A classic yellow cake recipe makes an essential cake recipe for any kitchen. Made of simple ingredients, this makes the best yellow cake for every occasion.
There’s just something about a freshly baked cake topped with swirls of chocolate frosting that brings a smile to my face. Usually, it signals a special occasion, such as a birthday or anniversary, a party of some sort, a celebration. But then, there are times that I think that by the end of a hectic week of my son’s classes and long hours studying, my husband working, and all that goes in and out of a week for any family, the weekend is reason enough to celebrate! Those are the times that I pull out this classic yellow cake recipe that is incredibly moist, tender, and perfect every single time. It’s like the little black dress of cakes – but the favorite one in your closet. You know the one? The one that makes you look slimmer, is the most comfortable and you always get compliments when you wear it out? Yes, that’s like this cake.
Made of simple ingredients, this classic yellow cake recipe is easily one of the easiest cakes to make. This one bowl cake can easily be mixed by hand, hand mixer or even a stand mixer, making it a perfect go-to cake recipe. I love that it is also one that my family calls “the best”!
Here’s my Classic Yellow Cake recipe. I hope you love it as much as my family does!
Classic Yellow Cake Recipe
Ingredients
- 1 cup (226 g) unsalted butter, , softened
- 2 cups (396 g) granulated sugar
- 4 large (200 g) eggs
- 2 large (28 g) egg yolks
- 1 teaspoon (2.6 g) kosher salt
- 3 teaspoons (12 g) baking powder
- 3 cups (375 g) all-purpose flour
- 2 cups (454 g) buttermilk
- 2 1/2 teaspoons (11.75 g) vanilla extract
Instructions
- Preheat oven to 350º F. Prepare two or three 9-inch round baking pans or a 9×13 baking dish with nonstick baking spray or by coating with butter and lightly flouring, shaking away any excess flour and discarding.
- Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next. Then, incorporate egg yolks the same.
- Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Stir in the vanilla.
- Divide the cake batter between the baking pans or pour into the 9×13 baking sheet pan.
- Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8-inch pans, 30 minutes for two 9-inch pans, and 35 minutes for a 9×13 baking pan. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’ve used this recipe twice now, the first time didn’t bake long enough, then I read all the comments from others, second time it came out perfect! My family really enjoyed it, it lasted about 2 days. Using this recipe again today. Thanks so much for all the helpful hints given.
I made this cake yesterday for my niece 16th birthday party. Everyone loved it, but it didn’t come out yellow. The cake was white. What could I have done wrong? I added the 4 whole large eggs and the 2 large egg yolks. Thanks in advance!
So im interested in trying this recipe. But i will need to make a 1/2 sheet cake…2 tiered. So my question is how would i adjust recipe to accomodate? First time hobby baker….still learning.
Whenever I make a 1/2 sheet cake I double the batter. This usually gets me one layer (depending on the recipe and how much it will rise). You could either make it in 2 batches or maybe 4 x the original recipe. Good luck!
Found this recipe by accident on a quest to find a great yellow cake recipe. This is THE yellow cake recipe to end all others. Beautiful batter, absolutely stunning cake! I made cupcakes this time, and for anyone else who may want to do so, here is how I did so. Preheat to 400 degrees. When you put the cupcakes in, drop your temp to 350 degrees and bake for 23-26 minutes. Check the middles with a toothpick. I made a milk chocolate buttercream frosting to compliment this delicious cake. It will definitely be my go-to when someone asks me to make a cake from here on out! Thank you for sharing this recipe with us! ?
One of the loveliest batters I have ever had the pleasure of making
My quest for a great yellow cake is over. I wanted to use up some leftover heavy cream..so I used 1 cup of that and 1 cup of 2% milk and 1 T of vinegar. Thought it would screw up the recipe but it worked out fine. Baked for 52 minutes. Moist, tender crumb- just absolutely delicious! Did not make icing but used some leftover lemon/sugar syrup. Next time, I will make the recipe and icng as directed. I know it will be perfect!
Just used this recipe for a wedding cake. Always had a hard time getting a moist, flavorful vanilla cake…it came out wonderful. Thank you so much. I substituted 1 cup graduated sugar for 1 cup brown sugar and added 1 teaspoon of vanilla. So warm and flavorful. I also didn’t have buttermilk so I substitutedon’t 2 cups whole milk with 2 tablespoons of vinegar. Came out great!!!! I’m so happy. Well done!!!
Hi there, is this recipe good for making cupcakes? If so, how long should I bake it for? Thanks! I love your chocolate cake recipe so I thought I’d give this one a go.
I plan to make this cake today, can’t wait to see if mine turns out as great as the chocolate one did.
I just made this cake as a pineapple upside down cake – with the butter, brown sugar and pineapple on the bottom before pouring the batter into the pan. I have to say this is the best yellow cake recipe I’ve ever made… so light and feathery. Delicious as a Pineapple cake bottom. I made one change – one cup of buttermilk and one cup of whole milk. I thought the buttermilk was a lot to keep it light. The texture is fantastic, really beautiful when cut. Thank you, Robyn – I’m really glad to have found this recipe! Blessings. Sharon P.S. WHY won’t it let me give it 5 stars?? It stops at 3!
What a great idea, Sharon! I’m so glad it worked well for you for a pineapple upside down cake! I’ll have to give it a try next time I make one. I love the idea of changing up the milks like you did, too! Thanks for sharing that. I’m not sure about the rating. That’s so weird. xo