Name: Yellow Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 people
Ingredients: 2¾ cups cake flour; ½ teaspoon baking soda; 1½ teaspoons baking powder; 1 teaspoon kosher salt; 1½ cups granulated sugar; ⅓ cup vegetable oil; ⅔ cup unsalted butter; 1 tablespoon vanilla extract; 2 large eggs; 2 large egg yolks; 1½ cups buttermilk; Best Chocolate Buttercream Frosting

This Yellow Cake Recipe was originally published on Spend With Pennies where I am a contributor.

Slice of yellow sheet cake with chocolate frosting on a white plate.

The Best Yellow Cake Recipe from Scratch

When I was growing up, Birthday Cake meant Funfetti Cake, but to my husband, it was Yellow Cake with Chocolate Frosting. I’ll admit, yellow cake is not my favorite, but my husband requested it this year for his birthday, so I set out on a mission to make the perfect one!

What is Yellow Butter Cake?

This classic cake recipe might be the most traditional of them all. Unlike white or vanilla cake, this is a simple and rich recipe made with butter and whole eggs, which yields a golden crumb and tender cake.

What Does Yellow Cake Taste Like?

Yellow cake is all about that mellow, comforting vanilla flavor. Thanks to the butter and whole eggs, it has a richness and depth that white cakes don’t quite match. Its subtle vanilla notes make it the perfect canvas for all kinds of frostings!—chocolate is a classic, but vanilla buttercream or even a fruity jam would be right at home here. The flavor is versatile and crowd-pleasing, making it ideal for birthdays, celebrations, or whenever you’re in the mood for a nostalgic treat.

Slice of yellow cake with chocolate frosting and sprinkles on a white plate.

Yellow Butter Cake Ingredients

Cake Flour
Baking Soda
Baking Powder
Kosher Salt
Granulated Sugar
Vegetable Oil
Unsalted Butter
Vanilla Extract
Large Eggs
Large Egg Yolks
Buttermilk

Frosting for this Homemade Yellow Cake Recipe

This is THE MOST AMAZING yellow cake I have ever tasted! Thank you for the wonderful recipe!

– Michelle l.

Ingredients to make yellow butter cake on a counter.

How To Make Yellow Cake

Sift the flour, baking soda, baking powder, and salt together in a large bowl. Set it aside.
Cream the sugar, oil, butter, and vanilla together in a bowl using a hand mixer or stand mixer fitted with a whisk attachment.
Add in the eggs and egg yolks one at a time. Beating after each addition.
Fold the dry ingredients into the wet ingredients in 3 parts alternating with buttermilk in 2 parts. Do so by hand, and make sure to begin and end with the dry ingredients.
Pour the batter into the prepared cake pan(s).
Bake until a toothpick inserted into the center comes out clean. Then transfer the cake pans to a wire rack to allow them to cool.

How To Assemble and Frost Your Yellow Butter Cake

Once your cakes are cool, it’s time for the fun part—frosting and putting it all together!

Start by placing one cake layer on your serving plate. Spread a generous layer of your favorite buttercream (chocolate frosting is the classic choice) over the top.
Carefully set the second cake layer on top. Add another layer of frosting, smoothing it evenly from the center out.
For the sides and top, use an offset spatula to swirl the buttercream around the cake for that rustic, homemade look.
If you want to get extra fancy, use a piping bag fitted with a large tip to add decorative touches or extra swirls.

Don’t stress about perfection—the more “homemade” it looks, the better! Slice and enjoy, or refrigerate until you’re ready to serve.

How To Make This Homemade Yellow Cake Recipe As A Layer Cake

It is super easy to make this yellow cake recipe from scratch, but it’s VERY important to make sure that ALL ingredients are at room temperature before beginning.

Then you’ll prepare your batter and divide it evenly between two round cake pans that have been lined with parchment paper. bake for 30 to 35 minutes until a toothpick comes clean from the center of the cake.

How To Make This Yellow Butter Cake As A Sheet Cake

You can make this recipe as both a layer cake and a single-layer sheet cake. To make a sheet cake, just grease a 9×13-inch cake pan, add the batter, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool, frost, and serve from the pan.

Step-by-step photo collage showing how to make yellow cake.

How to Measure Flour for Perfect Cakes

Measuring your flour properly can make or break your cake. Too much flour is a common culprit for dense or dry results! For best accuracy, reach for a kitchen scale—you’ll get consistent and spot-on measurements every time.

If a scale isn’t handy, don’t worry! Here’s what to do:

First, fluff your flour with a spoon to loosen it up.
Next, gently spoon the flour into your measuring cup—no scooping straight from the bag, please!
Finally, level off the top with the back of a knife for a precise measure.

A little extra care at this step really pays off in the final texture of your cake.

Slices of yellow cake on small white plates with a glass of milk.

Storage Instructions For Yellow Cake

If your family doesn’t eat it all in one sitting, you’ll want to store this cake at room temperature for up to 24 hours, and then should be wrapped and placed in the refrigerator. The cake should be consumed within 3 to 4 days after baking.

How To Freeze Yellow Butter Cake

Freezing this cake makes assembly quick and easy when a special occasion pops up!

To freeze it, bake and cool it according to the recipe directions. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.

When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped, then remove and use.

Assembling the cake when the layers are still partially frozen will actually make it a little easier and will result in clean cuts once the cake is sliced.

Slice of yellow layer cake being lifted with a cake server from the cake.

Room Temperature Ingredients

Room temperature ingredients blend together better to create an emulsion that traps air and results in a lighter and fluffier texture when baking. It takes most ingredients about 30 minutes to come to room temperature once removed from the fridge.

Butter: At room temperature, butter creams better with other ingredients. When mixed with sugar, like in this recipe and many others, the sugar creates air pockets in the softened butter which allows the yellow cake to bake evenly and turn out fluffy.

Eggs: When eggs are room temperature, they create more volume when whipped than cold eggs. Adding cold eggs can also resolidify the fat in the butter resulting in clumps. This recipe calls for additional egg yolks, and it’s important to note that eggs are easier to separate when they are cold.

Buttermilk: Again, it’s important that this ingredient is at room temperature mostly so that it doesn’t cause the butter to cool when added. Using room temperature buttermilk will help the emulsification process and produce a tender cake.

Can You Make This Recipe Into Cupcakes?

Yes, you absolutely can! We perfected our moist Yellow Cupcake recipe by making a couple of adjustments to this butter cake recipe. Don’t simply pop this batter in cupcake pans and bake at 350!

Chocolate frosted yellow cake with sprinkles.

More Delicious Cake Recipes

Hummingbird Cake – A delicious sheet cake version of the classic layer cake!
German Chocolate Poke Cake – An easy chocolate cake with delicious layers.
Nutella Cake – A yummy layer cake of chocolate hazelnut perfection!
Tres Leches Cake – A deliciously sweet cake made with three different kinds of milk!

Make sure you use cake flour and not all-purpose flour. This will make for a better cake.
Make sure all ingredients are room temperature before you begin mixing.
You can frost the cake with your desired flavor and frosting recipe, although I highly recommend my chocolate frosting. Please note that the nutritional information is an estimate that is only for the cake, not the frosting.
Sifting the dry ingredients helps to remove lumps and aerates the mixture allowing it the blend better with the wet ingredients and resulting in a lighter and finer crumb after baking.
Folding in the dry ingredients instead of mixing helps keep the texture of the cake light and fluffy.
If making in a 9x13-inch pan, this recipe will make 15 to 20 servings depending how it's cut.

Shelf Life:

Cake should be consumed within 3 to 4 days after baking. It can be stored at room temperature for up to 24 hour and then should be wrapped and placed in the refrigerator.

How To Freeze:

Bake and cool according to the recipe directions, except for frosting. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.

When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped. Then remove, unwrap, and frost and decorate as desired.

Yellow Cake