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Self-Rising Yellow Cake

Author: Sue Gray

Self-Rising Yellow Cake Recipe

This cake is moist, tender, and delicious, ideal for a special birthday. Self-rising flour simplifies the process.

At a glance

2 round 9" layers or 3 round 8" layers


Choose your measure:

  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract, or 1 tablespoon grated orange or lemon peel (zest)
  • 1/4 teaspoon almond extract, optional; for enhanced flavor
  • 4 large eggs
  • 3 1/4 cups King Arthur Unbleached Self-Rising Flour
  • 1 cup room-temperature milk (if needed, heat a cup of cold milk for about 20 seconds in the microwave)


  1. Preheat the oven to 350°F. Grease and flour three 8" or two 9" round cake pans. For extra protection against sticking, line the bottom of the pans with parchment rounds.
  2. Beat the butter, sugar, salt, vanilla extract (or fruit zest) and optional almond extract into a smooth paste. The sugar will stay granular.
  3. Add the eggs one at a time, beating at medium speed just until they're incorporated, and scraping the bottom of the bowl after each addition.
  4. Add the flour alternately with the milk, mixing at medium-low speed and beginning and ending with the flour. Scrape the bowl a few times during this process. Once the last of the flour is added, mix briefly, just until smooth.
  5. Divide the batter between the pans. Cakes will self-level in the oven, so there's no need to smooth the top with a spatula. However, it does help to remove any large bubbles by banging the cake pans firmly on the counter 7 or 8 times.
  6. Bake the cakes for 30 to 35 minutes, until evenly browned and a cake tester inserted into the center of one comes out clean.
  7. Remove from the oven, and cool in the pan for 5 minutes. Run a spatula around the edges to loosen, and turn out onto a rack to cool completely before frosting.