Penelope’s Yellow Cake Recipe

yellow cake with whipped cream and strawberries

A wonderfully moist and rich cake which I have chosen to top with fresh strawberries in sugar and some fresh whipped cream.


  • 6 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups vegetable (or other neutral) oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 cups all purpose flour

For the Topping:

  • 4 cups sliced strawberries
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 3 TBS confectioner’s sugar + more if needed


  • Preheat the oven to 35o and grease a 9 x 13″ baking dish with nonstick cooking spray.
  • Using a hand mixer, beat eggs in a large bowl until frothy and pale. Add remaining ingredients, one at a time, mixing thoroughly between each addition.
  • Pour batter into prepared dish and bake 30* minutes until a toothpick inserted at center comes out clean.
  • Serve warm or at room temperature

*mine took closer to 4o minutes to bake. I am currently having a love/hate (well really more hate) relationship with my oven so I can only note what I experienced.


This cake is wonderful on its own but I decided to add some fruit and whipped cream to it. If you would like to do the same I had included the addition to the recipe. If you are a purist the cake is truly delightful.

Keywords: cake, yellow cake, Regency cake, Bridgerton