David's Yellow Cake

David's Yellow Cake

1099
JDSIMON 0

"After trying different cake recipes that I thought were too dry, I decided to try making up one of my own."

Ingredients

50 m servings 360 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1099
  1. 1317 Ratings

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Most helpful

With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar wit...

Most helpful critical

This cake recipe acted more more like corn bread. The flavor just isnt that good, and the texture is horrible. David should come up with a new one to replace this one.

With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar wit...

This is the BEST yellow cake recipe there is.My search ends here.The only difference that i did was to take away 2tbsps of the regular AP flour in each cup and substitute it with 2tbsps of corns...

This is the best yellow cake recipe. I normally use 4 whole eggs instead of the 8 yolks (because I don't really have a use for the whites) and I use regular all-purpose flour and it comes out gr...

After trying this recipe for the first time I found it a little dry, dense, and eggy, so I experimented with it to change the flavor and texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I adde...

Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cor...

The first time I baked this cake, I forgot to take out the egg whites - Yuck! It was really bad. However, the next time, I took the egg whites out and I was blown away - this is by far the best...

I've made this cake several times and I think it's so moist that I like to eat it without any icing on it at all. It is not dry as others have stated. If you think it's too dry you're either n...

Okay, so here's the thing. I made this with my five year old son and for all that know him, he's kind of a spastic. I was worried about the outcome of this cake because first, we lost track of t...

I've used this recipe several times now after experimenting with some other yellow cake recipes found on this site. This is by far the moistest, most delicious homemade yellow cake I've ever ba...