Tender Yellow Cake

By sdebrango
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.

Serves: 10-12
Prep time: 30 min
Cook time: 35 min

  • 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
  1. Preheat oven to 350°F.
  2. Prepare two 9-inch round baking pans, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.
  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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Reviews (107) Questions (4)


Jill T. July 8, 2018
I varied this recipe to make chocolate cup cakes - substituting some of the flour for good quality cocoa, and sank a chocolate piece in the middle. Turned out well.
Jill T. July 24, 2018
I think that I probably did the usual and took out 1 heaped tablespoon of flour and substituted it with a rich cocoa.
Vidya July 6, 2018
Love is cake. I made this 6 years ago and still remember how good it tasted. Can you recommend a light and not too sweet frosting that can go with this cake?
Suzanne S. July 6, 2018
<br />1 cup (230 grams) unsalted butter, softened to room temperature<br /> 3 cups (360 grams) powdered sugar<br /> 2-3 tablespoons heavy cream or heavy whipping cream<br /> 1 teaspoon vanilla extract<br /> pinch of salt adjust to taste<br /><br />Instructions<br /><br /> In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.<br /> Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.<br /> Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed. THE KEY IS TO LET THE FROSTING WHIP 5 MINUTES.
Vidya July 7, 2018
Thank you so much
Vidya July 7, 2018
Thank you
Annie C. June 20, 2018
Truly outstanding. I made this for my daughter’s birthday, and it was a crowd pleaser. For the first time ever, there was no cake left at the end of the party, so I may need to make it again next week!
Jill T. June 16, 2018
What a beautiful cake! This will be one of my go-to regulars. It is so tender and light. Can be eaten with cream, fruit, with just icing on top, etc etc. Thank you sdebrango
Susan June 8, 2018
Love this recipe - the cake turned out lovely, light and tender. Very versatile, but I find we're just eating it neat or with a couple of strawberries. Freezes very well too!