how to make yellow cake recipe

Written ByJenny Smyth Posted on
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The Best how to make yellow cake recipe

I’ve always been a fan of yellow cake, and my family loves it just as much as I do. It’s a classic dessert that never goes out of style, and its simplicity makes it perfect for any occasion. Whether you’re celebrating a birthday, anniversary, or just need a sweet treat to brighten up your day, this recipe is sure to please.

The best part about yellow cake is that it’s incredibly easy to make – even the most novice baker can whip up a batch in no time. And with its moist, tender crumb and sweet, buttery flavor, it’s a dessert that’s sure to become a staple in your household. The history of yellow cake is a bit murky, but it’s believed to have originated in the United States in the early 20th century.

One thing’s for sure – it quickly became a favorite among American households, and its popularity has endured to this day. There are many different variations on the recipe, but at its core, yellow cake is all about simplicity: just flour, sugar, eggs, butter, and milk come together to create a cake that’s both rich and light. One of the key techniques involved in making yellow cake is ensuring that your ingredients are at room temperature before you begin mixing.

This helps to create a smooth, even batter that will result in a cake that’s perfectly textured and flavorful. Additionally, don’t overmix – this can lead to a dense, heavy cake that’s not nearly as enjoyable as one that’s light and airy. In terms of storage and reheating ideas, I like to keep my yellow cake in an airtight container on the counter for up to three days.

If you want to get fancy, you can also wrap individual slices in plastic wrap or aluminum foil and freeze them for up to two months – just thaw overnight in the fridge before serving. As for serving ideas, I love slicing my yellow cake into thin wedges and serving it with a dollop of whipped cream or vanilla ice cream on top. You can also use it as the base for a decadent trifle by layering it with fresh fruit and whipped cream.

Classic Yellow Cake

4.6 from 782 votes

A moist and delicious yellow cake perfect for any occasion. This recipe is simple to follow and results in a classic, crowd-pleasing dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk

For the Buttercream Frosting

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

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking pan.
Set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined and no dry spots remain.
9Pour batter into prepared pan and smooth the top with a spatula.
10Bake 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 pull away slightly from the edges of the pan.
12Allow the cake to cool completely in the pan set on a wire rack.
13While the cake is cooling, prepare the buttercream frosting.
14In a large bowl, using an electric mixer, beat the butter until creamy, about 1-2 minutes.
15Gradually add the powdered sugar, mixing well.
16Add the salt, vanilla extract, and milk.
17Beat on medium speed until light and fluffy, adding more milk or powdered sugar as needed to reach your desired consistency.
18Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
19Slice and serve.
20Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9×13-inch baking pan
Mixing bowl
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5.5g❤️Cholesterol: 50mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a fun twist, add 1/2 cup of cocoa powder to the dry ingredients for a chocolate yellow cake. You can also add 1/2 teaspoon of ground cinnamon or nutmeg to the batter for added flavor. To make the cake in a 9×9-inch pan, increase the cooking time by 5-10 minutes. Adjust the cooking time as needed, based on your oven and pan size.

This yellow cake recipe is always a good idea for any occasion – whether you’re celebrating a special event or just need a sweet treat to brighten up your day.

And with its moist, tender crumb and sweet buttery flavor, it’s sure to become a staple in your household.

As for storage ideas, be sure to keep your yellow cake in an airtight container on the counter for up to three days – or wrap individual slices in plastic wrap or aluminum foil and freeze them for up to two months.

❓ Frequently Asked Questions About Yellow Cake

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using all-purpose flour – it will give your cake the best texture and flavor. You can also experiment with using bread flour or pastry flour if you prefer a slightly denser or lighter texture.

Q: Can I substitute other types of milk for regular milk?

A: Yes! You can use almond milk, soy milk, or any other non-dairy milk you prefer in place of regular milk. Just keep in mind that the flavor may be slightly different.

Q: Why do I need to use buttermilk?

A: Buttermilk adds a tangy flavor and helps to create a tender crumb in your yellow cake. If you don’t have buttermilk on hand, you can also make a substitute by mixing 1 cup of milk with 1 tablespoon white vinegar or lemon juice – let it sit for 5-10 minutes before using.

Q: Can I make this recipe gluten-free?

A: Yes! Simply replace the all-purpose flour with an equal amount of gluten-free flour blend. Keep in mind that gluten-free flours may behave slightly differently than traditional flours.

Q: How long does this recipe take to prepare?

A: This recipe should take about 20-25 minutes to prepare from start to finish – just remember to allow time for the cake to cool before serving.

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