Serves a Crowd

Tender Yellow Cake

May  4, 2011
Author Notes

One of my quests has been to find a yellow cake recipe that I love. I have tried what seems like hundreds and although some are really good they were not exactly what I was looking for. I wanted the cake to be tender and light and moist. I was speaking to my Mother on the phone a few months ago, my Mom is an amazing cook and we always discuss food and recipes. I happened to mention my quest and she said she had a recipe for me to try. This recipe is from the 1950's and she made this cake for our family. I remember her cakes were always amazing I just attributed to my mothers culinary prowess. This is my Mom's recipe, she said it took a very long time to get it right and she sure did. It's of of the best yellow cakes I've tasted.
When I made this cake my search was over. Its light, tender and moist. Holds well with fruit filling as well as a buttercream and any way you make it its delicious. The cake is a combination of a yellow cake and a chiffon cake. It rises beautifully and is very simple to make.

  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 10-12
  • 3 large eggs separated and at room temperature
  • 1 1/2 cups sugar
  • 2 1/4 cups cake flour
  • 3 teaspoons Baking powder
  • 1 teaspoon salt
  • 1/3 cup neutral oil, plus 1 tablespoon
  • 1 cup whole milk (1 or 2% work also)
  • 1 1/2 teaspoons pure vanilla extract
In This Recipe
  1. Preheat oven to 350°F.
  2. Prepare two 8 or 9-inch round baking pans, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.Note; the other day I made this a 3 layer cake using (3) 8 inch round pans it worked beautifully!!
  3. Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whiles are stiff and glossy. Set aside.
  4. Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil, milk, egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
  5. Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely.
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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.