Yellow Cake

This post may contain affiliate links.

I’ve been searching for a good Yellow Cake recipe for some time now.  I’ve finally found a keeper!

Yellow Cake

I’m one of those crazy people who is in love with every flavor of cake EXCEPT chocolate.  Give me vanilla or white any day, I’ll seriously jump up and down for spice cake, lemon is luscious and red velvet is a major favorite.  I feel the same way about yellow cake.  It’s just simply flavored and buttery.  Chocolate = not so exciting to me.

Yellow Cake with Chocolate Frosting

I’m sort of okay with chocolate frosting though.  It’s kind of like topping vanilla ice cream with hot fudge… it just works brilliantly well.  This smooth, velvety, rich and fabulous chocolate frosting recipe I shared yesterday works nicely with yellow cake.  So get on that and print it out if you haven’t already.  You’ll want to have it on hand for future baking of cakes and cupcakes because it’s that awesome.  The yellow cake here is pretty major too.  The texture is fluffy and perfect.  And the flavor is spot-on.  The two layers rise up nicely to the top of the pan, and they’ll rise up even and flat too if you use CAKE STRIPS, which I recommend to every single person I know.  They WORK, and you will want to use them on every cake you bake.

Yellow Cake Recipe

And there is my keeper-recipe Yellow Cake.  I must say that it turned out exactly as I was hoping.  It was quite delicious, and I would love to be able to share a slice with you!  Since that’s not really possible, go forth and make this cake for the people in your life!  You’ll make those people really happy… because everyone needs a little cake now and then.

Yellow Cake

Yield: One 9-inch 2-layer cake

Prep Time: 25 min

Cook Time: 30 min


3 cups sifted all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract


1. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray (or grease and flour them). I like to line them with rounds of parchment- it helps with getting the cake out of the pan intact.

2. In a medium bowl, whisk together the flour, baking powder and salt. In a larger bowl, use an electric mixer to cream the butter. Beat in the sugar and mix until fluffy, about 4 minutes. Beat in the eggs, one at a time. Add the dry ingredients in two parts- mix in half of the dry ingredients, then half of the milk, then the rest of the dry ingredients, and then the rest of the milk + vanilla. Be sure to scrape the sides of the bowl as you are mixing to incorporate all of the ingredients.

3. Divide the batter between the two prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 20 to 25 minutes, then run a knife along the edge of each pan and invert onto a rack to cool completely. Be sure to peel off the parchment paper and toss it!

4. Your cakes are ready to frost, or you can wrap them and keep them overnight until you are ready to frost your cake. I recommend using the Chocolate Frosting Recipe on this site for the Yellow Cake. It makes plenty of frosting for a two-layer cake.

SOURCE: (Adapted a little from Food and Wine magazine)

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Bluehoneybakery wrote:

    Can I use this recipe to make cupcakes, I’m looking for a yellow cupcake recipe if you have one.

    • Lori Lange wrote:

      They should bake up just fine as cupcakes!

  • Kristen Whitcomb wrote:

    Maybe Candice used cake flour…because I have been a cake maker for over 30  years-this was moist and favorful. I have deleted all my other yellow cake recipes. This is the only one I’ll use  now   . My hubby and 3  sons  agreed it was fabulous yellow cake. Appreciate your posting i t!Rave erviews from me to you!

    • Lori Lange wrote:


  • Ashton wrote:

    Do you know about how many cupcakes this recipe would make?

    • Lori Lange wrote:

      A two layer cake should always turn out about 24 cupcakes. Maybe a little more.

  • Lynn thomas wrote:

    Can you use unbleached flour in yellow cake recipe?

    • Lori Lange wrote:


  • seante wrote:

    Can I use cake floor instead of all purpose flour?

    • Lori Lange wrote:

      No- they have different functions

  • Chloe wrote:

    Hi! I just saw this. It’s the first yellow cake recipe I saw on pinterest and pinned it. I went in the kitchen and immediately made it. My husband loves yellow cake. They are in the oven as I type. It was super easy to make! It looks beautiful and I can’t wait to taste!

    • Lori Lange wrote:

      Hope you like it!

  • Candace Frazier wrote:

    I am an experienced baker and I was very disappointed at how this recipe came out. The cake layers rose beautifully, but had no flavor and were dry. I also made the chocolate frosting you suggested. I was bitter, and never got to a spreading consistency. The ingredients for this cake were by no means cheap and I am sorry I wasted them and my time on these recipes.

    • Lori Lange wrote:

      That’s a bummer. The recipe comes from Food and Wine magazine. It turned out great for me (twice!) Sorry you did not enjoy it.

  • Erica wrote:

    I think I baked it just right tho…And I don’t really know what higher altitude ok ,I’ll bake it one more time soon : )

  • Erica wrote:

    made this yesterday for my sons bday and it was a to dry: /,probably won’t make again but it was good

    • Lori Lange wrote:

      Oh no! Mine was not dry at all. Any chance you are at a higher altitude or you may have baked it too long?

  • Jamie | My Baking Addiction wrote:

    This cake looks perfect as well as that gorgeous chocolate frosting!


  • Stephanie @ Eat. Drink. Love. wrote:

    Everyone needs a good yellow cake recipe! This looks perfect!

  • Kelly wrote:

    This cake is gorgeous Lori! My husband is the chocoholic when it comes to cakes but I love love love yellow cake! I’ve been on the hunt for a great recipe and can’t wait to find yours. It looks perfect – pinned!

  • ami@naivecookcooks wrote:

    This looks super moist and delicious!!

  • Thalia @ butter and brioche wrote:

    You can definitely cut me a slice of this yellow cake.. it looks so delicious!

  • marcie wrote:

    I grew up eating yellow cake — out of a box, yes — but never think to make it these days. This is such a deliciously classic cake, and it has to be extra amazing with that incredible frosting! Pinning.