Go Back
–+ servings
Yellow Layer Cake

Yellow Layer Cake Recipe

Another great recipe from Treebeard's in Houston, TX. This is a very basic cake, perfect for its simplicity. It's hard to find a recipe for yellow cake that retains its moistness -- here it is!!!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert, Kid-Friendly
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 1 double-layer cake
Calories: 569.8kcal

Ingredients

CAKE

  • 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 6 cups Pillsbury Plus yellow cake mix (Eachbox of cake mix yields 3 cups dry mix)
  • 1 1/2 cups sour cream

FROSTING

  • 1 1/2 cups butter, softened
  • 1 cup powdered unsweetened cocoa
  • 4 cups powdered sugar
  • 1/2 cup milk

Instructions

  • FOR CAKE:.
  • Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
  • Makes one double layer cake.
  • FOR FROSTING:.
  • Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 155g | Calories: 569.8kcal | Carbohydrates: 51.1g | Protein: 5g | Fat: 41.2g | Saturated Fat: 20.8g | Cholesterol: 145.6mg | Sodium: 209.1mg | Fiber: 2.4g | Sugar: 45g