Slice of yellow cake with chocolate frosting and sprinkles on a white plate.
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5 from 4 votes

Yellow Cake

Yellow Cake is an old fashioned cake made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that’s perfect for birthdays and everyday celebrations!
Prep Time15 mins
Cook Time45 mins
Cooling Time1 hr
Course: Dessert
Cuisine: American
Keyword: Yellow Cake
Servings: 12 people
Calories: 386kcal
Author: Rebecca Hubbell

Ingredients

Instructions

  • Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside. You can also bake this as a sheet cake in a 9x13-inch pan, there is no need to line the sheet pan.
  • In a medium bowl, sift together the flour, baking soda, baking powder, and salt.4 Set aside.
  • In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
  • Add the eggs and egg yolks one at a time beating after each addition just until combined.
  • Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.5
  • Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. OR add the batter to the prepared 9x13-inch pan6 and bake for 40 to 45 minutes. A toothpick should come clean from the center when done.
  • Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour before frosting). Once cooled, frost and assemble the cake as desired. If making as a sheet cake, leave the cake in the pan and frost it.

Notes

  1. Make sure you use cake flour and not all-purpose flour. This will make for a better cake.
  2. Make sure all ingredients are room temperature before you begin mixing.
  3. You can frost the cake with your desired flavor and frosting recipe, although I highly recommend my chocolate frosting. Please note that the nutritional information is an estimate that is only for the cake, not the frosting.
  4. Sifting the dry ingredients helps to remove lumps and aerates the mixture allowing it the blend better with the wet ingredients and resulting in a lighter and finer crumb after baking.
  5. Folding in the dry ingredients instead of mixing helps keep the texture of the cake light and fluffy.
  6. If making in a 9x13-inch pan, this recipe will make 15 to 20 servings depending how it's cut.
 
Shelf Life:
Cake should be consumed within 3 to 4 days after baking. It can be stored at room temperature for up to 24 hour and then should be wrapped and placed in the refrigerator.
How To Freeze:
Bake and cool according to the recipe directions, except for frosting. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.
When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped. Then remove, unwrap, and frost and decorate as desired.

Nutrition

Calories: 386kcal | Carbohydrates: 48g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 286mg | Potassium: 136mg | Fiber: 1g | Sugar: 27g | Vitamin A: 466IU | Calcium: 71mg | Iron: 1mg