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!
You can make this Homemade Yellow Cake Recipe as a layer cake or sheet cake and frost it with Chocolate Buttercream Frosting, Nutella Frosting, or even Malted Chocolate Buttercream!
This Yellow Cake Recipe was originally published on Spend With Pennies where I am a contributor.
When I was growing up, Birthday Cake meant Funfetti Cake, but to my husband, it was Yellow Cake with Chocolate Frosting. I’ll admit, yellow cake is not my favorite, but my husband requested it this year for his birthday so I set out on a mission to make the perfect one!
What Is It?
This classic cake recipe might be the most traditional of them all. Unlike white or vanilla cake, this is a simple and rich recipe made with butter and whole eggs which yields a golden crumb and tender cake.
This particular yellow cake recipe also adds in egg yolks, a bit of vegetable oil, and uses buttermilk to bring this moist yellow cake recipe to life!
How To Make It As A Layer Cake
It is super easy to make this yellow cake recipe from scratch, but it’s VERY important to make sure that ALL ingredients are room temperature before beginning.
Then you’ll prepare your batter and divide it evenly between two round cake pans that have been lined with parchment paper. bake for 30 to 35 minutes until a toothpick comes clean from the center of the cake.
Make It As A Sheet Cake Cake
You can make this recipe as both a layer cake and a single layer sheet cake. To make a sheet cake, just grease a 9×13-inch cake pan, add the batter, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool, frost, and serve from the pan.
I’m sure you’ll agree that this is the best yellow cake recipe you’ve ever made! And there are a few tips to help you make it!
Recipe Tips
1. Make sure all ingredients are room temperature before you begin mixing.
2. Make sure you use cake flour and not all-purpose flour. This will make for a better cake.
3. If you do not have cake flour on hand, you can make a suitable substitute from all-purpose flour and cornstarch.
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. Use Bake-Even Cake Strips on round cakes for even layers.
Why Do Cake Ingredients Need To Be Room Temperature?
Room temperature ingredients blend together better to create an emulsion that traps air and results in a lighter and fluffier texture when baking. It takes most ingredients about 30 minutes to come to room temperature once removed from the fridge.
Butter: At room temperature, butter creams better with other ingredients. When mixed with sugar, like in this recipe and many others, the sugar creates air pockets in the softened butter which allows the yellow cake to bake evenly and turn out fluffy.
Eggs: When eggs are room temperature they create more volume when whipped than cold eggs. Adding cold eggs can also resolidify the fat in the butter resulting in clumps. This recipe calls for additional egg yolks and it’s important to note that eggs are easier to separate when they are cold.
Buttermilk: Again, it’s important that this ingredient is room temperature mostly so that it doesn’t cause the butter to cool when added. Using room temperature buttermilk will help the emulsification process and result and in a tender cake.
Frequently Asked Questions
If your family doesn’t eat it all in one sitting, you’ll want to store this cake at room temperature for up to 24 hours and then should be wrapped and placed in the refrigerator. The cake should be consumed within 3 to 4 days after baking.
Yes, you can and freezing this cake makes assembly quick and easy when a special occasion pops up!
To freeze it, bake and cool according to the recipe directions. 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 and use.
Assembling the cake when the layers are still partially frozen will actually make it a little easier and will result in clean cuts once the cake is sliced.
More Delicious Cake Recipes
- Hummingbird Cake – A delicious sheet cake version of the classic layer cake!
- German Chocolate Poke Cake – An easy chocolate cake with delicious layers.
- Nutella Cake – A yummy layer cake of chocolate hazelnut perfection!
- Tres Leches Cake – A deliciously sweet cake made with three different kinds of milk!
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Yellow Cake
Ingredients
- 2¾ cups cake flour1
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ cups granulated sugar
- ⅓ cup vegetable oil
- ⅔ cup unsalted butter2 room temperature
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1½ cups buttermilk room temperature
- Best Chocolate Buttercream Frosting 3
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 9×13-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 9×13-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.
Video
Notes
- Make sure you use cake flour and not all-purpose flour. This will make for a better cake.
- Make sure all ingredients are room temperature before you begin mixing.
- 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.
- 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.
- Folding in the dry ingredients instead of mixing helps keep the texture of the cake light and fluffy.
- If making in a 9×13-inch pan, this recipe will make 15 to 20 servings depending how it’s cut.
D.B. says
This is now my go-to cake recipe. Super moist, soft, fluffy…when you mix it as you directed, this is seriously a little slice of heaven. Used it in a strawberry trifle recipe, and, yeah, that was a huge hit with the family.
Found this recipe on Pinterest, and it led to me becoming a fan of your content. The recipes I have tried on here’s have been great, so thank you! You are my first stop to look for a recipe when I get a hankering for something.
Rebecca Hubbell says
I’m so glad you enjoyed the cake and other recipes, thank you for leaving such a sweet comment!
Erika Mosher says
Do you have a chocolate buttercream frosting recipe?
Rebecca Hubbell says
Yes, you can find it here: https://www.sugarandsoul.co/best-chocolate-buttercream/ – it is also linked within the post 🙂
Nikita says
Hi! Can I frost the cake and then put it in the refrigerator till it’s ready to serve? Would that cause the cake to become dense?
Or would it be better to frost and leave it out / room temperature (I am from India and room temperature is about 28-30 Celsius at the moment)
Rebecca Hubbell says
Hi Nakita, given the temperature where you are I would frost and put it in the fridge, remove it about 30 minutes before serving 🙂
Alissa Bruns says
How would I bake these as cupcakes? I made it as a cake and it was delicious! Now I need to make cupcakes for a zoom birthday!!
Rebecca Hubbell says
Hi Alissa, fill cupcak liners about 2/3 full (scant 1/4 cup) and bake for 15 16 to 18 minutes or until a toothpick comes clean from the center. Allow to cool and then frost.
JACQUIE says
Thanks. I’ll likely use 9-inch next time. And I’ll definitely make it again—the cake was delicious and everyone in my family really loved it. Jfg
JACQUIE says
Two 8-inch pans? Too small. Both pans overflowed into the oven and the centers took an additional 15 minutes to bake all the way though. It seems 9 inch pans would make more sense for the volume of ingredients here
Rebecca Hubbell says
I’m sorry you had trouble with the recipe. These are the exact pans used (yes, 8-inch) https://amzn.to/2SdsiJu you can bake them in 9-inch pans if desired.
Adriana says
I have a question. Mine did not turn yellow. What did i do wrong please help.
Rebecca Hubbell says
Hi Adriana, the yellow comes from the egg yolks. For a more yellow color, use high quality eggs with orange yolks. I usually use Nellie’s. The cake should be a light yellow.
Jami says
Do you sift the dry ingredients before you measure or after? Thank you!
Rebecca Hubbell says
Measure then sift.
Jami says
Thank you so much!! Making this today for my nephew’s 7th birthday.
Marie says
I have a question. I’m an avid baker I like the flavor of this cake. But there is lots of holes
And tunnels in finished Cake. Everything was room temp.
Rebecca Hubbell says
Did you sift together the dry ingredients? Usually, air bubbles are the result of the leavening agents not being evenly mixed in the batter. Also is it possible you overmixed? The dry ingredients should be folding in not mixed in because mixing can create excess gluten that causes large bubbles or tunnels in the cake
Natalie says
Mine was the same way and i think it’s because I whisked liquid ingredients instead of blending them with the electric mixer? Is that how you did it
Mapal says
This cake is delicious . It has a wonderful home-made taste!
Rebecca Hubbell says
I’m so glad you enjoyed it!
Sarina says
Hi question I only have one of the pan size I plan to use can I half the recipe so I can cook each layer one at a time or can I make the whole recipe and store the other half of the batter until the first cake is done?
Rebecca Hubbell says
Hi Sarina, You should be able to bake the layers one at a time if you have just one pan. The batter can sit on the counter.
Shadi Hasanzadenemati says
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
Rebecca Hubbell says
So glad everyone enjoyed it!
Jennifer Farley says
There’s nothing better than homemade cake and this one is delicious!
Karly says
I’m definitely a chocolate cake kinda girl but there is always room for yellow!