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.
Originally published April 2015
Note:
My son Noah, makes this cake all the time but his favourite is to make these as cupcakes with chocolate frosting. That’s a great idea for parties and get togethers. Everyone loves homemade cupcakes!
In paper lined cupcake pans, thes should take 13-15 minutes to bake at 325 degrees F. Again, always let the toothpick test be your guide.
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The Best Yellow Cake Recipe, Homemade from Scratch
The Best Yellow Cake Recipe, Homemade from Scratch - a moist, delicious, beautifully textured cake, paired in a classic combination with chocolate frosting.
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
- Sift together both flours, baking soda, baking powder and salt. Set aside.
- Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper.
- 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
- Beat the eggs in one at a time, then beat in the 2 egg yolks.
- Fold in the dry ingredients alternately with the buttermilk.
- 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.
- 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.
Nutrition Information
Yield
16Serving Size
1Amount 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.
Dorothy D Glover
Monday 11th of April 2022
When mixing the cake, can you add some sour cream to it for moisture?
Joon
Monday 13th of September 2021
The best yellow cake recipe I found. Very light and fluffy. I did not have any cake flour, I only used all purpose flour. I was a bit worried, but the cake still came out very light and moist. Was also delicious!!
Susan Bryant
Saturday 7th of August 2021
OUT OF THIS WORLD-My gram always said that! I made one of these before she passed at 99 last year, soon after COVID19 outbreak. I have made it several times. She was a wonderful baker and cook. Thank you sir!
Jenn
Tuesday 25th of May 2021
This is the best yellow cake I have ever made. Everything about this recipe is perfect. I measure all of my dry ingredients on a scale. I also use brown eggs because I think the yolk is more yellow than the white eggs. The second cake I made was definitely more yellow than my first cake. Thanks for sharing this amazing recipe.
Tee
Tuesday 25th of May 2021
I love this recipe in cake form, but when I use it for cupcakes, they rise in the oven and sink in the middle when I take them out. I bake them the required time and check for doneness. I do add a little extra vanilla. But what could I be doing wrong?