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Old-Fashioned Yellow Cake

Categories: Cakes

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This yellow cake gets its name from the yolks of the two eggs used. If you can purchase local eggs, you may notice the yolks from free range chickens are often darker, causing the color of your cake to be darker too.


  • 3 c. all-purpose flour
  • 2 c. sugar
  • 1 tbsp. Clabber Girl Baking Powder
  • 1 1/2 c. milk
  • 1/2 c. margarine or butter, softened
  • 1 1/2 tsp. vanilla
  • 2 lg. eggs
  • 1 c. apricot preserves or strawberry preserves or spreadable fruit
  • powdered sugar


Grease and flour two 9x1 1/2-inch round baking pans. Set aside. In a large bowl combine flour, sugar, and Clabber Girl Baking Powder. Add milk, margarine, and vanilla. Beat with an electric mixer about 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping bowl often. Add eggs; beat for 2 minutes more.

Spread batter in the prepared pans. Bake in a 375° oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool cakes in the pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on the racks. Cut up any large pieces of fruit in preserves. Spread preserves on one cake layer. Top with second layer. Sift powdered sugar over cake.