Moist Yellow Cake Recipe (Old Fashioned)
Old-fashioned yellow cake that bakes up fluffy and moist!
Why does yellow cake 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 experimenting with yellow cake recipes on and off for a while 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 at the moment.
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 The Nutty Professor while I write this blog post. Remember that part?
Anyway, I’ve been fortunate enough to come across some really good yellow cake recipes, but something in me just can’t seem to stop searching, much like with macaroni and cheese. Never satisfied even when you’re satisfied. Today, I’d like 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 use in cakes) or sour cream or yogurt (which I also love to use in cakes). It’s the kind of yellow cake I grew up eating, with homemade chocolate buttercream frosting, sprinkles, and candles (yes, yellow cake tastes best with candles. I don’t know why, but it just does!)
Looking for a chocolate frosting for this yellow cake recipe? Try these!
ย 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 butter flavoring to take the buttery taste over the edge, but I never seem to have that on hand, so I don’t add it. I think it tastes great without it. However, if you really enjoy the taste of boxed yellow cake, you may want to add butter-flavored extract to replicate the flavor.
Get the Recipe:
Fluffy, Moist Homemade Yellow Cake Recipe
Ingredients
- 1 cup unsalted butter softened, room temperature (do not microwave)
- 2 cups granulated white sugar
- 2 eggs (whites and yolks seperated)
- 3 teaspoons pure vanilla extract
- 2 cups cake flour (can also use all purpose)
- 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.1 cup unsalted butter, 2 cups granulated white sugar
- Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.2 eggs (whites and yolks seperated), 3 teaspoons pure vanilla extract
- In a seperate bowl combine flour, baking powder and salt.2 cups cake flour , 1 tablespoon baking powder, 1 teaspoon salt
- Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.1 cup buttermilk
- Mix until batter is fluffy but be careful not to over mix.
- Beat egg whites until they hold stiff peaks with the beater is lifted.2 eggs (whites and yolks seperated)
- 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
Notes
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 troubleshooting this cake multiple times to identify the cause of the sinking, but it always turns out great for me each time. Go figure! I considered removing the recipe and adding another in its place, but 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 grandmother’s 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 and room temperature ingredients. Make sure your baking powder is not expired. No, seriously, go check right now, you might be surprised. Also make sure your ingredients are room temperature.
3.) Don’t open the oven while the cake is cooking. Use the oven light if you want to peek at the cake.
4.) Don’t overbeat. Once you add the flour, be very careful not to mix for too long. You just want the flour incorporated. I think this is the main reason cakes tend to sink.
5.) ย Increase baking time. If your cake appears to be undercooked in the center, let it cook for a bit longer until the top springs back when touched. Keep a close eye on it.
I made this cake and it was very dry but delicious can you substitute butter for oil
How much butter extract do you recommend using? ย ย
1/2 teaspoon is perfect!
Finally!! I have been searching for the perfect yellow cake for years and had almost given up, but this one is the best! So moist, light and yet flavorful. Thank you for this delicious recipe!
I turned these into cupcakes and they were delicious!! I used 2 tsp of baking powder instead of 1 T, as recommended by Pancake Princess. I accidentally overfilled the cups just slightly–definitely aim for about 2/3 full, as they will rise significantly. It took me 25-27 minutes of bake time. If you don’t overfill, check the oven around 22 minutes. These are very sweet but paired with the KAF chocolate buttercream (also recommended by PP), which is a little bittersweet, they were perfect! My guests each ate 2-3!
Thank you for the wonderful recipe!!
Made this cake yesterday, and omg itโs so full of flavor and moist! Being that is so fluffy, is it good to stack?ย
This is by far the best yellow cake recipe Iโve ever tried. The flavor and texture are amazing!ย