This cake is practical and can be for many uses. You can also add fruit in it if you wish.

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). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.

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  • Sift together the flour, salt, and baking powder.

  • Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Cook's Note:

Blueberry Cake variation: add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup fresh blueberries into the batter before baking. Cut in squares while it is still hot.

Nutrition Facts

210.2 calories; 3.2 g protein; 29.6 g carbohydrates; 52.6 mg cholesterol; 250.9 mg sodium. Full Nutrition

Reviews (262)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2008
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe. Read More
(217)

Most helpful critical review

Rating: 2 stars
04/18/2003
I am sorry to report that my family and I did not care for this recipe. We found it to be extremely coarsely textured and very dry. Read More
(53)
306 Ratings
  • 5 star values: 190
  • 4 star values: 63
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 18
Rating: 5 stars
02/24/2008
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe. Read More
(217)
Rating: 4 stars
12/14/2008
Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake. Read More
(190)
Rating: 4 stars
06/21/2003
I have used this recipe on two occasions. I found the texture of the cake to be perfect for shaping it into themes. It holds together very , very well. Everyone who had the cake at the two birthday parties commented on its good taste . I will use the cake again - that is why I am back at this site. To print it out once again! Read More
(143)
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Rating: 5 stars
09/02/2003
Butter and eggs are what to look for in a cake recipe. This isn't a light froo froo cake. Use good quality ingredients like real vanilla and it's great. (I often add more vanilla than a recipe calls for) Someone said it was like corn bread, it's dense like corn bread but soft, not grainy and it certainly did not taste like flour, it tasted like a vanilla flavored cake (sweet). This cake will hold up to shaping. It is great alone but frosting is always nice too. The only difference in my ingredients, is I don't ever have milk on hand, I used powdered milk, not really a difference. Do not make if you like lighter than air, froo froo cake. Read More
(56)
Rating: 2 stars
04/18/2003
I am sorry to report that my family and I did not care for this recipe. We found it to be extremely coarsely textured and very dry. Read More
(53)
Rating: 5 stars
04/16/2003
This is the best and easiest cake recipe I've ever tried! It's also the first one that didn't break when I turned it out of the pan. A true winner! Read More
(46)
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Rating: 5 stars
12/12/2006
I've been looking for a while for a good yellow cake recipe not using cake mix flour but as a real baker and this recipe just turned excellent. Eventhough, I added 1 more egg and 2 extra tablespoons of buttter. It's so yummmy! Read More
(43)
Rating: 4 stars
01/29/2003
This is a very good recipe!! I actually converted it into a low sugar recipe (my husband is diabetic) and it tasted wonderful. I used 1/2 a cup of sugar and 12 packets of Equal and frosted it with a sugar free pudding and dreamwhip frosting Yummy!! And I don't normally like low sugar desserts! Read More
(31)
Rating: 5 stars
03/23/2009
This recipe is a classic and if made properly it should not come out like cornbread. I did add an extra egg yolk and 1/2 tsp. of almond extract to the vanilla (for a little more flavor). If your cake is coming out dry and like "cornbread" you are likely not using cake flour and you are not softening the butter and whipping it with the sugar until very fluffy. Be sure and use large sized eggs also. If your palate is only used to box cake mixes this recipe will seem heavy and dense but it shouldn't come out like cornbread if executed properly. One other tip be sure your eggs are at room temperature and your butter is very soft - basics for good baking. Good luck and don't dismiss this recipe. Read More
(31)