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!
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.
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.
- Preheat the oven, and grease and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
- Sift together dry ingredients into a medium bowl to make a lighter cake.
- Cream butter, sugar, oil, and vanilla together and mix the eggs in one at a time so that all ingredients are well combined.
- Fold in dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients in helps keep the cake light and fluffy.
- Divide evenly between the cake pans and bake! Easy, right?
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
- Hummingbird Cake – A delicious sheet cake version of the classic layer cake!
- Chocolate Mayonnaise Cake – decadent & delicious cake
- Texas Sheet Cake – classic southern cake
- Red Wine Chocolate Cake – moist chocolate cake with a hint of red wine!
- Tres Leches Cake – deliciously sweet cake
- 2 ¾ cups cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups granulated sugar
- ⅓ cup vegetable oil
- ⅔ cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 ½ cups buttermilk room temperature
- 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.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
- Add the eggs and egg yolks one at a time beating after each addition just until combined.
- 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.
- 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.
- 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.
- Nutritional information does not include frosting.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe Adapted from Rock Recipes.