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
Hi! Like some of the other commenters, I used two 8in round pans, and the cake took over 50mins to bake through. It came out delicious in the end, but I’m surprised about the wildly different baking times. Any thoughts? (Just for the record, I don’t live at a high altitude, and my oven temperature seems decently calibrated.) Aside from the long baking time, it was a great recipe, thanks! Cake was very well received!
I was really hoping to find a good yellow cake recipe and while the flavour was decent, the end cake result was disappointing. I kept it in the oven for 38 minutes, but got paranoid so I took it out. it turned out to be very custard or poundcake-like. I was disappointed that I had messed up so badly, though I couldn’t think of what I did wrong. I only wish I had read the comments beforehand. Seeing as so many people have had the same problems as I had made me realize that there’s some fault in the recipe (my mum thinks too much buttermilk)
Hi Gray,
The texture can either be from over mixing, or difference in flour. White Lily flour is a softer and lighter texture flour than most others. Hope this helps.
Thanks so much!
Hi! Can I make the cake layers ahead of time and freeze them? I love all your recipes!
I’ve tried to make this recipe a couple times now, and each time it’s come out very dense. I tried mixing the batter as little as possible once I combined the dry ingredients with the wet ingredients, but it still hasn’t turned out right. I bake pretty regularly but can’t seem to get this one right. Any other tips or suggestions I could try? I’d hate to give up on this recipe, as I LOVE your chocolate cake recipe and that one has come out perfect every time I’ve made it. Thanks in advance!
Hi Kellie,
If it is too dense can either be from over mixing, or difference in flour. White Lily flour is a softer and lighter texture flour than most others. Hope this helps.
I’m happy you enjoy the chocolate cake recipe!
Thanks so much!
I had the same issue! I thought I did something wrong…
I made this and turned out great. Have you tried sifting flour before measuring? And Lilly’s flour works best for my baking needs!
Thanks so much, Lisa! So happy you enjoyed it. It turns out great for me as well. I appreciate you sharing your experience with it. xo
I had the same issue as a couple of the commenters above. It seems that the milk should only be one cup when compared with other cake recipes I’ve used. Two cups of buttermilk makes the batter too liquidy and the cake doesn’t bake properly. If I make it again, I will use half the called for amount of milk.
Idk what I did wrong, I measured everything correctly, and the cake came out dense and too floury rather than how creamy the batter was. Perhaps it was over mixed. However, your chocolate cake recipe is like heaven
I’m sorry it didn’t turn out for you Michelle. I don’t know exactly what could have happened – possible it was overmixed like you say but not sure.
I am happy you enjoy the Chocolate Cake – it’s such a delicious favorite in my house too. Thanks so much! xo
This recipe is awesome! I have been looking for the perfect yellow cake recipe for a long time and so glad I finally found it! I followed it exactly and it was delicious.
Thanks, Heather!
This suggests preparing 2 or 3 pans round pans but the baking time only addresses 2 pans. What is the estimated baking time for three 8 inch round pans?
I made this cake today and it came out watery n i added a little more flour then asked for but still took 50 mins to cook in the center . is there an error on the cups of butter milk portion? Should it be 1 cup instead of 2 cups?
Hi Ida,
I’m not sure what happened, but sorry your cake didn’t turn out as it should have. I’ve not had this happen before. The batter for this recipe should be fairly thick – not watery. Thanks!
Shake buttermilk container before pouring.
HI! I haven’t tried the recipe yet but it sounds great! Does it turn out fluffy in a cake?
Thanks!
I have sort of a stupid question … is it 4 eggs and 2 yolks from those 4 eggs or 4 eggs and two separate eggs yolks ?
Hi! The recipe does call for 4 eggs + 2 egg yolks. Thanks so much! xo