Four Egg Yellow Cake

583 Reviews 39 Pics
Recipe by  Carolyn

“This is our favorite yellow cake recipe. I usually don't get to put any icing on before it is gone.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -9x13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
  2. Cream together shortening and sugar. Beat in eggs and vanilla.
  3. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
  4. Bake for 45 minutes, or until cake tests done. Cool.

Share It

Reviews (583)

Rate This Recipe


I've made this cake 9-10 times and only came here to print off a clean copy. I'm shocked by the low reviews and problems reported because this comes out for me every time as high, fluffy, moist, and delicious. If you substitute butter for the shortening, you'll have the cake that made the Magnolia Bakery in Greenwich Village famous.



Perfect, just as I was hoping it would be when I saw that this recipe called for shortening rather than butter. The little bit of butter flavor that's sacrificed is more than made up for by the fact that you gain incredible moistness, since butter cakes can have a tendency to be dry. I'm sure the recipe is perfect as is, but for added richness, moistness and color I added two more egg yolks. For the lightest texture, be sure to cream the shortening and sugar very well, 2-3 minutes if using a stand mixer. Add the eggs one at a time, beating well after each addition. When adding the flour mixture with the milk, begin and end with the flour. Thanks for posting the recipe - I couldn't have been more pleased!

April A.

April A.

Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I got a little nervous when the middle didn't crown but it was fully cooked, I didn't have to level it off and the texture was better than I expected. Thanks!! ** Revision ** I made this for the 2nd time today and the finished texture was very light and fluffy! Thorougly creaming the shortening & sugar is definitely the answer. I didn't have enough shortening so I ended up using 50/50 shortening/butter, which I beat together for a few minutes before adding the sugar. The creamed mixture should look silky and light, sort of like whipped butter. After I added the last of the milk, I turned the mixer speed up a little (one setting above "stir") and beat for about 30 sec. The batter looked smoother this time and had a nice body to it, not runny as with some box mixes. This recipe does work and will be my only yellow cake from now on. Thanks SO MUCH!

More Reviews

Similar Recipes

David's Yellow Cake

David's Yellow Cake

Yellow Cake Made from Scratch

Yellow Cake Made from Scratch

Moist Yellow Cake

Moist Yellow Cake

Gluten-Free Yellow Cake

Gluten-Free Yellow Cake

Scottley's Basic Yellow Cake

Scottley's Basic Yellow Cake

One Egg Lemon Pound Cake

One Egg Lemon Pound Cake


Amount Per Serving (24 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Gluten-Free Yellow Cake


next recipe:

Yellow Cake Made from Scratch