Go Back
Two-layer yellow cake with chocolate frosting, a slice cut to show the golden crumb — Desert Dishes
Desert Dishes Team

Yellow Cake Recipe

Moist, buttery, golden layer cake with a tender crumb — the classic homemade cake that pairs with chocolate, vanilla, or fruit frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 315 g cake flour 2 1/2 cups (or all-purpose flour minus 2 tablespoons cornstarch per cup)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 170 g unsalted butter softened; 3/4 cup
  • 350 g granulated sugar 1 3/4 cups
  • 3 large egg yolks, plus 1 whole egg room temperature
  • 2 teaspoons vanilla extract
  • 240 ml whole milk room temperature; 1 cup

Equipment

  • Two 8-inch (20 cm) round cake pans
  • Parchment paper
  • Large mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Wire racks
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round pans and line the bottoms with parchment paper.
  2. Whisk the flour, baking powder and salt together in a medium bowl until evenly mixed.
  3. Beat the butter and sugar with a hand mixer or stand mixer until pale and fluffy, about 3 minutes. Beat in the egg yolks, the whole egg and the vanilla until smooth.
    Electric mixer beating pale yellow cake batter in a steel bowl — Desert Dishes
  4. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with flour. Mix just until smooth — do not overbeat.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
    Pale yellow cake batter spread in a round cake tin, ready to bake — Desert Dishes
  6. Bake for 25–30 minutes, until a toothpick in the center comes out clean and the tops spring back lightly when pressed.
  7. Cool the cakes for 10 minutes in the pans, then turn them out onto wire racks to cool completely before frosting.
    Slice of golden sponge cake with strawberries and whipped cream — Desert Dishes
  8. Frost with chocolate, vanilla or fruit frosting once the layers are completely cool, then slice and serve.
    Yellow cake with chocolate icing and vanilla pudding filling, with a slice served on a plate — Desert Dishes

Notes

Use room-temperature eggs and milk so the batter blends smoothly, and do not overbeat once the flour goes in — overmixed batter bakes up dense instead of tender.