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This is the BEST Yellow Cake Recipe! With moist and buttery layers, it’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again, plus you can choose your favorite frosting – chocolate or vanilla!

Three-layer yellow cake with chocolate frosting and colorful sprinkles on top, placed on a white cake stand. A slice has been removed, revealing the moist layers and frosting in between.

Have you ever wanted to find a recipe for cake that also works for cupcakes? Well, look no further, because this is it!

I wanted to come up with one that would work for cupcakes and cake. I needed a recipe with a texture that is moist, light and airy, and wouldn’t make me miss my good old standby, the box mix. And guess what? THIS is the recipe I was looking for – and you have been too!

  • It makes an 8-inch or 9-inch layer cake, 24 cupcakes or a sheet cake
  • It holds up to stacking with a tender yet sturdy crumb and tastes like the perfect moist cake you expect from a yellow cake recipe.

If you’re ready to never have to buy a box cake mix again – this is the scratch cake recipe you need in your life!

Ingredients in yellow cake

How to make this Yellow Cake Recipe

  1. Instead of softened, I use melted butter. I find it keeps the cake moister than with softened butter, and it has more flavor than oil.
  2. Use baking powder to help the cake rise and be nice and fluffy. I always like to whisk my dry ingredients first: the baking powder with all-purpose flour, and salt.
  3. The main difference between cake flour and all-purpose is protein content: cake flour has about 8% and all-purpose is slightly higher. This makes for a bit denser of a cake (hence the extra baking powder and buttermilk in my recipe).
  4. I use buttermilk to add a little extra flavor, plus the acid in the buttermilk keeps the cake moist. You can also use regular whole milk or nondairy milk.
  5. Be sure to mix in the eggs one at a time, beating between each.
  6. It’s important to add the buttermilk alternately with the flour mixture so that you don’t over mix – just mix until the batter comes together.
3 layer yellow cake cut open on cake plate.

Pan Size Equivalents for Cupcakes or Cake

You can make this recipe a few different ways:

  • Three round 8-inch pans
  • Two 9-inch rounds
  • 24 standard size cupcakes
  • 9×13-inch sheet cake

It makes this the perfect all-purpose cake recipe! I always spray my cake pans with nonstick baking spray (the kind with flour) or I grease and flour them. Learn how to prepare your cake pans here.

Different size pans will bake in different times, but always bake at 350°F and your cake is done baking when a toothpick comes out clean from the center of the cake.

A slice of three-layer yellow cake with chocolate frosting sits on a white plate. The frosting is topped with colorful sprinkles. A fork is placed beside the slice. Another piece of cake is blurred in the background.

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Frosting Choices

slice of 3 layer yellow cake on white plate.

Substitutions

  • You can make this cake with ANY kind of milk. I recommend using whole milk or full fat non-dairy milk – the more fat in the liquid the better the cake.
  • You can substitute vegetable oil for the melted butter. This makes it easy to make dairy-free. I recommend adding a bit of butter extract for flavor, but it’s not required.
  • To make a gluten free yellow cake, I have substituted Bob’s Red Mill 1:1 GF All-Purpose flour in this cake with success.
  • You can swap cake flour for all-purpose flour 1:1 for an even lighter cake, however it won’t be as sturdy and might not hold up to lots of stacking.

Storing Yellow Cake

  • Cake layers can be baked ahead and covered with plastic wrap for up to 24 hours before frosting, or in the freezer for up to 2 months.
  • You can make the frosting up to 48 hours ahead of time and store in the refrigerator or freeze for up to 2 months. You may need to add a bit of cream or milk once it’s thawed.
  • Store leftover frosted cake in the fridge, loosely covered.
  • Freeze leftover cake (or cake slices) wrapped in plastic or in an airtight container.
A slice of three-layer yellow cake with chocolate frosting sits on a white plate. The frosting is topped with colorful sprinkles. A fork is placed beside the slice. Another piece of cake is blurred in the background.

Basic Yellow Cake Recipe

4.09 from 259 votes
This is the BEST Basic Yellow Cake Recipe! It’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again.

Recipe Video

Prep Time 30 minutes
Cook Time 30 minutes
Assembling Time 30 minutes
Total Time 1 hour 30 minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
 

For the Cake:

  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (227g) unsalted butter, melted
  • 1 ½ cups (297g) granulated sugar
  • 4 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 ¼ cups (296) ml buttermilk

For chocolate frosting:

  • ½ cup (40g) unsweetened cocoa powder
  • 3 ½ cups (396g) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons (30-45ml) heavy whipping cream

For Vanilla Frosting

  • 1 cup (227g) unsalted butter, softened
  • 4 cups (452g) powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon (5 ml) vanilla extract
  • 2-3 tablespoons (30-45 ml) heavy whipping cream

Instructions

For the cake:

  • Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
  • Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes

For the frosting:

  • If you're making chocolate frosting, first whisk powdered sugar, cocoa, and salt until no lumps remain. If making vanilla frosting, whisk powdered sugar with salt.
  • Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
  • Add powdered sugar (or cocoa/powdered sugar mixture), one cup at a time, and beat on medium speed until crumbly. Mix vanilla..
  • Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
  • Frost cake or cupcakes as desired.
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Recipe Notes

  • You can use a 9×13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.
  • Store cake on counter for up to 3 days. Cake can be frozen (with or without frosting) for up to 2 months. Be sure to wrap it well in plastic wrap or an airtight container.

Recipe Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 30g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Step-by-Step Photos

melted butter and sugar in bowl on marble background.
Mix sugar into melted butter.
cake batter in glass bowl hand holding mixer in batter on marble background.
Mix in eggs, one at a time, and then vanilla extract.
cake batter in glass bowl with flour and hand pouring milk into batter on marble background.
Add dry ingredients to the wet ingredients alternately with the buttermilk in 3 additions.
process shot of birthday cake being made.
The batter will be nice and thick. Divide amongst prepared pans and bake until a toothpick comes out clean.

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.09 from 259 votes (225 ratings without comment)

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103 Comments

  1. I’m looking for a yellow sheet cake (10×15) recipe – can this one be adapted?

    Thanks!

    Reply

    1. Yes – you should be able to just bake it in that pan – but it might fill 2 of them not just one. Volume-wise, a 9×13 holds more than a 10×15.

      Reply

  2. I made this cake last night; used red, white and blue sprinkles on top. I made in an 11×15 jelly roll pan. I baked it 18 min.This cake was W O N D E R F U L! Moist, somewhat dense, flavorful, baked and sliced beautifully. A GREAT recipe that I appreciate so much!! Yum!

    Reply

  3. Cake (13×9) is in the oven. I wanted to let you know I am 75 yo and am making this cake for my great granddaughter’s Christening. I had never been told in my long life that is the freshness of the baking powder was crucial! I looked at the baking powder in my cupboard and it was three years over expiration! So needless to say, I have brand new baking powder in this cake, and the batter itself looks fluffy and wonderful. And of course I took a lick from the mixing spoon and it was yummy ❤️Thank you!

    Reply

    1. Great tip!! I go through ingredients so fast I often forget others don’t replace baking powder every few months, ha!

      Reply

  4. Made these today for my daughter’s birthday and they’re delicious. Question: can you put two cupcakes pans in the oven together?
    Also – it might be our oven but at 17 minutes, they were still pretty wet inside. So I did 20-21 minutes. Do you think that’s too much? I never know when to pull them out.
    🙂

    Reply

    1. You can put two pans in, I like doing one on each rack, and then often I rotate during baking. All overns are different (some cook more on top or on bottom, front or back) so once you see how yours is performing, roatate pans as needed. Same goes for time – you know the cupcakes are done when a toothpick comes out clean and they’re no longer wet looking on top.

      Reply