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
Is the buttermilk the low-fat kind you find at grocery stores?
Super yummy! Similar to a pound cake- very dense. I also had to bake it longer, but it is so good I can’t stop eating it. Thanks!!!
Can I use this for cupcakes?
I was so disappointed in this cake. It looked delicious and I followed the recipe to the letter. I baked the cake in a 9×13″ pan. After icing with chocolate buttercreme frosting, I cut into the cake and was surprised to feel the cake’s firm texture. Once cut, the pieces looked like they were gummy and not fully cooked, however a toothpick inserted in the cake came out clean and it baked for the full recommended time. Guess I will go back to a cake mix that I can depend on. Don’t know what went wrong with this.
You say use all – purpose flour can I use cake flour instead but use the same amount
Hi Vicky,
You sure can! I hope you enjoy it!
My just-turned-13-year-old daughter wanted to make her own birthday cake and chose this recipe with the chocolate buttercream frosting. We made the recipes as directed, and this was fabulous! The family was so impressed that she made this by herself from scratch. She put the crumb coat of frosting on and then refrigerated the cake for about 30 minutes and then frosted the rest. It looked and tasted like something out a fancy bake shop. Would definitely make again!
I’m sorry you didn’t care for it. xo
Turned out perfect!!! Firs time I didn’t use cake mix for hello cake!!! Thanks heaps!
I just made this cake and had no problem with the bake time. 9×13 pan.
Amazing cake, loved it! So rich and dense! Only one problem–bake time. The recipe says bake 25-30 minutes. For 2 9″ pans, it took 45 minutes. No, my oven isn’t slow. I don’t know if anyone else has had this issue.
I baked this today myself and found the same thing. My oven also took 45 minutes. It was very dense, had great flavor and everyone loved it.