Yellow Cake Recipe
As an Amazon Associate I earn from qualifying purchases.
This yellow cake recipe is about to become your new go-to dessert. It’s easy as pie (well, easier than pie!), packed with flavor, and perfect for any occasion. This recipe makes a tender yellow cake so moist it practically crumbles at the touch. Now, picture that cake slathered in a frosting so rich and decadent, it’s practically sinful. That’s the magic you’re about to create with this recipe. Get ready to bake up a dream.
Why You’ll Love Yellow Cake
- Easy Breezy Baking: No complicated techniques or fancy ingredients here. This recipe is like your grandma’s cooking, minus the judgment and with way less time in the kitchen.
- Moist & Fluffy Perfection: Forget dry, crumbly cakes. This recipe creates a light and airy dream, with a texture so soft it’ll have you saying “wow” with every bite.
- Chocolate Frosting to Die For: This isn’t your average grocery store frosting situation. We’re talking homemade chocolatey goodness that takes this cake to the next level.
- Endless Customization Options: Feeling adventurous? Throw in some sprinkles, chopped nuts, or fresh berries for a personalized touch. This cake is your canvas, get creative!
- Celebration-Worthy Cake: Birthday parties, bake sales, or just a Tuesday night pick-me-up – this cake is a crowd-pleaser any day of the week.
Ingredients Needed To Make Yellow Cake
- 1.1 GF flour or all-purpose flour
- Eggs
- Egg yolks
- Vanilla extract
- Buttermilk or milk with white vinegar (dairy-free option)
- Butter (room temperature)
- Kosher salt
- Baking powder
- Sugar
- Butter (room temperature)
- Powdered sugar
- Unsweetened cocoa powder
- Vanilla extract
- Heavy cream
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free ingredients, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy option of your choice for the recipe.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Before You Get Started: A couple notes to help you get the best results
How To Make Yellow Cake
- Heat oven to 350°F (175°C) and grease your cake pan(s).
- Beat butter and sugar in a large bowl on high speed for 3 minutes until light and fluffy.
- Beat in eggs one at a time, then yolks and vanilla extract, scraping down the sides after each addition.
- Stir in buttermilk (or milk with vinegar for dairy-free).
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add to wet ingredients on low speed, just until combined.
- Pour batter into pans and bake 25-33 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake layers cool completely in the pans before frosting.
- To make frosting, cream together room temperature butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream until smooth and spreadable. Add more powdered sugar if frosting is too thin.
- Frost the top of one cool cake layer, then place the second layer on top. Frost the entire cake.
- Decorate with sprinkles, chocolate shavings, chopped nuts, or fresh berries (optional).
- Slice and enjoy!
Variations & Substitutions
While I kept it classic with chocolate buttercream frosting, you can totally use other frostings to get your perfect yellow cake! Here are some of my favorites:
- White Velvet Cake with Cream Cheese Frosting
- Peanut Butter Cream Cheese Frosting
- Spiced Banana Cake with Honey Peanut Butter Cream Cheese Frosting
- Peanut Butter Honey Cinnamon Frosting
- German Chocolate Cake Frosting
- Apple Bacon Jam Pop Tart with Maple Frosting
- Chocolate Cake with Chocolate and Vanilla Frosting
- Gluten Free Orange Cake with Chocolate Hazelnut Frosting
Commonly Asked Questions
Do I have to use room temperature butter?
Using room temperature butter ensures your batter creams together smoothly. No time to soften butter? The microwave trick works in a pinch (just heat for a few seconds at a time on low power to avoid melting it completely).
How can I avoid a tough, dense cake?
Once you’ve combined the wet and dry ingredients, resist the urge to keep mixing. Overmixing can lead to a tough cake, so stop as soon as everything is just incorporated.
My frosting is a bit too stiff. What should I do?
If your frosting seems a bit too stiff, add a touch more heavy cream, a tablespoon at a time, until it reaches your desired spreading consistency.
How do I store leftover yellow cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days,or in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving for the best texture.
Yellow Cake Recipe
Equipment
- Two 8″ round cake pans or one 9×13 cake pan
- nonstick baking spray
Ingredients
For Yellow Cake
- 2 ½ cups 1.1 GF flour or all-purpose flour
- 2 eggs
- 2 egg yolks
- 2 ½ tsp vanilla extract
- 1 ⅓ cup buttermilk or 1 ⅓ cup milk + 1 ½ tsp white vinegar for dairy-free
- 1 cup butter room temperature
- ½ tsp kosher salt
- 3 tsp baking powder
- 1 ½ cups sugar
For Chocolate Buttercream Frosting
- 1 ½ cups butter room temperature
- 4-5 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- 3-4 tbsp heavy cream
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Spray two 8″ round cake pans or one 9×13 cake pan with nonstick baking spray.
Prepare the Yellow Cake Batter
- In a mixing bowl, cream together the butter and sugar on high speed for 3 minutes.
- Mix in the eggs one at a time, followed by the egg yolks and vanilla extract.
- Mix in the buttermilk until well combined.
Combine Wet and Dry Ingredients
- In a separate bowl, combine the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Bake the Cake
- Pour the batter into the prepared cake pan(s).
- Bake for 25-33 minutes until the tops are light golden brown, there is no jiggle, and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Prepare the Chocolate Buttercream Frosting
- In a mixing bowl, combine the butter, 4 cups of powdered sugar, cocoa powder, vanilla extract, and 3 tbsp of heavy cream.
- Mix until smooth. If using dairy-free butter, adjust the consistency as needed by adding more heavy cream.
- If the frosting is too soft, add more powdered sugar, 1/2 cup at a time, until firm enough to spread onto the cake.
Frost the Cake
- Once the cake is completely cooled, spread the chocolate buttercream frosting evenly over the top.
- If desired, decorate with additional toppings such as sprinkles or chocolate shavings.
Serve and Enjoy
- Slice and serve the cake and enjoy the delightful combination of moist yellow cake and rich chocolate buttercream frosting.
Notes
- This yellow cake can be made dairy-free by using dairy-free butter and milk substitutes.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Get Everything to make your Yellow Cake Here
Nutrition
This Yellow Cake with Chocolate Buttercream Frosting is the answer to your sweet tooth prayers. It’s sunshine on a plate, fluffy and moist with a classic flavor that’ll have you saying “heck yes” with every bite.
