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Three-layer Yellow Cake

It's hard to beat a homemade cake. You can use this recipe to make a perfect three-layer cake for any special occasion, like a birthday or wedding. If you're like me and don't like to waste anything, use the egg whites to make a meringue frosting or make cookies with them.
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Prep Time 20 mins
Cook Time 20 mins
Servings 8 people


  • cups Bisquick
  • ¾ cup butter (room temperature)
  • cup granulated sugar
  • 8 egg yolks (beaten)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • ¾ cup milk


  • Preheat the oven to 350°F and grease three nine-inch cake pans. Line the bottom of each one with parchment paper.
  • In the bowl of a stand mixer, add three cups of butter and one and one-quarter cups of granulated sugar. Mix until creamed well.
  • Add eight beaten egg yolks and one teaspoon each of vanilla extract and lemon juice.
  • Mix in half of the Bisquick and half of the milk. Blend until combined and repeat with the remaining Bisquick and milk. Continue mixing until incorporated without over mixing.
  • Divide the batter into the three prepared cake pans and bake for twenty minutes. If the cake does not bounce back when you touch it, bake for an additional five to ten minutes.
  • Let cool in the pans for five minutes before transferring to a wire rack.
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