This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made. The recipe comes out of a McCall’s book published 100 years ago in 1910. A recipe that’s stood the test of time.
Old-fashioned cake recipes have a special appeal. They produce outstanding results without relying on bells or whistles. This cake doesn’t rise real high, but has a soft and fluffy texture with a divine flavor that almost doesn’t need frosting.
You can’t go wrong with this one-bowl cake for it’s ease, quickness and impressive outcome. It’s a keeper. I believe everyone should have a good cake recipe at their fingertips they can count on should the need arise. This is mine.
Typically yellow cakes are frosted with chocolate frosting, but being out of chocolate a cream cheese frosting was used, and very lightly.
It’s a well- known fact that I love frosting more than cake but for once I didn’t mind the sparse amount of frosting. It just doesn’t need it. The cake is truly the shining star, tender and billowy like soft, fluffy clouds, and perfectly moist even the next day.
It is packed with flavor and just the right amount of sweetness. The fragrant scent of it alone made me swoon.
Being anywhere in the vicinity of it will draw you like a spider to it’s lair and keep you there enthralled. Totally delectable, completely irresistible and unforgettably delicious, it’ll live in memory as the cake we ate devoured in record no time.
My Mom and I both agreed that whip cream frosting would compliment it beautifully so I’ve included the recipe for that along with the cream cheese frosting.
This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made.
Ingredients
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
- In a large mixing bowl sift together flour, sugar, baking powder and salt.
- Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
- Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.
- Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.
- In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.
- Add confectioners’ sugar and beat until well blended and fluffy. Add more confectioners’ sugar if needed to get it to the right spreading consistency.
- Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.
- Beat on medium speed until stiff peaks form.
After seeing this on Pinterest, I just had to try it. I typically favor choc. cake recipes and have never made a yellow cake before. Well, I made this recipe today and I simply must tell you, my family and I loved it! It was moist and not overly sweet. I added more bourban vanilla to both cake batter and to the cream cheese frosting. We garnished it with whole raspberries and blueberries. Very yummy! It’s definitely a keeper. I even took photo’s of it. Thank you Reeni for sharing such a tasty recipe.
Hi Felisa! Thanks for making the cake! The berries sound perfect with it!
I made this cake this week-end, followed the directions step by step and it came out nothing like the picture or description posted :-/ It was extremely dense and not moist or fluffy at all. Not sure where I went wrong?
Quite possibly your baking powder could be bad or maybe too much flour? Did you measure your flour before sifting? It also needs to be beaten well. This cake seems to be hit or miss – maybe because it’s an old recipe. Although it always turns out great for me and my Mom – we make it all the time. Sorry it didn’t come out good for you – thanks for trying it!
Just saw this on Pinterest and am so excited to make it!
Saw this on Pinterest. Looking forward to trying it! Thanks for sharing!
Best,
Gloria
Gloria recently posted..Revenge — Season Finale!
Thanks for stopping by Gloria!
Hello! I made this cake and posted on my blog. Actually, I’ve made it like…. 5 times. This might be why I can’t lose those last 8lbs….. lol
Anyway, I love it!
I actually typed that incorrectly on my site, but I fixed it. I’m sure the times are good, but one time I beat it for less than 2 minutes and it made the cake crumbly. So, to be safe, I add a few extra minutes. Both ended up delicious though.
Elsa recently posted..Old Fashioned Yellow Cake with Vanilla Buttercream