Yellow Cake made with Baking & Pancake Mix

Average Rating 4.5 from 7 ratings

A simple recipe for all levels of baking, this Yellow Cake recipe uses the Baking & Pancake Mix. Enjoy with whipped cream and berries or frosted with your favorite topping.

Yellow Cake

Yield: Two 8-inch round layers or one 9-inch square

Yellow Cake

INGREDIENTS:

  • 3 eggs, separated
  • 4 TBSP butter (½ stick)
  • 2 cups Pamela's Baking & Pancake Mix
  • 1 cup white sugar
  • ½ cup milk
  • ½ tsp vanilla extract
  • ¼ tsp almond extract

DIRECTIONS:

Preheat oven to 350°.

Prepare two 8" round pans or one 9” square pan with non-stick spray or butter and use the Baking & Pancake Mix or rice flour to coat.

Separate eggs. Set aside egg yolks. Whip the whites until stiff. In a separate mixing bowl, soften butter. Add Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add ¼ cup milk with the vanilla flavoring and almond flavoring. Mix for 1 minute on medium. Add the remaining ¼ cup milk with the egg yolks, and mix together on medium for 1 minute. Fold in stiff egg whites.

Pour into cake pans, not filling more than half full. For two layers, bake for 25 minutes. For one layer, bake for 30-35 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot). Run a knife around the inside edge of pan to loosen and invert onto a cooling rack. Let cool completely.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/yellow-cake-2/

 

32 Reviews or Comments for Yellow Cake made with Baking & Pancake Mix

  1. Sarah December 28, 2014 at 7:22 pm #

    This cake is perfect. Flavorful, light, and wonderful texture. No one would ever know it was gluten free. I added lemon zest from 1 whole lemon and made a blueberry lemon compote to go between layers. Scrumptious!

    Recipe Rating: 5
  2. Nancy Hull February 19, 2015 at 8:19 pm #

    This makes a fantastic cake. It’s especially good if you need a cake and don’t have time to go to the store as it doesn’t call for unusual ingredients. The egg whites are the key. I have even made it chocolate by decreasing the baking mix slightly and adding cocoa powder.The one confusion is that it states yield I layer at the top and pour into 2 pans at the bottom.I think the top is correct.

    Recipe Rating: 5
    • Pamelas Customer Service March 9, 2015 at 10:29 am #

      Thanks Nancy – we fixed the directions so that you could do either one layer or two.

    • Lulu December 31, 2016 at 10:35 am #

      Hi Nancy,

      Could you let me know about how much you decreased baking mix and how much cocoa powder you added? Love the idea of turning this into a chocolate cake! Thank you, Lulu

  3. Jessica Price February 22, 2015 at 7:16 pm #

    Loved this! we actually were looking for a cupcake recipe, and these were delicious! 13-15 min at 350 worked for our cupcakes 🙂

    Recipe Rating: 5
  4. brogan March 22, 2015 at 12:06 am #

    I was wondering how it would work if I used the all purpose flour instead of the baking mix. I know I would have to change/add some ingredients, but could someone tell me how? I bought the all purpose mix before I realized I needed the baking mix and now I have a ton of it and need to use it!
    Thank you!

    • Pamelas Customer Service March 26, 2015 at 11:30 am #

      Hi Brogan –
      Unfortunately this recipe is specifically formulated for the Baking & Pancake mix. Search our recipes for: Strawberry Vanilla Layer Cake.
      I hope this helps.
      Denise, Customer Service

  5. Randi June 6, 2015 at 11:29 am #

    Would love to see vegan GF recipes, especially for cakes

  6. Melissa June 26, 2015 at 12:25 pm #

    We’ve made this cake VG many times. It just comes out denser but still yummy.
    We use flax meal (1T ground flax to 3T water) for each egg and coconut oil instead of the butter.
    Yum!

  7. Nancy August 7, 2015 at 2:31 pm #

    Could I use this yellow cake recipe to make a peach upside down cake? If so, should I bake it in a 9″ x 13″ pan? Thank you.

    • Pamelas Customer Service August 9, 2015 at 3:32 pm #

      Hi Nancy,
      It seems like it would work, but we haven’t tried it! Here is a recipe for Pineapple Upside Down Cake using our Vanilla Cake Mix:
      Pineapple Upside Down Cake.

  8. Jeanette September 26, 2015 at 3:44 pm #

    I just made this cake. It looked fabulous when it came out of oven. As it cooled, it has become a ‘shell’. Totally sank. I am going to fill it with strawberries tomorrow and add whipped cream for a party.

    Could this be due to high altitude? I am at 7,200 feet.

    • Pamelas Customer Service October 1, 2015 at 8:29 am #

      HI Jeanette –
      It sounds like it may have had too much liquid in it. The best way to measure the mix is to weigh it. Each cup of the Baking & Pancake mix weighs 140g.
      Since we are pretty close to sea level that is the altitude Pamela has formulated all her recipes to work in – we do not have the benefit of a test kitchen at higher altitudes. We do offer some general high altitude baking directions which are not recipe specific:
      Decrease water by 1-2 tablespoons
      Increase oven temperature by 25 degrees
      Increase baking time by 5-15 minutes, checking at 5 minute intervals
      Let me know how it goes!
      Denise, Customer Service

  9. Rebecca October 22, 2015 at 6:42 pm #

    Hi, I want to make 2 bunt cakes (using bunt pans) with this recipe. Does anyone know if I would double the recipe, per cake? i.e. double recipe for one bunt pan and double recipe for the second pan??

  10. Meri Ford July 25, 2016 at 4:11 pm #

    This is what we use for shortcake. My husband likes it better than any other recipe that I have used.

  11. jane July 29, 2016 at 4:57 pm #

    Is there a way to use honey to replace the refined sugar?

  12. Nancy September 28, 2016 at 8:31 pm #

    This is my first homemade cake since my 4 year old was diagnosed celiac. THANK YOU!!! The family loved it and now I am only mildly lamenting the loss of our wheat based old family recipes.

    Recipe Rating: 5
  13. Alejandra June 22, 2017 at 4:25 pm #

    This recipe is delicious. Please revise the cook time of 50 minutes for a one layer. I made one and cooked it for 50 and it was way over done. I made a second one and only cooked it for 35 minutes and it was perfect.

    • Pamelas Customer Service June 26, 2017 at 1:44 pm #

      Hi Alejandra,
      We agree that the baking time should be less, so we have revised the recipe.Thank you for your feedback.

  14. Ashley Carr July 22, 2017 at 7:31 am #

    I tried making cupcakes with this recipe, followed directions to a T but they are completely sunken in. I initially baked for 13 minutes per comment above but they were wiggly so I then added 5 minutes, and they were even more sunken in, so I added 10 more minutes but it seems they are ruined. If the measure of the mix or ingredients above are better to do so via weight, it would be helpful for you to adjust your recipe accordingly.

  15. erin clark November 12, 2017 at 1:03 pm #

    Wow, I love this recipe! I swapped a few ingredients: substitute half cup of swerve for whole cup sugar, used quarter cup of eggnog, quarter cup sugar free torani syrup, added cup crushed nuts and 1 tsp. Of baking powder…and ta-daaa!!! Great yellow cake base. I needed it to be sugar free and gluten free and now I think I’m a gluten free glutton, so good.

  16. Freddie Palesano December 21, 2017 at 10:12 am #

    Can I make this cake into a red velvet? And how?
    Need this asap!

    • Pamelas Customer Service December 24, 2017 at 8:15 am #

      Freddie,
      We are sorry but do not have a recipe for making this cake into red velvet at this time!

  17. Sarah March 13, 2018 at 6:40 am #

    This cake was so great! I don’t use refined sugars, so I substituted 1/2 cup honey for the sugar, and added sliced strawberries, blueberries, and bananas and my whole family loved it (and they’re not gluten free)! It was very light and fluffy. This is for sure my new go-to cake recipe!

    Recipe Rating: 5
  18. Judy March 27, 2018 at 7:12 pm #

    Delicious and easy. I made the cake twice. Thought my oven was too hot the first time. Second time I baked for 25 min without peeking (directions say don’t open the oven). Too long. Resulted in dry dark crust. So I shaved it off and proceeded with filling & decor. I will try again…this is a good product.

    Recipe Rating: 4
  19. Aimee July 6, 2018 at 4:42 pm #

    What is the best way to make this cake without using eggs? I’d like to make this for my daughter’s birthday party but it needs to be vegan. Thank you!

    • Pamelas Customer Service July 9, 2018 at 9:10 am #

      Hi Aimee,
      This recipe calls for our Baking & Pancake Mix which is not vegan (it contains buttermilk). To make a vegan cake, we recommend using our Chocolate Cake Mix with an egg replacer. Here is the recipe: Vegan Chocolate Cake. You could also try our Brownie Cake. Vanilla cakes in general are more difficult to make without eggs. Good luck!

  20. Rick July 18, 2018 at 10:11 pm #

    any recipes for a yellow Bundtcake.

  21. T August 6, 2018 at 5:04 pm #

    Batter came out extremely gummy. Cake never rose. Followed directions exactly. Seemed as though an entire liquid ingredient was left out of the above recipe.

    Recipe Rating: 1
  22. Dana September 1, 2018 at 4:47 pm #

    How long should you bake if using this recipe to make cupcakes?

    • Pamelas Customer Service September 4, 2018 at 8:58 am #

      Hi Dana,
      Here’s a general rule to convert a cake recipe into cupcakes:
      Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

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