There are some days when only a BIG slice of buttery homemade Yellow Cake will do. Preferably, slathered in a generous coat of rich chocolate buttercream, but I’m not picky!
If you’ve been searching for the perfect scratch Yellow Cake recipe, look no further. Today we’re excited to share a perfectly fluffy, moist and flavor-packed scratch Yellow Cake recipe with you.
Just look at this beautiful Yellow Cake!! Ahhhhh….
The BEST Yellow Layer Cake- So versatile!
Everyone needs a go-to homemade yellow layer cake recipe, and this one deserves a place in your recipe file of favorites. It’s our go-to. This recipe is not only delicious, but it’s so versatile!
This moist scratch yellow cake recipe also works perfectly for yellow cupcakes! The cake layers are very moist and soft, but sturdy enough for fondant, and it makes a great base cake recipe for adding extracts and flavorings.
We use this yellow cake recipe in a couple of our favorite cake recipes, including our homemade Marble Cake , our Pineapple Cake, and our scratch Coconut Cake!
The Mixing Method for this Yellow Cake
The mixing method for this recipe is somewhat of a cross between the reverse creaming method of mixing and the traditional method. As with our other reverse creaming method recipes, the dry ingredients are combined in the beginning, followed by butter until the mixture resembles coarse sand.
The difference is that the eggs are then added one by one, as with the traditional method. Then, the wet ingredients are added at the end.
The final result is an ultra moist cake with tons of flavor and a finer crumb.
What Gives a Yellow Cake it’s Yellow Color?
Yellow layer cakes like this recipe have a lovely light shade of yellow thanks to the eggs and butter. Not only do these ingredients add richness and flavor, they add color as well!
There can be some color variation when comparing some yellow cakes to others– depending on the amount of eggs & butter used, as well as the brand. Some brands of butter have a brighter yellow shade, and some egg yolks are brighter than others also.
However, no matter what brand/variety of eggs or butter, your yellow cake is going to have a deeper color than most white cakes (which often omit the egg yolks), as well as recipes that call for oil or shortening rather than butter.
This yellow cake is wonderful- definitely a keeper!
*5/9/2019: We updated our old Yellow Layer Cake in favor of this new version which incorporates even more butter, as well as buttermilk for a softer crumb and extra boost of moistness! As an added bonus, this new yellow cake yields more batter (about 8 cups vs. 6.5). The final cake stands just over 4 inches. If you are attached to our OLDER Version of Yellow Cake from Scratch- you still can find it here!
What Frostings Pair Well with Yellow Cake?
Now that you have the BEST scratch Yellow Cake, you’re going to some frosting options! The good news is that everything goes with yellow cake, which makes this a great go-to recipe for all sorts of occasions.
There’s really no wrong answer here, whether you’re craving chocolate or something fruity! Here are a few favorites to keep in mind.
Chocolate Buttercream (of course!)
Chocolate Cream Cheese Frosting
Strawberry Buttercream Frosting
Yellow Cake from Scratch
This buttery scratch Yellow Cake recipe tastes SO good. It is soft, moist, and oh so delicious!
Ingredients
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 2 sticks (226g) unsalted butter, softened
- 4 large eggs
- 1 cup (239g) buttermilk — **if you do not have buttermilk see note below
- 1 Tablespoon (12g) vanilla extract
Instructions
Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
- Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
- Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
- Add the eggs 1 at a time, mixing until blended.
- Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
- Divide batter evenly between your three prepared (8 inch) pans.
Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans.
Notes
** Buttermilk Substitute: In a 1 cup measuring cup add 1 Tablespoons vinegar or lemon juice. Fill the cup with milk, stir and let sit for 5 minutes.
As mentioned above, we are also sharing our FAVORITE Classic Chocolate Buttercream Frosting Recipe! Don’t even think about canned chocolate frosting. I promise, this creamy chocolate buttercream tastes a million times better and is SO easy to make!
Here’s a link to this chocolatey, flavorful, pipeable frosting: Classic Chocolate Buttercream
Don’t miss our full collection of favorite cake, filling, and frosting recipes in our Recipes Section, and tons of free step by step cake and video tutorials in our Free Cake Tutorials section!
Finally, if you would like to become a member of MyCakeSchool.com, we would love to have you!! Members have access to our entire cake video tutorial library, which includes hundreds of cake video tutorials!
No matter what your cake decorating skill level, there is always something exciting and new to learn! You can find all of the information here: Join MyCakeSchool.com!
Happy Baking!
This is Carol Again, What About The Buttermilk Is That At Room Temp. Or Straight Out Of the Fridge???
Thank You
Hi Carol, I put the buttermilk into a measuring cup when I preheat the oven and begin assembling the ingredients, so a bit of the chill is off by the time I begin making the cake, but it is not fully at room temperature.
Can you substitute all purpose flour for the cake flour?
Thanks
Hi Sandy, If you do not have cake flour you can make it with this substitution: for each cup of flour in the recipe, remove 2 Tablespoons of the AP flour and replace with 2Tablespoons of cornstarch. This recipe has 3 cups cake flour — measure out 3 cups all purpose flour, remove 6 Tablespoons of the flour and replace with 6 Tablespoon cornstarch (corn flour in the UK) whisk to blend.
Thanks!
Can this be baked in a 9″x 13″ pan, or in two 9″ round layers? I don’t typically need or want to make a 3-layer cake, unless it’s a grand occasion (holiday, anniversary, birthday, etc.)
Thank you. :)
Hi Elizabeth, Yes, you can bake the recipe in either a 9×13 or two 9 inch pans. This recipe makes 7 cups of batter which is what you will need for a 9×13. Bake at 350 for 35 to 40 min.
Five cups of batter are suggested for one 9″ round cake pan. You could divide the batter between the two pans, your layers would just be a bit shorter…..bake at 350 degrees and keep an eye on them, check at 25 minutes. Hope you will enjoy the recipe
Hi! What would the temperature of the oven be for cupcakes?
Hi Stephanie, Bake cupcakes at 350 degrees for 18 to 20 minutes
Hi, so you have a recipe for berry filling and strawberry frosting? It’s for my daughters 5 birthday. Thanks for all you hints and scratch recipes :) Tami
Hi Tamara, Here is a link to our Strawberry Buttercream
https://www.mycakeschool.com/recipes/strawberry-buttercream-frosting/
We use this as a filling between our cake layers along with thinly sliced strawberries.
If you would like strawberry cake layers, we have a Strawberry Cake in our recipe section.
After this I will never go back to boxed it smells heavenly also thanks
Help
So I don’t know what I did wrong? I followed the recipe for the yellow cake and even watched the video. The batter looked fine just like in the video. I baked it at 325 in 3- 8″ pans. I took a lot longer than it said. Probably close to 50 minutes. They raised up to the top of the pan but then fell. they still taste good but didnt look like yours at all. All my ingredients were at room temperature also. Any ideas?
Would it work to make this cake and frost it with the chocolate buttercream frosting a day ahead? If so, should I refrigerate it?
Hi Mary Ann, It would be fine to complete your cake a day ahead of serving. We think cakes frosted in buttercream without perishable fillings can be unrefrigerated but are best eaten by the 3rd day. If the cake is in a hot climate, the time could be shorter. You can also refrigerate the cake under an airtight cover, but be sure to remove from the refrigerator several hours before serving so it can warm to room temperature. If the cake is not kept airtight in the refrigerator, it can dry out.
Hi. How can I make this into a coconut cake? I saw that this is an updated version of a previous yellow cake recipe and it has more vanilla. How much vanilla and coconut extract should I use. Also? I do like using buttermilk (vs coconut milk)
Hi Sam, Keep the vanilla the same and add 1 teaspoon coconut extract
Hi. Is the temp 325 (in recipe) or 350 (comments)? I plan on using 9 in pans.
Hi Sam, We updated the recipe to have more batter. The original recipe baked at 350 degrees in 2 pans, so I think you read an early comment from the original recipe. The recipe now bakes at 325 and uses 3 eight inch pans. Hope you will enjoy the cake.
Hi BeBe! So, as per your latest comment should I bake it in a 9×13 pan at 325 degrees as well? Or 350?
Hi Daphne, For the 9×13 pan you can keep at 350 degrees for 30 to 35 minutes (check at 25 minutes). I have not baked this in a 9×13 so keep an eye on it. At 25 minutes if it is getting to dark on top, cover loosely with aluminum foil.