Yellow Cake Made from Scratch: The Ultimate Soft, Buttery
Yellow Cake Made from Scratch is a soft, buttery, and moist cake with a tender golden crumb and rich vanilla flavor. It is prepared using everyday ingredients and works beautifully as layers, sheet cakes, or cupcakes. The cake pairs especially well with chocolate frosting or buttercream. Easy to bake and highly versatile, it is ideal for birthdays and celebrations. Its nostalgic taste and fluffy texture make it a timeless favorite. This classic homemade cake delivers reliable and delicious results every time.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large Egg
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
Optional Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 4–6 tablespoons milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Add the dry ingredients in three additions, alternating with the milk. Mix just until combined.
- Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare frosting, spread between layers and over the cake, then slice and serve.
Notes
- Room-temperature ingredients create a smoother batter.
- Whole milk adds richness and moisture.
- Do not overmix once flour is added.
- Weigh ingredients for the most accurate results.
- Cake layers can be baked a day ahead.
- Chocolate frosting is a classic pairing.
- The cake can also be baked as a 9×13-inch sheet cake.
- The crumb stays soft and moist for several days.