Thirty Minute Yellow Cake

Thirty Minute Yellow Cake

85 Reviews 11 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  Lori

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

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Adjust Servings

Original recipe yields 9 inch layer cake or 9x13 inch sheet cake



  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.

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Reviews (85)

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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 difference except maybe more eggs, so I added another egg to the batter. It took a little over 35 minutes to finish baking, but I ended up with a cake that tastes just like it came out of a box - which is what this is supposed to emulate. My guess is that the other reviewers didn't use self-rising flour. Remember the recipe for self-rising flour is 1 cup AP flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Maybe the difference was the egg: anyway I got exactly what was advertised - within 5 minutes anyway. Later... I used the exact recipe this time (only 2 eggs) and it turned out as before - just as light and fluffy as a box cake. The cook time is still 35 minutes for me.



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 to the "All Purpose" or "Cake" flour. Follow the recipe and pour the milk in slowly. Cheers



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 fantastic. I used two 9in pans, cut each cake in half, making 4 layers with frosting between each. It was SO GOOD my mother asked for the recipe and she's a "old school" baker, everything she makes is from scratch and always good.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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Thirty Minute Cocoa Cake With Quick Cocoa Frosting


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Four Egg Yellow Cake