Yellow Cake Layers, Tammy's - Master Cookbook Recipe # 266

Name: Yellow Cake Layers, Tammy's - Master Cookbook Recipe # 266
Prep time: 15 min
Total time: 15 min
Yield: 3 (Three) 8-inch round layers or 1 (one) 13x9 sheet cake
Cuisine: Southern
Ingredients: 2 1/2 cups Self-rising flour; 2 cups Granulated sugar; 1/2 cup Salted butter (room temperature); 3/4 cup Cooking oil; 3 Large eggs (room temperature); 1 Egg yolk; 1/2 cup Sour cream; 1/2 cup Milk; 1/2 cup Water; 1 tsp Vanilla extract

This classic yellow cake is the ultimate foundation for a perfect birthday celebration. Its signature moist crumb comes from a combination of butter, oil, and sour cream, ensuring every bite is rich and flavorful. Whether baked as tall, impressive layers or a simple, crowd-pleasing sheet cake, this recipe yields a tender result that pairs beautifully with any chocolate or fudge frosting.

This is recipe #266 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Cook Time - Layers: 35 min Cook Time - Sheet: 50 min

Cook mode Prevent screen from turning off

Ingredients

2 1/2 cups Self-rising flour
2 cups Granulated sugar
1/2 cup Salted butter (room temperature)
3/4 cup Cooking oil
3 Large eggs (room temperature)
1 Egg yolk
1/2 cup Sour cream
1/2 cup Milk
1/2 cup Water
1 tsp Vanilla extract

Instructions

Prep: Preheat your oven to 350°F. Grease and flour three round cake pans (or a 13”x9”x2” aluminum pan).
Mix Base: Combine the sugar, butter, oil, eggs, sour cream, and milk in a large bowl.
Add Flour: Gradually add the flour 1/2 cup at a time. After adding 1 1/2 cups of flour, mix in the water.
Finalize Batter: Continue adding the remaining flour and stir in the vanilla. Note: The batter will be thin.
Bake (Layers): Pour into round pans (do not fill more than 3/4 full). Bake at 350°F until the middle rises and the edges pull away. Do not open the oven for the first 25 minutes.
Bake (Sheet Cake): If using a 13x9 pan, bake at 325°F. Do not check on it for at least 40 minutes. The cake should rise in the middle as tall as the sides.
Cool: Test with a toothpick for doneness. Remove from the oven and cool on a wire rack for 15 minutes before removing from the pan.

Notes

Tammy’s Tips

Using White Lily Self-Rising flour will yield the lightest, most tender crumb for these layers. For the best rise, ensure you keep the oven door closed during the initial baking phase to maintain a consistent temperature.