The Best Yellow Cake Recipe, Homemade from Scratch. A moist, delicious, beautifully textured cake, paired in a classic combination with chocolate frosting.
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 and 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.
Butter and egg yolks are what gives a good yellow cake it’s color. The fresher your eggs the better the color and if you can buy free range organic eggs, you will see that the color of the yolks is quite different and much more intense than commercially produced eggs from chicken s 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 and if you want a 3 layer nine inch cake, which is a perfect birthday cake for large parties, double the recipe.
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.
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If you are looking for an outstanding white cake recipe too. our White Velvet Cake gets rave reviews from thousands of followers. It’s the softest textured cake I know and so moist too.
- 1¼ cups sifted all purpose flour
- 1½ cups sifted cake flour
- 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 good quality vanilla extract
- 2 extra large eggs
- 2 extra large egg yolks
- 1½ cups buttermilk or soured milk
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.
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.
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