Yellow Cake


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A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that’s perfect for birthdays and everyday celebrations!

You can frost this homemade Yellow Cake in Chocolate Buttercream Frosting, Cream Cheese Frosting, or even Lemon Buttercream!

Close up photo of a slice of yellow cake with chocolate frosting on a white plate.

What Is Yellow Cake?

This classic yellow cake might be the most traditional of them all. It’s a simple and rich recipe made with butter and whole eggs which yields a golden crumb and tender cake.

This particular yellow cake recipe also adds in egg yolks, a bit of vegetable oil, and uses buttermilk to bring this moist yellow cake recipe to life! If you don’t have buttermilk on hand, feel free to use my easy buttermilk substitute.

Overhead photo of yellow cakes in cake pans cooling on a wire rack.

How To Make Yellow Cake

It is super easy to make this yellow cake from scratch, but it’s VERY important to make sure that ALL ingredients are room temperature before beginning.

  1. Preheat the oven, and grease and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
  2. Sift together dry ingredients into a medium bowl to make a lighter cake.
  3. Cream butter, sugar, oil, and vanilla together and mix the eggs in one at a time so that all ingredients are well combined.
  4. Fold in dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients in helps keep the cake light and fluffy.
  5. Divide evenly between the cake pans and bake! Easy, right?

Fork being plunged into a slice of yellow cake with chocolate frosting on a white plate.

Can You Freeze Yellow Cake?

Yes, you can and freezing this yellow cake makes assembly quick and easy when a special occasion pops up!

To freeze it, bake and cool according to the recipe directions. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.

When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped, then remove and use.

Assembling the cake when the layers are still partially frozen will actually make it a little easier and will result in clean cuts once the cake is sliced.

I’m sure you’ll agree that this is the best yellow cake recipe you’ve ever made!

More Delicious Cake Recipes

Close up photo of a slice of yellow cake with chocolate frosting on a white plate.
5 from 1 vote
Review Recipe

Yellow Cake

Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 people
Author Rebecca
Course Dessert
Cuisine American
A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender and butter cake that's perfect for birthdays and everyday celebrations!

Ingredients

  • 2 3/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup vegetable oil
  • 2/3 cup unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 1/2 cups buttermilk room temperature

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Instructions

  1. Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.

  2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.

  4. Add the eggs and egg yolks one at a time beating after each addition just until combined.

  5. Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.

  6. Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should come clean from the center when done.

  7. Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, frost and assemble the cake as desired.

Recipe Notes

  • Nutritional information does not include frosting.
Nutrition Information
Calories: 385, Fat: 19g, Saturated Fat: 13g, Cholesterol: 90mg, Sodium: 286mg, Potassium: 136mg, Carbohydrates: 48g, Fiber: 1g, Sugar: 27g, Protein: 6g, Vitamin A: 448%, Calcium: 71%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword yellow cake, yellow cake recipe

Recipe Adapted from Rock Recipes.

A slice of Yellow Cake with chocolate frosting and sprinkles on top.
A slice of Yellow Cake with chocolate frosting and sprinkles on top.
Top photo shows a slice of Yellow Cake with chocolate frosting and sprinkles on top. The bottom photo shows a whole round yellow cake in a cake pan

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About the author

Rebecca

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I’m Rebecca, and Sugar & Soul is where I blend my traditional roots and millennial imagination. I’m a self taught baker, photographer and traveler with a business degree and a dream. I’m married to my high school sweetheart, Matt, and currently reside in Central Maine. I’m so glad you stopped in and I hope I can inspire you to bake a batch of cookies or head off on a new adventure!

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Comments

  1. The Yellow Cake is the bomb dot com!!! This cake is the very first yellow cake I made from scratch, and I also made the Chocolate Buttercream Frosting as well. Most of the cake is gone now, and I plan on getting a slice tonight with a glass of milk. I will be making this cake again. Thank you so much for sharing this very delicious recipe

  2. I have two questions for you –

    Can this cake be made with AP flour instead of cake flour?

    Can it be baked in a 9×13 pan, and if so, what is the baking time?
    It looks delicious, and I can’t wait to try it.
    thank you, looking forward to your reply!!

    1. This recipe has only been made as written so I can’t say for sure. It work in a 9×13 pan, I would suggest about 35 min or until a toothpick comes out clean. Let us know how it goes!

  3. can this cake be made in a 9×13 pan, and if so, what is the baking time? Also, is it necessary to use cake flour or is AP ok to use? It looks delicious – can’t wait to try it. Hope to hear from you soon.
    Thank you,
    Grace

    1. This recipe has only been made as written so I can’t say for sure about the flour. It work in a 9×13 pan, I would suggest about 35 min or until a toothpick comes out clean. Let us know how it goes!