Basic Two Egg Yellow Cake
A classic yellow cake with tender crumb and rich vanilla flavor, perfect for celebrations or everyday desserts, suited for all cake lovers seeking a moist, flavorful treat.
Ingredients
Instructions
- Preheat oven to 375°F. Grease and flour 2 to 4 cake pans.
- Sift together the cake flour, sugar, baking powder, and salt into a large bowl.
- Add the soft shortening to the dry ingredients.
- Pour in 1/2 cup milk and vanilla extract. Beat on low to moisten the mixture, then beat for 2 minutes on medium speed, scraping the bowl as necessary.
- Add the eggs and 1/4 cup milk. Beat for 1 1/2 minutes on medium speed.
- Divide the batter evenly into the prepared pans.
- Bake until done, approximately 25 to 30 minutes for 2 layers. Adjust baking time if using thinner layers.
- Cool the cakes slightly before removing from pans. Cool completely before icing.
Tips & Substitutions
For a lighter cake, be sure to sift the flour before measuring. If you don't have cake flour, you can substitute all-purpose flour by reducing the amount slightly and adding 2 tablespoons of cornstarch per cup. Ensure your shortening is soft, not melted, for the best texture. Using fresh ingredients will enhance the flavor.
Serving Suggestions
This basic two egg yellow cake is delightful on its own or paired with Mary'S Favorite Icing for a classic treat. Serve it with fresh fruit, a scoop of ice cream, or alongside coffee for a perfect afternoon snack. It also makes a great base for layered cakes or cupcakes.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Thaw frozen cake in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Two Egg Yellow Cake contains roughly 247 calories, with 4g protein, 40g carbohydrates, and 6g fat. It is a good source of iron (18% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of milk in this recipe?
Yes, you can substitute whole milk with almond milk or soy milk for a dairy-free option. Just ensure the alternative milk is unsweetened and unflavored to maintain the cake's flavor profile.
How can I make this cake chocolate flavored?
To turn this yellow cake into a chocolate cake, replace 1/2 cup of the cake flour with unsweetened cocoa powder. Adjust the sugar slightly if you prefer a sweeter chocolate flavor.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute with an equal amount of unsalted butter or margarine. This will give the cake a richer flavor and a slightly different texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).