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
Equipment
- 2-3 cake pans
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 by brushing with homemade cake goop (cake pan release) 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
Do I need to mix with a mixer?
For how long?
I missed that part.
I use a mixer, Glenda. Look at Step 2 and 3 of the instructions. You will cream the butter and sugar about 2-3 minutes then follow the rest of the mixing instructions.
Is it necessary to add the extra egg yolks?
Yes, if you want the cake to turn out like it should.
How many cups of batter are in one batch of this recipe?
This is now my go to recipe for yellow cake. Simple, yummy, and a favorite l of all who have tried it! They make the BEST cupcakes too!!! One recipe will make over 24 cupcakes (standard size). Thank you for sharing!
Thanks so much, Jodie! I love cupcakes made with this recipe, too.
Hi there! How many cupcakes can this recipe make and what would be the baking time for them? Thanks! BTW, your chocolate cupcakes are the best and my friends always rave about them when I make them! 🙂
Liz, I’m so glad you love the chocolate cupcakes. This yellow cake recipe should make 24 cupcakes. I bake about 20 to 25 minutes, but some have said theirs were done at 18 minutes in their ovens.
it made 36 cupcakes and the bake time on my oven was 18 min😉
Hi, Robyn! I was wondering how I can adjust your recipe to a 3 layer 10inch cake? Love your recipes! So tasty and delicious!
I’m sorry, Stephanie, but I haven’t made this cake as a 3 layer 10-inch cake.
Very moist and easy to make cake. Loved everything about. Could be a little sweeter though. But if paired with a good chocolate frosting it is delectable. Definitely recommend!!
This is my go to yellow cake recipe. This time I added 3/4 c. jimmies (sprinkles) to make it a funfetti cake. Perfect!
Hi Robyn,
I followed the recipe to the T and the outcome was such beautiful cake. A hit with the family and friends who came home for dinner.
I have a question. I want to bake a cake for my son’s first birthday. If I were to make one big rectangle cake with the same recipe, what size should the pan be and how long do I bake the cake for?
Thank you so much.
Regards,
Divya
Can you use whole milk?
Danielle, the cake is better to me with buttermilk. If you don’t have it, you can make it at home using my How to Make Buttermilk formula.
Made this cake tonight on short notice! The family loved it. I will definitely include it in my cake rotation. I cooked it in a 9 x13 glass dish. I did have to cook it 20 minutes longer than stated in the recipe.
Hi Robyn,
Have you ever tried making this cake with cake flour instead of all purpose flour ?
I haven’t made this cake with cake flour, Desiree, but you should be able to.