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    Home ยป Recipes ยป Cake

    Yellow Cake Recipe

    September 29, 2022 By Sam 116 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of yellow cake, top image of full cake with slice take out, bottom image of single slice on white plate

    Youโ€™ve officially found the BEST Yellow Cake Recipe on the internet! My version is incredibly moist and SO easy with just one bowl (and no mixer!). Recipe includes a how-to video!

    Overhead view of a slice of cake frosted with chocolate frosting on a white decorative plate.

    The BEST Yellow Cake Recipe

    If youโ€™ve been on the hunt for a good recipe for yellow cake, itโ€™s time to call off the search. My yellow cake is soft, plush, has a fine light crumb, and is moist enough to melt in your mouth. Itโ€™s perfectly balanced with just the right amount of sweetness and vanilla flavor, and itโ€™s SO easy to make (one bowl and no mixer!). Every box is checked with this one! โœ…

    This recipe is made similarly to my chocolate cake; itโ€™s not traditional creaming and itโ€™s not quite reverse creaming but is more similar to that method โ€“ only easier. Because of this method there is low risk of over-mixing (but itโ€™s not impossible!). Itโ€™s great for beginner bakers and even easier than my vanilla cake.

    Recently Iโ€™ve actually been favoring this cake over my vanilla recipe (though both are simple and delicious, this one is just fun and new for me!). You can even make this cake into cupcakes as I demonstrated earlier this week with my chocolate Swiss meringue buttercream post (I actually like them better than my classic vanilla cupcake recipe! ๐Ÿคฏ).

    What makes my recipe the best:

    • A true one-bowl recipe ๐Ÿ’›
    • Incredibly moist and perfectly yellow without food coloring!
    • Pairs well with pretty much any frosting, but chocolate fudge frosting is my personal favorite.
    • NO mixer required (thanks to melted butter!).
    • Can handle sprinkles for a bit of funfetti flair.

    What You Need

    Overhead view of ingredients including cake flour, milk, eggs, sour cream, and more.

    Several carefully selected ingredients make this the best yellow cake recipe out there:

    • Butter. I really recommend using European butter if you can; it will provide the best yellow color and flavor. If you canโ€™t find that, regular butter will still work just fine!
    • Oil. Using oil and butter makes for the most flavorful AND moist cake! I like to use canola oil.
    • Cake flour. Cake flour provides the best crumb, though all-purpose can be substituted in a pinch (instructions below!). Make sure you know how to measure flour properly, or you could risk drying out this super moist cake.
    • Eggs + egg yolks. Extra egg yolks add moisture, tenderness, and a beautiful yellow color.
    • Sour cream. Where my vanilla cake uses buttermilk, this cake uses sour cream. While the two are similar, sour cream is a bit richer, which is exactly what this cake needs!

    SAMโ€™S TIP: This yellow cake recipe has a tendency to dome, so you will have to level your cakes before frosting. Do this after the cake has fully cooled!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make It

    collage of four photos showing cake batter being prepared and poured into two pans
    1. Combine the dry ingredients and sugar in a bowl, then stir in the melted butter and oil.
    2. Add the sour cream, eggs, and vanilla and stir until fully combined.
    3. Add the milk and stir until the batter is fully cohesive/uniform.
    4. Pour into your prepared cake pans and bake for 32-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist/fudgy crumbs.
    collage of four photos showing two cake layers being leveled, stacked, frosted, and sliced
    1. Let the cakes cool in their pans for 10-15 minutes before removing to a cooling rack to cool completely.
    2. Once cooled, level your cakes if needed. I find this cake tends to dome a bit and always need to level it โ€” Iโ€™ll link to my leveler in the recipe card if youโ€™re in need of one!
    3. Place one layer on your serving tray and top with frosting.
    4. Add another layer, top with frosting, and enjoy!

    SAMโ€™S TIP: If you notice holes/tunnels in your cake when you level it, donโ€™t panic! You may have just mixed it a tad too much. Donโ€™t worry, with this cake (unlike many others!) you usually canโ€™t tell in the final texture or when you go to cut into itโ€“itโ€™s very forgiving! I was a bit too vigorous in my video trying to show how this yellow cake recipe canโ€™t really be over-mixed that I left mine with tunnels, but the end result was still delicious melt-in-your-mouth perfection.

    Overhead view of a chocolate frosted cake topped with a border of colorful sprinkles.

    Frequently Asked Questions

    What is the difference between vanilla and yellow cake?

    There is not too much difference between a classic vanilla cake and a yellow cake, but since Iโ€™ve had readers specifically ask me for a recipe for yellow cake, I wanted to make one.

    Compared to my vanilla cake recipe, my yellow cake recipe has a tighter crumb, a more intense yellow color (thanks to extra egg yolks and European butter), and uses more butter than oil. If you love my vanilla cake, definitely give this one a try!

    Can I use all-purpose flour instead of cake flour?

    You can, but keep in mind that cake flour will provide the best texture here. I include instructions for substituting all-purpose flour in the recipe notes.

    Why is my yellow cake dry?

    My yellow cake recipe is designed to be incredibly moist, so if yours is dry, a mistake was most definitely made. The most likely reason is over-baking the cake (make sure your oven isnโ€™t running hotter than it lets on!) or over-measuring your flour; I highly recommend using a kitchen scale to measure your ingredients to avoid this.

    Cross section of a yellow cake frosted with chocolate frosting.

    After so many reader requests for a recipe for yellow cake, I canโ€™t wait to hear what you think about this one!

    Enjoy!

    Letโ€™s bake together! Iโ€™ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Cross section of a yellow cake frosted with chocolate frosting.

    Yellow Cake Recipe

    You've officially found the BEST yellow cake recipe on the internet! My version is incredibly moist and SO easy with just one bowl (and no mixer!).
    Recipe includes a how-to video!
    4.78 from 62 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 servings
    Calories: 415kcal
    Author: Sam Merritt

    Ingredients

    • 3 cups (335 g) cake flour
    • 2 ยผ cups (450 g) granulated sugar
    • 1 ยฝ teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยพ tsp table salt
    • 12 Tablespoons (177 g) unsalted butter, melted and cooled until no longer warm to the touch see note
    • ยฝ cup (118 ml) vegetable oil
    • 1 cup (226 g) sour cream
    • 2 large eggs + 2 large egg yolks
    • 2 teaspoons vanilla extract
    • ยฝ cup (118 ml) whole milk
    • 1 batch chocolate fudge frosting

    Recommended Equipment

    • 2 8โ€ round cake pans
    • Mixing bowls
    • Cake leveler

    Instructions

    • Preheat oven to 350F (175C), grease two 8โ€ round pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
    • In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
      3 cups (335 g) cake flour, 2 ยผ cups (450 g) granulated sugar, 1 ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยพ tsp table salt
    • Add melted butter and vegetable oil and stir well until thoroughly combined.
      12 Tablespoons (177 g) unsalted butter, melted and cooled until no longer warm to the touch, ยฝ cup (118 ml) vegetable oil
    • Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
      1 cup (226 g) sour cream, 2 large eggs + 2 large egg yolks, 2 teaspoons vanilla extract
    • Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
      ยฝ cup (118 ml) whole milk
    • Divide into prepared 8โ€ pans, and bake on 350F for 40 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter).
    • Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack (donโ€™t forget to remove the parchment bottoms) and allow to cool completely before decorating.
    • These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section above) or serrated knife before decorating.
    • Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.
      1 batch chocolate fudge frosting

    Notes

    Flour

    Cake flour is best/recommended for this recipe, it yields the lightest, most tender crumb. However, you may substitute all-purpose flour in a pinch โ€“ youโ€™ll need 2 โ…” cup (335g)

    Butter

    For a richer yellow color, I recommend using European-style butter if you can find it. It will also make the cake a bit more moist and tender. However, if you canโ€™t find this style of butter or donโ€™t have any on hand, donโ€™t worry, regular butter will work just fine and I often make my yellow cake with regular butter, too!

    Storing

    Cakes can be made a day in advance, wrapped tightly in plastic wrap, and stored at room temperature for 24 hours before assembling. Cakes may also be tightly wrapped and frozen for several weeks before or after assembly.
    Once cake is assembled, store at room temperature for up to three days in an airtight container (assuming your frosting can withstand room temperature for this long) or in the refrigerator for up to a week (note that the refrigerator will dry out the cake some).

    Cupcakes

    This recipe will make approximately 31 cupcakes. Fill liners โ…”-ยพ full and they will need to bake 17-19 minutes on 350F (175C).

    Nutrition

    Serving: 1serving | Calories: 415kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 253mg | Potassium: 86mg | Fiber: 1g | Sugar: 39g | Vitamin A: 526IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Reader Interactions

      Comments

      1. Jessica

        May 26, 2025 at 4:29 pm

        How many 7 inch cakes will this recipe make? Iโ€™m using 7 x 3โ€œ pans.

        Reply
        • Sam

          May 26, 2025 at 9:04 pm

          Hi Jessica! I havenโ€™t tried it, but if they are 3โ€ณ deep pans you will likely be able to get 2 layers with a little excess batter. ๐Ÿ™‚

          Reply
      2. Julianne

        May 20, 2025 at 3:32 pm

        What should the high temperature be if I wanted to bake this in a 9 x 13 glass dish?

        Reply
        • Sam

          May 21, 2025 at 3:14 pm

          Hi Julianne! I wouldnโ€™t recommend change the temperature, just the bake time. ๐Ÿ™‚

          Reply
      3. Julianne

        May 20, 2025 at 11:40 am

        How long and at what temp do I bake this cake in a 9ร—13 glass pan?

        Reply
        • Sam

          May 21, 2025 at 3:19 pm

          Hi Julianne! Iโ€™m not sure on a bake time, but the temperature will remain the same. ๐Ÿ™‚

          Reply
      4. Katrina

        May 16, 2025 at 6:38 pm

        Hi can I use olive oil and just egg whites? I canโ€™t use whole eggs due to an allergy.

        Reply
        • Emily @ Sugar Spun Run

          May 19, 2025 at 4:38 pm

          Hi Katrina! If you want to make a cake with just egg whites, weโ€™d recommend our white cake recipe.

          Reply
      5. Pam W

        May 05, 2025 at 12:53 pm

        5 stars
        The flavor of this cake was wonderful. I like a dense cake so this was very nice with a raspberry filling and butter cream frosting. I did have a problem with the altitude adjustments. I should have sat down and done the math prior to beginning to make the cake. . . but didnโ€™t. Iโ€™d love help from Sam with that. I live at 6,200 feet above sea level. This is a cake Iโ€™d love to make again.. great flavor!!

        Reply
        • Emily @ Sugar Spun Run

          May 06, 2025 at 3:25 pm

          We are so happy you enjoyed the cake, Pam! Unfortunately we arenโ€™t familiar with high altitude baking. Hopefully someone who is can chime in and help ๐Ÿ˜ž

          Reply
          • Pam

            May 06, 2025 at 4:09 pm

            I tried the adjustments on King Arthurโ€™s website.. but will try CSUโ€™s advise. Iโ€™ll let you know what I come up with after Iโ€™ve given it another try. ( I need to eat cake for lunch for a week. ๐Ÿ˜‰
            Thank you for getting back to me.

      6. Tiffany

        April 30, 2025 at 3:15 pm

        Hi Sam!

        Do you have a recipe for a 3 layer yellow cake?

        Reply
        • Sam

          April 30, 2025 at 3:30 pm

          Hi Tiffany! You can just increase this recipe by 50% to make a 3rd layer. ๐Ÿ™‚

          Reply
      7. Rachael

        April 28, 2025 at 10:03 pm

        2 stars
        Iโ€™ve made this recipe a number of times and itโ€™s turned out not great, though I believe I stumbled into the problem here โ€“ the conversions from cups to grams is wrong.
        3 cups of all purpose flour is 360g
        3 cups of cake flour is 390g
        I suspect those who have had a difficult time with this recipe used weight while those who used cups didnโ€™t have any issue. Whenever I make this again, Iโ€™ll reply to this comment and note any differences

        Reply
        • Sam

          April 28, 2025 at 10:53 pm

          Hi Rachael! The conversion is correct and the weights are what I personally use for testing. I have standardized 1 cup of all-purpose flour on my website to be 125g (which is on par with many other estimates outside of my website, too). One cup of cake flour is about 113g. These are the measurements I use and test with. If you are substituting cake flour for all-purpose flour you will use the same weight, but if you use cup measurements the volume measurement is not the same. You would need less than 3 cups of all purpose flour, because you would need to use 335 grams by weight but by volume this would be 2 2/3 cups as indicated in the notes. I hope this makes sense and that it helps.
          Can you please give me some details about what is not turning out so great when you make it? Are you using the weights listed in your comment? I do agree that accidentally over-measuring flour is a common issue that ruins cakes for many home bakers, and anyone using the weights listed above would not have great results. Iโ€™d be happy to help troubleshoot and knowing what you are experiencing could help.

          Reply
      ยซ Older Comments
      4.78 from 62 votes (39 ratings without comment)

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