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
Can you use cake flour for this receipe?
I absolutely love this recipe I’ve made many birthday cakes and cupcakes all with the chocolate buttercream frosting. I haven’t had anyone that doesn’t devour it up. I’m going to attempt to use this recipe for my “cake” in my pineapple upside down cake. Can’t wait for the results.
I think its to much milk.i have always used 1 cup of milk.never fail good cake
I made a 3 layer 9 inch cake with this recipe and it came out perfectly! Wonderful flavor and texture! The layers were done at 25 minutes. I did not have any problems with the middle not setting. This will be my”go to” yellow cake recipe from now on.
Nora, I’m so happy to hear that you enjoyed this cake too! Thank you for sharing your experience with it! Glad it’s your “go-to” now – means so much! xo
I have made this cake three times each time came out perfect the seceret is to cream the sugar and butter if directions are followed cake comes out great, and I don’t use buttermilk. Thanks for this receipe
Thank you for your review and comment! I appreciate it! xo
I made this with regular organic 2% milk. It looks/tastes great. Cooling right now. can’t wait to ice it!
Hope you enjoy it, Matthew! Thanks so much!
I’ve made this recipe multiple times since it’s been posted and it turns out perfectly every single time. I’m a “Bundt” enthusiast so I just have to keep it in a little longer. I also add about a 1/4 c of sour cream and it’s sooo moist. Thanks for the great recipe!
I’m so glad you are enjoying the cake! Thanks so much!
I have made quite a few different yellow cake recipes, and yours was the best I have tried. I made it for my daughter’s birthday party, and several people asked for the recipe. I used Gold Medal unbleached flour, being careful to measure lightly. In my oven with thermometer, it took 30 min in two 9″ rounds for a toothpick to come out clean and cake to spring back. The top was pale in color, but the sides and bottom were well-browned. The texture was moist and delicious. I have also made your easy chocolate cake, which was amazing! I am excited to try more of your wonderful recipes! Thank you so much.
I’m so happy to hear this, Sarah! We love this cake and I’m happy to hear that you enjoyed it! I’m so glad you’ve found other recipes to try and hope that you enjoy them all! Wonderful to hear from you, Sarah! Thanks so much! xo
I made this cake today and it was super moist! I found it to be too sweet to put icing on, so I think I will reduce the sugar. However it was sticky, so much that it stuck to the pans. Any tips besides using parchment? I did grease and flour the pan. I will try this recipe again, with some tweaks.
Hi Jasmine,
I would just say that if you greased and floured the cake pans well, then make sure to finish cooling the cake on a wire rack, after cooling for designated time in the pan. I hope this helps. Thanks!
I tried this recipe tonight using a springform pan. I did end up baking longer (50 minutes) but this is a great recipe. I almost didn’t frost it because the cake was do darned pretty. I eventually did opt for the Unfrosting, Makes frosting method. DELISH!