Classic Yellow Cake

Get ready to bake a slice of pure joy with this classic yellow cake recipe! Its rich, buttery flavor and fluffy texture make it a go-to for birthdays, celebrations, or just because. This versatile cake is simple to whip up and pairs perfectly with your favorite frosting. Let’s create a golden masterpiece that’ll have everyone asking for seconds!

Recipe Overview

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This yellow cake is the ultimate comfort dessert, boasting a tender crumb and warm vanilla notes. It’s beginner-friendly, uses pantry staples, and bakes up beautifully every time. Perfect for layering or enjoying as a single sheet, it’s ready in about 45 minutes of prep and baking time.

Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 12 slices

Ingredients List

• 2 ½ cups all-purpose flour: Creates a sturdy yet soft structure.
• 2 ½ tsp baking powder: Gives the cake its light, airy rise.
• ½ tsp salt: Balances sweetness and enhances flavors.
• ¾ cup unsalted butter (room temperature): Adds rich flavor and a velvety texture.
• 1 ½ cups granulated sugar: Sweetens and helps form a delicate crust.
• 3 large eggs (room temperature): Provide moisture and bind the batter; room temp ensures smooth mixing.
• 1 tbsp pure vanilla extract: Infuses warm, aromatic flavor.
• 1 ¼ cups whole milk (room temperature): Keeps the cake moist and tender.
• For the frosting (optional chocolate buttercream):
  • ½ cup unsalted butter (room temperature): Creates a creamy base.
  • 2 ½ cups powdered sugar: Sweetens and thickens the frosting.
  • ⅓ cup unsweetened cocoa powder: Adds deep chocolate flavor.
  • 2–3 tbsp milk: Adjusts consistency for spreadable frosting.
  • 1 tsp vanilla extract: Rounds out the flavor.

Note: Room-temperature ingredients blend better for a smooth batter. Use pure vanilla extract for the best taste.

Step-by-Step Instructions

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1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans or one 9×13-inch pan and line with parchment paper for easy release.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside to ensure even rising.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar with a hand mixer until light and fluffy (about 3 minutes). This adds air for a tender cake.
4. Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract. Scrape the bowl to ensure even mixing.
5. Combine Wet and Dry: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix until just combined to avoid a tough cake.
6. Bake: Divide batter evenly between pans (or pour into the single pan). Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make Frosting (Optional): Beat butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in vanilla and milk until smooth and spreadable. Frost cooled cake generously.

Tips for Success

• Measure Flour Correctly: Spoon flour into the measuring cup and level off to avoid a dense cake.
• Don’t Overmix: Stop mixing once ingredients are combined to keep the cake light.
• Test for Doneness: Check with a toothpick at 25 minutes; ovens vary.
• Cool Completely Before Frosting: Warm cake melts frosting, so be patient.
• Use Room-Temperature Ingredients: This ensures a smooth, lump-free batter.

Serving Suggestions

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Serve this yellow cake as a showstopper at birthdays with colorful sprinkles and candles. Pair with chocolate or vanilla buttercream, or try a tangy cream cheese frosting for variety. Enjoy a slice with a scoop of ice cream or fresh berries for a summery twist. Serve alongside coffee or milk for a cozy afternoon treat.

Storage Tips

• Room Temperature: Store frosted cake under a cake dome for up to 2 days.
• Refrigeration: Wrap tightly in plastic wrap and refrigerate for up to 5 days. Bring to room temp before serving.
• Freezing: Wrap unfrosted layers in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before frosting.

FAQs

Can I use cake flour instead of all-purpose?
Yes, substitute 2 ¾ cups cake flour for a softer, finer crumb.

Can I make cupcakes with this recipe?
Yes, divide batter into 24 lined cupcake tins and bake for 18–22 minutes.

What if I don’t have whole milk?
Use 2% milk or mix heavy cream with water (1:1) as a substitute.

Why is my cake dense?
Overmixing or too much flour can cause density. Measure carefully and mix gently.

Can I add lemon flavor?
Add 1 tbsp lemon zest and 1 tsp lemon extract to the batter for a citrusy twist.

Conclusion

This yellow cake is a classic that never goes out of style! Its fluffy, buttery goodness is perfect for any occasion. Grab your mixing bowl and bake up some happiness today. Share your cake creations in the comments or tag me on social media—I can’t wait to see! Happy baking!