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
Hello,
I really enjoy baking but am a little confused as in UK it is very difficult to find All-Purpose flour, please advise on alternative or substitute.
Many thanks.
You could use cake flour
You can use 1 part bread / high gluten flour to 2 parts cake flour. Ex if a recipe calls for 3 c AP flour use I c bread flour and 2 c cake flour
Try cake flour if you have it over there
I think your plain flour is similar to our all purpose flour.
Is this calling for 4 large eggs with the yolks and then 2 more large eggs with only the yolks?
@Steve Rager
Yes
This cake has a good flavor but mine really sunk after I took it out of the oven..I followed the recipe exactly and it rose up really nice while baking..but as soon as I took it out of the oven, it sunk to half the height.
I haven’t tried this recipe yet, but before I saw you question I had concerns as well about the recipe. Anytime you have a batter with something very acidic like buttermilk (or yogurt etc.) you should really be using baking soda in some manner in order to still get a nice rise. The flour and egg proportions (structure) look fine as long as everything is measured properly, and the egg to fat ratio looks good too. But you definitely would not want to use all baking powder. I would change it to 1/4 tsp of baking powder per cup of flour. So in this case, 3/4 tsp.
Some other things to consider: another reason cake may sink, in addition to being over leavened, if you are beating too much air into your recipe at the fat/sugar/eggs stage, this also can cause too much air. So what happens in both cases, is your cake rises seemingly nicely in the oven, but the structure in the cake cannot actually support all the added air, so it collapses. And lastly, doneness: you cannot tell a cakes doneness by the toothpick/skewer method alone. Believe me, I did this for years using solely the toothpick method and occasionally had a batter that frustrated me to no end because it would come out clean or with a nice crumb, but still actually not be done. A cake needs to be fully baked and set, or again it will sink. Always check with the touch method. At the middle, gently press and when the cake springs back and doesn’t leave an indentation is the cake is done. I use the toothpick method and visuals as well for accuracy. But you have to feel the cake. I hope this helps. Also test you oven temperature and make sure it is not running too hot.
Alice, I was also worried about not using baking soda when it has buttermilk. Did you mean 3/4 tsp of baking soda and 3/4 tsp of baking powder? I have forgotten some of my cake baking skills and really want this one to turn out well. Thanks for any replies.
A sunken cake is usually a sign that a cake is underbaked.
Is there a cupcake conversion for this? I need light, simple cupcakes for a little guy’s birthday party!
Hi! I just made these as regular and mini cupcakes and they turned out great!! …it seems for mini cupcakes, baking them for about 12 minutes (turned the pan around at the half way mark) worked well. For regular cupcakes, I did about 18 minutes (again, turned the pan around at the half way mark). Hope this helps!
The cake was okay. There is way too many eggs called for and makes the cake extremely firm. The taste was fine but unless you want a pound cake like yellow cake I would try a different recipe.
I made this cake the first time today. Used a bundt pan for presentation and the leftover batter for 8 cupcakes. Not sure if I used the electric hand mixer too much because my cake was also extremely firm. Ideas? The taste was great though, just wanted a lighter texture.
Add 1 tablespoon of oil
This cake is so light and fluffy. Way better than a box mix. Thanks for the recipe!
This made a really tasty cake, probably the only really good yellow cake I’ve ever had (I’m a fan of chocolate). However I had to let mine go for 42 minutes for a 9×13 pan. My oven bakes at a true temp, so it’s really important to check for doneness before you take it out of the oven! 🙂
I made this cake and its attendant frosting a week or so ago. First time I’ve had a sugar high since kindergarten. Totally worth it.
Hello! I was just wondering how much this recipe makes? Can it makes 3 9-inch layers? Or should I double the recipe?
Yea, that’s how I usually make it.
omg the best yellow cake I’ve ever had!