¾ cup butter
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups sugar
1½ teaspoons vanilla
1¼ cups milk
- Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.
- Preheat oven to 375°F. In a mixing bowl beat butter with an electric mixer or 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. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
- Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans or wire racks for 10 minutes. Remove layers from pans; cool thoroughly on racks. Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Icing: 3 cups icing sugar, ¼ teaspoon vanilla, ¼ cup water or milk.
Yellow Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; page 164.