Homemade Yellow Cake Classic

There is something wonderfully nostalgic and satisfying about baking a Homemade Yellow Cake from scratch. With its soft crumb and rich buttery flavor, this classic cake is perfect for birthdays, celebrations, or just to brighten any weekday. I reach for this recipe whenever I want to offer guests or family something undeniably homemade and comforting, especially when store-bought cake simply will not do.

I first baked this for my mom’s birthday and she loved every bite. Now it is a favorite request for both special occasions and lazy weekends.

Ingredients

• All-purpose flour: this ensures a sturdy yet soft cake crumb look for unbleached for best results
• Baking powder and baking soda: both contribute to a tall rise and tenderness check the expiration date for maximum effect
• Salted butter: brings rich flavor and moisture use high-quality butter at room temperature
• Large eggs and extra egg yolks: these create the signature yellow color and fluffy texture use fresh eggs at room temperature
• Granulated sugar: adds sweetness and helps create a tender cake use fine sugar so it creams well
• Vanilla extract: adds aroma and classic bakery flavor choose pure extract for best taste
• Buttermilk: the secret to moistness do not substitute with regular milk opt for fresh cultured buttermilk
• Vegetable oil: provides extra moisture and a finer crumb use a neutral-flavored oil
• For the frosting: unsweetened cocoa powder for a true chocolate taste, heavy whipping cream for richness, powdered sugar for sweetness, and extra butter for smoothness

When picking ingredients, choose the freshest dairy and best-quality vanilla extract you can find. The cake’s flavor depends on it.

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to 350 degrees Fahrenheit. Lightly coat a 9 by 13 inch baking dish with nonstick spray. This prevents sticking and allows for easy serving.

Combine Dry Ingredients:

In a medium bowl, stir together the flour, baking powder, and baking soda. If using unsalted butter, now is the time to add a teaspoon of salt. Mixing these ingredients ensures even leavening throughout your cake.

Cream the Butter and Sugar:

In a stand mixer with the paddle attachment or using a hand mixer, beat the butter, oil, and sugar for about three minutes until the mixture is light and fluffy. Proper creaming builds the base for a soft cake.

Incorporate Eggs and Vanilla:

Add the eggs, one at a time, blending each in fully before adding the next. Then follow with the egg yolks and vanilla extract. Make sure everything is at room temperature for an airy batter.

Add Dry Ingredients and Buttermilk Gradually:

Working in batches, mix in half the dry ingredients and blend until just combined. Next, add half the buttermilk. Repeat with the remaining dry ingredients and buttermilk. Carefully scrape the sides of the bowl so everything is incorporated.

Transfer and Bake:

Pour the batter evenly into your prepared pan. Smooth the top gently with a spatula. Bake for thirty five to forty minutes until a toothpick inserted in the center comes out clean. If your cake browns too fast, loosely cover with foil partway through baking.

Cool Completely:

Let the cake rest in the pan until it reaches room temperature. Patience here means your frosting will not melt later.

Make Chocolate Frosting:

Using your stand mixer or hand mixer, whip the butter until smooth. Gradually mix in cocoa powder, then add powdered sugar in small batches for a creamy texture. Finally, add vanilla extract, a pinch of salt, and heavy cream, whipping on medium high for three minutes until light and fluffy.

Frost and Serve:

Spread the frosting evenly over the cooled cake. Top with sprinkles if desired. Slice and enjoy.

I am always amazed at the beautiful yellow hue the eggs give this cake. My kids love helping with the frosting step and drizzling on sprinkles makes it festive for any event.

Storage Tips

Keep any leftover slices in an airtight cake container or wrapped tightly in plastic at room temperature for up to five days. For longer storage, wrap individual slices in plastic and freeze for up to three months. Thaw at room temperature before enjoying so the crumb stays soft.

Ingredient Substitutions

Use self rising flour if you remove the added baking powder since it already includes leavening. Unsalted butter works as long as you include the proper salt amount. Buttermilk is best, but if you absolutely must substitute, use heavy cream for similar tenderness and moisture.

Serving Suggestions

Enjoy this yellow cake plain or add a scoop of vanilla ice cream for extra decadence. It also tastes wonderful with fresh berries on the side or a drizzle of caramel sauce. For birthdays, pile chocolate chips or rainbow sprinkles on top for extra fun.

Cultural Context

Yellow cake is an American classic that evokes memories of Sunday dinners, bake sales, and childhood birthday parties across generations. Its rich hue and vanilla aroma have made it a centerpiece of celebration tables for decades.

Common Recipe Questions

→ What gives yellow cake its color?

The distinct yellow hue comes from rich egg yolks and butter mixed into the batter.

→ How can I keep cake moist?

Keep it tightly covered once cooled and avoid refrigerating. Buttermilk in the batter helps retain moisture.

→ Do I need to use buttermilk?

Yes, buttermilk creates a softer texture and keeps the cake moist; only heavy cream can substitute closely.

→ Why use room temperature ingredients?

Room temperature eggs and butter create a smoother batter and a fluffier cake by trapping more air.

→ Can I use a different baking dish size?

High-sided 9x13-inch pans allow the cake to rise and hold more frosting, but you can use shorter pans with less frosting.

→ How long does homemade yellow cake keep?

Store at room temperature for up to five days, or freeze for up to three months.