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Yellow Cake Recipe

I would like a recipe for a moist yellow cake. It will be used for a wedding cake.

By Barbara from PA

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February 22, 20100 found this helpful

I highly recommend the following website: I don't happen to have a yellow cake mix recipe. The only difference between a yellow cake mix and a white cake mix is that you use the whole eggs in the yellow and just the egg whites in the white.

You can change the servings and the units in the recipes. You will have to make enough cake mixes to fill your cake pans. If you have excess batter left over, make some cupcakes. Type in the words yellow cake in the search box.

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February 23, 20100 found this helpful

If you are wanting to make the cake from scratch this recipe will give you a golden color and is nice and moist.

2 1/8 C flour

1 1/2 C sugar

3 t Baking Powder

1 tea salt

Sift the above ingredients.


2/3 C of soft butter flavored Crisco shortening

1/2 C milk

1 1/2 tea vanilla

Beat 2 minutes


3 whole eggs

1/2 C milk

Beat two minutes more

Bake in greased and floured pans at 350 degrees F.

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February 23, 20100 found this helpful

Try this recipe from my cookbook Better homes and Garden:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

1 1/2 teaspoons vanilla

1 1/4 cups milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour two 9x1 1/2-inch or 8x1 1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set aside. In a bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 375F. in a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar,beating until well combined. Beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternate add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).


3. Bake for 20 minutes to 25 minutes for the 9-inch pans, 30 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on racks. Or place 139x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.

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February 23, 20100 found this helpful

The recipe we used for my daughter's wedding is located at It is a Paula Dean recipe for a red velvet cake. We didn't use the red food coloring, instead we used lemon flavoring. Some people said that

it was the best wedding cake that they ever had. Oh yes, we used a white chocolate frosting, also. It was truly fantastic!

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