The Best Yellow Cake Recipe, Homemade from Scratch. A moist, delicious, beautifully textured cake, paired in a classic combination with chocolate frosting.

The Best Yellow Cake Recipe.

A great yellow cake recipe is one of the most searched for among dedicated baking enthusiasts. I’m no different and have been experimenting with different recipes that I’ve found online for years.

For some reason that’s probably stuck in my psyche since childhood, I always envision yellow cake as in an impressive three layers that just looks like one of the simplest but most inviting cakes ever.

It’s part of the reason that I was never quite satisfied with a lot of recipes I’d tried. Many of the firmer textured cakes that were suitable for stacking were too dry.

A couple of the moister recipes were too soft and became too compressed under the weight. In developing this recipe I believe that I have finally struck the proper balance.

The Best Yellow Cake Recipe.

What makes a great yellow cake?

Butter and egg yolks are what gives a good yellow cake it’s colour. The fresher your eggs the better the colour.

If you can buy free range organic eggs, you will see that the colour of the yolks is quite different. They are much more intense than commercially produced eggs from chickens that are raised indoors.

Finally, you should note that although it is shown in 3 layers in the photo, this recipe is written for a two layer cake, baked in 8 inch round pans.

If you want a 3 layer 8 inch cake, multiply the ingredients by 1 1/2. If you want a 3 layer nine inch cake, which is a perfect birthday cake for large parties, double the recipe.

I like to use 50% cocoa dark chocolate chips in my frosting but you can use semi-sweet if you prefer.

Use your favourite fudge frosting on the cake or you can use the silky smooth chocolate buttercream frosting from this recipe or a simpler icing sugar based chocolate frosting found here. Larger cakes will need about 1 1/2 to 2 times times the frosting.

If you love homemade cakes from scratch we have a great selection of soft textured, moist cakes ion our Velvet Cake Collection.

Like this Best Yellow Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Yield: 16 servings

The Best Yellow Cake Recipe, Homemade from Scratch

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

The Best Yellow Cake Recipe, Homemade from Scratch - a moist, delicious, beautifully textured cake, paired in a classic combination with chocolate frosting.

Print

Ingredients

• 1¼ cups all purpose flour, sifted
• 1½ cups cake flour, sifted
• ½ teaspoon baking soda
• 1½ tsp baking powder
• 1 teaspoon salt
• 1½ cups sugar
• 1/3 cup vegetable oil
• 2/3 cup butter
• 1 tbsp vanilla extract, good quality
• 2 extra large eggs
• 2 extra large egg yolks
• 1½ cups buttermilk, or soured milk

Instructions

1. Sift together both flours, baking soda, baking powder and salt. Set aside.
2. Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper.
3. In the bowl of an electric mixer beat together the sugar, vegetable oil, butter and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time, then beat in the 2 egg yolks.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Notes

NOTE that although it is shown in 3 layers in the photo, this recipe is written for a two layer cake, baked in 8 inch round pans. If you want a 3 layer 8 inch cake, multiply the ingredients by 1 1/2 and if you want a 3 layer nine inch cake (which is a perfect birthday cake for large parties) double the recipe.

NOTE: If you don't have buttermilk and want to use soured milk instead, just add a tablespoon or two of lemon juice or white vinegar to the measuring cup and top up to the 1 1/2 cups mark with regular milk.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Nordic Ware 9" Round Natural Aluminum Cake Pans, 2 Pack 9" Non-Stick
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen
• 
  KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 303Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 81mgSodium 349mgCarbohydrates 38gFiber 0gSugar 20gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.