Basic Yellow Cake Recipe – Now in Regular and High-Altitude Versions
Baking this Basic Yellow Cake Recipe always brings back good memories for me. There were quiet birthdays at home, potlucks with friends, or just a sweet weekend treat. Yellow cake stands out for its moist, light crumb and gentle vanilla flavor. When topped with frosting, especially chocolate, and a few fresh berries, there is something extra special about how inviting it looks and tastes. With just a handful of basic pantry ingredients, I can make a versatile cake that’s ready to pair with almost any frosting and filling.
The mixing style is what makes this recipe smooth and easy. By beating softened butter and room temperature milk into the dry mix, then adding eggs one at a time, the batter comes together fast. This approach, often called the “paste method,” helps the cake stay soft and evenly textured every time I bake it. Whether I am making cupcakes, a layered cake, or a simple snack cake, I know I can count on this yellow cake recipe for consistent results.
What Makes This Yellow Cake Worth Baking
- No fancy tools required. Just a standard mixer, some bowls, and a spatula are enough.
- Soft and tender every time. The mixing method helps create a cake with a fine, even crumb that’s easy to slice.
- Good for any celebration. This recipe works well for birthdays, holidays, or whenever I want something sweet to share.
- Ready for your favorite toppings. Pairs with chocolate, vanilla, or even fruitbased frostings. Almost any topping goes well here.
Ingredients You’ll Need
I always double-check to have these on hand before starting. Using the exact weights helps make sure the cake turns out just right.
- 2 cups sugar (Caster sugar gives the best texture, but any granulated sugar works)
- 2 1/2 cups unbleached all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons unsalted butter, softened
- 1 1/2 cups milk, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs + 1 egg yolk
If you don’t have any caster sugar on hand, you can easily make some using a stick blender or a food processor. See this video on how to make it yourself:
Step-by-Step Instructions For Baking Basic Yellow Cake
Preheat and Prepare Pans
Preheat the oven to 350°F.
Lightly grease and flour the cake pans. Options include a 9″ x 13″ pan, two 9″ round pans, three 8″ round pans, or muffin tins for cupcakes. If you use muffin tins, line the cups with papers and add a quick spray, making cleanup easier.
Mix the Dry Ingredients
In a big mixing bowl, whisk together the sugar, flour, baking powder, and salt. It’s important to mix these dry ingredients well so the cake rises evenly and tastes balanced. You don’t want salty or bland bites; a quick whisk solves that.
Add Butter and Beat
Add the softened butter and mix on low speed with an electric mixer. The mixture looks sandy and a bit clumpy at this point, but that is normal. This step coats the flour with fat, which keeps the cake soft and helps prevent dryness.
Combine Milk and Vanilla, Then Add In Eggs
Measure the milk and stir in the vanilla, letting it come to room temperature, which helps the batter mix together smoothly. Pour the milk and vanilla into the bowl all at once. Mix on low for about 30 seconds, then on medium for another 30 seconds, blending well. Scraping the bowl is really important here to catch any stuck dry bits.
Add Eggs One At A Time
With the mixer on low, add the first egg, then mix on medium for 30 seconds. Repeat this process for each egg, stopping to scrape the bowl so each egg blends fully before adding the next one. This stops lumps from forming and makes the cake really light.
Final Mix and Pour
After the last egg, give the bowl a good scrape, followed by a final 30-second mix on medium high. The batter looks thick, smooth, and a little glossy at this stage. Pour the batter into the prepared pans, trying to smooth the tops out gently with the back of a spoon or an offset spatula.
Bake and Test for Doneness
Baking times change depending on the pan size. For a 9″ x 13″ cake, bake about 40 minutes. For 9″ layers, about 27 minutes. For 8″ layers, 24 minutes, and for cupcakes, 23 to 25 minutes. Start checking a few minutes before the end time. You will see the edges turning golden brown as they begin to pull away from the pan. A toothpick poked in the center comes out clean when it’s ready.
Cool and Remove from Pans
Once baked, the cake needs to cool in the pan on a rack for about 10 minutes. Then gently loosen the edges before removing the cake from the pan, so it releases cleanly. Cool completely on a wire rack before frosting.
Basic Yellow Cake Recipe
Ingredients
- 2 cups sugar Caster sugar gives the best texture, but any granulated sugar works
- 2 1/2 cups unbleached all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 12 Tbls unsalted butter softened
- 1 1/2 cups milk at room temperature
- 2 tsp vanilla extract
- 3 lg eggs + 1 egg yolk
Instructions
- Preheat the oven to 350°F.
- Lightly grease and flour the cake pans. Options include a 9″ x 13″ pan, two 9″ round pans, three 8″ round pans, or muffin tins for cupcakes. If you use muffin tins, line the cups with papers and add a quick spray, making cleanup easier.
- In a big mixing bowl, whisk together the sugar, flour, baking powder, and salt. It’s important to mix these dry ingredients well so the cake rises evenly and tastes balanced. You don’t want salty or bland bites; a quick whisk solves that.
- Add the softened butter and mix on low speed with an electric mixer. The mixture looks sandy and a bit clumpy at this point, but that is normal. This step coats the flour with fat, which keeps the cake soft and helps prevent dryness.
- Measure the milk and stir in the vanilla, letting it come to room temperature, which helps the batter mix together smoothly. Pour the milk and vanilla into the bowl all at once. Mix on low for about 30 seconds, then on medium for another 30 seconds, blending well. Scraping the bowl is really important here to catch any stuck dry bits.
- With the mixer on low, add the first egg, then mix on medium for 30 seconds. Repeat this process for each egg, stopping to scrape the bowl so each egg blends fully before adding the next one. This stops lumps from forming and makes the cake really light.
- After the last egg, give the bowl a good scrape, followed by a final 30-second mix on medium high. The batter looks thick, smooth, and a little glossy at this stage. Pour the batter into the prepared pans, trying to smooth the tops out gently with the back of a spoon or an offset spatula.
- Baking times change depending on the pan size. For a 9″ x 13″ cake, bake about 40 minutes. For 9″ layers, about 27 minutes. For 8″ layers, 24 minutes, and for cupcakes, 23 to 25 minutes. Start checking a few minutes before the end time. You will see the edges turning golden brown as they begin to pull away from the pan. A toothpick poked in the center comes out clean when it’s ready.
- Once baked, the cake needs to cool in the pan on a rack for about 10 minutes. Then gently loosen the edges before removing the cake from the pan, so it releases cleanly. Cool completely on a wire rack before frosting.
Notes
- If my kitchen is cold, I warm the eggs and milk to room temperature ahead of starting. Cold ingredients can stop the cake from mixing smoothly.
- You can soften butter by warming in the microwave in 15-second bursts, pressing the top after each burst. It should feel lukewarm, but still be a defined stick, not melted.
- Measuring ingredients by weight leads to the most reliable, even cakes. When I use measuring cups, small changes can affect texture.
- Beating the eggs in one-by-one creates a soft, airy batter. Skipping this step or adding too fast can make the cake dense.
- I avoid opening the oven door too often. Sudden changes in heat can lead to uneven baking or sunken centers.
- Adding a splash of almond extract to the batter is a simple way to switch up the flavor profile if you want something beyond classic vanilla. Just substitute 1/2 teaspoon almond extract for half of the vanilla.
Basic Yellow Cake Recipe High-Altitude
Ingredients
- 2 cups sugar, LESS 2 Tbsp Caster sugar gives the best texture,but any granulated sugar works
- 2 1/2 cups unbleached all-purpose flour, PLUS 2.5 Tbsp
- 1 1/2 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter softened
- 1 1/2 cups milk, PLUS 3.5 Tbsp room temperature
- 2 tsp vanilla extract
- 3 lg eggs + 1 egg yolk
Instructions
- Preheat the oven to 375°F.
- Lightly grease and flour the cake pans. Options include a 9″ x 13″ pan, two 9″ round pans, three 8″ round pans, or muffin tins for cupcakes. If you use muffin tins, line the cups with papers and add a quick spray, making cleanup easier.
- In a big mixing bowl, whisk together the sugar, flour, baking powder, and salt. It’s important to mix these dry ingredients well so the cake rises evenly and tastes balanced. You don’t want salty or bland bites; a quick whisk solves that.
- Add the softened butter and mix on low speed with an electric mixer. The mixture looks sandy and a bit clumpy at this point, but that is normal. This step coats the flour with fat, which keeps the cake soft and helps prevent dryness.
- Measure the milk and stir in the vanilla, letting it come to room temperature, which helps the batter mix together smoothly. Pour the milk and vanilla into the bowl all at once. Mix on low for about 30 seconds, then on medium for another 30 seconds, blending well. Scraping the bowl is really important here to catch any stuck dry bits.
- With the mixer on low, add the first egg, then mix on medium for 30 seconds. Repeat this process for each egg, stopping to scrape the bowl so each egg blends fully before adding the next one. This stops lumps from forming and makes the cake really light.
- After the last egg, give the bowl a good scrape, followed by a final 30-second mix on medium high. The batter looks thick, smooth, and a little glossy at this stage. Pour the batter into the prepared pans, trying to smooth the tops out gently with the back of a spoon or an offset spatula.
- Baking times change depending on the pan size. For a 9″ x 13″ cake, bake about 32 minutes. For 9″ layers, about 22 minutes. For 8″ layers, 20 minutes, and for cupcakes, 18 to 20 minutes. Start checking a few minutes before the end time. You will see the edges turning golden brown as they begin to pull away from the pan. A toothpick poked in the center comes out clean when it’s ready.
- Once baked, the cake needs to cool in the pan on a rack for about 10 minutes. Then gently loosen the edges before removing the cake from the pan, so it releases cleanly. Cool completely on a wire rack before frosting.
Notes
You can soften butter by warming in the microwave in 15-second bursts, pressing the top after each burst. It should feel lukewarm, but still be a defined stick, not melted.
Measuring ingredients by weight leads to the most reliable, even cakes. When I use measuring cups, small changes can affect texture.
Beating the eggs in one-by-one creates a soft, airy batter. Skipping this step or adding too fast can make the cake dense.
I avoid opening the oven door too often. Sudden changes in heat can lead to uneven baking or sunken centers.
Adding a splash of almond extract to the batter is a simple way to switch up the flavor profile if you want something beyond classic vanilla. Just substitute 1/2 teaspoon almond extract for half of the vanilla.
Tips for the Best Yellow Cake
- If my kitchen is cold, I warm the eggs and milk to room temperature ahead of starting. Cold ingredients can stop the cake from mixing smoothly.
- You can soften butter by warming in the microwave in 15-second bursts, pressing the top after each burst. It should feel lukewarm, but still be a defined stick, not melted.
- Measuring ingredients by weight leads to the most reliable, even cakes. When I use measuring cups, small changes can affect texture.
- Beating the eggs in one-by-one creates a soft, airy batter. Skipping this step or adding too fast can make the cake dense.
- I avoid opening the oven door too often. Sudden changes in heat can lead to uneven baking or sunken centers.
- Adding a splash of almond extract to the batter is a simple way to switch up the flavor profile if you want something beyond classic vanilla. Just substitute 1/2 teaspoon almond extract for half of the vanilla.
Looking for another type of cake? Check out this Double-Chocolate Layer Cake, or maybe my White Velvet Cake with Strawberry Buttercream.
Frequently Asked Questions
Q: Can I make this yellow cake in advance?
A: Yes, the cake layers stay fresh for a day or two when wrapped tightly at room temperature. I also freeze unfrosted layers for up to a month. Just thaw at room temperature before frosting.
Q: What kind of frosting goes well with yellow cake?
A: I usually pick chocolate buttercream or classic vanilla. Cream cheese frosting or fruit preserves can also add something unique. Almost any frosting works because the flavor is so adaptable.
Q: Can I make cupcakes with this recipe?
A: Absolutely. This batter makes about 24 cupcakes. I fill the lined muffin cups about twothirds full, bake, and check doneness starting at 23 minutes.
Q: Do you recommend any easy filling ideas for a layered yellow cake?
A: For a nice twist, try spreading raspberry jam, lemon curd, or a simple whipped cream and fresh fruit between the layers. Those quick additions make the cake feel extra special without much extra work.
Fat Daddio’s Anodized Aluminum Round Cake Pans, 2 Piece Set, 9 x 2 Inch
- Ideal for any recipe – Designed for round tiered and layered cakes, and deep-dish pizzas.
- Interior measures 9″ x 2″ (22.9 x 5.1 cm), overall 10″ x 2″ (25.4 x 5.1 cm). Capacity 4 3/8 cups (1035 ml) each.
Bake and Share Your Yellow Cake
Classic yellow cake is one of those recipes that never disappoints. I enjoy seeing the finished cake, especially with a glossy chocolate frosting and a handful of berries. If you bake this recipe, I hope you find it brings the same smiles and warm memories as it does for me. Feel free to swap in your favorite fillings or toppings, and enjoy every bite. Whether with family, friends, or a quiet moment to yourself, a classic yellow cake is always a welcome treat.
