Best Yellow Cake Recipe

Introduction

Best Yellow Cake Recipe is rich, buttery, and perfectly moist—with a tender crumb and classic vanilla flavor enhanced by whole eggs and butter. This timeless cake is the gold standard for birthdays and celebrations, pairing beautifully with chocolate frosting, vanilla buttercream, or fruit fillings. Simple ingredients and a reliable method deliver bakery-quality results every time.

Why you’ll love this recipe

• Moist, buttery crumb with classic flavor
• Uses whole eggs for rich color and taste
• Perfect for layers, sheets, or cupcakes
• Reliable, beginner-friendly method
• Pairs with any frosting

Ingredients (makes two 8-inch layers or one 9×13-inch cake)

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 3 large eggs, room temperature
• 1 tbsp pure vanilla extract

• 1 cup buttermilk, room temperature

Essential Tools and Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 2 round cake pans or a 9×13-inch pan
• Parchment paper

• Cooling rack

Step-by-step process (detailed)

1. Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease pans, line with parchment, and lightly flour the sides.

2. Mix dry ingredients

In a bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.

3. Cream butter and sugar

In a large bowl, beat butter and sugar on medium-high speed for 3–4 minutes until light and fluffy. This step builds structure and tenderness.

4. Add eggs

Add eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.

5. Add vanilla

Mix in vanilla extract just until combined.

6. Alternate wet and dry

With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined—do not overmix.

7. Divide and smooth

Divide batter evenly between prepared pans and smooth the tops with a spatula.

8. Bake

Bake 25–30 minutes for layers (or 35–40 minutes for a 9×13), until a toothpick inserted in the center comes out clean and the tops spring back lightly.

9. Cool

Cool in pans 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Mistakes to avoid

• Overmixing — tough, dense cake
• Cold ingredients — uneven crumb
• Overbaking — dry texture
• Skipping parchment — sticking

• Rushing frosting — melted icing

Variations of the Best Yellow Cake Recipe

• Chocolate Chip Yellow Cake — fold in mini chips
• Lemon Yellow Cake — add lemon zest
• Sheet Cake — bake in a 9×13 for easy serving
• Cupcakes — bake 18–22 minutes
• Dairy-Free — use plant butter and milk

Tips for storage & make-ahead

• Store unfrosted layers wrapped up to 2 days
• Freeze layers up to 2 months
• Frost just before serving for the best texture
• Bring to room temperature before slicing

Frequently Asked Questions

Why is yellow cake yellow?
Whole eggs and butter give it a rich yellow color.

Can I use milk instead of buttermilk?
Yes—add 1 tbsp lemon juice or vinegar to 1 cup milk.

Best frosting pairing?
Chocolate buttercream is classic.

Can I reduce sugar?
Slightly, but it may affect moisture.

Conclusion

Best Yellow Cake Recipe is a classic for a reason—rich, tender, and endlessly versatile. Whether layered with chocolate frosting or served simply with vanilla glaze, this cake delivers dependable, nostalgic flavor that never goes out of style