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“I found this recipe on the website cakecentral.com. They referred to it as Yellow Butter Cake from the Mermaid Bakery, but since I have no way of knowing for sure which Mermaid Bakery this came from,(there was no Mermaid Bakery when I goggled it, but a couple different variations- like mermaids bakery, little mermaid bakery, etc), so I left it out of the title :) A great from scratch version of a basic box cake- but here you can actually pronounce the ingredients! Unlike most yellow cake box mixes! The possibilities are endless for this one!! *** Note: all ingredients should be room temp- yes, it does make a difference!”
READY IN:
35mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Add one Tablespoon vinegar to a one cup measuring cup and fill with milk to measure one cup (that explains the almost one cup milk!).
  3. Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″).
  4. Cream butter and sugar together until fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each.
  6. Mix the vanilla into the milk and set aside.
  7. Mix the flour, baking powder and salt together in a separate bowl.
  8. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
  9. Divide batter into prepared pans.
  10. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
  11. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.

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