Easy Yellow Cake Recipe
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This perfect yellow cake is soft, buttery, and incredibly moist. Cover it with my favorite chocolate buttercream for a classic and decadent combination.
A CHILDHOOD FAVORITE: The Best Yellow Cake Recipe from Scratch
Nostalgia creeps in. You’re immediately transported to a childhood birthday party, for you or someone else. You see that perfect birthday cake slathered in creamy chocolate buttercream, maybe there are some sprinkles, but you know for sure the inside is that delicate, buttery, iconic yellow cake that just makes a birthday awesome.
But here’s the thing… This time, it’s better than you imagine. The yellow cake isn’t from a box. It’s yellow cake from scratch and it’s perfectly buttery, perfectly moist, perfectly tender, and that chocolate frosting makes your eyes roll back into your head because it’s so good.
That’s this yellow cake recipe. You’re looking it right in its crumb.
THE PERFECT YELLOW CAKE RECIPE
This easy cake recipe has lived on my site since 2017. It has gotten some pretty good reviews, but I always knew it could be better. I turned to the test kitchen (which is really just my regular kitchen, but with a notepad and sticky note labels) and revised the original recipe to the best yellow cake recipe I could have possibly developed for you.
The keys? Some oil for extra moisture, extra egg yolks, and my favorite part, whipped egg whites folded right into the cake batter for maximum fluffiness.
I’m confident that if you enjoyed the original recipe, you will love this revised homemade yellow cake recipe even more. And if this is your first time trying this moist yellow cake, I have no doubt it will be your new go-to recipe.
Fun fact: my 3 favorite desserts are chewy oatmeal raisin cookies, carrot walnut cake, and yellow cake with chocolate buttercream.
YELLOW CAKE VS WHITE CAKE VS VANILLA CAKE
Before we get started, let’s talk about exactly what yellow cake is and how it’s different from its confusing cousins white cake and vanilla cake.
When it comes to yellow/white/vanilla cake, there are really just a few basics. You’ve got flour, sugar, butter, flavoring, some liquid, and eggs.
As far as yellow cake is concerned, this is the butteriest and densest of the three cakes, thanks to the three large whole eggs in the batter and the addition of two extra egg yolks. The yellow yolks bring the yellow color to the cake while also giving it moisture, body, and “oomph.”
On the other hand, white cake is just that– it’s white (although not quite angel food cake white).
Can you guess why? No yolks.
White cake tends to be a bit fluffier and lighter in taste and texture, while also still giving you that buttery crumb.
Vanilla cake? That’s a specialty around here. Lots and lots of real vanilla beans up in those cake layers. While you can (and I often do!) use plain ol’ vanilla extract or vanilla paste, vanilla cake is chock full of vanilla flavor and usually paired with a vanilla buttercream frosting to seal the deal.
BEFORE YOU BEGIN: YELLOW CAKE SUCCESS TIPS
The batter for this classic yellow cake recipe is easy. You will have to use room temperature ingredients, but as far as technique and special equipment go, you are totally capable of making this layer cake. I’ve been making this yellow cake for years, and I highly highly suggest sticking to buttermilk.
I’ve used regular milk and it’s just not quite the same. See my recipe if you need to make your own buttermilk.
While the cake alone is quite tasty, this chocolate buttercream is what dreams are made of (second only to this marshmallow dream stuff) and I urge you to refrain from taste testing too much, otherwise you will wind up with zero chocolate buttercream left and one very naked cake.
I use Dutch processed cocoa powder in this frosting because it’s less bitter than unsweetened cocoa. Plus, it’s softer, so I think it clumps less.
When you’re ready to assemble, just level that cake, spread on the good stuff, and get to work.
A sprinkle of sprinkles (?) around the top for good measure, and you’re ready to serve up this perfect little number to anyone who wants to celebrate with you.
You’ll find this cake to be dense but moist, flavorful, buttery, and the perfect classic cake recipe to tuck in your back pocket for safe keeping.
I find that yellow cake with chocolate buttercream appeals to the masses pretty well, and it’s a fairly safe flavor to whip up if you’re taking something to a party or hosting a get together yourself.
Easy Yellow Cake Recipe ingredients
The recipe list for this yellow cake may seem long, but each ingredient is crucial to the success of your yellow cake. Pay close attention to the manner in which each ingredient is prepared so you are sure to have perfect yellow cake every time.
For the yellow cake, you will need:
• all-purpose flour
• cornstarch
• baking powder
• baking soda
• salt
• unsalted butter
• vegetable or canola oil
• eggs
• egg yolks
• vanilla extract
• buttermilk (if you don’t have buttermilk on hand, you can make homemade buttermilk, which means you will need milk and lemon juice or distilled white vinegar)
You’ll be topping your yellow cake with my favorite chocolate buttercream frosting.
For the chocolate buttercream, you will need:
• powdered sugar
• Dutch processed cocoa powder
• salt
• unsalted butter
• vanilla extract
• milk or cream
How to make Yellow Cake with Chocolate Frosting
There are some very important steps to making this yellow cake, so be sure you follow the instructions exactly. Yellow cake can be finicky, so set yourself up for success by reading through the instructions before starting on your cake batter.
MAKE THE YELLOW CAKE LAYERS
STEP #1
Start by sifting together the flour and cornstarch. Whisk in the baking powder, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream the butter and sugar on medium-high speed until light and fluffy. Add the oil and beat again until smooth. Stop the mixer and scrape down the sides and bottom of the bowl to insure all of the butter/sugar/oil is evenly dispersed.
STEP #3
Turn the mixer speed back up to medium-high, then add the five egg yolks one by one, waiting until the previous egg yolk is fully incorporated before adding the next one. Add the vanilla extract and beat until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl again. Your batter should be very yellow at this point.
STEP #4
Turn the mixer speed to low and slowly alternate adding the dry ingredients in three parts and the buttermilk in two parts, starting and ending with the dry ingredients. Mix this batter until it is just combined.
WHY ARE WE ALTERNATING THE DRY INGREDIENTS WITH THE BUTTERMILK?
Alternating dry ingredients with liquid insures that the batter comes together uniformly. If we add all of the dry ingredients at one time, it can start to clump together and make our batter lumpy.
Alternatively, if we put all of the buttermilk in at one time, we run the risk of flooding the batter, and our dry ingredients will clump when we go to add them to the batter.
By alternating these two ingredients, we insure there is just enough of each to blend into the batter, keeping the cake batter smooth, free of chunks, and flawlessly blended.
STEP #5
Beat the egg whites until soft peaks form, about 3 minutes.
STEP #6
Add the whipped egg whites to the batter then gently fold them into the batter until fully incorporated. Do this slowly so as not to deflate the egg whites nor overmix the cake batter. You will be rewarded with a perfectly fluffy cake.
STEP #7
Lastly, divide the batter evenly between the prepared pans and bake.
MAKE THE CHOCOLATE BUTTERCREAM
I like to make my buttercream while my cakes cool, so it’s ready to go when the cakes are done.
STEP #8
Start by whisking together the powdered sugar, cocoa powder, and salt, then set this mixture aside.
STEP #9
Next, beat the butter on medium speed until smooth.
STEP #10
Decrease the mixer speed to low, then add the vanilla extract and ⅓ cup of the milk or cream.
STEP #11
Slowly add the powdered sugar/cocoa powder mixture and continue to mix on low until a cohesive frosting starts to form. Increase the mixer speed to medium-high and add more milk or cream as needed, 1 to 2 Tablespoons at a time until desired consistency.
ASSEMBLE THE CAKE
STEP #12
Trim the cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler.
STEP #13
Place one layer on a plate or cake stand and cover the top with chocolate buttercream frosting. Spread evenly with an offset spatula.
STEP #14
Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides and serve.
How to store the Best Yellow Cake with Chocolate Frosting
Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
SHOULD YELLOW CAKE BE REFRIGERATED?
Yellow cake does not need to be refrigerated, but if you’re finding that your chocolate buttercream is too runny, it may be too warm in your house/kitchen.
Yellow Cake Chocolate Frosting FAQs
Remember, yellow cake is not white and it’s not vanilla. It’s in its own class of flavor. But if you smother it in that beautiful chocolate buttercream, you’re one step closer to achieving major cake goals!
Yellow Cake with Chocolate Frosting
Ingredients
YELLOW CAKE
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- ¼ cup (40g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (56mL) vegetable oil
- 3 large eggs room temperature1 and separated2
- 2 large egg yolks room temperature1
- 2 teaspoons vanilla extract
- 1 cup buttermilk3 room temperature
CHOCOLATE BUTTERCREAM
- 4 cups (360g) powdered sugar
- ¾ cup (72g) Dutch processed cocoa powder
- ¼ teaspoon salt
- 1 cup (227g) unsalted butter softened to room temperature
- 2 and ½ teaspoons vanilla extract
- ⅓ to ½ cup (80-120mL) milk or cream
Instructions
YELLOW CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round cake pans. Set aside.
- In a medium size bowl, sift together the flour and cornstarch. Whisk in the baking powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the oil and beat again until smooth. Stop the mixer and scrape down the sides and bottom of the bowl to insure all of the butter/sugar/oil is evenly dispersed.
- Turn the mixer speed back up to medium-high, then add the five egg yolks one by one, waiting until the previous egg yolk is fully incorporated before adding the next one. Add the vanilla extract and beat until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl again.
- Turn the mixer speed to low and slowly alternate adding the dry ingredients in three parts and the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined.
- Beat the egg whites until soft peaks form, about 3 minutes. Add the whipped egg whites to the batter then gently fold them into the batter until fully incorporated. Do this slowly so as not to deflate the egg whites nor overmix the cake batter.
- Divide the batter evenly between the prepared pans. Bake for 32-36 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
CHOCOLATE BUTTERCREAM
- In a medium size bowl, whisk together the powdered sugar, cocoa powder, and salt. Set aside.
- In a large bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
- Decrease mixer speed to low, then add the vanilla extract and ⅓ cup of the milk or cream.
- Slowly add the powdered sugar/cocoa powder mixture and continue to mix on low until a cohesive frosting starts to form. Increase the mixer speed to medium-high and add more milk or cream as needed, 1 to 2 Tablespoons at a time until desired consistency.
ASSEMBLE THE CAKE
- Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with chocolate buttercream frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Room temperature eggs: it is crucial to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly. You can read all about the importance of room temperature ingredients in this post.
- Separated eggs: you can combine all of the egg yolks (five total) in one bowl and keep the three egg whites in another separate bowl.
- Buttermilk: if you don’t have buttermilk, you can make your own– see my post about how to make homemade buttermilk.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
GIRL, I absolutely love this one cake a month idea! I’m admittedly not the biggest cake person (I prefer brownies and, TBH, cakes intimidate me) but as soon as I’m back on dairy you better believe I’m going to get over it and try a few of your classics (GF of course!)
Thanks, lady! I’m hopeful I can stick to my goal, or at least Joey lets me stick to it! Haha!
i have got to try these on valentines day, they sound incredible!! i hope he would love it
I am totally on board with #fafcakeofthemonth! There’s nothing better to get the party started than a slice of something sweet! Yellow cake with chocolate buttercream is such a classic, and one of my favourites if I’m eating cake. And these pictures? Mama, you blew it out of the water! So pretty!!
Thanks so much, Amy! I struggle with photographing cake, so I really appreciate your sweet compliment 🙂
I made this cake for my mother’s birthday last weekend and it was a huge hit! Nothing left but crumbs! Thanks for the great recipe.
So glad you liked it, Erin! Thanks for letting me know 🙂
Hi Lynn,
Can I use cake flour instead of all purpose flour in this recipe? I can’t wait to make it!
Thanks…Sheila
Yes! Use 1 cup + 2 Tablespoons cake flour per 1 cup of all-purpose flour.
Hi! I made this cake today and it is delicious! I had one question, though. Mine was more white than yellow. I used 3 large eggs. And I doubled check the recipe and didn’t forget anything that can see. What do you think it is? Maybe the yolks just weren’t as big?
I wouldn’t worry too much about the color– if you followed the recipe, you made yellow cake! It could definitely be yolk size.
I just came across your blog and I love it. I baked a yellow cake with white buttercream and it was delicious. Thanks for sharing!
Hey, Jackie! Thanks for stopping by– I hope you’ll be back!
Hi can I use regular milk instead of buttermilk?
Hey, Shanice! Directions for making your own buttermilk from regular milk are in the notes section of the recipe. Enjoy!
Part of the reason I was drawn to this was the use of buttermilk! I used whole buttermilk (not lowfat buttermilk). My cake was a tiny bit dry, but I used 1 large and 2 med-small eggs (that was all I had), so maybe that made the difference? Or maybe I did not wrap it well enough between the time it cooled, and the time I frosted it? (about 14 hours) I will try this again eventually, and be sure to use 3 LARGE eggs and see what happens.
The frosting was fabulous! I don’t really like chocolate things that much, but I made this for a friend who loves chocolate frosting, and I wound up snacking on the frosting.
Thanks for the recipe!
Hey, Beth! I’d try it with 3 LARGE eggs and see what happens. Also, you can always knock a handful of minutes off of the baking time if you think your oven bakes things a little quicker (sometimes ovens that run hot do this). Let me know if you try again!
If I wanted to make this recipe but in cupcake form would you recommend doing anything in particular?
Hey, Kaitlin– as far as the ingredients go, nothing different. This will make about 24-30 cupcakes, and bake time will be about 15 minutes. I’d start with 13 minutes and go from there, because this is just a guess!
I had to adjust bake time. In my oven it took 39 minutes for cake to be done. I’m actually freezing the layers to be used later for a coconut cake.
Bake times will vary depending on your oven– enjoy the cake!
Be still, my cake-loving heart! Not sure exactly what is the magic ingredient, but the resulting cake is perfectly moist. Thanks!
Haha, I’m so glad you enjoyed it! Thank you!
This made the perfect cake for my husband’s birthday. We loved everything about it. Shhh, don’t tell anyone but I ate the cake batter raw! It was delicious. Yeah, I’m a risk taker!
I loved learning the difference between yellow cake from the other cakes and the reason this amazing recipe is delicious! So tender and moist and a love match with chocolate buttercream.
I’m so glad you liked it 🙂
This is my son’s favorite cake flavor and I usually make with a mix, but I surprised him when he came home from college — he loved it, I loved it and I’m not even a cake person!
Awesome, Kathleen! I’m so glad to hear this 🙂
Thanks for the delicious recipe and helpful distinction between white, yellow, and vanilla cakes! This one turned out so yummy and moist that I’m thinking about making it again this weekend just because!
I think that sounds like a great idea 🙂 thank you!
I came across this recipe by accident last night and am so glad I did. I immediately jumped up to room temp my ingredients. Soooo beautifully (and deliciously!🤤) photographed!!😍 I have never left a comment on a recipe, EVER.. I came here to confess that I’ve literally had numerous failures making different flavors/types of buttercreams, but this one turned out ✨😙🤌🏻✨perfect!!!! Super proud🥳I absolutely loved it!! Thank you so much!! I will definitely check out more!!😁
This makes me so happy! Thank you so much!