Thirty Minute Yellow Cake

Thirty Minute Yellow Cake


"This is a good substitute for a boxed yellow cake mix in recipes calling for a yellow cake as a base."


30 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or two 9 inch round pans.
  2. Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.
  3. Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.
  • profile image

Your rating



  1. 98 Ratings


I give this 4 stars on the condition that you add an additional egg. I mixed this recipe and then read the reviews. Two stars! Oh no! I looked at some other recipes and I didn't see much diff...

The batter tastes just like yellow cake. I think this recipe and others like it are rating poor because of the "Self Rising" flower is not being used. Add 3 tsp baking powder and 1/2 tsp salt t...

I did as other suggested(using 3 eggs), cake came out just good, the 2nd time I added 1 box of instant vanilla pudding to the dry ingredents, 3 eggs, and 1/4 cup of sour cream and it was fantas...

Not very tasty, and does not make good cupcakes. I have my own bakery business and I do not recommend this recipe.

***IMPORTANT NOTE!*** Simply use self- rising flour, follow the instructions, and don't beat the batter too much! I was a bit dubious about even trying this recipe, seeing so many conflicting re...

Made this recipe twice- once exactly as written and second time substituting butter for the shortening and adding about 1/4t salt (1/2t if using unsalted butter)...much tastier this way! Changed...

I tried this recipe following DANHARGRAVE'S recommendations. I only used 2 eggs and alternated adding the liquid and the flour. The cake was light and fluffy and a good substitute for a yellow...

The cake was very heavy and dense.

I made this recipe into cupcakes, and took them to a picnic. They were devoured! My nieces and nephews wanted more, and my kids ate the remaining 4 cupcakes in our fridge as soon as we got home!...