Yellow Cake Recipe: Moist, buttery, & so easy to make! -Baking a Moment (2024)

Moist & buttery yellow cake recipe from scratch! A true classic with chocolate buttercream, this easy recipe is made from basic pantry staples.

*This post originally published on June 12, 2014. I thought it was due for an update. So the photos you see here now are new and improved, and I’ve added a step-by-step picture tutorial and answers to some frequently asked questions. Hopefully you’ll enjoy this yellow cake recipe as much as my family and I do.*

Today I’m sharing a true classic: yellow cake with chocolate frosting!

I bet at some point in your life you’ve had something like this for a birthday cake, and I have no doubt it was devoured. And enjoyed immensely.

It’s one of the most iconic of all layer cakes, and it’s definitely one of my top favorites! Along with chocolate cake, marble cake, and red velvet cake, of course!

And I think you are going to love it too. The cake is moist and downy, with a fine, delicate crumb and a buttery vanilla flavor that will make you swoon. The easy chocolate frosting is the perfect fudgy compliment.

The recipe is so simple to make, in just one bowl, with ingredients you probably already have on hand. You can make it as a tall layer cake like you see here, as a 9×13 sheet cake, or even as cupcakes.

This yellow cake recipe will surely become a favorite for you and the ones you love!

WHAT FLAVOR IS YELLOW CAKE?

The most predominant flavor in this cake is vanilla. It’s got a very fragrant, aromatic vanilla taste, with a buttery back note and an indulgent richness from the egg yolks.

A cake like this would be a perfect base for all sorts of fillings and frostings (more on that below), but I especially love it with chocolate frosting. It’s a classic combination and the simplicity of the yellow cake plays beautifully against the rich, bittersweet taste of chocolate.

FLOUR

I like to use a combination of cake flour and all-purpose flour for this recipe. The cake flour yields an incredibly soft, delicate texture, and the all-purpose flour provides a little more structure.

You can read more about cake flour here: Why Use Cake Flour?

SALT

I use kosher salt for almost all my baking because there are no additives (so the flavor is pure), and also because it’s a very inexpensive product to buy.

If you’d prefer to use another type of salt, just google “kosher salt to [your preferred type of salt] conversion” to find out how much more or less of it you should use for this recipe.

BUTTER

The butter should be softened before it goes into the mixing bowl. You want it soft enough to squish if you press on it firmly, but not so soft that it’s melting.

I usually soften butter in my microwave. Every machine is different but for mine, 10 seconds on 30% power, then flip it over, and 10 seconds more on 30% is perfect.

Be sure to use unsalted butter when you make this recipe- that way you can control the amount of salt in your final result. I’d love to be able to tell you how much salt to cut back to if you want to use regular, salted butter instead, but the fact is, different brands use different amounts of salt in their product, so it’s really inconsistent and impossible for me to say.

SOUR CREAM

If you don’t have sour cream, you can substitute with plain, unsweetened Greek yogurt, or regular plain yogurt, or buttermilk.

Or you could sour your own milk by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

Just be aware that while using any of these substitutes will work, I much prefer the result you get with sour cream. It gives the richest flavor and the nicest texture, so if you can get your hands on it, I really think it’s the best way to go.

MILK

Use whatever kind of milk you typically have on hand. For the cake you see here, I used 2%, but anything will work, even plant-based milk.

But keep in mind that a higher-fat milk product will produce a richer tasting result.

HOW TO MAKE YELLOW CAKE FROM SCRATCH

This recipe utilizes the reverse creaming method, which really makes it easy, and practically foolproof. To learn more about this method, click here: Reverse Creaming Method for Cakes.

Start by placing all the dry ingredients (both kinds of flour, sugar, baking powder, baking soda, and salt) in a big bowl.

Give them a quick whisk, just to get them combined, then add the softened butter.

Mix the butter in until the mixture resembles damp sand, then add the eggs.

Once these are mixed in, you’ll have what looks a lot like stiff cookie dough. Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the sour cream, milk, and vanilla.

When the liquid ingredients are all incorporated, give the bowl one more scrape with the spatula, then turn the mixer up to medium speed and beat it for about 2 to 3 minutes. This will smooth out any lumps, aerate the batter, and build the cake’s structure.

Transfer the batter to your greased and lined cake pans, then pop into the oven to bake!

No two ovens are exactly alike. You’ll know your cake is done baking when it looks golden brown around the edges, feels springy to the touch, and when a toothpick inserted into the thickest part comes out clean.

WHAT KIND OF FROSTING TO USE

For what you see in these pics, I used my favorite easy chocolate frosting. I’ve included the recipe in the recipe card below, but you can find lots more info on how to make it here: Easy Chocolate Frosting.

Some other great options would include my all-time favorite: Chocolate Swiss Meringue Buttercream. This frosting recipe will really blow you away- it’s so silky smooth and rich.

Or a simple whipped ganache would be incredible: Whipped Chocolate Ganache. This option will give you the deepest, darkest chocolate flavor.

You could also do a chocolate (or vanilla) whipped cream frosting. There are instructions for how to make both here: Whipped Cream Frosting.

CAN THIS BE MADE IN A DIFFERENT SIZED PAN?

For what you see here, I baked this yellow cake recipe in three 8-inch diameter round pans. I really love the look of a tall cake!

But you could also make it in three 6-inch pans or two 9-inch pans. Your layers might just be slightly thicker or thinner, depending.

This can also be made in a 9×13 rectangular pan, or as cupcakes. You should get 24 standard sized cupcakes from one batch.

Whichever size pan you choose, be aware that the bake time may need to be adjusted. You’ll know your cake is done baking when it looks golden brown around the edges, feels springy to the touch, and when a toothpick inserted in the thickest part comes out clean.

CAN THIS BE MADE AHEAD?

I actually prefer to make my layer cakes ahead. The cake needs a good bit of time to cool completely, and I find it much easier to frost after it’s been chilled.

After the cake layers come out of the oven, allow them to cool completely, remove them from their pans, and then wrap them tightly with plastic wrap. Chill them in the fridge or freezer for a few hours (or up to several days) before filling and frosting.

A frosted cake will keep in the fridge for several more days. The frosting almost “seals” it and prevents it from becoming dry or stale.

HOW LONG WILL IT LAST?

Once the cake has been cut, keep it covered to prevent the cut side from drying out. It will keep at room temperature for a few days.

After that, it’s probably best to keep it in the fridge. It should last there for a week or two.

CAN YOU FREEZE IT?

This cake will freeze beautifully.

Wrap it tightly so that it doesn’t pick up any funky freezer odors, and thaw it in the fridge or at room temperature before serving.

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