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
i did this last night .. my family loved it … thanks for sharing
When substituting with cake flour, do you use the same amount of flour, 3 cups ?
Can I use milk instead of buttermilk and how much would I use?
You need the buttermilk for this recipe. If all you have is regular milk you can add vinegar or lemon juice to it and that will work for buttermilk. For one cup of milk you would need 1 TB of vinegar or lemon juice. Happy baking!
Can you use cake flour instead? Will it make a difference?
Can i substitute granulated sugar with super fine (caster sugar)?
Is this chocolate buttercream stiff enough to be decoratively piped on the cake?
I made this cake for my little brother’s birthday. It was so easy, and the texture was just perfect!
I have made your white and chocolate cakes several times, and I love them. But I decided to give this recipe a shot this weekend, and I am so glad I did. This is now my favorite of your recipes, and that’s coming from a chocolate fan! The buttermilk just *makes* this cake. Thank you so much for sharing!
Greetings from Italy! I made this yellow cake with your chocolate buttercream frosting and O. M. G.!!! This cake is Amazeballs!!!! The cakes came out shorter than in your photo. So I don’t know why my cakes were not as tall. The flavor is fantastic! So Soft, moist, and tasty, I am just shocked! I had to make my own ‘buttermilk’ because here in Italy you can’t find it. Also, for those of you that wonder why to add espresso powder to the chocolate frosting– STOP! Don’t question it- just do it! I too questioned that addition, as I can’t stand coffee-flavored desserts, however, I don’t taste coffee at all and this frosting is unlike anything I have ever made before. The only thing I can think of that makes this the BEST frosting ever made, is the espresso powder. Anyway, 10 STARS!!!! Make this amazing cake!!!
This looks yummy! Now I have to make a cake, oh my!