This classic Yellow Cake Recipe is a celebration of simplicity and indulgence, delivering a moist, tender crumb that melts in your mouth. With just 55 minutes from start to finish, it’s perfect for any occasion, from birthdays to cozy afternoons. The golden layers are rich with buttery flavor, balanced by a delicate sweetness that pairs beautifully with frosting or fresh berries.
Each bite offers a satisfying texture—soft yet sturdy, making it a versatile canvas for your creativity. Whether you’re a baking novice or a seasoned pro, this recipe promises a crowd-pleasing treat that’s as easy to make as it is delightful to savor.
Packed with 415 calories per serving, this cake is a decadent yet balanced indulgence, offering a comforting richness without overwhelming sweetness. The aroma of vanilla and butter wafting from your oven will instantly lift your spirits, while the golden hue adds a cheerful touch to your table.
Its 62g of carbohydrates provide a satisfying energy boost, making it a perfect pick-me-up. Whether you’re sharing it with loved ones or enjoying a slice solo, this yellow cake is a timeless classic that brings joy with every forkful. Ready in under an hour, it’s the ultimate treat for any sweet tooth.
Ingredients for Yellow Cake
- 3 cups (335 g) cake flour
- 2 ¼ cups (450 g) granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 12 Tablespoons (177 g) unsalted butter, melted and cooled (not warm to the touch)
- ½ cup (118 ml) vegetable oil
- 1 cup (226 g) sour cream
- 2 large eggs + 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ cup (118 ml) whole milk
- 1 batch chocolate fudge frosting (or your preferred frosting)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease two 8” round pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Whisk well to ensure even distribution.
- Add the melted butter and vegetable oil to the dry ingredients. Stir thoroughly until fully combined.
- Mix in the sour cream, eggs, egg yolks, and vanilla extract. Stir well to create a smooth batter.
- Gradually add the whole milk, stirring until completely incorporated. Scrape the sides and bottom of the bowl with a spatula to ensure the batter is uniform.
- Divide the batter evenly between the prepared pans. Bake for 40 minutes or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter).
- Allow the cakes to cool in their pans for 10-15 minutes. Then, run a knife around the edges to loosen them and carefully invert onto a cooling rack. Remove the parchment paper bottoms.
- Let the cakes cool completely. If they have domed tops, level them using a cake leveler or serrated knife.
- Decorate with your preferred frosting, such as chocolate fudge frosting or chocolate Swiss meringue buttercream.
Perfect Pairings: Frosting and Topping Ideas
While the recipe suggests chocolate fudge frosting, there are plenty of other delicious options to try. For a classic combo, use vanilla buttercream or cream cheese frosting. If you’re feeling adventurous, drizzle with caramel sauce or top with fresh berries and whipped cream. For a festive touch, sprinkle with colorful sprinkles or edible glitter.
Storage Tips: Keeping Your Cake Fresh
Store your yellow cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before decorating and serving.
Time-Saving Hacks for Busy Bakers
To streamline the process, measure all your ingredients before starting (mise en place). Use a stand mixer to combine the batter quickly and evenly. If you’re short on time, bake the cake a day ahead and store it wrapped in plastic wrap—frost it just before serving.
Common Questions Answered
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons of all-purpose flour per cup with cornstarch.
Can I make this recipe as cupcakes?
Absolutely! Fill cupcake liners 2/3 full and bake for 18-20 minutes at 350°F (175°C).
Special Notes for Success
Ensure your melted butter is cooled to avoid cooking the eggs. Use room temperature ingredients for a smoother batter. If your cakes dome during baking, level them with a serrated knife or cake leveler for a professional finish. Happy baking!
Yellow Cake Recipe
Ingredients
- 3 cups cake flour
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 12 Tablespoons unsalted butter, melted and cooled until no longer warm to the touch see note
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 large eggs + 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 batch chocolate fudge frosting
Instructions
- Preheat oven to 350F (175C), grease two 8” round pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
- In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
- Add melted butter and vegetable oil and stir well until thoroughly combined.
- Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
- Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
- Divide into prepared 8” pans, and bake on 350F for 40 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter).
- Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack (don’t forget to remove the parchment bottoms) and allow to cool completely before decorating.
- These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section above) or serrated knife before decorating.
- Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.