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
Hi Thank you so much for the recipe. I ran into a little problem, my cake seems to be too dense, almost doughy in certain areas and not light and fluffy. Is the recipe meant to come out on the denser side? It’s moist but the crumbs almost seem to stick to each other in some areas. I also baked my cake for 45 minutes for 2 nine inch pans. 35 minutes gave me a raw cake. 🙁
Thank you!
I tap the pan gently over the sink or counter, to remove the air bubbles, before putting it into the oven. Hope it helps
I made this cake over the weekend and did not change a thing and it turned out perfect. I looked at several recipes for yellow cake before choosing yours and I felt like your recipe was the best. I made a great decision by choosing your recipe. The cake was delicious and the texture was amazing. Thanks for your recipes. None of your recipes have failed me. 🙂
Can I bake this cake in a sheet pan? How long do you think it will take? I’ve made it in a standard size and it’s amazing!
This recipe is so simple and delicious. My family and I could not wait for it to cool off. We made cream cheese icing and poured it over the cake while it was still warm. It was incredibly moist and super delicious. Thank You for sharing.
I’m so glad you all enjoyed it! xo
I haven’t tried this yet, but I’m curious why it calls for only baking powder when it uses buttermilk? Usually buttermilk recipes call for at least some baking soda instead, as the buttermilk provides some of the acid for reacting with the sodium bicarbonate.
What if I substitute the sugar for applesauce and reduce the buttermilk to make up for moisture content?
I was wondering if over mixing the cake would make it a little tough. I just made the cake yesterday, it was in the oven a little too long, but I think I over mixed it. It that possible?
Hi Stephanie,
I’m so glad you tried the cake! Yes, overmixing and overbaking can make a cake tougher than it should be. xo
Made this today for . . . no reason! I’m unloading it around the neighborhood so my family doesn’t overdo it because it is simply perfect. This will be my go-to for birthdays! To me, yellow cake with chocolate frosting is the quintessential birthday cake.
I made this cake for my daughter’s birthday.While it tasted great, the texture was very dense. More of a pound cake than birthday cake.
Thank you for sharing your cake recipe. I just googled yellow cake recipe and while sifting through them, happened upon your website. I made your cake for my nieces bday and everyone loved it. Even a family member that said he never takes seconds had another helping. I used the vanilla buttercream recipe from DC cupcakes and both went nicely together. I liked the cakes texture, density, and flavor. I’m always looking for a moist cake that is a little more dense like an old-fashioned from-scratch cake and this is it. Thank you again and I hope to try more of your recipes!
Thanks so much, Elise.