Introduction

This Back-to-Basics Yellow Cake is a timeless classic that’s perfect for any occasion. With a tender crumb and rich buttery flavor, it’s easy to make and always a crowd-pleaser. Whether you’re baking a simple dessert or a special celebration cake, this recipe delivers reliable, delicious results.

Back-to-Basics Yellow Cake Recipe - Recipe Image

Ingredients

16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
1 1/2 cups (298g) granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon table salt
1 tablespoon King Arthur Pure Vanilla Extract
4 large eggs, room temperature
3 cups (360g) King Arthur Unbleached Cake Flour
1 cup (227g) milk, at room temperature

Instructions

Step 1: Place a rack in the center of the oven and preheat to 350°F.
Step 2: Lightly grease your choice of pans: one 9″ x 13″ pan, two 8″ or 9″ round cake pans, or the wells of two muffin tins (24 muffin cups). If using muffin tins with paper liners, lightly grease the inside of the liners with non-stick spray.
Step 3: Beat together the butter, sugar, baking powder, salt, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl as needed.
Step 4: Add the eggs two at a time, beating well and scraping the bowl between each addition, until fully combined and the batter thickens.
Step 5: Stir in half of the flour, then all of the milk, followed by the remaining flour. Scrape the bowl after each addition and mix just until combined. The batter may look curdled after adding the milk, but this will resolve once the second half of the flour is added.
Step 6: Divide the batter evenly among the prepared pans and spread it level.
Step 7: Bake until golden brown. Bake times vary by pan size: 40–45 minutes for a 9″ x 13″ pan; 36–42 minutes for 9″ round pans; 38–44 minutes for 8″ pans; or 24–30 minutes for cupcakes. The cake is done when the center feels firm and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Remove from the oven and allow to cool completely in the pan. Loosen the edges with a knife and gently remove the cake. For cupcakes, let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Tips & Variations

Use room temperature ingredients for the best texture and easier mixing.
Add a tablespoon of sour cream or yogurt to make the cake extra moist.
For a lemon twist, add 1 tablespoon of lemon zest along with the vanilla extract.
Try substituting half the milk with buttermilk for a tangier flavor and tender crumb.

Storage

Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate wrapped in plastic wrap and place in an airtight container for up to 5 days. You can also freeze the cake layers wrapped well in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but your cake may be denser and less tender. To approximate cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch.

Why should the eggs and milk be at room temperature?

Room temperature eggs and milk blend more easily with the butter and sugar, helping to create a smooth, even batter. This leads to better rise and a finer crumb in the finished cake.

Back-to-Basics Yellow Cake Recipe

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★★★★★

4.9 from 131 reviews

This Back-to-Basics Yellow Cake recipe delivers a classic, moist, and tender cake perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, vanilla, and cake flour, it produces a rich and flavorful cake that’s easy to bake and sure to please all ages.

Author: Dana
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 to 24 servings depending on pan size (one 9″x13″ cake, two 8″ or 9″ round cakes, or 24 cupcakes) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

16 tablespoons (227g) unsalted butter, at room temperature (at least 65°F)
4 large eggs, room temperature
1 cup (227g) milk, at room temperature
1 tablespoon King Arthur Pure Vanilla Extract

Dry Ingredients

1 1/2 cups (298g) granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon table salt
3 cups (360g) King Arthur Unbleached Cake Flour

Instructions

Preheat Oven and Prepare Pans: Place a rack in the center of the oven and preheat it to 350°F. Lightly grease your chosen pans – you can use one 9″ x 13″ pan, two 8″ or 9″ round cake pans, or muffin tins lined with paper and sprayed with non-stick spray.
Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat together the butter, sugar, baking powder, salt, and vanilla extract. Scrape the bottom and sides of the bowl frequently until the mixture is pale and fluffy, about 3 minutes.
Add Eggs: Add the eggs in two batches, beating well after each addition. Be sure to scrape the bowl between additions. Continue mixing until fully combined and the batter thickens.
Incorporate Flour and Milk: Stir in half of the flour, then all of the milk, followed by the remaining flour. Scrape the bowl after each addition. The batter may look curdled after adding the milk but will come together once all the flour is mixed in. Mix just until combined to avoid overmixing.
Divide the Batter: Evenly distribute the batter into the prepared pans and spread it to create a level surface.
Bake: Bake until the cake turns golden brown. Bake for 40-45 minutes for a 9″ x 13″ pan, 36-42 minutes for 9″ round pans, 38-44 minutes for 8″ pans, or 24-30 minutes for cupcakes. Check for doneness by pressing the center gently; it should feel firm, and a toothpick inserted should come out clean or with a few moist crumbs.
Cool: Remove the cake from the oven. Allow it to cool completely in the pan. For cakes, loosen the edges with a knife and gently remove from the pans. For cupcakes, cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Notes

Using room temperature ingredients helps create a smooth batter and better cake texture.
Do not overmix the batter after adding flour to prevent a dense cake.
Make sure to preheat the oven to ensure even baking.
Check cake doneness with a toothpick; avoid opening the oven frequently to maintain consistent temperature.
If using muffin tins, liners make removing cupcakes easier and help prevent sticking.

Keywords: yellow cake, classic cake recipe, basic cake, vanilla cake, homemade cake, birthday cake, easy cake recipe