scratch yellow cake recipe

Written ByJenny Smyth Posted on
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The Best scratch yellow cake recipe

I’ve been making this scratch yellow cake recipe for years, and it’s still a favorite in our household. It’s a classic recipe that never goes out of style, and I love that it’s so easy to make.

The key to this recipe is using buttermilk, which gives the cake a moist and tender crumb. I’ve tried other recipes that call for sour cream or regular milk, but nothing compares to the richness of buttermilk.

Plus, it’s a great way to use up any leftover buttermilk you might have on hand. When I’m feeling stressed or overwhelmed, I find comfort in baking a cake from scratch.

It’s a calming and meditative process that always leaves me feeling satisfied and proud of what I’ve accomplished. My kids love helping me mix the batter, and they’re always excited to taste the final product.

This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday night dessert. And the best part?

It’s actually pretty healthy compared to most desserts out there! With no added sugars or preservatives, you can feel good about serving this cake to your loved ones.

Classic Yellow Cake from Scratch

4.9 from 623 votes

A moist and delicious yellow cake made from scratch. Perfect for birthdays or any special occasion.

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
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
1/2 cup buttermilk

For the Vanilla Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
3-4 tbsp milk
1 tsp pure vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour two 9-inch round cake pans.
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.
5Add 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.
9Divide the batter evenly between the prepared cake pans.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11The cake will start to pull away from the sides of the pan and be golden brown on top.
12Allow the cakes to cool in the pans for 10 minutes.
13Then, remove the cakes from the pans and let them cool completely on a wire rack.
14While the cakes are cooling, prepare the vanilla buttercream frosting.
15In a large bowl, using an electric mixer, beat butter until creamy.
16Gradually add powdered sugar, mixing well.
17Add milk, vanilla extract, and salt.
18Beat until light and fluffy, adding more milk or powdered sugar as needed to reach desired consistency.
19Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
20Spread a layer of frosting on top.
21Place the second layer on top of the frosting.
22Spread the remaining frosting on the top and sides of the cake.
23Smooth out the frosting using a spatula.
24Slice and serve the cake.
Enjoy.

🔧Equipment

Two 9 inch round cake pans
Mixing bowl
Electric mixer
Spatula
Cooling rack
Oven

📊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: For a richer flavor, use sour cream or Greek yogurt instead of buttermilk. You can also add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture and flavor.

Watch Video Of How Classic Yellow Cake from Scratch Works

This scratch yellow cake recipe has been a staple in our household for years, and I’m so glad I can share it with you today!

Whether you’re celebrating a special occasion or just need a pick-me-up after a long day, this cake is sure to satisfy your cravings.

And don’t worry about leftovers – with proper storage techniques like wrapping tightly in plastic wrap or aluminum foil, you can enjoy your leftover cake for days to come.

❓ Frequently Asked Questions About Yellow Cake from Scratch

Q: What is the difference between scratch yellow cake and store-bought cake mixes?

A: Scratch yellow cake is made from scratch using basic ingredients like flour, sugar, eggs, and butter. Store-bought cake mixes contain preservatives and additives that can be detrimental to your health. When you make a scratch cake from scratch, you have complete control over the ingredients and can choose healthier alternatives like coconut sugar or almond milk.

Q: Can I use regular milk instead of buttermilk?

A: While you can substitute regular milk for buttermilk in this recipe, keep in mind that the flavor and texture will be slightly different. Buttermilk adds a tangy flavor and helps to create a tender crumb in the finished cake.

Q: How do I know if my cake is fully baked?

A: To check if your cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean, then your cake is done baking. If not, give it a few more minutes in the oven.

Q: Can I make this recipe in advance?

A: Yes! You can make this recipe ahead of time and store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Q: What is the best way to store leftovers?

A: To keep your leftover cake fresh for longer periods of time, store it in an airtight container at room temperature or wrap it tightly in plastic wrap or aluminum foil.

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