Yellow Cake Recipe
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.
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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
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 gluten-free flour or all-purpose flour
- 2 eggs
- 2 egg yolks
- 2 ½ tsp vanilla extract
- 1 ⅓ cup buttermilk (see notes below for substitute)
- 1 cup unsalted butter room temperature
- ½ tsp kosher salt
- 3 tsp baking powder
- 1 ½ cups sugar
For Chocolate Buttercream Frosting
- 1 ½ cups unsalted 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.
- Buttermilk Substitute for Dairy Free Buttermilk: Add 1 tsp white distilled vinegar to 1 cup dairy-free milk (your choice—I prefer oat). Mix together and let sit for 5 minutes. This will make a dairy-free buttermilk substitute.
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.
