Yellow Cake Recipe

A classic yellow cake just brings a certain joy to the table, doesn’t it?

The soft texture and buttery flavor make it a go-to for birthdays, celebrations, or even a lazy weekend.

You can whip up a moist, golden yellow cake at home with a handful of basic ingredients and some straightforward steps.

I love how this cake turns out light yet rich. The flavor works with almost any frosting, which is honestly half the fun.

You’ll see how to mix the batter, bake it evenly, and get that perfect golden color—without accidentally overbaking.

Yellow Cake Recipe

I like how this yellow cake always comes out soft, buttery, and golden. The smooth batter and gentle mixing really make it a dependable dessert for any occasion.

A simple chocolate or vanilla frosting finishes things off just right.

Equipment

I get my tools ready before I start baking. It keeps things moving and saves me from scrambling later.

• Two 9-inch round cake pans or one sheet pan
• Electric mixer (hand or stand) with paddle attachments
• Mixing bowls (medium and large)
• Measuring cups and spoons for accuracy
• Rubber spatula for scraping the bowl
• Whisk for blending dry ingredients
• Cooling racks to cool the cake evenly
• Icing spatula for spreading frosting
• Parchment paper to line pans and prevent sticking
• Sifter if I use homemade cake flour or powdered sugar

I also grease the pans lightly with shortening or unsalted butter and dust them with flour so the cake releases cleanly.

Ingredients

I measure everything before mixing, just to keep things easy. Room-temperature ingredients really do help the cake bake evenly.

• 2 ½ cups cake flour (or homemade cake flour substitute)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 2 large egg yolks
• 2 tsp pure vanilla extract
• 1 cup buttermilk or whole milk
• Optional: 2 tbsp vegetable oil for extra moisture

For frosting, I usually make vanilla buttercream or chocolate frosting with powdered sugar, unsweetened cocoa powder, and butter.

Instructions

I start by getting my oven and pans ready so I’m not rushing later.

• Preheat oven to 350°F (175°C). Grease and line the pans.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, beat butter and sugar with an electric mixer until the mixture looks light and fluffy.
• Add eggs, egg yolks, and vanilla extract, mixing well after each addition.
• Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mix.
• Pour the cake batter evenly into pans and smooth the tops.
• Bake 25–30 minutes. A toothpick should come out clean when it’s done.
• Let the cake layers cool in the pans for 10 minutes, then move them to racks.
• Frost the cooled cakes with vanilla buttercream or chocolate frosting.

Notes

I like to chill the cake layers before frosting—less crumbs, less mess. A thin crumb coat helps seal in any loose bits before I add the final layer of icing.

For a classic butter cake texture, I use butter and buttermilk. If I want it lighter, I’ll swap in a little vegetable oil.

I keep leftover yellow cake with chocolate frosting covered at room temperature for up to two days. If I need it to last longer, I pop it in the fridge.

This recipe works as a layer cake or sheet cake—just depends what pans I feel like using that day.

Tasting Notes

When I take the first bite, I instantly notice the soft, buttery crumb. The cake feels light, yet there’s this comforting richness that sneaks in.

Each bite just kind of melts, leaving a smooth texture on my tongue.

The flavor walks a nice line between sweetness and vanilla—not heavy at all. I pick up a little warmth from the eggs and butter, and honestly, it reminds me of something homemade.

On its own, it’s pleasant, but I think it works just as well with frosting or a handful of fresh fruit.

I usually toss a few sprinkles on top for color and a bit of crunch, even though they don’t really change the flavor. Still, they make each slice look way more cheerful—who doesn’t want that?

After the cake cools, I notice the edges stay a little golden and crisp, while the middle keeps all its moisture.

The contrast between the tender inside and the light crust really makes every bite feel satisfying.

Sometimes, if I close my eyes, I can almost smell the vanilla and butter before I even taste it.

It’s a simple cake, but the texture and aroma just make it feel special every time I bake it.

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