Servings
Font
Back
0 from 27 votes

Yellow Cake Recipe

Moist homemade yellow cake recipe. Check out the step-by-step photos and tips above the recipe. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 servings
Calories: 189 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup butter softened
  • 1/3 cup oil
  • 1 ½ cups granulated sugar
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs room temperature
  • 2 egg yolks at room temperature
  • 3 cups cake flour
  • 1 cup whole milk at room temperature

Instructions

    Cup of Yum
  1. Place a rack in the center of the oven. Preheat the oven to 350F.
  2. Grease and flour  either two 8 or 9-inch round cake pans or two 12-count muffin tins. You can line the muffin cups with paper liners in place of greasing. Set aside. 
  3. Beat together the butter, oil, sugar, baking powder, and salt together with a mixer until well-combined, about 3 minutes on medium-high. 
  4. Scrape down the sides. 
  5. Add the eggs and then egg yolks one at a time, and mix until well-combined. 
  6. Scrape down the sides. 
  7. Stir in half of the flour, then all of the milk, and then the remaining flour, scraping the bowl after each addition. 
  8. Divide the batter evenly between the prepared pans.
  9. Bake the cake until just golden brown. For cupcakes - 20-30 minutes. For 8-inch and 9-inch round cake pans 35-45 minutes. The cake should have a few moist crumbs attached when a toothpick is inserted in the center but there shouldn't be wet batter.
  10. For round cake pans, cool completely in the pan, then loosen the edges with a knife and gently remove from the pan. 
  11. For cupcakes, let cupcakes to cool in the pans for 5-10 minutes, then remove to a wire rack to cool completely. 

Notes

  • Oil: A neutral oil such as canola oil is best. 
  • Flour: Properly measure the flour by aerating, spooning, and then leveling. Check out this tutorial to make a homemade cake flour substitute. 
  • Milk: Anything from skim to whole milk will work. However, whole milk will give you moister, richer cake.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 189kcal (9%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 147mg (6%) Potassium 82mg (2%) Sugar 13g (26%) Vitamin A 195IU (4%) Calcium 39mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 189

% Daily Value*

Serving 1serving
Calories 189kcal 9%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 147mg 6%
Potassium 82mg 2%
Sugar 13g 26%
Vitamin A 195IU 4%
Calcium 39mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.