There’s nothing quite like the smell of fresh cake baking in the oven. But sometimes, the thought of using shortening can be daunting. Fear not, because we have the perfect recipe for an easy homemade yellow cake without shortening that will satisfy your sweet tooth and impress your guests.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low, add flour mixture in three parts, alternating with milk in two parts, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information
Serving Size: 1/12 of cake
Calories: 260
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 210mg
Total Carbohydrates: 39g
Dietary Fiber: 0g
Sugars: 24g
Protein: 3g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment
- 9×13 inch cake pan
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
Serving Suggestions
This easy homemade yellow cake pairs perfectly with a variety of frostings and toppings. Try it with classic buttercream, whipped cream and fresh berries, or chocolate ganache.
Variations
- Add 1/2 cup of cocoa powder to the flour mixture for a chocolate yellow cake.
- Swap out the vanilla extract for almond or lemon extract for a different flavor profile.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Substitutions
- Replace whole milk with almond, soy, or other non-dairy milk.
- Use salted butter instead of unsalted butter, but omit the 1/2 teaspoon of salt in the recipe.
- Swap out granulated sugar for brown sugar for a deeper flavor.
Storage
Store cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Tips
- Make sure butter is softened to room temperature before using for easier mixing.
- Use a spatula to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Let the cake cool completely before frosting to prevent melting.
Notes
If using salted butter instead of unsalted, omit the 1/2 teaspoon of salt in the recipe.
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour instead of all-purpose flour. However, the texture of the cake may be slightly different.
Can I substitute vegetable oil for butter?
You can substitute vegetable oil for butter, but the texture and flavor of the cake may be different.
Can I use low-fat milk instead of whole milk?
You can use low-fat milk instead of whole milk, but the cake may be slightly less moist.
This easy homemade yellow cake without shortening is the perfect dessert for any occasion. It’s simple to make, delicious to eat, and can be customized to your liking with different variations and substitutions. So go ahead, and try it out for yourself. We promise you won’t be disappointed!