The Best Classic Yellow Cake Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
Would I be able to use cake flour to make this?
Yes. Cake flour should work just fine in this recipe.
Okay, thank you!
I made a quarter sheet cake and a dozen cupcakes this morning using this recipe. (I made two batches of batter) I tried a cupcake and it is delicious! Moist, flavorful with perfect texture and density. This will be my go to yellow cake from now on. I’ve been baking for 50 years.
I’m so glad you enjoyed it, Liz. Thank you so much for your sweet comment! xo
I’m looking for a yellow cake recipe for my husbands birthday; we don’t do boxed cake mix so we haven’t had it in years, buts that’s the texture/flavor we’re looking for. From your photos, the cake seems very dense. We want something moist and fluffy, the way we both remember our families making some good ol’ Betty Crocker style yellow cake. Can you give me any insight here? I see some people commenting it was dense, others say light and fluffy…what accounts for their differnt experiences? Is there a way to influence the outcome one way or another? Thanks!
Hi Robyn,
I just went online looking for a great yellow cake recipe for my father’s upcoming 90th birthday party, and yours caught my eye, particularly since it has buttermilk, which makes all baked goods taste better! My question is, do you think this would work for a 12 x 18 size cake pan? I would do one and a half the recipe for that size pan. There are going to be about 50 people, so I’ll probably make two 12 x 18 size cakes and layer them.
Thanks, in advance, for your opinion. Kathy
Jessica,
Maybe you can use this info next time. 🙂 Sift your dry ingredients together, preferably twice. Also beat your egg whites separately and fold in gently after everything else is mixed together.
It takes a little extra time and dishes, but without these steps its hard to get a light fluffy cake. Unless of course you’re going for dense…then mix all ingredients together…vigorously. 😛
Thank you
I just have to say that this the BEST yellow cake recipe around… I just made this cake tonight but instead of the frosting I put a crumb cake topping on it. It was incredible, so soft and moist not dense at all. My whole family went crazy for it! Thank you so much for this recipe.
Goodness Teresa, you made my day! Thank you so much and I’m so glad you love it as much as we do!
Could I get 2 – 10 inch cakes out of this recipe?
Thanks!
Susan
Made this cake flavored with lemon extract and dark chocolate frosting and it looks like the picture. Made several yellow cakes, but this will be the yellow cake recipe I have been searching for!
I’m so glad you enjoyed it, Sharon!
Hi I followed your recipe to the tee and the only problem was that in 30 minutes in two inch pans it was not even close to done. I am continue to bake this as I write this. The oven was set at 350 as the recipe said. Any suggestions?
I want to make this cake! Do you have a white,white cake recipe? Thank you
Is it ok to use regular milk instead of buttermilk? what will be the difference?
Hi Maya,
The buttermilk does make a difference in this recipe. If you don’t have buttermilk, you can make your own substitute using lemon juice or vinegar. I’ve posted that recipe here: https://addapinch.com/cooking/homemade-buttermilk-substitute-recipe/
Just made cupcakes using this exact recipe! They came out absolutely PERFECT!
I’m so glad you enjoyed them! xo
can i use heavy whipped cream instead of buttermilk
Hi Ruth,
I recommend using buttermilk in this recipe rather than heavy whipping cream. If you do not have buttermilk on hand, you can use this buttermilk substitute to make it at home instead.
I tried this cake yesterday, and I ended up subbing whipping cream with lemon juice for the buttermilk–I didn’t have milk. The cake turned out really dense and tasted like cornbread, minus the extra grit of the cornmeal. So I guess the moral of the story is to not substitute buttermilk for whipping cream since everyone else who made the cake the right way had good results. 🙂