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    Home » Best Yellow Cake Recipe (From Scratch)

    Best Yellow Cake Recipe (From Scratch)

    Published: Aug 4, 2021 · Modified: Feb 7, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This is the best yellow cake recipe! Made 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.

    a yellow cake with chocolate frosting with two slices of cake cut out of it

    We have a large family, so we celebrate a lot of birthdays every year. I used to use box cake mixes, but I just didn't love the idea of using a highly processed ingredients for all of our (many) birthday celebrations. So, I created this yellow cake recipe that's seriously the best I've ever had.

    This yellow cake recipe is made completely from scratch with simple ingredients. It’s dense and moist with a perfect crumb. It's seriously so delicious I had a friend remark that they usually only eat the frosting and leave the cake behind, but that this yellow cake was so good they ate the entire slice!

    Frosted with our favorite chocolate buttercream recipe or homemade vanilla frosting, it's the ultimate birthday cake. Ditch boxed mixes and make this homemade yellow cake instead.

    slice of yellow cake with chocolate frosting on a plate with a bite taken out of it

    Yellow Cake Recipe: Ingredients & Substitutions

    Let's discuss the ingredients in this recipe, as well as possible substitutions.

    overhead photo of the ingredients in this Yellow Cake Recipe
    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
    • Salted butter. Unsalted butter can be used in place of salted, if desired.
    • Granulated sugar. There isn't a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results. 
    • Canola oil. Oil keeps this yellow cake very moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
    • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
    • Whole milk. Again, full-fat whole milk is the best choice. You can substitute 2% milk but nothing with a lower fat content. 
    • Vanilla extract. You can switch up the extract and use almond, orange, etc. if you prefer a flavored yellow cake. 

    How to make yellow cake from scratch

    This yellow cake recipe makes two, 6" round cakes. You can double the recipe to make two, 9" round cakes, if desired. We'll walk through how to make yellow cake step-by-step, and don't forget to watch the video! 

    Prepare the cake pans

    Line two 6” round cake pans with parchment paper and grease well. Set aside. I like to line them by tracing the bottom of the cake pans onto parchment paper and then drawing "handles" out of opposite sides (see below). This makes it very easy to lift the cake out after baking.

    photo of two round cake pans lined with parchment paper

    Combine Dry Ingredients

    In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set the mixture aside to use later. This step is important to ensure the ingredients are evenly distributed and that there are no lumps. 

    two photos showing How to Make Yellow Cake From Scratch - mixing the dry ingredients

    Combine wet ingredients

    Next, combine the wet ingredients. 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).

    two photos showing How to Make Yellow Cake From Scratch, creaming butter & sugar and adding eggs & vanilla

    Next, add the sour cream, milk and canola oil and beat until combined.

    Add dry ingredients

    Once the wet mixture is smooth, add the dry ingredient mixture and beat until just combined. Do not over-mix.

    two photos showing How to Make Yellow Cake From Scratch, adding wet ingredients & dry mixture

    Bake & Cool

    Divide the batter evenly into the two prepared cake pans.

    two photos showing How to Make Yellow Cake From Scratch, putting the batter into the 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.

    two yellow cakes in cake pans on a wire cooling rack

    Freeze

    I often bake this homemade yellow cake recipe a few days before I need to frost it and store it in the freezer. Simply 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. Frosting a a cake when it's frozen prevents crumbs from getting into the frosting.

    Frost 

    Once the cakes are completely cooled, frost or decorate them any way you wish. I either use this chocolate frosting or this vanilla frosting to make our yellow birthday cakes!  Don't forget to do a crumb coat first - a thin base layer of frosting to keep crumbs from getting into your final design. 

    two photos showing how to frost a yellow cake

    Chill

    If you decorate the cake with a design (like rosettes, etc.) I recommend chilling it in the refrigerator until the frosting hardens and the design sets. 

    photo of a Yellow Cake frosting with chocolate frosting on a cake plate

    Serve 

    If you decorated the yellow cake and chilled it in the refrigerator, remove it from the fridge 1-2 hours before serving so it can come to room temperature - because that's how it tastes best! This is another reason why I typically bake cakes in advance. I frost it the day before someone's birthday so it has time to chill/set and then come to room temperature to eat! 

    We like eating cake with a side of ice cream, like this homemade vanilla ice cream or homemade chocolate ice cream.  A dollop of homemade whipped cream also tastes amazing! 

    A Yellow Cake with chocolate frosting on a cake plate with a slice cut out on a plate in front of it

    FAQs about How to make Yellow Cake from Scratch

    Here are my answers to some commonly asked questions about making this homemade yellow cake recipe. 

    Can you double this recipe? 

    Yes! This recipe is easily doubled and baked in two, 9" round cake pans. This is a great option if you will be making the cake for a large crowd.

    Note: When I make this recipe as written for my family of 8, everyone usually eats three servings (slices) before the cake is gone, so don't let the 6" round cake size fool you - it's a lot of cake still!

    How do you make a Super Moist yellow cake from scratch?

    This recipe yields the best, moist yellow cake from scratch that you will ever eat. To ensure it turns out that way be careful not to over-bake, and measure all the ingredients properly and precisely. 

    How do you decorate a yellow cake? 

    I use either this chocolate buttercream frosting or homemade vanilla frosting to decorate this easy yellow recipe. I use the following tools to decorate (after my kids choose their design): 
    Piping bags - I have both reusable and disposable piping bags and use them all the time. 
    Piping tips and couplers - I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. 
    Pastry Scraper. I use this pastry scraper to make a smooth crumb coat. I love it so much!

    overhead view of three plates, each with a slice of yellow cake on it.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Yellow Cake

    Best Yellow Cake Recipe (From scratch)

    Laura
    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.
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling 1 hr
    Total Time 1 hr 40 mins
    Course cake, Dessert
    Cuisine American
    Servings 16 Servings
    Calories 225 kcal

    Equipment

    • KitchenAid Mixer
    • 6x3" Round Cake Pan
    • cake tester
    • Parchment Paper
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl

    Ingredients
     
     

    • 1 ¾ cups all-purpose flour
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp fine sea salt
    • ½ cup salted butter softened
    • 1 ¼ cups granulated sugar
    • 2 eggs
    • ½ cup sour cream
    • 1 cup whole milk
    • ¼ cup canola oil
    • 2 tsp pure vanilla extract
    • Chocolate Buttercream Frosting Recipe

    Instructions
     

    • Preheat oven to 350 degrees F.
    • 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.

    Video

    Notes

    *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. 

    Freeze

    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. 

    How to decorate a yellow cake 

    I use either this chocolate buttercream frosting or homemade vanilla frosting to decorate this yellow cake recipe. I use the following tools to decorate (after my kids choose their design): 
    • Piping bags - I have both reusable and disposable piping bags and use them all the time.
    • Piping tips and couplers - I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. 
    • Pastry Scraper. I use this pastry scraper to make a smooth crumb coat. 

    Ingredient Substitutions

    • All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
    • Salted butter. Unsalted butter can be used in place of salted, if desired.
    • Granulated sugar. There isn't a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results. 
    • Canola oil. Oil keeps this yellow cake very moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
    • Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
    • Whole milk. Again, full-fat whole milk is the best choice. You can substitute 2% milk but nothing with a lower fat content. 
    • Vanilla extract. You can switch up the extract and use almond, orange, etc. if you prefer a flavored yellow cake. 

    Nutrition

    Serving: 1sliceCalories: 225kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 178mgPotassium: 68mgFiber: 1gSugar: 17gVitamin A: 276IUVitamin C: 1mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Moments 07.2021
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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Debra

      November 11, 2022 at 6:22 pm

      HI, can I use one 9x3 round cake? If not, do you have a recipe I can use?

      Reply
      • Laura

        November 12, 2022 at 7:11 am

        Yes, you definitely can use a 9x3" cake pan. You will need to adjust the baking time, possibly bake it 5-10 minutes longer.

        Reply
    2. Beth

      February 05, 2022 at 8:31 pm

      Hi, my family loves your choc chip cookie recipe so I came back to your site for a cake recipe.

      Your directions at the top say to include the sugar in the dry mix. Then down low it says to cream butter and sugar.

      I already mixed the sugar in with dry ingredients so had to see it through.

      The vanilla seemed to create a curdled effect on the butter but I kept going as this was a 3x go and I was all in!

      Milk and sour cream were added still had a curdled texture.

      When I finally brought all the ingredients together I had a cake batter consistency and was relieved! The cakes baked up super nice and can’t wait to taste them tomorrow.

      Anyhow you might want to edit that portion of the instructions!

      Thank you for sharing your delicious recipes with the world!

      Reply
      • Laura

        February 06, 2022 at 2:21 pm

        Hey Beth! Thank you! I looked at the recipe and it reads, "In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside" (Direction #3). I hope that clears up the confusion. The sugar was not supposed to be added with the dry mixture.

        Reply
        • Beth

          February 06, 2022 at 6:47 pm

          Here’s where it is up higher on the page:

          “COMBINE DRY INGREDIENTS

          In a medium bowl, combine flour, sugar, baking soda, baking powder, and sea salt. Set the mixture aside to use later. This step is important to ensure the ingredients are evenly distributed and that there are no lumps. “

          🙂

        • Laura

          February 07, 2022 at 6:28 am

          Ahhh!!! Thank you! I didn't see that!! I fixed it!

    3. Lacy

      January 08, 2022 at 8:23 am

      Can you bake in a rectangle dis for 1 layer instead of two? If so what would be the length of time to cook it?

      Reply
    4. Maya

      December 31, 2021 at 10:19 pm

      5 stars
      Hi, I am definitely going to make this recipe! ♥

      I did want to ask though, how large is one serving? Is it one slice (as shown in the video)? It says 16 servings but the cake in the video looked as if it had around 6 slices. Or do the video's cake and the recipe's cake have a different amount of ingredients?

      Thank you🙂

      Reply
      • Laura

        January 01, 2022 at 6:56 am

        I calculated the nutritional information based off of the cake making 16 servings. We have 8 people in our family and a 6" round cake usually yields two pieces per person (one on the birthday celebration and one as bonus leftovers the next day). But if you have big eaters, they might want larger slices.

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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