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Moist Yellow Cake Recipe (Old Fashioned)

Moist Yellow Cake Recipe (Old Fashioned)

Why does yellow cakes give folks such a hard time? It’s one of those cakes that if you find a great yellow cake recipe, you stick with it! I’ve been testing out yellow cake recipes off and on for awhile now.

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The problem with homemade yellow cake is:

1.) It’s hard to find a from scratch yellow cake recipe that has the texture of a fluffy box yellow cake but that buttery, homemade taste of a scratch-made yellow cake. I can’t tell you how many dry, crumbly and/or eggy tasting yellow cakes I’ve had in the past.

2.) Um…I can’t think of anything else right now.

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I’m here to tell you that YES YOU CAN have a scratch made fluffy, moist, yellow cake with a beautiful crumb texture. YES YOU CAN have that classic buttery-vanilla taste of a homemade yellow cake WITH simple ingredients. YES. YOU.CAN!!! YES. YOU. CAN!!! Sorry I’m literally sitting on the couch watching Nutty Professor  while I write this blog post. Remember that part?

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Anyways, I’ve been fortunate to come across some really good yellow cake recipes, but something in me just can’t seem to stop searching, kinda like with macaroni and cheese. Never satisfied even when you’re satisfied. Well today I want to share the homemade yellow cake recipe I’ve been making for years.

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It’s that classic, old fashioned yellow cake recipe with simple pure ingredients. No butter flavored shortening (which I normally put in cakes) or sour cream or yogurt (which I also love to put in cakes). It’s the kind of yellow cake I grew up eating, with homemade chocolate butter cream frosting, sprinkles and candles (yes yellow cake taste best with  candles. I don’t know why but it just does!)

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 This yellow cake recipe is the stuff old school birthdays were made of. You know, when most moms actually made every birthday cake from scratch. Wait, am I telling my age?? I digress…

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This yellow cake recipe bakes up super moist, fluffy and velvety soft without the eggy taste that really irks me. My grandmother occasionally adds in butter flavoring to take the buttery taste over the edge, but I never seem to have that stuff on hand so I don’t add it in. I think it taste great without it. Although, if you really like the taste of boxed yellow cake, you may want to add that butter-flavored extract to replicate the taste.

homemade yellow cake recipe

Watch me make this moist, homemade yellow cake from start to finish!

4.6 from 63 reviews
Fluffy, Moist Homemade Yellow Cake Recipe
 
Cook time
Total time
 
Author:
Ingredients
  • 1 cup unsalted butter, softened, room temperature
  • 2 cups white sugar
  • 2 eggs, separated, room temperature
  • 3 teaspoons pure vanilla extract
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
Instructions
  1. Preheat oven to 325.
  2. Grease and flour two 9-inch cake pans. Set aside.
  3. In a large bowl, cream together butter and sugar.
  4. Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
  5. In a seperate bowl combine flour, baking powder and salt.
  6. Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
  7. Mix until batter is fluffy but be careful not to over mix.
  8. Beat egg whites until foamy and thick.
  9. Very gently fold egg whites into batter and mix JUST until incorporated.
  10. Pour batter into prepared pans and spread into even layers.
  11. Bake for 30-35 minutes.
  12. Remove from oven and let cake cool in pans until pans are warm to the touch.
  13. Carefully remove cakes from pan and place on a cooling rack to finish cooling.
  14. When cakes are completely cooled frost with chocolate buttercream frosting.
 

Did This Yellow Cake Sink In the Middle?

*NOTE** Hey guys!! I see ya down there in the comments section (waving) and I see this cake is giving a lot of you a hard time with sinking in the middle (so sorry). Yellow cakes are notorious for giving folks a hard time and I was so sure this one would be a breeze for everyone. Ok let’s look into this.

I’ve tried to troubleshoot this cake so many times to see what could be causing the sinking but it comes out great for me each time. Go figure! I thought about removing the recipe and adding another in it’s place but so many have equally told me that it’s the best yellow cake recipe they’ve ever had.

It really is a GREAT cake and I’d love for you to experience it so I’ve listed some tips below that may help.

What causes a yellow cake to sink in the middle:

1.) BEAT EGG WHITES CORRECTLY AND GENTLY FOLD THEM IN THOROUGHLY. I’m not yelling at you, I just want you to understand the importance of beating those whites until they are thick AND gently folding them in completely. It’s crucial for any cake that requires this method. If not, it could cause the cake to sink in the middle.

2.) Fresh baking powder. Make sure your baking powder is not expired. No seriously go check right now, you might be surprised.

3.) Don’t open the oven while the cake it cooking. Use the oven light if you want to peek at the cake.

4.) Don’t overbeat. Once you add in the flour be very careful about mixing to long. You just want the flour incorporated. I think this is the main reason cakes tend to sink.

5.)  Increase baking time. If your cake looks like it’s still uncooked in the center let it cook a bit longer until the top springs back when touched. Keep an close eye on it.

 

140 comments

  1. Can you vouch for the addition and subtraction of ingredients for cupcake??!

  2. I JUST MADE THIS CAKE. IT SMELLS GREAT AND I COULD HAVE EATEN THE BATTER UNCOOKED. WHEN I OPENED THE OVER DOOR TO REMOVE IT FROM THE OVEN THE MIDDLE OF BOTH CAKES WAS VERY SUNKEN. I STILL CAN’T WAIT TO EAT IT.

  3. Made this last night. Turned out great! Frosting was a little sweet for my taste, but still very good. Ill probably cut down on the sugar next time. It wasnt as hard as i thought to make a cake from scratch! Guess i wont be buying duncan hines anymore!

    • Very Good, my family could not get enough. When mixing the batter I decreased the sugar by a 1/4 cup and I thought it was a little on the sweet side. My next attempt I’ll use 11/2 cups. Thanks so much Really enjoying your demos!

  4. First time baking this cake. Can you say successful? Cause that’s how my cake turned out. No sinking in the middle – that note after the recipe was absolutely perfect. And I used all purpose flour instead of cake flour – I just made sure to mix it thoroughly so there was no lumps. :)

  5. Delicious!!! I made some home made keylime frosting to top it. It was moist, buttery and light! I followed the steps and kept it in the oven a little longer so it wouldn’t fall in the middle. I am in love!!! And I can’t bake too, so this was a major accomplishment. It looks like a cake and tastes like a cake…hahah Thank you for the recipe.

  6. Hi, great recipe! could i bake these in mini bundt pans? or would they rise too much or something like that. Also, could I halve the recipe? Thank you

  7. Looking forward to trying this recipe. What if I use a 9×13 pan? How should I modify the recipe? Thanks!

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