Yellow Cake

Yellow Cake

128 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Recipe by  SNOWWHITE934

“This is an easy to make recipe, and it tastes great!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 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.
  3. 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.

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Reviews (128)

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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 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 - and 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 yellow 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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Amount Per Serving (12 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 84 mg
  • 3%

Based on a 2,000 calorie diet



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Gluten-Free Yellow Cake


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Four Egg Yellow Cake