yellow homemade cake recipe

Written ByJenny Smyth Posted on
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The Best yellow homemade cake recipe

I have been making this yellow homemade cake recipe for years, and it never fails to impress my family and friends. The first time I made it, I was inspired by a classic Southern recipe that I had found online.

The moment I took the cake out of the oven, I knew I had created something special. The smell of sweet vanilla and the tender crumb of the cake were absolute perfection.

My kids love helping me make this cake, and they always get so excited when we get to the part where we get to lick the spoon clean. This cake is perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday night dessert.

One of the best things about this recipe is that it’s incredibly easy to make. All you need is a few simple ingredients, and you’re good to go.

The technique of making this cake is also super important – you need to make sure you cream those butter and sugar together until they’re nice and light, or the whole thing will fall apart on you. But don’t worry, once you get the hang of it, you’ll be whipping up this cake like a pro in no time.

Classic Yellow Homemade Cake

4.9 from 1697 votes

A moist and delicious yellow cake recipe that is perfect for any occasion. This classic cake is easy to make and pairs well with various toppings and frostings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

For the Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract
3-4 tablespoons milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
4In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared cake pan and smooth the top with a spatula.
10Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should be golden brown and spring back when lightly touched.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, transfer it to a wire rack to cool completely.
14For the frosting, beat the softened butter in a large bowl until creamy.
15Gradually add the powdered sugar, mixing well.
16Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
17Beat until light and fluffy.
18Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
19Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Oven
Cooing rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can add a pinch of nutmeg and lemon zest to the batter for a variation of flavors.

This yellow homemade cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert.

It’s incredibly easy to make and stores beautifully in an airtight container at room temperature for up to three days.

One of my favorite things about this recipe is that it freezes beautifully – just thaw it at room temperature when you’re ready to serve.

❓ Frequently Asked Questions About Yellow Cake

Q: What type of flour do I need to use for this recipe?

A: You can use either all-purpose flour or cake flour for this recipe – both will give you a delicious result. If you want a more tender crumb, go with the cake flour.

Q: Can I substitute any of the ingredients in this recipe?

A: While I wouldn’t recommend substituting any of the ingredients in this recipe, you can experiment with different types of milk or extracts if you’d like. Just keep in mind that your results may vary.

Q: How do I store leftover cake?

A: Leftover cake should be stored in an airtight container at room temperature for up to three days. You can also freeze it for up to two months – just thaw it at room temperature when you’re ready to serve.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the liquid content accordingly.

Q: What’s the best way to serve this cake?

A: This cake is perfect on its own, but feel free to get creative with toppings or frostings if you’d like. Some popular options include fresh fruit, whipped cream, or chocolate shavings.

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