Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Catherine's Yellow Cake?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Catherine's Yellow Cake

Date Added: January 27, 2013


3 Cups Cake Flour (sifted)
3 Teaspoons Baking Powder plus 1 teaspoon
1/2 Teaspoon Salt (to taste)
1 Cup Butter room temperature Sticks
2 Cups Sugar
1 Tablespoon Vanilla or orange flower water; optional
4 Eggs room temperature
1 1/3 Cups Milk room temperature
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools


1. Combine the flour, baking powder and salt.

2. Sift together at least once, preferably two or three times.

3. Set aside until later. Grease three 9 inch round cake pans or a 13x9 inch pan and line the bottom with wax paper, which has been lightly greased.

4. Place the butter in a mixer bowl. Using the paddle beater on medium-low speed, lightly cream the butter.

5. Add the sugar and vanilla ans continue to cream for 30 seconds or until well blended.

6. Crack the eggs into a measuring cup. Beat briefly with a fork to break the yolks and blend.

7. With the mixer still on medium-low, add the beaten eggs, approximately one egg at the time, beating well after each additon.

8. After all the eggs are added, continue to beat for 2 to 4 minutes or until the mixture begins to appear lighter and fluffier.

9. Add the sifted dry ingredients and milk alternately (about 4 additions each of the dry ingredients and milk beginning and ending with the dry ingredients), while beating on the lowest speed possible.

10. Blend only until all of the ingredients are incorporated and the batter is smooth.

11. Yields about 9 cups of cake batter. Fill the prepared cake pans with the batter and tap pans on a flat surface to release any large air bubbles.

12. Bake in a preheated 350 degree oven (about 30 minutes for 9 inch cake pans, or about 45 minutes for 13x9 inch cake pan) until the cake just begins to shrink from the sides of the pans.

13. Let the cake cool in the pans for about 10 minutes.

14. Turn out, leaving on the wax paper, and allow to cool completely on a wire rack.

15. Remove the wax paper before frosting and assembling the cooled cake layers.

Comments on Catherine's Yellow Cake Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2024 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer