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.
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.
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?
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.
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!)
 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…
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.
Watch me make this moist, homemade yellow cake from start to finish!
Get the Recipe: Fluffy, Moist Homemade Yellow Cake Recipe
Ingredients
- 1 cup unsalted butter, softened, room temperature (do not microwave)
- 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
- Preheat oven to 325. F.
- Grease and flour two 9-inch cake pans. Set aside.
- In a large bowl, cream together butter and sugar.
- Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
- In a seperate bowl combine flour, baking powder and salt.
- Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
- Mix until batter is fluffy but be careful not to over mix.
- Beat egg whites until stiff and thick. (holds a nice peak)
- Very gently fold egg whites into batter and mix JUST until incorporated.
- Pour batter into prepared pans and spread into even layers.
- Bake for 30-35 minutes.
- Remove from oven and let cake cool in pans until pans are warm to the touch.
- Carefully remove cakes from pan and place on a cooling rack to finish cooling.
- When cakes are completely cooled frost with chocolate buttercream frosting.
Video
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. Meanwhile I’ll also post my grandmothers yellow cake recipe as well (although I prefer this one).
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.) Â 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 a close eye on it.
Thank you SO much for this awesome recipe!!! The only mistake I made(nothing to do with the recipe) is that i baked it for 28 mins even though i should’ve baked it for lesser time(this is because of my oven, its a little weird). And my sister pointed this out or i wouldve never known! this is my first time ever at baking a perfect cake and i loved the YouTube video as well. Just lovely!!! Thank you and i will come back to try something else.
Turned out great on my first try. It is now my favourite recipe for yellow cake. I decided to use the fan assisted setting on the oven for even heating. The cake was delicious and moist and sunk in the centre only a very little bit as it cooled. . I added chocolate chips to the batter at the request of my son. Some of the larger chips sunk toward the bottom but we liked it a lot.
Hi, such a great recipe..
But im kinda confuse with some of the steps in the recipe, when u cream the butter and sugar, is it just til combine or until light fluffy? Thanks đŸ™‚
So after reading the comments and making this recipe, I will say this. The flavor of this cake is awesome! However the constant problem of falling in the center is due to the high sugar content. There is a heavy crust forming on top of the cake which causes too much weight and therefore the cake falls. I suggest decreasing the sugar to 1 1/2 cups and increasing from 2 to 3 eggs. This will aid in creating more structure.
I desperately need a g recipe as good as this yellow cake for cupcakes??? This recipe is delicious but a hit and miss! I bakes several batches in one day. The first two came out good, but is hard to get out the cupcake liner due to the crystallization on top and around the rim of the cupcake which, I love!!! The last batch exploded in my oven like a volcano! They didn’t bake at all, the batter just kept rolling out like lava! Live your recipes @divascancook đŸ™‚ need a full proof yellow cake to make cupcakes just as good as this one???
The crystalization around the rim and the batter rolling out like lava is an indication that you are putting too much batter in each cup……cupcake cups should only be filled to half full (maximum) or less if you have a batter that has a high rise to them. I used to do that as well cause the cups didn’t look like they had enough batter in them and so I tried it with less batter in each and that worked great for me.
My husband is a lemon fan, so for his birthday I decided to try this cake with lemon buttercream frosting, and it turned out great!! He absolutely loved it! Thanks so much for the recipe. Delicious!