The Ultimate Guide to Baking a Perfect Yellow Cake at Home

Have you ever wondered why homemade yellow cake tastes so much better than store-bought versions? There's something magical about a moist, tender cake with a rich buttery flavor that fills your kitchen with warmth and nostalgia. Making this best yellow cake recipe at home isn't just about saving money—it's about creating memories, controlling ingredients, and enjoying the satisfaction of baking from scratch. This easy homemade yellow cake from scratch uses simple pantry staples and delivers bakery-quality results every single time. Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, mastering this classic dessert will make you the hero of every gathering.

Ingredients List

    • 2½ cups all-purpose flour
    • 2½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • 1¾ cups granulated sugar
    • 4 large eggs, room temperature
    • 2 teaspoons pure vanilla extract
    • 1 cup whole milk, room temperature

For the Buttercream Frosting:

    • 1 cup (2 sticks) unsalted butter, softened
    • 4 cups powdered sugar, sifted
    • 3-4 tablespoons heavy cream or milk
    • 2 teaspoons vanilla extract
    • Optional: Food coloring or sprinkles for decoration

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

This timeline doesn't include cooling time, which is crucial for proper frosting. Plan for at least one hour of cooling before decorating your cake for best results.

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust lightly with flour, or line with parchment paper. This prevents sticking and ensures clean cake removal.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. Sifting ensures no lumps and creates a lighter crumb texture. Set aside.

Step 3: Cream Butter and Sugar Using an electric mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy. This incorporates air, creating the signature light texture of the best yellow cake recipe. Don't rush this step.

Step 4: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition. Mix in vanilla extract. The mixture should look smooth and creamy.

Step 5: Alternate Wet and Dry Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix on low speed just until combined. This easy homemade yellow cake from scratch technique prevents overmixing and tough cake.

Step 6: Bake Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.

Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn onto wire racks. Cool completely before frosting—warm cake will melt your buttercream.

Step 8: Make Frosting and Assemble Beat butter until creamy, gradually add powdered sugar, then cream and vanilla. Beat until light and fluffy. Frost cooled cake layers and decorate as desired.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 5g
    • Carbohydrates: 68g
    • Fat: 22g
    • Fiber: 1g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Add lemon zest for citrus brightness, almond extract for depth, or coconut for tropical flair. Try chocolate buttercream or cream cheese frosting for different profiles.

Dietary Swaps: Substitute all-purpose flour with 1:1 gluten-free baking flour. Use plant-based butter and non-dairy milk for a vegan version (replace eggs with flax eggs: 4 tablespoons ground flaxseed mixed with 12 tablespoons water).

Cupcake Adaptation: Fill cupcake liners two-thirds full and bake for 18-22 minutes. This recipe yields approximately 24 cupcakes.

Make-Ahead Option: Bake cake layers up to two days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for maximum freshness.

Altitude Adjustments: At high altitudes, reduce baking powder to 2 teaspoons and increase flour by 2 tablespoons.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature ingredients blend smoothly and create better texture. Cold eggs and milk can cause curdling and dense cake.

Overmixing the Batter: Once flour is added, mix just until combined. Overmixing develops gluten, resulting in a tough, chewy cake instead of tender crumb.

Opening the Oven Door Early: Resist peeking before 25 minutes. Temperature fluctuations cause cakes to sink in the middle.

Skipping Pan Preparation: Ungreased pans lead to stuck cakes. Always grease and flour or use parchment paper.

Frosting Warm Cake: This melts frosting and creates a messy disaster. Patience ensures professional-looking results.

Storage / Leftovers Tips

Store your completed cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week—bring to room temperature before serving for best flavor and texture.

To freeze unfrosted cake layers, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. Frosted cake can be frozen for up to 2 months—freeze unwrapped until firm, then wrap well.

For single servings, slice the cake and store individual pieces in airtight containers with parchment between layers. This prevents frosting from sticking and maintains moisture. Following this best yellow cake recipe and these storage tips ensures your easy homemade yellow cake from scratch stays fresh and delicious for days. Reheat refrigerated slices for 10-15 seconds in the microwave for that fresh-baked warmth.