This is the best yellow cake recipe! Made completely from scratch with simple ingredients, it’s dense and moist with a perfect crumb! Topped with chocolate buttercream frosting it's the ultimate birthday cake. Ditch boxed mixes and make this homemade yellow cake instead.
Line two 6” round (3” deep) cake pans with parchment paper and grease well. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy (1-2 minutes).
Add eggs and vanilla and beat until fluffy (60 seconds).
Add sour cream, milk and canola oil and stir until combined.
Add dry ingredients to the wet ingredients and stir until combined.
Divide the batter evenly into the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until top is set and a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
Once cool, with chocolate frosting and serve.
*Nutrition values calculated for cake alone, not with frosting.
Double the recipe
This recipe can be doubled and baked in two, round 9" cake pans.
I often bake this homemade yellow cake recipe a few days before I need to frost it and store it in the freezer. Wrap each cake layer tightly with plastic wrap, put them in a ziplock bags and store in the freezer.Even if you plan on frosting this yellow cake the same day you bake it, I still recommend freezing it before frosting.