Name: Yellow Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 3 large eggs; 2 large egg yolks; 1 tbsp pure vanilla extract; 1 cup buttermilk

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Yellow cake is beloved for its buttery richness and fluffy texture. It strikes a perfect balance between light and dense, making it ideal for stacking and layering. This cake pairs beautifully with a variety of frostings, especially chocolate and vanilla buttercream. It’s a versatile, crowd-pleasing dessert that’s simple enough for beginners yet satisfying for experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Egg yolks
Pure vanilla extract
Buttermilk

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add eggs and egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frost and decorate as desired once fully cooled.

Servings and timing

This yellow cake recipe makes approximately 12 servings.
Prep time: 20 minutes
Bake time: 25–30 minutes
Total time: 50 minutes

Variations

Chocolate Frosting: Pair the cake with rich chocolate buttercream for a classic yellow-and-chocolate combination.
Cupcakes: Use the batter to make cupcakes. Bake for 18–20 minutes.
Marble Cake: Swirl in some chocolate batter to create a marbled effect.
Fruit-Filled Layers: Add raspberry jam or lemon curd between the layers.
Sheet Cake: Pour the batter into a 9×13-inch pan and bake for 35–40 minutes.

Storage/Reheating

Store leftover yellow cake at room temperature in an airtight container for up to 3 days.
Refrigerate if frosted with perishable frosting (like cream cheese), and consume within 5 days.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw at room temperature before frosting or serving.

FAQs

How is yellow cake different from white cake?

Yellow cake uses whole eggs and egg yolks, giving it a richer flavor and golden color, while white cake uses only egg whites for a lighter texture and color.

Can I use regular milk instead of buttermilk?

Yes, buttermilk is preferred for tenderness and flavor. If needed, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes as a substitute.

Why does my yellow cake come out dry?

Overbaking or using too much flour can make the cake dry. Be sure to measure ingredients accurately and check for doneness with a toothpick.

Can I make this cake in advance?

Yes, the cake layers can be made a day ahead and stored tightly wrapped at room temperature or in the fridge.

Is yellow cake good for stacking into layers?

Absolutely. Its sturdy-yet-tender crumb makes it ideal for layered birthday or wedding cakes.

What frosting goes best with yellow cake?

Chocolate, vanilla buttercream, or cream cheese frosting all pair well with yellow cake.

Can I use cake flour instead of all-purpose flour?

You can, but the texture may be a bit softer. If using cake flour, use 1 extra tablespoon per cup.

How do I keep the cake from sticking to the pans?

Grease and flour the pans thoroughly or use parchment paper rounds on the bottom of the pans.

Can I turn this recipe into cupcakes?

Yes, it makes about 24 standard-sized cupcakes. Adjust baking time to 18–20 minutes.

Why is my cake dense?

Overmixing the batter or using cold ingredients can lead to a dense cake. Make sure all ingredients are at room temperature and mix just until combined.

Conclusion

This yellow cake recipe is a dependable classic that everyone should have in their baking collection. With its buttery richness, soft texture, and adaptability to different frostings and forms, it’s perfect for everything from birthdays to casual family dinners. Once you try it, you’ll keep coming back to this tried-and-true favorite.

Yellow Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic yellow cake that’s rich, moist, and buttery with a tender crumb—perfect for birthdays, layered cakes, or as a comforting treat.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs and egg yolks one at a time, beating well after each. Stir in vanilla extract.
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost and decorate as desired once cooled.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Use parchment paper rounds for easy removal from pans.
To make buttermilk substitute, combine 1 tbsp vinegar or lemon juice with 1 cup milk.
Can be made ahead and frozen unfrosted for up to 2 months.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 410
Sugar: 30g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 115mg