Yellow Cake117 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr 10 min
“This is an easy to make recipe, and it tastes great!” - by SNOWWHITE934
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Amount Per Serving (12 total)
- 380 cal
- 20 g
- 47.2 g
Based on a 2,000 calorie diet
Reviews (117)Rate This Recipe
"Let me start by saying that by trade, I am a baker and cake decorator so I did not goof up this recipe. I am searching for a homemade recipe for my cakes because I tired of all of the unpronounceable..." See more chemicals that are in commercial products these days. First off, it did not dome while baking, and as I was removing it from the oven, there was a strong odor of egg coming from it. I let it cool for 20 minutes then taste tested it, egg and orange juice was the dominate flavors. I waited another 40 minutes and tasted it again in a cooled state and the flavor was the same eggy/oj flavors as before. I did not find it to overly sweet, but that maybe because I was overwhelmed by the other two negatively dominate flavors. Usually, I try to salvage test foods, but this one ended up in the compost - there was no saving it. To it's credit, this recipe produces a moist cake."
"I don't generally do this, but I decided to look at some of the reviews for this recipe, specifically, those rating it poorly. By and large I disagree with them, and can only report my own result - an..." See mored here it is - MMMM-MM. Yes, it IS a heavy, dense cake - not all cakes are SUPPOSED to be light and fluffy! This cake would be ideal where a sturdy cake is needed for carving. It is rich and moist. It's deliciously, delightfully and delicately orange flavored. I was somewhat suspicious of the disproportionately high sugar to flour ratio, but I went with the recipe as written and wasn't disappointed. It might be a tad heavy on the oil, and I don't see that it would hurt anything to reduce it by 1/4 cup or so if that's more appealing to you, but I enjoyed this cake so much I'm not going to quibble about a couple of tablespoons! I frosted it with a vanilla buttercream and loved it. An orange flavored buttercream (including zest) would be nice with this too. On top of being toe-curling good, it couldn't have been easier to mix up and just HAS to be fool-proof because of it!"
"Although I read all the reviews I decided NOT to add the flour that it seemed liked it needed and just decided to go with the recipe as it was written. It was great!! This was a very moist, sticky y..." See moreellow cake with some orange zest. It was great as is. It looks a little funny baking... the middle gets done quicker but it is great as is.. wait it out! :)"
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