|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This moist and delicious gold cake makes a delicious dessert with your favorite filling and frosting. If you're looking for a "from scratch" yellow layer cake recipe, this is an excellent choice.
- 2 1/4 cups sifted cake flour, 9 1/2 ounces
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening, room temperature
- 1 cup milk, divided
- 1 teaspoon vanilla
- 2 unbeaten eggs
Preheat the oven to 350 F.
Grease two 8-inch or 9-inch round cake pans. Cut out rounds of parchment paper or wax paper; put in the greased pans and grease paper lightly.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the shortening, 3/4 cup of the milk, and vanilla. With an electric mixer, beat on low to combine, then increase to high speed and beat for 2 minutes.
Add the remaining 1/4 cup milk and the eggs; beat on high speed for 2 minutes longer.
Divide the batter between the two prepared cake pans and spread (about 17 ounces for each pan).
Bake for 25 to 30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center.
Cool the cake for 10 minutes in pan on wire racks, then remove cake from pans and cool completely before frosting.