Name: Basic Yellow Cake
Prep time: 20 min
Total time: 60 min
Ingredients: 0.5 cup refrigerated or frozen egg product, thawed, or 2 eggs; 3 tablespoons butter; 1.6666667461395 cups cake flour or 1-1/2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.25 cup 60% to 70% tub-style vegetable oil spread, chilled; 0.75 cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip); 1 teaspoon vanilla; 0.75 cup fat-free milk

Basic Yellow Cake

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This is your go-to yellow cake recipe. Top it with your favorite frosting and sprinkles for a birthday cake! To lower the sugar, swap out the sugar for sugar substitute blend.

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

20 mins

Additional Time:

40 mins

Total Time:

1 hr

Servings:

Yield:

12 servings

Nutrition Profile:

Heart Healthy Low-Calorie Diabetes Appropriate Vegetarian Low Sodium Nut-Free

Jump to Nutrition Facts

Ingredients

½ cup refrigerated or frozen egg product, thawed, or 2 eggs
3 tablespoons butter
1 ⅔ cups cake flour or 1-1/2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip)
1 teaspoon vanilla
¾ cup fat-free milk

Directions

Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or line with parchment paper and grease; set pans aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pans.
Bake for 12 to 14 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove parchment, if using. Cool completely on wire racks.

Tips

Tip: Choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 161 cal., 22 g carb. Exchanges: 1.5 other carb. Carb choices: 1.5.

Nutrition Facts (per serving)

180	Calories
6g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 180
% Daily Value *
Total Carbohydrate 28g	10%
Total Sugars 14g
Protein 3g	6%
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 8mg	3%
Sodium 163mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.