This Classic Yellow Cake is a moist and fluffy recipe, which is made with cake flour and real butter. It’s the perfect birthday cake, ready in about 2 hours.
Jump to RecipeClassic Yellow Cake Ingredients
For the Cake:
- 1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing
- 3 cups cake flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups whole milk
For the Basic American Buttercream:
- 4 sticks (2 cups) butter, at room temperature
- 2 teaspoons vanilla extract
- Pinch salt
- 5 to 6 cups sifted confectioners’ sugar
- 1/4 cup milk or cream, plus more if needed
How To Make Classic Yellow Cake
- Prep Oven and Pans: Preheat the oven to 350°F. Grease the bottom of two 8-inch round cake pans and line with parchment paper.
- Combine Ingredients: Sift together the flour, salt, and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed.
- Alternate Wet and Dry: Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute.
- Bake and Cool: Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
- Make the Buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners’ sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners’ sugar if needed.
- Assemble and Frost: Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.
Recipe Tips
- How to get a super moist cake? The combination of both butter (for flavor) and oil (for moisture) is the secret to a perfect cake. Also, be careful not to over-bake. The cake is done as soon as the center springs back when lightly touched.
- Why use cake flour? Cake flour has a lower protein content than all-purpose flour, which results in a finer, more tender, and delicate crumb that’s perfect for this light and airy cake.
- How to prevent a domed cake? For perfectly flat layers that are easy to stack, you can use cake strips wrapped around the outside of your pans. The method of alternating the wet and dry ingredients and folding gently also helps to create an even crumb.
- How to get fluffy buttercream? Beating the butter for a full 5 minutes until it is very light in color before you start adding the sugar is key to a fluffy frosting.
What To Serve With Classic Yellow Cake
This classic cake is the perfect canvas for any celebration. It’s fantastic on its own, but also wonderful filled or served with:
- A layer of your favorite fruit jam or lemon curd between the layers
- A side of fresh berries
- A scoop of strawberry or chocolate ice cream
How To Store Classic Yellow Cake
- Room Temperature: A frosted butter-based cake is best stored in a cake carrier at room temperature for up to 3 days.
- Refrigerate: If your kitchen is very warm, you can store it in the refrigerator. For the best flavor and texture, let it sit at room temperature for about 30-60 minutes before serving.
Classic Yellow Cake Nutrition Facts
- Serving: 1 slice (1/16th of cake)
- Calories: 580 kcal
- Carbohydrates: 75g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny buttercream is usually because the butter was too soft or melted. It should be at a cool room temperature. If it’s too soft, you can try chilling it in the refrigerator for 20-30 minutes and then re-whipping it.
Yes, absolutely. This batter will make about 24 standard-sized cupcakes. Fill the liners about two-thirds full and bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
This can be caused by opening the oven door too early, which causes a sudden temperature drop, or by under-baking. Make sure the center of the cake springs back firmly when you touch it before you remove it from the oven.
Try More Recipes:
- Mini Angel Food Cakes with Marshmallow Frosting Recipe
- Kid Friendly Fruit Cake Recipe
- Fruitcake Cheese Loaf Recipe
Classic Yellow Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes40
minutes580
kcalA classic, foolproof, two-layer vanilla cake with a moist, tender crumb and a rich, fluffy vanilla buttercream frosting, perfect for any birthday or celebration.
Ingredients
Cake: 2 3/4 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1 stick unsalted butter (softened), 2 cups sugar, 1/2 cup vegetable oil, 5 large eggs, 1 tbsp vanilla, 1 cup milk.
Frosting: 3 sticks unsalted butter (softened), Pinch of salt, 3 1/4 cups confectioners’ sugar, 2 tsp vanilla, 1/4 cup milk.
Directions
- Preheat oven to 350°F. Prepare two 8-inch round cake pans.
- In a large bowl, cream the butter, sugar, and oil until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- In a separate bowl, whisk the dry ingredients (flour, baking powder, salt).
- Alternate folding in the dry ingredients and the milk to the butter mixture until just smooth.
- Divide the batter between the pans and bake for 35-40 minutes. Let cool completely.
- Make the frosting by beating the butter and salt until smooth. Gradually beat in the sugar, then the vanilla and milk until light and fluffy.
- Assemble the cake by spreading frosting between the cooled layers and all over the outside.
Notes
- The most important tip for a moist and tender cake is to use room temperature ingredients (butter, eggs, milk) and to not overmix the batter.
- For the fluffiest frosting, beat the butter for a full 5 minutes until it is very light in color before you start adding the sugar.
- You must let the cake layers cool completely before frosting them, otherwise the buttercream will melt and slide off.
