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Yellow Cake Recipe
4.9 from 240 votes

Yellow Cake Recipe

This Yellow Cake Recipe delivers a classic, moist vanilla-flavored cake using all-purpose flour, butter, sugar, eggs, vanilla, and milk. The dry ingredients are combined separately from the creamed butter and sugar, then alternately mixed with milk into the batter. Baked in round pans or cupcakes, it forms a tender crumb ideal for a layered cake or single desserts. The cake is paired with a homemade chocolate buttercream frosting rich with cocoa and butter.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12 people
Calories: 737 kcal
Course: Dessert
Cuisine: American

Ingredients

Yellow Cake
  • 2 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup butter softened to room temperature, salted
  • 1 ½ cups granulated sugar
  • 3 egg at room temperature, large
  • 2 teaspoons vanilla extract
  • 1 cup milk whole
Chocolate Buttercream Frosting
  • 1 ½ cups butter softened to room temperature (3 sticks, salted
  • 1 cup cocoa powder unsweetened
  • 5 cups powdered sugar
  • ⅓ cup milk or cream
  • 2 teaspoons vanilla extract
  • Pinch salt

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.
  4. Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.
  5. Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.
  6. Divide the batter evenly between the two prepared round pans, then bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean. If using larger 9-inch pans, the cakes will be a little thinner and bake in slight less time (around 23-27 minutes), and if making cupcakes, they will bake for 18-21 minutes.
  7. Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.
  8. Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.
Frosting
  1. In a large bowl, beat the butter and cocoa powder together until creamy and smooth.
  2. Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed.
  3. Add the vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed. Use to frost a 2-layer cake.

Notes

  • Store the cake covered or in an airtight container at room temperature up to 1 day or refrigerate up to 7 days.
  • Allow refrigerated cake to come to room temperature before serving for best texture.
  • Freeze individual slices wrapped in plastic and packed in an airtight container for up to 2 months; thaw at room temperature before eating.
  • This yellow cake recipe is featured on page 255 of the cookbook "House of Nash Eats Everyday."

Nutrition Information

Calories 737kcal (37%) Carbohydrates 99g (33%) Protein 7g (14%) Fat 38g (58%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 141mg (47%) Sodium 570mg (24%) Potassium 201mg (4%) Fiber 3g (12%) Sugar 76g (152%) Vitamin A 1175IU (24%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 people

Amount Per Serving

Calories 737

% Daily Value*

Calories 737kcal 37%
Carbohydrates 99g 33%
Protein 7g 14%
Fat 38g 58%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 141mg 47%
Sodium 570mg 24%
Potassium 201mg 4%
Fiber 3g 12%
Sugar 76g 152%
Vitamin A 1175IU 24%
Calcium 110mg 11%
Iron 2mg 11%

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