preparation: 10 to 15 minutes, plus baking and cooling times.

Classic Yellow Cake

13⁄4 cups all-purpose flour 2 teaspoons baking powder 1⁄4 teaspoon salt 1⁄2 cup unsalted butter, cut into 16 pieces 11⁄3 cups granulated sugar 3 large eggs 2⁄3 cup evaporated fat-free milk (not reconstituted) or whole milk 1 tablespoon vanilla extract


Preheat oven to 350°F. Lightly butter or spray two 8 or 9-inch round cake pans with cooking spray; cut rounds of parchment to fit the bottoms of the pans and place in pans; butter or spray again. Or line 24 standard muffin cups with cupcake liners, or lightly coat a 13 x 9 x 2-inch pan with cooking spray. Place flour, baking powder, and salt in a medium bowl. Using speed 1, mix for 15 seconds to combine and aerate. Reserve. Place butter and sugar in a large mixing bowl. Mix on speed 1 for 40 seconds, then cream on speed 3 for 21⁄2 minutes, until light and fluffy. Add eggs one at a time, mixing on speed 2 for 20 seconds after adding each egg. Add flour mixture, milk, and vanilla on speed 1; mix until blended and smooth, 1 minute. Divide batter evenly among prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted in the center of the pan: 30 to 32 minutes for 8-inch layers; 25 to 28 minutes for 9-inch layers; 30 to 35 minutes for a 13 x 9-inch cake. Cool in pan for 10 minutes; loosen sides of cake from pans with a thin knife, then remove from pans and place on a wire rack; remove parchment. Cool completely before frosting. To assemble layer cakes: Place 1 cake layer on plate. Spread a third of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Variation 24 Cupcakes: Place paper liners in 24 regular muffin cups. Divide the batter among the prepared cups. Bake in the preheated 350°F oven for 18 to 20 minutes. Remove from the pans and cool on a wire rack completely before frosting.


Servings: Makes two 8 or 9-inch layers or one 13 x 9-inch rectangular cake

Nutritional information per serving

Nutritional information per serving (cake with frosting): Calories 594 (37% from fat) • carb. 93g • pro. 6g • fat 26g • sat. fat 15g • chol. 97mg • sod. 207mg • calc. 87mg • fiber 3g

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!