“A very moist yellow cake that can be frosted with your favorite frosting. Makes 6 thin layers, or you can just make three layers.” - by NELL 2
Ingredients
Adjust Servings
Original recipe yields 6 - 9 inch layers
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 9 inch round pans. Sift together the flour, baking powder and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated.
- Divide batter into six 9 inch pans. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
Amount Per Serving (12 total)
- Calories
- 417 cal
- 21%
- Fat
- 18 g
- 28%
- Carbs
- 58.6 g
- 19%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experie..." See morence has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site."
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