The Best Yellow Cake Recipe
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This is the best homemade yellow cake recipe you’ll ever try—buttery, moist, tender, and packed with flavor. Whether you’re baking a layered birthday cake, cupcakes, or a sheet cake, this recipe is failproof and adaptable for both gas and electric ovens. Plus, with my step-by-step baking guide and professional tips, you can achieve bakery-quality results every time.
Why This Yellow Cake Recipe Is Foolproof
This recipe is the product of extensive testing and refinement to ensure it’s perfect for bakers of all skill levels. With precise ingredient measurements, clear instructions, and troubleshooting tips, you’ll never experience a dense or sunken cake again.
Key highlights of this recipe:
- Melt-in-your-mouth texture with tender crumbs.
- Rich buttery flavor that’s not greasy or heavy.
- Rises beautifully with no large air pockets.
- Perfect for any occasion—works as a layered cake, sheet cake, loaf, or cupcakes.
- Bakes consistently well in both gas ovens and electric ovens.
- This cake tastes even better the next day, making it a great choice for celebrations.
Ingredients for the Perfect Yellow Cake
Using the right ingredients is crucial for a moist and flavorful cake. Here’s what you’ll need:
- Salt: Enhances the overall flavor
- Cake Flour (or Homemade Substitute): For tender crumbs. Make a substitute by replacing 2 ½ tablespoons of all-purpose flour with cornstarch.
- Unsalted Butter (Melted): Intensifies the buttery flavor and reduces excess water.
- Large Eggs and Egg Yolks: Whipped to incorporate air for a fluffy texture.
- Whole Milk (Warm): Helps the cake rise and keeps it moist longer.
- Vanilla Extract: For a classic flavor profile.
- Baking Powder: Ensures a consistent rise.
- Sugar (Fine Granulated): Dissolves easily, creating a smooth batter.
Step-by-Step Guide: How to Make the Best Yellow Cake
Preparation
- Preheat Your Oven: Preheat to 350°F (180°C) for an electric oven or 329°F (165°C) for a gas oven.
- Prepare the Pan: Line a 9×5” loaf pan with parchment paper or grease and flour it.
Mixing the Batter
- Combine Dry Ingredients: Sift together flour, baking powder, and salt.
- Whip the Eggs: Beat eggs and egg yolks until they double in size and lighten in color. Slowly add sugar while beating.
- Add Butter and Vanilla: Gradually mix in melted butter and vanilla extract while beating continuously.
- Incorporate Warm Milk and Flour: Alternately add dry ingredients and warm milk, starting and ending with the dry ingredients. Do not overmix.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake in the middle rack of your oven. Electric ovens take 50–55 minutes; gas ovens take 40–45 minutes.
- Use a skewer to check for doneness—insert it into the center, and it should come out clean.
Expert Tips for Perfect Results
- Room-Temperature Ingredients: Ensure eggs and milk are at room temperature for a smooth batter.
- Avoid Overmixing: Overmixing can create a dense cake. Mix until just combined.
- Adjust for Oven Type: Gas ovens may bake cakes faster and darker. Lower the temperature and use foil if necessary.
- Use Parchment Paper: Prevents sticking and makes cleanup easy.
Adapting the Yellow Cake Recipe
This versatile recipe works for different formats:
- Sheet Cake: Use a 9×13” pan.
- Yellow Cupcakes: Bake for 16–20 minutes.
- Layered Cake: Double the recipe for two 8” pans.
How to Store Yellow Cake
Unfrosted Cake:
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 7 days or freeze slices for up to 3 months.
Frosted Cake:
- Store in a cool place under a cake keeper for 4 days.
- Refrigerate buttercream-frosted cakes for up to 7 days. Avoid freezing cakes with delicate frostings like whipped cream.
Why This Recipe Stands Out
This easy yellow cake recipe is backed by personal baking experience and practical science. Each tip and adjustment is designed to prevent common cake failures like sinking, dryness, or uneven baking.
Frequently Asked Questions
Can I substitute cake flour with all-purpose flour?
Yes, make your own cake flour by mixing 1 cup of all-purpose flour minus 2 ½ tablespoons with 2 ½ tablespoons of cornstarch.
Why is warm milk used in this recipe?
Warm milk helps the cake rise and creates a light, fluffy texture by maintaining the temperature of the batter.
Can I use this recipe for cupcakes?
Absolutely! This recipe yields 12 cupcakes. Bake at 350°F (electric oven) or 329°F (gas oven) for 16–20 minutes.
⭐ PLEASE RATE AND REVIEW
If you have tried this Yellow Cake recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Yellow Cake Recipe
This is the best yellow cake recipe I ever made. It hastender, even crumbs without holes. This amazing and moist cake tastes likebutter cake and custard. Follow myrecipe and the tips to make a fail-proof cake.
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Servings: 7 people
Calories: 340kcal
Ingredients
- 1 ¼ cup cake flour
- 1 teaspoon baking powder
- ½ cup melted unsalted butter
- 3 large egg yolks
- 1 large whole egg
- 1 cup fine sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup warm milk
Instructions
- Preheat the oven to 180C/350F. Line a 9×5 inch loaf pan with parchment paper. Or grease the pan with butter and dust with flour and keep aside.
- In a bowl, mix the cake flour, salt, and baking powder. Keep aside.
- In a mixing bowl of a standing mixer (you can use a hand mixer too). Use the whisk attachment. Add the egg yolks, and the whole egg beat for 2 minutes.
- While still beating the eggs, add the sugar and keep on beating for 5 to 7 minutes until the eggs are lighter in color and double in size.
- Add the vanilla, then slowly add the melted butter, and keep on beating until well combined.
- Scrap the sides of the bowl and beat for a few seconds.
- Add the flour to the butter and egg mixture in three additions. Alternate with the warm milk. Start with the flour and end with flour.
- Keep the speed low and do not overbeat. You might see a few small lumps in the batter, but that’s fine.
- Pour the batter into the previously prepared pan. Run a butter knife through the batter in a zig-zag pattern to remove air bubbles trapped in the batter.
- Bake for 50 to 55 minutes in the electric oven and around 40 minutes in a gas oven. Or until a skewer inserted in the middle of the cake comes out clean.
- Keep the cake in the pan for 5 to 7 minutes, then transfer to a cooling rack to cool completely.
- This cake is delicious, and you can enjoy it without frosting.
Video
Notes
• Do not use gluten-free flour in this recipe.
• Use whole milk, vegan milk like almond and soy, or even low-fat milk won’t work.
• Keep all the ingredients at room temperature.
• If the eggs are cold, place them in warm water for 5 to 7 minutes.
• Preheat the oven; the Gas oven takes around 15 to 20 minutes to reach the desired temperature. The electric oven takes a little longer.
• It is best to line the baking pan with parchment paper, although you can still use the greasing and dusting method.
• If the cake is browning too fast from the top (this happens mainly in a gas oven), after 20 minutes of baking, cover the cake loosely with aluminum foil.
• The cake will have a slight dome, but it will look more even when it cools.
• Flip the cake when frosting to have an even surface.
• Do not bake this cake in a glass pan, especially if you are using a gas oven.
• Butter Cream frosting recipe and Chocolate Frosting recipe links are in the post above.
• How to store the cake frosted and without frosting? As mentioned in the post above. • More details on baking this cake in an electric oven Vs. Gas oven, in the post above.
Nutrition
Calories: 340kcal
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The cake has a really tender and smooth crumb. Perfect!
Is that a sugar icing?
Hi Angie, this yellow cake was amazing! Yes this is sugar icing, but you can use other types of frosting too 🙂