4.8 from 105 votes
Yellow Cake Recipe
This Yellow Cake Recipe combines cake flour, butter, sour cream, eggs, and vanilla for a tender, moist crumb. The batter is carefully mixed and baked in 8-inch pans until the cakes are springy and a toothpick comes out nearly clean. A rich chocolate fudge frosting complements the delicate crumb, making it a solid choice when a classic layered cake is desired.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
12
servings
Calories:
415 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 3 cups cake flour
- 2 ¼ cups granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ tsp table salt
- 12 Tablespoons butter see note, unsalted, melted then cooled
- ½ cup vegetable oil
- 1 cup sour cream
- 2 egg large eggs plus 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ cup milk whole
- 1 chocolate fudge frosting batch
Instructions
- Preheat oven to 350F (175C), grease two 8” round pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
- In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
- Add melted butter and vegetable oil and stir well until thoroughly combined.
- Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
- Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
- Divide into prepared 8” pans, and bake on 350F for 40 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter).
- Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack (don’t forget to remove the parchment bottoms) and allow to cool completely before decorating.
- These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section above) or serrated knife before decorating.
- Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.
Cup of Yum
Notes
- Cake flour is recommended for the best texture, but use 2 ⅔ cups all-purpose flour if needed.
- European-style butter enhances color and tenderness, but regular butter works fine.
- Cakes can be prepared a day ahead and stored at room temperature, or frozen before or after assembly.
- After assembling, store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week, with potential for some drying in the fridge.
- For cupcakes, fill liners ⅔-¾ full and bake 17-19 minutes at 350°F.
Nutrition Information
Serving
1serving
Calories
415kcal
(21%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
70mg
(23%)
Sodium
253mg
(11%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
526IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 415
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 253mg | 11% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.