The Best Classic Yellow Cake Recipe
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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.
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 Robyn I would really like to try this recipe but I live in Australia and our cups and spoons sizes are slightly different. would you be able to tell me approximately how many grams 1 US cup of butter is? thank you!
The butter I use, Grace, has 226 grams per cup. I hope this helps.
I’m sorry if someone has already asked this… but I’m going to make this recipe in cupcake form for my boyfriend’s birthday. If I want to make 12 cupcakes – do you suggest halving the ingredients? Also how long do you think they’d need in the oven? Thank you!!
Ali, I would make half the recipe for 12 cupcakes. It should take about 20-25 minutes to bake. Hope your boyfriend has a very happy birthday.
Robyn,
I had the best caramel buttercream frosting in Detroit Michigan and I was trying to duplicate it. Do you have any ideas on making this?
Reggie, you might like to try my Salted Caramel Buttercream Frosting. Hope you enjoy!
A hugh fan of this cake!! Making this for my mother in law’s 85th birthday tomorrow.
This is one of her favorite cakes on this site! Thanks Robyn. 🎂🎉🥳
Thank you. I hope your mother-in-law has a very happy birthday, Barbara.
This was such a delightful surprise! It was a very heavy batter and I was afraid that I had over baked it, but it turned out so well. So moist and dense and absolutely one that will be my birthday cake go-to. I already use the Perfect Chocolate Buttercream Frosting for just about all my cakes. Thank you for this recipe. I think the key is buttermilk.
Thanks, Emily. I’m so happy you loved the cake!
1st from scratch cake that my 16 yr old granddaughter made. I had her measure out exactly what was needed and follow the recipe. It came out perfectly!! She made 3 (8 in) layers , 1 layer was eaten before it finished cooking!!! She made it a second time and now considers herself an ‘expert yellow cake baker’ . Thank you for such a great recipe
Oh, what a sweet memory for you and your granddaughter. I always loved being in the kitchen with my grandmother. It sounds like she deserves her title. Thank you, Terri.
This was a huge success for me, and I’m not a baker. I substituted brown sugar for white because I was going for more of a caramel cake. 30 minutes exactly in the oven, and it came out maybe a little less dense than the pictures show, but still moist. I frosted with a whipped grenache I made with a bag of chocolate chips and a bag of peanut butter chips and a pint of heavy cream. The combination is indescribable, nothing like you’d imagine. This cake was a big hit and will be my go-to from now on. Thanks!
Thanks so much, Jade. It sounds delicious!
I’m sorry, can I add nuts to this cake?
If you make this recipe as is but for cupcakes, would you reduce the oven temp to 325 & about how many cupcakes would it yield? Thanks!
Served this cake tonight for sweet granddaughter’s 7th birthday – to rave reviews!! Here’s what worked for me: (1) butter & eggs at room temperature. Always. (no microwave cheating; results will disappoint) (2) used stand mixer with beater attachment for mixing as per directions through the point where eggs are incorporated (3) at the point where flour & buttermilk are added, STIR with a rubber spatula; DO NOT BEAT (4) I subbed 1/2 cup of sour cream in place of that much buttermilk (5) I cooked part of the batter in mini springform pans & part in tin cupcake liners. Watch for slight browning & pulling away at edges, but top of cake will be light in color when done. No need to over-bake. It came out perfectly! Iced with cream-cheese based buttercream frosting with almond extract & filled layers with homemade strawberry jam (YUM). Topped cupcakes with a single raspberry. LOVELY! Making this my go-to recipe for all future birthday cakes!! THANK YOU! Good luck, fellow bakers!
This sounds delicious, Angela. I hope your granddaughter had a very happy birthday. Thanks so much for telling us how you made these.