I’ve used a scone recipe before in a different taste variation. Instead of grinding frozen coconut oil by hand, I’ve modified the food processor method for this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups white sugar
- ½ cup shortening
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Combine flour, baking powder, and salt together in a medium bowl.
- Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and pour cake batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool cake completely and top with your favorite frosting.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 181 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake tonight and it turned out great. I made it in a 9X13 pan and I used a stick of butter for my shortening. I also sifted my flour and 3 tsp. of baking powder together but did the rest of the recipe per instruction, except for the oven time. My oven is old and tends to run hot so I checked my cake at about 20 minutes and let it bake just a couple more minutes, so 22 total. My cake was moist, fluffy and it didn’t sink in the middle. Not everyone’s oven or altitude is the same so you need to watch your cake carefully and not necessarily bake as long as suggested. Also make sure to use fresh ingredients. I will be making this cake again and will use it for cupcakes as well.
I made it into muffins so that my kids could have it for school and it came out so great.
Cake came out moist but I over cooked it by five minutes so it wasn’t as moist as it should be.
This was delicious and moist!
It was great and yes I added strawberry to it
I used self rising flour because I didn’t have any all purpose and vegetable oil in place of the shortening and it came out just fine! My family loved it! Butter would be good too!
Good basic yellow cake! I couldn’t find my usual recipe and wanted something as a base to strawberries and whipped cream. This was perfect. I did take a reviewer’s recommendation and cut the baking powder. Also did 1/2 butter 1/2 margarine. Made 1/2 batch for one 9inch round. I would recommend parchment on the bottom of the pan. I usually do this, but didn’t bother and it was difficult to remove from my pan. This is a me issue, not the recipe.
I made cupcakes for my boyfriend’s daughters birthday. She really liked them, and she is very very picky. I used butter and added a lot more vanilla. Can’t tell you how much, I just poured until I thought it looked right. Very moist and great flavor.
Cake came out perfect maybe next time I’ll use a quarter of butter and 3/4 shortening. Cake rose very well and great texture not dry just watch the cooking time and your cake will be moist.
This was the worst recipe I’ve ever tried, no flavor, cupcakes came out looking brown, definitely never making this again
It came out pretty good. I used butter instead of shortening and might use a little more vanilla next time.
The cake was dry and lacked flavor.
This was the first yellow cake I have ever maid from scratch and This cake was so good. I used butter instead of shortening and it maid it taste so much yummier and fluffier as well. I also only put 2 teaspoons of baking powder in instead of 3 1/2. And I maid a upside down pineapple cake with the cake batter today and it was the best one I have maid yet! I also put almost a cup of pineapple juice with a little milk to make a full cup in it instead of all milk and it gave it that extra flavor it turned out so good thank you for sharing this recipe I appreciate it.
It was fun because I made it with my ante
Its good! I used only 2/3 of the sugar and couldn’t find shortening so replaced with butter. Also, I made it into a marble cake by separating the batter in halves and adding to one nesquik. For my next one I will probably use only half the sugar and add maybe half cup more of flour
Add a little sour cream it’ll make it more moist
By far the easiest recipe to follow and put together. For those finding theirs too dry, you probably didn’t mix the eggs with the creamed shortening and sugar long enough. If you let it run longer you will see they start to get very thin and much less viscous. Once that happens you are ready to start adding the dry ingredients and the milk. Mine came out perfectly moist and delicious. I also made a sheet cake and flavored versions that all came out wonderful. I made pumpkin spice, ginger, chocolate, almond, strawberry, and cinnamon. Thank you for a great base cake recipe!
The cake was so dry, my son asked me if it was cornbread, lol. Fail!
Instead of a cup of milk, I substituted a cup of powdered milk (mixed with the dry ingredients) and used a cup of water when alternating the dry and wet to the base batter. Also added extra vanilla. Turned out great.
It is so good so fast to make and it needs a five star rating
I’ve used this recipe a million times over. I make cakes and cupcakes for clients, as always it’s delicious and moist. My clients continue to come back so I think that speak loudly.