Tested till perfect All-Purpose Yellow Cake

All-Purpose Yellow Cake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Portion size 18


  • 1 cup 1cupunsalted butter, softened
  • 2 cups 2cupsgranulated sugar
  • 4 4eggeggs, at room temperature
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupssifted remeasured cake-and-pastry flour
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tbsp 1tbspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupmilk
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Grease 13- x 9-inch (3.5 L) metal cake pan. Line bottom with parchment paper and dust with flour. Set aside.

In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 1/4 cup (50 mL) at a time and beating for about 30 seconds after each addition. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk. Scrape into prepared pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.

Nutritional Information Per serving: about

cal 271 pro 4g total fat 12g sat. fat 7g
carb 38g fibre 1g chol 70mg sodium 103mg
potassium 60mg

% RDI:

calcium 5 iron 9 vit A 11 folate 17
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