The Best Classic Yellow Cake Recipe

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4.86 from 70 votes
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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.

Classic Yellow Cake Recipe from addapinch.com

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. 

Classic Yellow Cake Recipe from addapinch.com

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”!

Classic Yellow Cake Recipe from addapinch.com

Here’s my Classic Yellow Cake recipe. I hope you love it as much as my family does!

Classic Yellow Cake Recipe

4.86 from 70 votes
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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24

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

Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 131mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 331IU | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.86 from 70 votes (7 ratings without comment)

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Recipe Review




308 Comments

  1. Kate says:

    5 stars
    I have made this cake and it was fabulous. Then I make it and it doesn’t bake thru and is gummy and horrible. Different ovens and maybe 8′, 9′ or sheet pan. But why does it get so dense? I think it has to do with my prep. Any hints or thoughts? Last time I made it the batter seemed to separate. Help. This is a great cake.

    1. Robyn Stone says:

      Kate, since the cake baked perfectly for you before, it sounds like there may be an issue with the different oven you are using now. Use an oven thermometer to make sure your oven is baking at the correct temperature consistently. Also, the cakes may not be done if they are gummy in the middle. Check the cake while it is still in the oven with a cake tester or wooden pick to make sure it comes out clean in the middle. If not, bake until it does. Also, you may be over-mixing the batter after adding the eggs and dry ingredients. Just mix until the ingredients are incorporated. Are you using a different mixer? I hope at least one of these solves the issue and your next cake is as perfect as the first one you made.

  2. Sarina Bentley says:

    5 stars
    I don’t cook but I love to bake and your cake and icing recipes make me look like a pro! Thank you for that! I often make cupcakes for very small groups and use 1/2 recipes. I see you have convenient X1, X2 & X3 buttons. Can you add a 1/2 button?

    1. Robyn Stone says:

      Sarina, thanks for that suggestion. That option is not available to me now but I will ask my technical team to explore that option.