*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was one of the best cakes I've ever made. Frosted with milk chocolate frosting (sift together 6 T cocoa with 2 1/2 c powdered sugar, cream 1/2 c butter, add 5 T whole milk or cream, 1 t. vanilla and cocoa/sugar mixture and beat the heck out of it - if too thick, add more milk), it made a lovely birthday cake for my mom. The only thing I added was 1/2 t. salt because I used unsalted butter. The cake flour gives it a fine, soft crumb, so be sure to use it.
mmmm... this is a wonderful cake & one of my new favorites I put chocolate icing on mine and also used baking soda instead of baking powder because I ran out but don't think that made too much of a difference. You must try this cake now it's so great! And it's fun to make too with an electric mixer it barely takes any time and it looks beautiful when finished and came out of the pans perfectly too. & 1 more thing you only have to bake it for 25 min. so it's quite quick. yum!
I cheated and took a shortcut - um, I didn't separate the eggs and do the whole beat the egg whites until stiff thing - and it still turned out great. But it was a little short on flavor. More vanilla or some other additional flavoring might help, and a little salt definitely would have. This made much too big a cake for just Hubs and me so I experimented and baked 1/3 of the recipe (scaled it to 12 servings) in an 8-inch square pan. It didn't take long to bake - 18-20 minutes maybe. When cooled I just cut it in half, and used each half as a layer. It made a cute little loaf shaped layer cake for the two of us!
I really liked this recipe for a classic yellow cake. I let my ingredients come up to room temperature before I started mixing. Next time I might add an additional egg yolk just for a deeper yellow color. I used two 8-inch cake pans so I needed to increase the baking time since I had more batter per pan. I started testing the cakes at 25 minutes and they took about 35-40 minutes. The cake wasn't too dry for me but next time I may use a soaking syrup for just a little added moistness.
I used this recipe for my dad's birthday cake and filled it with lemon icing also from this site. This is everything you could wish for in a cake. Light, fluffy and moist. It's also easy to make which is always a bonus. Thankyou Janice for a recipe I know I will make many times.
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