If you have been searching for The Best Yellow Cake Recipe, Homemade from Scratch Recipe, you have just hit the jackpot. This cake embodies everything you love about a classic yellow cake: tender crumb, buttery flavor, and a golden hue that whispers comfort and celebration all at once. Made entirely from scratch with simple, yet thoughtfully chosen ingredients, it’s a recipe that delivers moistness and richness that store-bought mixes simply cannot match. Whether you’re baking for a birthday, an afternoon treat, or just because, this cake stands out as a reliable, crowd-pleasing favorite.
Ingredients You’ll Need
Gathering your ingredients for this cake is delightfully straightforward. Each component plays a key role in creating the perfect balance of texture and flavor, from the combination of flours that gives it that soft crumb, to the buttermilk which adds a subtle tanginess and moisture.
- All purpose flour: Provides structure and body to the cake while keeping it light.
- Cake flour: Adds tenderness by reducing the protein content for a finer crumb.
- Baking soda: Helps the cake rise and gives a slight lift to the texture.
- Baking powder: Works together with baking soda to ensure a perfect, even rise.
- Salt: Enhances the sweetness and balances flavors beautifully.
- Sugar: Creates sweetness and helps form a slightly crisp crust.
- Vegetable oil: Keeps the cake moist and tender without overpowering flavors.
- Butter: Brings richness, flavor depth, and a tender crumb.
- Vanilla extract: Adds warm, aromatic notes that complement the buttery cake perfectly.
- Extra large eggs and egg yolks: Contribute structure, moisture, and richness.
- Buttermilk (or soured milk): Reacts with leavening agents to create a fluffy texture and slight tang.
How to Make The Best Yellow Cake Recipe, Homemade from Scratch Recipe
Step 1: Prep Your Dry Ingredients
Start by sifting the all purpose flour, cake flour, baking soda, baking powder, and salt together. Sifting not only combines these well but also aerates the mixture, ensuring a light texture for your cake. Set this aside while you prepare your pans and wet ingredients.
Step 2: Prepare Your Cake Pans
Grease and flour two 8-inch round cake pans carefully. For an extra foolproof release, line the bottom of the pans with parchment paper circles after greasing. This little step guarantees your cakes will pop right out with minimal fuss.
Step 3: Cream Sugar, Oil, Butter, and Vanilla
In your electric mixer bowl, combine the sugar, vegetable oil, softened butter, and vanilla extract. Whisk at high speed until the mixture is light, fluffy, and almost pale in color. This creaming process is crucial for incorporating air that will lighten your cake’s texture.
Step 4: Incorporate the Eggs
Add the eggs one at a time, making sure each egg is fully beaten into the mixture before adding the next. Follow this by mixing in the two extra egg yolks; their richness enhances the cake’s moistness and tenderness.
Step 5: Alternately Fold in Dry Ingredients and Buttermilk
Gently fold in the sifted dry ingredients in three parts, alternating with two parts of buttermilk. Begin and end with the dry ingredients. This careful mixing keeps the batter delicate and prevents overworking, which can lead to a tough cake. Stop folding once the batter is smooth and just combined.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans, smoothing the tops. Bake in a preheated oven at 325 degrees Fahrenheit for 30 to 35 minutes. You’ll know the cake is ready when a wooden toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve The Best Yellow Cake Recipe, Homemade from Scratch Recipe
Garnishes
This cake stands beautifully on its own, but simple garnishes can elevate the experience. Fresh berries scatter color and tartness, while a dusting of powdered sugar adds a delicate sweetness. If you are feeling festive, a swirl of chocolate shavings or a sprinkle of toasted coconut creates a delightful contrast.
Side Dishes
Pair your yellow cake slice with vanilla bean ice cream or a dollop of homemade whipped cream to make every bite utterly indulgent. A warm berry compote or fresh fruit salad also complements the cake’s buttery richness perfectly while adding a fresh, balancing note.
Creative Ways to Present
For a special occasion, layer the cooled cake rounds with fresh frosting or jam to make a stunning layer cake centerpiece. Alternatively, turn the cake into individual trifles by layering crumbled cake with pudding and fruit in glasses. Even stacking with a drizzle of caramel or chocolate sauce can offer a fun twist that makes the cake feel brand new each time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cake tightly wrapped in plastic wrap or in an airtight container to retain its moisture. It will stay fresh at room temperature for up to 3 days or in the refrigerator for about a week.
Freezing
You can freeze this cake either whole or in slices. Wrap tightly with plastic wrap and then foil to prevent freezer burn. When stored properly, the cake keeps well for up to three months, making it a perfect make-ahead dessert.
Reheating
If you prefer to eat your cake slightly warm, let frozen slices thaw at room temperature, then warm gently in the microwave for 10–15 seconds. This brings back that freshly baked softness and makes the cake feel just out of the oven.
FAQs
Can I substitute cake flour with all purpose flour?
While you can use all purpose flour for both measurements, cake flour contributes to a softer, lighter crumb. If substituting, try to remove a bit of the flour to compensate or add a tablespoon of cornstarch for each cup to mimic cake flour.
What can I use if I don’t have buttermilk?
If buttermilk is not available, mix 1½ cups of milk with 1½ tablespoons of lemon juice or white vinegar and let it sit for 5-10 minutes. This sour milk substitute works equally well in this recipe.
Why do I need both baking soda and baking powder?
This recipe uses both to balance the acidity of buttermilk and provide enough leavening power to give the cake an even, perfect rise without any aftertaste.
How should I store the cake if I want it frosted later?
Store the cooled cake layers wrapped tightly at room temperature if you plan to frost within one day. For longer storage, refrigerate or freeze to keep freshness until you are ready to decorate.
Can I make this recipe into cupcakes?
Absolutely! Fill cupcake liners about two-thirds full with batter and bake at 325 degrees Fahrenheit for approximately 18-22 minutes or until a toothpick comes out clean. The cupcakes will have the same moist texture and lovely flavor.
Final Thoughts
Trust me, once you try The Best Yellow Cake Recipe, Homemade from Scratch Recipe, you’ll wonder how you ever settled for anything less. Its perfect blend of buttery richness, tender crumb, and golden warmth makes it an all-time favorite that’s so easy to make. Whether for celebrations or cozy afternoons, this cake is sure to bring joy to your kitchen and smiles to your table. Give it a try and watch it quickly become one of your most cherished homemade treats.
Print
The Best Yellow Cake Recipe, Homemade from Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic homemade yellow cake recipe delivers a moist, tender, and flavorful cake perfect for any celebration or everyday dessert. Made from scratch with simple ingredients including both all-purpose and cake flour, buttermilk, and a combination of butter and vegetable oil, this cake offers a perfectly balanced texture and rich vanilla taste. Whether layered with frosting or enjoyed plain, it’s a timeless favorite.
Ingredients
Dry Ingredients
- 1¼ cups all purpose flour, sifted
- 1½ cups cake flour, sifted
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1½ cups sugar
- 1/3 cup vegetable oil
- 2/3 cup butter
- 1 tablespoon good quality vanilla extract
- 2 extra large eggs
- 2 extra large egg yolks
- 1½ cups buttermilk (or soured milk)
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set this mixture aside to ensure even distribution of leavening agents.
- Prepare Pans: Grease and flour two 8-inch round cake pans, then line the bottom of each with a circle of parchment paper to prevent sticking and ensure easy removal.
- Cream Butter, Oil, Sugar, and Vanilla: Using the whisk attachment of an electric mixer, beat together sugar, vegetable oil, butter, and vanilla extract on high speed until the mixture is light and fluffy. This aerates the batter, contributing to a tender cake.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the two extra egg yolks and mix well to build structure and richness.
- Incorporate Dry and Wet Ingredients: Fold the dry ingredients alternately with the buttermilk into the creamed mixture. Begin and end with the dry ingredients, doing this in three additions of dry ingredients and two additions of buttermilk. Gently fold to combine, being careful not to overmix to maintain cake tenderness.
- Pour Batter into Pans: Once the batter is smooth and lump-free, evenly divide it between the two prepared cake pans.
- Bake: Preheat the oven to 325°F (163°C). Bake the cakes for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting or serving.
Notes
- Use room temperature ingredients for best mixing and texture.
- Sifting the flours and raising agents ensures a light, airy cake.
- Be careful not to overmix the batter after adding the dry ingredients to avoid a dense cake.
- Line pans with parchment paper to prevent sticking and ease removal.
- Allow cakes to cool completely before applying frosting to avoid melting.
- If buttermilk is unavailable, make soured milk by adding 1½ tablespoons of lemon juice or vinegar to 1½ cups milk and let it sit for 5-10 minutes.
