This yellow cake recipe creates the most tender, moist vanilla cake that puts store-bought mixes to shame.
I’ve been perfecting this classic birthday cake for over 15 years in my kitchen, and it never fails to impress guests at parties.
The combination of butter and oil gives you the perfect texture while fresh ingredients deliver incredible flavor.
Let me walk you through making this foolproof homemade yellow cake that will become your go-to dessert recipe.
Essential Ingredients for Perfect Yellow Cake
These simple pantry staples create bakery-quality results every time:
- All-purpose flour (2 1/4 cups) – provides structure and tender crumb
- Cornstarch (1/4 cup) – makes the cake extra soft and light
- Granulated sugar (1 1/4 cups) – sweetens and helps create moisture
- Unsalted butter (1/2 cup, room temperature) – adds rich flavor
- Vegetable oil (1/4 cup) – keeps the cake moist for days
- Large eggs (3 whole plus 2 yolks) – creates that signature yellow color
- Vanilla extract (1 tablespoon) – the star flavor of any vanilla cake
- Buttermilk (1 cup) – makes everything tender and adds subtle tang
- Baking powder (2 teaspoons) – gives perfect rise
- Salt (1/2 teaspoon) – enhances all the flavors
Step-by-Step Baking Instructions
Follow these simple steps for cake success:
- Preheat your oven to 350°F and prepare three 6-inch round pans with butter and flour
- Whisk together flour, cornstarch, baking powder, and salt in a large bowl
- Cream butter and sugar in your stand mixer until light and fluffy (about 3 minutes)
- Add oil and vanilla, mixing until combined
- Beat in eggs one at a time, then add the extra yolks
- Alternate adding the flour mixture and buttermilk in three additions
- Divide batter evenly between prepared pans
- Bake for 28-32 minutes until centers spring back when lightly touched
- Cool in pans for 5 minutes, then turn out onto wire racks
Rich Chocolate Buttercream Frosting
This decadent frosting pairs perfectly with vanilla cake:
- Unsalted butter (1 1/4 cups total) – 1 cup at room temperature, 1/4 cup melted
- Cocoa powder (1/4 cup) – for deep chocolate flavor
- Semisweet chocolate (1/3 cup) – melted with milk for ganache
- Powdered sugar (1 pound) – creates smooth, sweet frosting
- Milk (1/2 cup, divided) – adjusts consistency to perfection
- Salt (1/2 teaspoon) – balances the sweetness
Mix the melted butter with cocoa powder first. Create a simple ganache by melting chocolate with 1/4 cup milk.
Beat room temperature butter until fluffy, add the cocoa mixture, then gradually mix in powdered sugar.
Blend in the chocolate ganache and remaining milk until silky smooth.
Pro Tips for Cake Success
These expert techniques guarantee perfect results every time:
- Measure flour correctly by spooning it into cups and leveling off
- Use room temperature ingredients for better mixing and texture
- Don’t overmix the batter once you add flour
- Test doneness with a toothpick in the center
- Use cake strips around pans for even, flat layers
- Allow layers to cool completely before frosting
Common Yellow Cake Mistakes to Avoid
Learn from my baking mishaps over the years:
- Opening the oven door too early causes cakes to sink
- Cold ingredients don’t cream properly and create dense texture
- Overbaking makes the cake dry and crumbly
- Skipping the cornstarch results in a less tender crumb
- Rushing the cooling process leads to melted frosting
Storage and Serving Tips
Keep your cake fresh with these simple guidelines:
- Store covered cake at room temperature for up to 3 days
- Refrigerate in hot weather but bring to room temperature before serving
- Freeze unfrosted layers wrapped tightly for up to 3 months
- Cut clean slices by wiping your knife between cuts
- Serve with cold milk or fresh berries for extra indulgence
Recipe Variations and Scaling
Adapt this basic recipe to your needs:
- Double the recipe for two 8-inch layers
- Triple for two 9-inch layers or one large sheet cake
- Substitute cake flour (2 1/2 cups) for the flour and cornstarch combination
- Add lemon zest for citrus yellow cake variation
- Use different extracts like almond or coconut for flavor changes
Why This Recipe Works Every Time
After testing countless yellow cake recipes, this one consistently delivers the perfect balance of flavor and texture. The combination of butter and oil gives you rich taste with incredible moisture.
The extra egg yolks create that beautiful golden color while keeping the crumb tender. I’ve served this cake at dozens of birthday parties, and guests always ask for the recipe.
The secret lies in not overcomplicating things. Simple, quality ingredients mixed with proper technique create bakery-worthy results in your home kitchen.
This vanilla butter cake proves that homemade always beats boxed mixes when you know the right methods.
Whether you’re celebrating a special occasion or just craving something sweet, this yellow layer cake delivers every single time.
The rich chocolate frosting creates the perfect flavor combination that reminds everyone of their favorite childhood birthday memories.
Best Yellow Cake Recipe
Ingredients
Equipment
Method
- Prepare for baking: Preheat oven to 350°F (175°C). Butter and flour three 6-inch round pans. Whisk together flour, cornstarch, baking powder, and salt in a large bowl, then set aside.
- Cream butter and sugar: In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in oil and vanilla until combined. Add eggs one at a time, mixing until incorporated before adding the next. Add egg yolks and mix. Scrape bowl down and mix again.
- Combine dry and wet ingredients: Alternate adding flour mixture and buttermilk in three additions, mixing on low speed until just combined. Don’t overmix.
- Bake the layers: Divide batter evenly between prepared pans. Bake for 28-32 minutes until centers spring back when lightly touched and a toothpick comes out clean.
- Cool completely: Let layers cool in pans for 5 minutes, then turn out onto wire racks to cool completely before frosting.
- Make chocolate ganache: Melt 1/3 cup semisweet chocolate with 1/4 cup milk in microwave for 30 seconds. Stir until smooth and set aside to cool.
- Prepare cocoa mixture: Melt 1/4 cup butter and mix with cocoa powder until smooth. Set aside.
- Make buttercream: Beat 1 cup room temperature butter until fluffy. Mix in cocoa-butter mixture until combined. Scrape bowl down.
- Finish frosting: Add salt and powdered sugar, mixing on low. Beat in cooled chocolate ganache, then add remaining milk 1 tablespoon at a time until silky smooth.
- Assemble cake: Place first layer on serving plate. Spread buttercream evenly on top. Add second layer and repeat. Top with third layer and cover entire cake with remaining buttercream. Use spatula to create decorative swirls.
Notes
- Pan size options: Double recipe for 8-inch pans, triple for 9-inch pans
- Flour substitute: Can use 2 1/2 cups cake flour instead of all-purpose flour and cornstarch
- Measuring tip: Spoon flour into measuring cups and level off for accuracy
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week
- Cake strips: Use around pans for even, flat layers
- Room temperature ingredients: Essential for proper mixing and texture