Name: Homemade Classic Yellow Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 ½ cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened (do not melt); 2 eggs, room temperature; 2 egg yolks, room temperature; 2 teaspoons vanilla extract; 1 teaspoon butter flavoring (optional); 1 cup buttermilk, room temperature

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Introduction

This classic yellow cake recipe results in a moist, tender, and flavorful cake that’s perfect for any celebration or simply as a delicious dessert. With simple ingredients and clear steps, you can create a bakery-quality cake right at home.

A slice of two-layer yellow cake with a thick, dark chocolate frosting between the layers and covering the sides and bottom. The texture of the cake looks soft and slightly crumbly, while the chocolate frosting appears smooth with a slight shine. The cake slice rests on a white plate with gentle curves on the edges. Behind the plate, there are three sticks of organic unsalted butter stacked at an angle. The whole scene is set on a white marbled surface with a white cloth that has thin orange stripes. Some colorful sprinkles are partially visible near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups granulated sugar
1 cup unsalted butter (2 sticks), softened, do not melt
2 eggs, room temperature
2 egg yolks, room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavoring (optional)
1 cup buttermilk, room temperature

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of two 9-inch round cake pans with parchment paper circles. Grease the pans lightly and dust with flour. Set aside.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
Step 4: Add the eggs and egg yolks one at a time, mixing well after each addition.
Step 5: Stir in the vanilla extract and butter flavoring, if using.
Step 6: Alternate adding the sifted dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until the batter is fluffy, scraping down the sides of the bowl as needed. The batter will be thick.
Step 7: Allow the batter to rest for 5 minutes.
Step 8: Evenly divide the batter between the prepared pans. Use an offset spatula to spread the batter into an even layer.
Step 9: Bake for 30 to 35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs attached.
Step 10: Place the pans on a cooling rack until they are warm enough to handle. Carefully remove the cakes from the pans and allow them to cool completely before frosting.
Step 11: Frost with your favorite chocolate frosting or any preferred frosting and enjoy!

Tips & Variations

Make sure all your ingredients, especially eggs and buttermilk, are at room temperature for the best texture and rise.
You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a simple alternative.
For extra richness, try adding a tablespoon of sour cream to the batter.
If you like, omit the butter flavoring for a more natural butter taste.
This cake pairs beautifully with various frostings, such as cream cheese, vanilla buttercream, or fresh fruit toppings.

Storage

Store the cake layers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, wrap the cooled layers well in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw frozen layers overnight in the refrigerator before frosting. When reheating slices, warm gently in the microwave for 10-15 seconds to regain softness.

How to Serve

A slice of two-layer yellow cake with light brown crumb texture is placed on a white scalloped plate. Between the two cake layers is a thick, dark chocolate frosting layer, and the outside of the slice is also covered with the same rich dark chocolate frosting. The plate sits on a white marbled surface, next to two sticks of organic butter wrapped in blue and cream-colored paper. A white and orange striped cloth partially surrounds the plate, and colorful sprinkles are scattered in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.

Is it necessary to use room temperature eggs and butter?

Using ingredients at room temperature helps them blend more easily, resulting in a smoother batter and better texture. Cold eggs or butter can cause uneven mixing and affect the cake rise and crumb.