Yellow Cake Recipe

When it comes to birthday cakes, we often choose what we’re most familiar with. Those are the cake flavors we grew up having for every childhood birthday, and for many, a yellow cake is at the top of the list. Whether it was from our favorite boxed cake mixes or Mom made the ultimate homemade cake, that bright yellow cake with chocolate buttercream frosting has been a classic combination for decades. This yellow cake recipe is simple to make at home with staple baking ingredients. It’s not the same as a white or vanilla cake, though it is similar. Yellow cake has more of a buttery, rich flavor and a tender crumb thanks to the butter and egg yolks.

Yellow Cake Ingredients

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• Butter: Softened butter sets this cake batter up for success. It creates a buttery flavor for yellow cake recipes while playing a role in structure. Butter is also used as the base of the chocolate frosting that tops this cake.
• Sugar: Cream granulated sugar with the butter to aerate the ingredients while adding sweetness for a tender cake crumb.
• Eggs: Two eggs are added to help make the cake rise while baking. Use eggs that have come to room temperature for the best cake texture.
• Vanilla extract: Vanilla extract is key to enhancing the flavor of this yellow cake. Use store-bought or your own homemade extract.
• Flour: All-purpose flour serves as the base of the dry ingredients for this cake batter. It provides structure for the cake.
• Baking powder: Baking powder is a leavening agent, which helps the cake to rise and bake to a fluffy texture.
• Salt: A small amount of salt goes a long way in balancing the sweetness of this cake.
• Milk: Milk provides liquid in the cake batter. Use 2% as listed or swap it for whole milk if desired.
• Confectioners’ sugar: The chocolate frosting for this cake is made with a base of softened butter and confectioners’ sugar. It thickens and sweetens the frosting.
• Cocoa: Dutch-processed cocoa powder adds the wonderful chocolate flavor to the frosting. For best results, sift the cocoa in a flour sifter or fine mesh sieve before adding it to the frosting mixture.

Directions

Step 1: Cream the butter and sugar

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Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes.

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Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Step 2: Add the dry ingredients

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In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

Step 3: Bake the cakes

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Divide the batter between the two prepared cake pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the baking pans for 10 minutes before removing them to wire racks. Allow the cakes to cool completely.

Step 4: Make the chocolate buttercream

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For the buttercream, in a large bowl, beat the butter until creamy.

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Gradually beat in the confectioners’ sugar and cocoa until smooth. Add the vanilla and salt. Add the milk and beat until light and fluffy, about five minutes.

Step 5: Assemble the cake

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Place one cooled cake layer on a cake stand or plate. Spread the chocolate buttercream between the layers and frost the top and sides of the cake.

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Recipe Variations

• Try another frosting: Yellow cake with chocolate frosting is a classic combination, but you could certainly try another buttercream frosting to pair with this cake. Stick with vanilla frosting or cream cheese frosting. Strawberry buttercream is another great pairing for yellow cake. Plus, you can garnish the cake with freshly sliced strawberries.
• Add chocolate chips: Want even more chocolate with this cake? Consider mixing mini-chocolate chips into the batter for a fun addition of texture and flavor.
• Make it rainbow: Yellow cakes are often served for birthday parties. Dress up the cake even more with plenty of sprinkles. Add 3/4 cup of rainbow sprinkles to the batter for a splash of color inside, just like a Funfetti cake!

How to Store Yellow Cake

As with any cake, it’s best to store this yellow cake in an airtight container, wrapped in plastic wrap or in a resealable plastic bag. An airtight container will help to preserve its texture, moisture and flavor.

How long does yellow cake last?

Stored properly, yellow cake will last at room temperature for up to three days. It will last in the fridge for up to a week. You can also store this yellow cake in the freezer for anywhere from three to eight months. Store it in an airtight container or wrap it in a layer of plastic wrap and another layer of foil to prevent freezer burn.

Can you make yellow cake ahead of time?

This yellow cake recipe can be made one day ahead of a celebration. Prepare the cake layers only, let them cool and wrap them in plastic wrap for the best results. Make the frosting and assemble the cake before you plan to serve it. You can also bake and frost the whole cake one day ahead of time, storing it under a cake dome on a cake stand if preferred.

Yellow Cake Tips

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How do you know when a cake is done baking?

One of the keys to baking a successful cake is making sure it’s done before pulling it out of the oven. The toothpick test can help check for doneness. Insert a toothpick into the center of the cake once the timer goes off. If the toothpick comes out clean, it’s ready to pull out of the oven. If the toothpick is still wet with batter, the cake needs a few additional minutes of baking time.

Can you make yellow cake in a different pan?

This cake recipe can absolutely be made in another pan. For a sheet cake, use a 13×9-inch pan. You could also use this recipe to make a bundt cake. For other sizes, refer to our baking pan conversion chart.

Can you make yellow cake as cupcakes?

Prefer to have individual cake servings at the ready? Use this recipe to make 24 cupcakes instead of a cake. Bake the cupcakes in a 350° oven for 15 to 20 minutes. Let them cool, and top with chocolate frosting and sprinkles.