Monday, April 21, 2014



McCall’s Best Yellow Cake


3 cups sifted cake flour
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup soft butter or margarine
1 ½ cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk


1.                  Preheat oven to 350°.
2.                  Grease well and flour three 8 by 1½ inch layer cake pans, or two 9 by 1½ inch layer cake pans.
3.                  Sift flour with baking powder and salt; set aside.
4.                  In large bowl of electric mixer, at high speed; beat butter, sugar, eggs, and vanilla until light and fluffy – about 5 minutes  occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.
5.                  At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds); beginning and ending with flour mixture; beat only until smooth.
6.                  Pour batter into prepared pans; bake 30 to 35 minutes; or until surface springs back when gently pressed with fingertips.
7.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.
8.                  Fill and frost as desired.

Vanilla Frosting
1 cup soft butter or margarine
7 cups sifted confectioners’ sugar (1½ package, 1-lb size)
⅓ cup milk
2 teaspoons vanilla extract


1.                  Cream butter, in large bowl of electric mixer, until smooth and fluffy.
2.                  Gradually add sugar, alternately with combined milk and vanilla.
3.                  Store in medium bowl, covered with damp cloth, until ready to use.

Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from “McCalls CookBook”, the chapter on “Conventional Cakes”, page 119 of an Edition of between 1950 – 1960s. 

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Shirley-Ann Pearman

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