Very simple, but delicious cake. Can be used with most any kind of frosting.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
2 - 9 inch round cake pans
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

  • Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

395 calories; protein 4.9g 10% DV; carbohydrates 56.1g 18% DV; fat 17g 26% DV; cholesterol 73.8mg 25% DV; sodium 296.8mg 12% DV. Full Nutrition

Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2005
I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be! Read More
(177)

Most helpful critical review

Rating: 2 stars
03/26/2006
This is NOT an appropriate receipe for most layer cakes. With a little extra sugar it would probably make an excellent pound cake. The batter is extremely heavy and even after adding a little additional oil and milk the final result was rather dry and consistent with a pound cake after cooling. Read More
(16)
231 Ratings
  • 5 star values: 130
  • 4 star values: 48
  • 3 star values: 19
  • 2 star values: 17
  • 1 star values: 17
Rating: 5 stars
09/30/2005
I LOVE this recipe. I have used this recipe so much (sometimes modified with a bit more sugar) and it never fails me. Its always moist and delicious. It is hearty- definitely not like those "air" boxed cakes. A tip for those that find the cake to grainy or dry: Don't use cake flour! Use all purpose! Put a little more milk in for desired consistency and moistness and by all means when mixing the butter and the sugar together go as long as 10 minutes or until it is smooth. The smoother the butter and egg are the less grainy it will be! Read More
(177)
Rating: 5 stars
11/24/2003
Not to toot my own horn, but this recipe never lets me down. To ensure proper moistness, I'll sometimes add 1/8 to 1/4 cup of a light oil to the batter before baking (especially if the relative humidity is a little on the dry side). I hope you'll find easy, versatile this recipe as tastey as my family and I do. Read More
(99)
Rating: 5 stars
03/11/2008
I was about to give up on making cakes from scratch until I came across this recipe. This one turned out bakery style moist. I used 3 eggs instead of two and creamed them along with the butter and sugar for 10 minutes. AngieMonty was right the smoother the butter mixture the smoother the cake. I also used cake flour and whole milk and baked it in round layers for exactly 40 minutes the least amount of time called for. I frosted it with chocolate frosting and it disappeared in record time. I have found my cake recipe. Thanks Scottley!!! Read More
(84)
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Rating: 5 stars
06/29/2011
Oh, my…in my experience this is quite possibly one of the better white cake recipes I’ve tried. In fact, I’d call it perfect, with no need to change anything let alone search for a better recipe. If you follow the directions and cream the butter and sugar to aerate the batter and give it lift, if you add the eggs one at time to keep the batter emulsified, you will get fantastic results, a superior cake. But I think that maybe some inexperienced bakers, wanting to make sure they do it right and “beat the heck” out of the butter and sugar, might actually take it too far – you CAN overbeat a cake batter! The cake is only lightly sweet, but I liked that. I don’t know who would plan to eat this without a rich, sweet frosting, and the two together create the proper creamy, moist, fluffy, sweet lusciousness you want. (And I’m not exaggerating for effect) This is light with a tender crumb – if you need a cake for sculpting or carving this would NOT be a good choice. But if you want a fluffy, light, stick-to-your-fork moist white cake, give Scottley’s a try. I baked this as cupcakes – one-half recipe makes 12 perfect cupcakes. Bake at 350 degrees, 18-20 minutes. Read More
(75)
Rating: 5 stars
07/28/2008
This is the best scratch yellow cake recipe I have found so far! I gave it a try despite seeing some poor reviews and was pleasantly surprised. I'm a cake decorator always looking to improve on the cakes I make and this recipe is my new found winner. I was not disappointed especially when my customers compliment the cake. I would suggest for the ones who gave this a poor review to give the recipe another try. Read More
(38)
Rating: 5 stars
01/08/2007
This is a very simple recipe and turns out very well. I am not sure why some people have had problems with it. Just a note....all milk is not the same. If you use a skim milk the cake will be less rich than if using whole milk. I used skim milk and margarine rather than butter. Butter provides a better flavor but margarine creams better and incorporates more air into the batter. My layers only took 30 minutes to bake...maybe some people over-cooked the cake. As mentioned by another evaluator the toothpick method is the only sure way of checking for doneness. I do want to mention that if this cake tastes like a cornbread then honey you need to try REAL cornbread. Most restaurant cornbread and box mixes taste like cake. Read More
(29)
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Rating: 4 stars
12/27/2003
I tried this recipe because the items for the recipe were already in my kitchen. I was really surprise how moist and flavorful the cake turn out. I know I will continued to make this cake. Read More
(28)
Rating: 4 stars
11/02/2008
I had given up on fiding a "from scratch" cake recipe that was moist and delicious - and then I found this recipe!! I only gave it four stars because I did make a few changes to the recipe. I added two tablespoons of vegetqable oil an extra egg and a small envelope of instant vanilla pudding mix. I've made this recipe twice and my friends can't stop raving about them! I used Wilton's recipe for Buttercream Icing with meringue powder to ice them. Read More
(23)
Rating: 2 stars
03/26/2006
This is NOT an appropriate receipe for most layer cakes. With a little extra sugar it would probably make an excellent pound cake. The batter is extremely heavy and even after adding a little additional oil and milk the final result was rather dry and consistent with a pound cake after cooling. Read More
(16)