Easter
Simple Yellow Cake
Popular on Food52
5 Reviews
KF O.
April 22, 2023
I set out to use up some self-rising flour and I didn't want to take a lot of time making something sweet to have for dessert. This was the perfect recipe to meet those goals. Additionally the cake itself was very good - better tasting than I expected. I followed some baking advice for controlling the doming of the center of the cake by preheating the oven to 350 degrees F and then reducing the heat to 325 degrees as soon as I put the cake in the oven, baked for the full 35 minutes and got a nice level cake. Thanks for the great recipe!
Sarah R.
September 18, 2020
So I just made this cake a little while ago and I didn't use a mixer, just mixed it by hand. The flavor was great and I will definitely double the amount next time I could do a lot of add ins to this recipe..
Regine
April 15, 2015
You need to revise your instructions since it does not include what to do with the butter. Obviously anyone can figure it out LOL, but I am sure your intention is for your instructions to be thorough. Also, I would like to add that I really dislike self rising flour as I think it is too salty, so your idea of replacing it with all purpose flour and baking powder and salt is great (although I think that it is too much salt). Thanks for sharing. Regine
Deactivated
April 15, 2015
I appreciate the critique, fixed! I must have forgotten to copy and paste the step from my blog to Food52; thank you for your eagle-eye. I will experiment with less salt next time I make this recipe, I would imagine less would work just fine.
Sarah R.
September 18, 2020
Anyone who bakes regularly may know to soften and cream with other wet items. The flavor was fine maybe more vanilla but the salt was a reasonable amount to enhance the flavor.
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