Everyone will devour this Homemade Yellow Cake recipe. It’s rich, tender, and made from scratch with ease.
This Homemade Yellow Cake is the kind of classic dessert that never goes out of style, with its soft, buttery crumb and warm vanilla flavor that tastes far richer than anything from a box mix. Made with butter, fresh eggs, and just the right touch of sugar, it bakes up tender, moist, and perfectly golden every time. The texture is light yet sturdy enough to hold a thick layer of chocolate frosting, making it ideal for birthdays, celebrations, or simple weeknight treats.
Yellow cakes are often called yellow butter cakes and are ultra-rich, moist, tender, and fluffy. Everyone needs a good scratch yellow cake recipe in their recipe box, and this one takes the cake! For more must-make cake recipes, try my Homemade Funfetti Cake, Tres Leches Cake, and Classic Carrot Cake.
Table of Contents
Why We Love This Simple Yellow Cake
- Homemade Yellow Cake makes the perfect birthday cake—it’s a classic favorite that everyone looks forward to.
- Trust me, making it from scratch is worth the little bit of extra effort.
- This cake stays fresh and tasty for days, delicious to enjoy throughout the week.
Recipe Ingredients
- Vanilla Extract: Brings a warm, sweet aroma that makes the whole cake taste amazing.
- Full-Fat Sour Cream: Keeps the cake super moist and adds a nice tangy flavor.
- Unsweetened Cocoa Powder: Gives the frosting a deep, rich chocolate flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Plain Milk Substitute: Try swapping out the plain milk with buttermilk for an extra soft and tender cake.
- Frosting Options: Besides the classic chocolate frosting, you can try cream cheese frosting for a tangy twist, or a light and fluffy whipped cream frosting for a less sweet alternative. For a rich and decadent touch, consider using chocolate ganache made from dark chocolate and heavy cream.
How to Make Homemade Yellow Cake
Step 1: Preheat oven to 350°F (175°C). Lightly spray a 9×13 inch pan with baking spray, or line with parchment paper. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld mixer, add the butter. Beat on medium-low speed for 3 minutes or until light. Add sugar and beat on medium speed for 1 minute.
Step 3: Add eggs one at a time, mixing well after each addition. Add the vanilla, sour cream, milk (or buttermilk), and the food coloring, and mix just until combined.
Step 4: In a medium mixing bowl, whisk together the flour mixture, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix on medium for 15 seconds.
Step 5: Pour the cake batter into the prepared pan. Spread into a smooth, even layer.
Step 6: Place in the oven and bake for 25-30 minutes or until the top springs back when touched. Remove from the oven and allow to cool for at least 30 minutes before frosting.
To Make the Frosting
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-high speed for 2 minutes.
Step 2: With mixing speed on low, gradually add the powdered sugar, cocoa powder, milk, corn syrup, vanilla, and salt.
Step 3: Carefully bring the speed up to medium-high, and beat for 2 minutes.
Step 4: Spread over the cooled cake, and decorate as desired.
FAQs
No, you don’t need an electric mixer. While it makes things easier and quicker, you can absolutely mix the batter by hand with a whisk. It just takes a bit of elbow grease to get it nice and smooth.
Yellow cake is made with whole eggs and butter, giving it a pale yellow color. White cake uses only egg whites and shortening instead of butter, which gives it a white appearance.
Storage Info
To STORE Homemade Yellow Cake, cover it tightly and keep it at room temperature in an airtight container for up to 3-5 days. For longer storage, you can FREEZE the cake for up to 3 months by wrapping it in plastic wrap and aluminum foil.
To REHEAT, let it thaw at room temperature, then warm individual slices in the microwave for 10-15 seconds.
More Yummy Cakes to Try
Homemade Yellow Cake Recipe
Ingredients
- 1 cup unsalted butter - (2 sticks), room temperature
- 1 2/3 cup granulated sugar
- 2 eggs - room temperature
- 2 tsp vanilla extract*
- 1/2 cup full-fat sour cream - room temperature
- 1 cup whole milk - OR buttermilk, room temperature
- yellow food coloring - optional
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher sea salt
For the Frosting
- 1 cup unsalted butter - (2 sticks), room temperature
- 4 1/4 cup powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 1 tbsp light corn syrup
- 2 teaspoons vanilla extract
- pinch kosher sea salt
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13 inch pan with baking spray, or line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld mixer, add the butter. Beat on medium-low speed for 3 minutes or until light. Add sugar and beat on medium speed for 1 minute.
- Add eggs one at a time, mixing well after each addition. Add the vanilla, sour cream, milk (or buttermilk), and the food coloring, and mix just until combined.
- In a medium mixing bowl, whisk together the flour mixture, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix on medium for 15 seconds.
- Pour the cake batter into the prepared pan. Spread into a smooth, even layer.
- Place in the oven and bake for 25-30 minutes or until the top springs back when touched. Remove from the oven and allow to cool for at least 30 minutes before frosting.
To Make the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-high speed for 2 minutes.
- With mixing speed on low, gradually add the powdered sugar, cocoa powder, milk, corn syrup, vanilla, and salt.
- Carefully bring the speed up to medium-high, and beat for 2 minutes.
- Spread over the cooled cake, and decorate as desired.
NOTES
- I like to add an additional 1 tsp of buttery vanilla emulsion to this recipe.
This cake baked up so moist and fluffy, a total winner!!
Hi Andrea, I have a question. When do I add the sour cream and the buttermilk?
Hi Carmen, it is in step 3 and has been added to the recipe card. Thanks for letting me know!