Homemade Yellow Cake Recipe

There’s a reason the classic yellow cake has stood the test of time, its buttery richness, delicate crumb, and golden hue make it the perfect foundation for celebrations or simple moments of indulgence. Whether layered with chocolate frosting or enjoyed plain with coffee, this homemade yellow cake delivers bakery-quality flavor and texture using simple, wholesome ingredients. Crafted with precision and care, it’s a true nod to timeless baking done right.

Ingredients List

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened to room temperature)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon pure vanilla extract
• 1 cup whole milk (room temperature)
• Optional: 1–2 tablespoons sour cream for extra moisture

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a 9×13-inch pan with parchment paper. Lightly dust with flour and tap out the excess.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution and prevents lumps later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar together using a stand or hand mixer until pale, fluffy, and light — about 3–4 minutes. This process traps air, creating that perfect tender crumb.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until the batter is smooth and cohesive.

Step 5: Alternate Dry and Wet Ingredients

Add half the dry ingredients, then pour in half the milk. Mix gently, then repeat. Alternate additions help maintain structure and prevent overmixing. Mix just until incorporated; do not overbeat.

Step 6: Pour and Bake

Divide the 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.

Step 7: Cool and Frost

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack. Frost with chocolate buttercream, vanilla frosting, or leave plain for a simple, buttery delight.

Cook Time

Preparation Time: 15 minutes
Baking Time: 25–30 minutes
Total Time: 45 minutes

Servings

Makes 10–12 servings (two 8-inch layers or one 9×13-inch cake)

Nutritional Information (approx. per serving)

• Calories: 340 kcal
• Carbohydrates: 42 g
• Protein: 5 g
• Fat: 18 g
• Saturated Fat: 10 g
• Sugar: 27 g
• Fiber: 1 g
• Sodium: 160 mg

Storage Instructions

Store the yellow cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days. To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight at room temperature before frosting or serving.

Suggestions

• Add a teaspoon of almond extract along with vanilla for a subtle nutty undertone.
• Pair with rich chocolate ganache or a tangy lemon frosting for contrasting flavors.
• Transform it into cupcakes by reducing the bake time to 18–20 minutes.
• For extra moisture, brush layers with simple syrup before frosting.

Seasonal Relevance

Yellow cake is a year-round favorite — light enough for spring gatherings and rich enough for cozy winter celebrations. Its versatility makes it the perfect canvas for seasonal flavors, whether topped with fresh summer berries or spiced frostings in the fall.

Conclusion

This Homemade Yellow Cake Recipe embodies everything a perfect cake should be, buttery, moist, and beautifully golden. It’s a dependable classic that never fails to impress, whether served as a birthday centerpiece or a simple Sunday treat. With a few essential ingredients and expert technique, you’ll create a cake that tastes as comforting as it looks,timeless, elegant, and irresistibly good.

FAQs

1. Can I make this yellow cake without a stand mixer?
Yes, absolutely. A hand mixer or even a sturdy whisk works well, just be sure to cream the butter and sugar thoroughly to achieve that light, fluffy texture.

2. What’s the difference between yellow cake and white cake?
Yellow cake uses whole eggs and butter, giving it a rich flavor and golden hue, while white cake uses only egg whites for a lighter color and texture.

3. Can I use buttermilk instead of whole milk?
Yes, buttermilk adds a pleasant tang and extra tenderness. Just reduce the baking powder to 2 teaspoons to balance the acidity.