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Large White Birthday Cake

Large White Birthday Cake


I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  2. Sift together cake flour, baking powder, and salt.
  3. In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
  4. Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.
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This cake is very delicious. It came out just right. I iced it with the Wedding Cake Icing on this site and it was a hit. All the kids loved it. Will be making again. Thanks for the recipe.


I've baked this cake twice in the past 2 months. Once for my son's 2nd birthday and one for Valentine's day. First time I baked it, I used a 9x13 pan it was a little on the dry side, and it had air pocket holes throughout the cake...still delicious though. Second time I made it I added a bit more milk, used a donut cake pan and tapped the pan on the counter a few times before I put it in the oven... needless to say I almost ate the whole darn cake myself!! Delicious, moist and no air pocket holes. I used a butter icing on the cake and it was to die for!!!


Favor was good, but it did come out a little dry. Next time I will try substituting drained applesauce for 1/2 the shortening. I have found this helps keep baked goods moist.