I know, yellow cake sounds rather dull and boring. However, it finally dawned on me this year that I struggle with a basic light-colored cake recipe to use for my goddaughter's birthday cake each year. I'm such a chocolate person that I don't have a "go-to" yellow or white cake recipe. So, after my first attempt at white cake fell flat (literally), I went to the tried and true Betty Crocker yellow cake recipe. It was light enough for me to tint with pink sprinkles to make it ideal for a 3-year-old, so I'm making sure I can find the recipe again next year if needed.
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 3/4 cups sugar
1 1/2 tsp. vanilla
1 1/4 cups milk
Preheat oven to 375º. Grease and lightly flour a 13 x 9 pan. (I also lined mine with parchment paper to make the cake removal process easier.) Stir together flour, baking powder and salt. Set aside dry ingredients.
Beat butter on high speed 30 seconds. Add sugar and vanilla, and beat until well combined. Add eggs, one at a time, beating one minute after each egg. Add flour mixture and milk alternatively, beating on low speed after each addition until just combined. Pour batter into prepared pan.
Bake 30 to 35 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes, and then remove from pans. Cool completely on wire racks prior to frosting.
Note: I had to increase my baking time as I doubled the recipe to make a thicker cake.