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Greg’s Yellow Cake

I’ve previously shared my staple buttercream frosting, and I wanted to add on to that another building block of my dessert arsenal, my basic yellow cake recipe.  Now, there are lots of similar recipes out there, and I’ve tried many of them, and I’ve settled somewhere in between.  This recipe creates a tasty and most yellow cake that is the perfect starting point for many cake and cupcake recipes.

Greg's Yellow Cake
Print Recipe
My basic yellow cake recipe, where many of my other recipes start from and turn into other delicious creations. This recipe will make enough to fill two 8-inch round pans, or about two dozen cupcakes.
Servings
24
Servings
24
Greg's Yellow Cake
Print Recipe
My basic yellow cake recipe, where many of my other recipes start from and turn into other delicious creations. This recipe will make enough to fill two 8-inch round pans, or about two dozen cupcakes.
Servings
24
Servings
24
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F and line cupcake pans.
  2. Sift together the flour, baking powder, cream of tartar and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg yolks and whole eggs one at a time.
  5. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  6. Pour batter into prepared cupcake/cake pans.
  7. Bake in the preheated oven for 18 minutes for cupcakes, 25-30 minutes for cakes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
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One Comment

  1. Football Cake! | Elemental Confections

    […] to time constraints and this year I wanted to stick with making things from scratch.  I used my yellow cake recipe, but this time I split the batch in two, and added pre-melted chocolate to half, and then […]

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