This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great.

Carol
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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 one 9x13 inch pan or three 8- or 9-inch round layer cake pans.

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  • Cream the butter and sugar together until smooth and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each one. Mix in the vanilla extract.

  • Sift together the baking powder, flour, and salt. Add the flour mixture to the creamed mixture in three batches, alternating with the milk. Blend after each addition. Scrape down the sides and bottom of the bowl and beat an additional minute.

  • In a separate bowl, beat the egg whites with a dash of salt until stiff peaks form. Fold one third of the egg whites into the cake batter to lighten it; gently fold in the remaining egg whites. Pour batter into prepared pan(s).

  • Bake in preheated oven until cake springs back when touched lightly with a fingertip and a tester inserted in the center comes out clean. Cake layers may be done baking after 25 minutes; a 9x13-inch cake may take 35 minutes. Cool on wire rack.

Nutrition Facts

414 calories; 6.2 g protein; 58.6 g carbohydrates; 104.3 mg cholesterol; 276.1 mg sodium. Full Nutrition

Reviews (203)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2007
I made this cake for my son's 3rd birthday. As others have said, it is very dense and heavy. It was also very moist and tasted great. Everyone at the party loved it. I did have to bake it for almost twice as long as recommended in the recipe but it was worth the wait. I will definitely make it again for a friend's birthday in a few weeks time. Read More
(102)

Most helpful critical review

Rating: 2 stars
03/23/2006
I was somewhat disappointed with this recipe after seeing all of the rave reviews. I decorate cakes for a side job and I had a customer who wanted a really good homemade yellow cake for her husband's birthday. I don't get a request for a yellow cake very often so I went looking for a recipe and found this one. I made one for me to try at the same time I made the one to decorate. I did not overbake the cake, followed the directions as is and it came out dry, heavy and very crumbly. The flavor was fair but the texture was awful. I ended up brushing the customer's cake with a vanilla simple syrup and coating it with a glaze before icing it in hopes it would taste better and hold up better. I was hoping for a fluffy, tasty cake but this was not it. I will not make this again. Read More
(167)
234 Ratings
  • 5 star values: 130
  • 4 star values: 40
  • 3 star values: 26
  • 2 star values: 19
  • 1 star values: 19
Rating: 5 stars
08/21/2007
I made this cake for my son's 3rd birthday. As others have said, it is very dense and heavy. It was also very moist and tasted great. Everyone at the party loved it. I did have to bake it for almost twice as long as recommended in the recipe but it was worth the wait. I will definitely make it again for a friend's birthday in a few weeks time. Read More
(102)
Rating: 2 stars
03/23/2006
I was somewhat disappointed with this recipe after seeing all of the rave reviews. I decorate cakes for a side job and I had a customer who wanted a really good homemade yellow cake for her husband's birthday. I don't get a request for a yellow cake very often so I went looking for a recipe and found this one. I made one for me to try at the same time I made the one to decorate. I did not overbake the cake, followed the directions as is and it came out dry, heavy and very crumbly. The flavor was fair but the texture was awful. I ended up brushing the customer's cake with a vanilla simple syrup and coating it with a glaze before icing it in hopes it would taste better and hold up better. I was hoping for a fluffy, tasty cake but this was not it. I will not make this again. Read More
(167)
Rating: 5 stars
08/21/2007
I made this cake for my son's 3rd birthday. As others have said, it is very dense and heavy. It was also very moist and tasted great. Everyone at the party loved it. I did have to bake it for almost twice as long as recommended in the recipe but it was worth the wait. I will definitely make it again for a friend's birthday in a few weeks time. Read More
(102)
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Rating: 5 stars
12/14/2005
I ran late and needed to bake a cake just as the guests were arriving so had to make shortcuts. I softened the butter in the microwave and mixed the eggs in without separating them and the cake still turned out great! I did have to lower the oven temperature to 300 after 15 mins though since I saw that the cake was browning too much on top and was still undone inside (convection air oven). It also make a huge cake and would have overflowed had I not used as big a cake pan as I did. I sifted cocoa powder over it (quick and less fattening than frosting and anyway the cake was still warm and would've melted any frosting!) and it looked elegant. The guests loved it! Very buttery smooth and just as delicious the next day after refridgeration. Great recipe since it uses basic ingredients on hand that one could just throw in one go. This is a keeper!!! Read More
(97)
Rating: 4 stars
09/21/2008
This cake came out beautifully, but I only gave it 4 stars because I had to make a lot of adjustments. First of all, make sure to soften the butter before you mix it. This makes it easier to work with and helps melt the sugar. Secondly, I would decrease the amount of sugar in this recipe by about half a cup because it turned out very sweet. Thirdly, I had to add an extra half cup of milk to the recipe to smooth out the batter. And lastly, it was necessary for me to increase the cooking time by an extra 20 minutes before it was done. However, with all of those adjustments, the cake turned out very moist, fluffy and sweet. I will definitely make this again! Read More
(89)
Rating: 5 stars
10/18/2005
This is the best birthday cake in the world and I have made a lot of cakes. Use real butter if you can! It rises beautifully and is of perfect texture. I used a cream chees icing. One 8 oz. block cream cheese 1/2 cup marg. 1tsp. vanilla and about 4 cups icing sugar. YUMMY!! Thanks for the recipe. Susan from Nova Scotia Canada Read More
(49)
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Rating: 5 stars
04/15/2003
This year I wanted to make my grand daughters birthday cake and I used this recipe. I must say it was very delicious. I added my own frosting but overall I had enough cake to feed everyone at the party and the best part of it was that they all thought I brought it from a bakery. They ate all of the cake the same night so two days later I made another one. Read More
(39)
Rating: 5 stars
06/06/2006
I don't know why some others say it is packy. If you follow the recipe to the letter it comes out great. Be sure you are sifting your flour/baking powder mixture and fluffing your egg whites. Thanks for the keeper!! Read More
(24)
Rating: 3 stars
01/18/2003
A good basic recipe. It tasted good. Read More
(19)
Rating: 5 stars
06/20/2007
love the cake! instead of 3 9 inch pans i used two and double deckered the cake:) Read More
(17)