Four Egg Yellow Cake

I’m going to try and review this recipe again since the last one was not approved so I will be kinder this time. I feel as though it is important to review since no one wants to waste time, money, and embarrassment if it is for company that day. This was the second time I used this recipe. The first time I thought it was me, but the second time I did a little more research on a 4 egg cake recipe. I realized after the second time around that there was entirely too much liquid used. When I went to pour the batter into the pan it was as thin as water. Anyway, in my research I realized there is entirely too much milk used in this recipe. It should be a 1/2 cup of milk used but the recipe calls for 1 3/4 cups of milk.

ohhh myyy. Sooo good.

I didn’t have a cake mix in my pantry so I tried this one as cupcakes. It raised nicely and had nice texture and taste. I used Mexican clear vanilla and it gave it a wonderful flavor.

Delicious and moist

Delicious cake! It was very moist – we made it into 2 9 inch layers and baked those for almost 40 minutes at 350. We also added the 2 extra egg yolks and it’s really good. Great recipe – thanks!

Was a success–first time making cupcakes from scratch. Read the comments. I did use salted butter (I didn’t see if ppl used salted or unsalted—so I went the fun way), was sure to sift the flour, there’s was no indication on what type of milk to use, so I went with 2%. Blended well, I do have a nice Kitchen Aid, 6 qt mixer–it’s my baking best friend! I did put in the fridge for about an hour — saw someone left overnight to better the texture, although I didn’t have all night, but some fridge time did seem to help. Baked at said temp for 15 min, filling standard cupcakes up about 3/4 full. Came out fully and moist for me. Good Luck!

My family loves this cake, even without icing! I love the simplicity of it too!

The milk amount is wrong, should only be a cup. The eggs should be separated with the yolks being added to the sugar and butter, and the beaten egg whites, added after the flour and milk mixture, and should be folded in. Also 1 cup of sugar is more than plenty..

I used this as a base for a Saint Patrick’s Day pistachio cake since I didn’t have a cake mix. I think it turned out great! I only used one teaspoon vanilla and added 2 teaspoons almond extract and a package of pistachio pudding.

Very good yellow cake recipe, creaming shortening and sugar is key (at least 4 minutes) the crumb in the cake came out similar to pound cake, a very tight moist crumb which is what I like. I used it for a birthday cake and frosted and decorated it with a crusting cream cheese buttercream. It’s even better after 2-3 days.

I work in a nursing home I take this recipe times 4 and make it for our residents. It always turns out great, sometimes i will add spices to make it a spice cake.

I found this cake to be the easiest to bake. I made it in a 8 X 11 pan. Had enough batter to also make a 6 inch cake. I put my homemade chocolate icing on the larger one. Then put my canned peach jam on the little one. Needless to say, I had to sample both while still warm. This will be my go to yellow cake to make!!

Pleasantly surprised. We made it as a family and as suggested I did 1/2 butter and 1/2 shortening. I creamed them together for more than 2 minutes and added the eggs one at a time. Fairly new to scratch made cakes but I think it came out well. It cooked for almost an hour and I’d consider trying another flavor or an additional tsp of vanilla next time.

My daughter is planning on getting in to culinary, and she wanted to make yellow cupcakes all on her own. We tweaked this recipe a bit using the suggested 1/2 butter 1/2 shortening, and substituted the milk with half n half.

This was the best cake I have ever made and I have made a lot of them over the years. It looked great and tasted even better. My husband even asked me to make another one as soon as we finished the first one ( in record time I might add). The only modification i made to the recipe was to use 3/4 cup butter and 1/4 oil instead of one cup better.

This turned out great!! Love this recipe

Easy to make and moist. Not ‘fluffy’ though.

I’ve made this twice now. The first time with all butter and it was awesome. I made cupcakes this last time with half shortening and half butter and I was heavy and gummy. The flavor is still amazing but I’ll use the butter from now on. I filled the cupcakes with apple pie filling and made a cinnamon brown sugar butter cream. YUM!

I’m searching for the perfect yellow cake recipe. Duncan Hines moist deluxe is really good, but it’s not ‘homemade. This recipe turned out an excellent cupcake but only a mediocre cake. The cupcakes were made with King Aurthur AP flour. The second batch was with Swanks down cake flour and the esults were less hat satisfactory. Actually threw half he dake away. Thid recipe (second cake recipe) was returning to King Arthur AP flour. It was better than the previous cake but still not light and moist to rate it best. Great for cupcakes, average for a layer cake.

This was my first try at a yellow cake from scratch and didn’t love it. I’ve been making other cakes from scratch for years. I did half butter and half shortening, but otherwise made it as written.

A decent cake if properly made. First, have all ingredients at room temp. Use at least half butter, using all shortening compromises the flavor too much. Cream shortening/butter and sugar until very light yellow and fluffy. Using a stand mixture, maybe 5 minutes. Add eggs one at a time, beating at least a minute each time to thoroughly incorporate. Consider adding an additional teaspoon of vanilla extract or 12 teaspoon almond extract to up the flavor profile. Sift flour, baking powder, and salt together. Add flour mix in three parts, alternating with milk and ending with flour. Mix thoroughly with each addition. Scrape down sides and bottom of bowl and beat for additional minute after all ingredients are in. I baked it in three 8″ layers for about 20 minutes and frosted with chocolate buttercream.