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
If I use cake flour, do I substitute the exact amount? 3 cups for 3 cups?
Can I make the cake mix and leave overnight in the fridge the in the morning put it in the oven?
No! Cakes have to be baked immediately!
Hi, I’ve been testing yellow cake recipes for the past 2 months and with not 100% success. My cakes tend to turn out more of a sponge cake. I tried your recipe and it was a little dense. What do you think I could be doing wrong? I even mixed the flour/buttermilk by hand to ensure not to over mix. Also, are you sifting your flour before you measure?
Thank you.
Ro
Hi I absolutely love this cake. Can it be made as a chocolate cake and if so what needs changed other then just adding cocoa?
Thanks
Where’s the icing recipe???
Made this cake tonight and it was so moist and delicious! Making a wedding cake for a friend next month and this recipe is it!
I made my own version of this cake yesterday and it was amazing, I say my version because I didn’t have Buttermilk, so I substitute it with 1 cup of almond milk and I cup of sour cream and it was totally delicious
This cake turned out great for me, and I am not the fanciest or most accomplished baker. I halved the recipe as I usually do with a new recipe.
I did not use the extra yolks, and I separated the 2 eggs I did use. At the end I folded in the beaten egg whites with half a cup of chocolate chips, as the kids wanted chocolate chip cake for their dad’s birthday. I really have no reason for doing this except I just felt experiment-y.
The cake was moist and light but dense enough to decorate birthday-cake style. Everyone loved it. Thanks!
You can tell by the photo it is dense like a pound cake and if you know much about baking then you know all those eggs is what makes it that way. I just used it to make a peach cobbler and it was fantastic.
Currently making this recipe !!!!