The Best Homemade Yellow Cake Recipe: Perfectly Moist & Fluffy with Rich Chocolate Buttercream

This Yellow Cake Recipe is made completely from scratch, incredibly moist, delightfully fluffy, and generously topped with a decadent homemade chocolate buttercream frosting. This truly is the perfect cake for any time of year, ideal for celebrations, special occasions, or simply a comforting treat!

This post is proudly sponsored by Danish Creamery. As always, all opinions and enthusiasm for quality ingredients are authentically mine.

If your experience with yellow cake has been limited to convenient box mixes, then prepare to have your world (and your taste buds!) utterly transformed. While pre-packaged mixes certainly offer ease, they simply cannot replicate the profound depth of flavor, luxurious texture, and overall satisfaction that comes from a yellow cake baked entirely from scratch. This isn’t just a claim; it’s a promise backed by delicious experience.

This ultimate homemade yellow cake recipe stands head and shoulders above any store-bought mix. In a rigorous side-by-side taste test, where both the homemade and a leading box mix cake were prepared with equal care, the results were clear. Both yielded soft and fluffy crumbs, but our scratch-made cake was undeniably richer, bursting with authentic vanilla flavor, and possessed a moisture level that simply couldn’t be matched by its boxed counterpart. The difference is truly remarkable, elevating this humble classic to an extraordinary dessert.

To honor the timeless appeal of yellow cake, we’ve paired it with a luscious, homemade chocolate buttercream frosting – a combination that has delighted generations. However, the beauty of this versatile cake lies in its adaptability. We’ve also included suggestions for other delightful frosting options, allowing you to customize this masterpiece to your personal preference or the demands of any occasion.

Essential Ingredient Insights for a Perfect Yellow Cake

Crafting the perfect yellow cake begins with understanding the role each ingredient plays. While many of these items are common pantry and refrigerator staples, focusing on their quality and specific functions will elevate your baking results dramatically. Here’s a closer look at the key components that make this cake exceptional:

Cake Flour: I consistently opt for cake flour in most of my cake recipes, and for good reason! Its lower protein content, compared to all-purpose flour, results in a significantly softer, more tender, and wonderfully fluffier crumb. This is crucial for achieving that delicate, melt-in-your-mouth texture that defines a truly great yellow cake. If cake flour isn’t readily available or you find yourself without it, don’t worry! You can easily make your own homemade cake flour substitute here, ensuring your cake still achieves its desired lightness.
Danish Creamery European Style Unsalted Butter: If you’ve been a long-time follower, you know my unwavering admiration for Danish Creamery! Their European-style butter boasts an impressive 85% butterfat content, which is notably higher than most other butters on the market. This elevated butterfat is a game-changer for baking; it contributes to an incredibly rich flavor, a beautifully tender texture in the cake itself, and creates an ultra-creamy, smooth, and decadent buttercream frosting that’s unparalleled. Using high-quality butter like Danish Creamery makes a noticeable difference in the final product.
Oil: The inclusion of both butter and oil is a carefully chosen combination designed to give you the best of both worlds. While butter provides that incomparable rich flavor and contributes to the cake’s structure, a neutral-flavored oil (like canola or vegetable oil) is essential for infusing and maintaining moisture. It helps to keep the cake incredibly moist and prevents it from drying out over time, ensuring a tender crumb that stays fresh longer. Melted coconut oil can also be used for a subtle tropical note, if desired.
Egg Yolks & Egg Whites: Separating the eggs is a classic technique for yellow cake, each component serving a distinct purpose. The six large egg yolks are the secret behind this cake’s signature rich yellow hue and contribute significantly to its tender texture and deep, satisfying flavor. The four large egg whites, on the other hand, are whipped separately to stiff peaks before being gently folded into the batter. This aeration process incorporates air, resulting in an exceptionally fluffy and light cake. For ease of preparation, I highly recommend separating the yolks and whites beforehand. Don’t let those two leftover egg whites go to waste; they’re perfect for an omelet or another delicious recipe like my candied pecans!
Buttermilk: Buttermilk plays a vital role in activating the baking soda, contributing to the cake’s lift and tenderness. Its acidic nature also helps break down gluten, leading to a softer crumb. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
Leavening Agents (Baking Powder & Baking Soda): These are your rise agents! Baking powder provides initial lift, while baking soda reacts with the buttermilk’s acidity to create additional carbon dioxide bubbles, ensuring a beautifully risen and airy cake. Precise measurements are key for the perfect texture.
Granulated Sugar: Beyond sweetness, sugar contributes to moisture, helps tenderize the cake, and aids in the creaming process with butter, incorporating air for a light texture.

A mixing bowl with butter and granulated sugar that has been creamed together until the mixture is light, pale, and fluffy, indicating proper aeration for the cake batter.

A mixing bowl containing the wet ingredients for the yellow cake, which include egg yolks mixed into the creamed butter and sugar, showing a smooth, emulsified texture.

Mastering the Art of Homemade Yellow Cake: A Step-by-Step Guide

While the thought of making a cake from scratch might seem daunting, it’s actually quite straightforward with a few extra steps that are incredibly rewarding. This detailed guide will walk you through each stage of creating this delectable yellow cake recipe, ensuring a perfect result every time:

Preheat the oven and prepare your cake pans: Precision begins before you even mix. Preheat your oven to 350°F (175°C) to ensure it reaches a stable temperature. This consistent heat is vital for even baking. Next, generously spray three 8-inch round cake pans with nonstick cooking spray. For an extra layer of protection and to guarantee easy release of your delicate cake layers, cut circles of parchment paper to fit the bottom of each pan and line them. This simple step prevents sticking and breakage, making the unmolding process a breeze.
Whisk together the dry ingredients: In a large mixing bowl, combine your cake flour, baking powder, baking soda, and salt. Whisk these ingredients thoroughly for at least 30 seconds to ensure that the leavening agents and salt are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and promotes a uniform rise. Set this mixture aside.
Whisk together the buttermilk, oil, and vanilla: In a separate bowl or a large liquid measuring cup, combine the buttermilk, neutral oil (like canola or vegetable), and pure vanilla extract. Whisk until these liquid ingredients are well integrated. Keeping them separate initially ensures they are fully emulsified before being introduced to the dry ingredients, leading to a smoother, more consistent batter. This mixture will be added to the dry ingredients later.
Cream the butter and sugar together: This is a critical step for a light and fluffy cake. In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and a handheld mixer, begin by beating the softened Danish Creamery butter on low speed until it’s smooth and creamy. Gradually add the granulated sugar, mixing until just combined. Then, increase the mixer speed to medium-high and continue beating for a full 4 to 5 minutes. This extended creaming time is essential; it incorporates a significant amount of air into the mixture, turning it light, pale, and fluffy, much like the inviting texture shown in the picture above on the left. This aeration forms the foundation for a tender, open crumb in your finished cake.
Mix in the egg yolks: Once your butter and sugar mixture is perfectly light and airy, it’s time to incorporate the richness of the egg yolks. Add the six large egg yolks one at a time, beating well after each addition until fully incorporated. It’s crucial to stop and scrape down the bottom and sides of the bowl once or twice during this process to ensure all ingredients are evenly mixed and no pockets of uncreamed butter remain. At this stage, your mixture should have a smooth, emulsified texture and a beautiful pale yellow color, resembling the image above on the right.

A glass mixing bowl filled with smooth, pale yellow cake batter before the egg whites have been folded in, illustrating a creamy, uniform consistency.

A glass mixing bowl showing yellow cake batter after the whipped egg whites have been gently folded in, creating a lighter, airy texture ready for baking.

Alternate the dry and wet ingredients: To maintain the delicate balance and prevent overmixing, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients (dry, wet, dry, wet, dry). Mix each addition on the lowest speed of your mixer until *just* combined. Overmixing at this stage can overdevelop the gluten in the flour, leading to a denser, tougher cake – the opposite of the light and fluffy texture we’re aiming for. Scrape down the bowl between additions to ensure everything is fully incorporated.
Beat the egg whites to stiff peaks: In a separate, very clean mixing bowl, beat your room-temperature egg whites until they form stiff, glossy peaks. This means that when you lift your beaters out of the bowl, the tips of the egg whites should stand straight up without drooping. This step is crucial for incorporating additional air, which will contribute to the cake’s ultimate lightness and airy texture.
Fold the egg whites into the batter: This is where the magic of lightness happens! Gently fold in half of the whipped egg whites into your cake batter using a rubber spatula. Use a “cut down the middle, scoop up and over” motion until just combined. This initial addition helps to lighten the heavier batter, making it easier to incorporate the remaining whites without deflating them. Then, carefully fold in the rest of the egg whites until no streaks remain, being careful not to overmix, as you want to preserve as much of that precious air as possible.
Bake the cake layers: Divide the beautifully aerated cake batter evenly among your three prepared 8-inch cake pans. Use an offset spatula to gently spread the batter into an even layer in each pan. Then, gently tap each pan on the counter a few times to release any large air bubbles that might create tunnels in your cake. Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out clean, with no wet batter clinging to it.
Cool in the pans: Once baked, allow the cakes to cool in their pans for about 20 to 30 minutes. This cooling period is important as it allows the cakes to firm up slightly, making them less prone to breakage. After this initial cooling, carefully run a thin knife around the outside edge of each cake layer to loosen it from the pan. Invert the pans onto a wire rack, gently remove the cake layers, peel off the parchment paper, and let them cool completely on the wire rack. Cooling completely is crucial before frosting, as warm cake will melt your beautiful buttercream.

Crafting the Perfect Chocolate Buttercream Frosting

Now for the grand finale: the luxurious chocolate buttercream frosting. To start, beat three sticks of softened Danish Creamery European-style unsalted butter in your mixer for 1 to 2 minutes, or until it’s incredibly smooth and creamy. The superior quality and higher butterfat content of Danish Creamery butter make it exceptional for frosting, resulting in a smooth, velvety texture that piping and spreading like a dream. I rely on their butter for all my cakes, including my popular homemade strawberry cake and the exquisite Italian cream cake. The flavor and texture are simply unbeatable!

Once the butter is smooth and light, gradually mix in the powdered sugar, one cup at a time, allowing it to fully incorporate after each addition. This prevents a sugar cloud and ensures a smooth consistency. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is mixed in. Then, add the sifted unsweetened cocoa powder and continue mixing until it’s completely combined, creating a rich chocolate base. Finally, incorporate the whole milk, pure vanilla extract, and a pinch of salt. Beat on medium speed for another 2-3 minutes until the frosting is light, airy, and beautifully fluffy. The salt helps to balance the sweetness and enhance the chocolate flavor.

With your divine chocolate buttercream ready, it’s time to assemble your masterpiece. After your cake layers have cooled completely and been leveled (if necessary), begin by placing a dab of frosting on your cake stand or cardboard round to secure the first layer. Place the first cake layer, then scoop about ¾ cup of frosting onto it and spread it evenly to the edges with an angled spatula or the back of a spoon. Repeat this with the second layer. For the third layer, place it upside down on top – this often provides a perfectly flat surface for the top of your cake. Use the remaining frosting to generously cover the top and sides of the cake. For a charming, rustic look, simply use the back of a spoon to create delightful swirls. If desired, finish with a shower of colorful sprinkles for a festive touch!

Frequently Asked Questions About Yellow Cake

Here are some common questions to help you master this classic yellow cake and enjoy it to its fullest:

What does yellow cake taste like?

Yellow cake is often compared to a vanilla cake, but its flavor profile is distinctly richer and more profound. The generous use of egg yolks not only imparts its signature golden hue but also contributes to a deeper, more buttery taste compared to a pure white cake. The texture of this particular recipe is exceptionally soft and fluffy, reminiscent of a delicate white cake, yet it carries the warmth and richness of vanilla and butter that make yellow cake so beloved.

Traditionally, most yellow cakes are beautifully complemented by a luscious chocolate frosting, which is precisely what we’ve used in this recipe for a timeless combination. However, the versatility of this cake allows it to shine with an array of other delicious frostings. Consider pairing it with my light and airy vanilla buttercream, a tangy chocolate cream cheese frosting for a delightful twist, or a sophisticated whipped chocolate ganache for an elegant finish. Each option offers a unique experience, allowing you to tailor the cake to your specific cravings or event.

How long will this homemade yellow cake stay fresh?

To enjoy this delicious yellow cake at its best, store it properly to maximize its freshness. When kept in an airtight container at room temperature, the cake will remain wonderfully fresh for 2 to 3 days. For extended freshness, especially in warmer climates, you can store it in the refrigerator for up to 4 days. While refrigerating isn’t strictly necessary for safety, it certainly helps the cake maintain its moist texture and prevents the frosting from becoming too soft.

For longer-term storage, freezing is an excellent option that preserves the cake’s quality. Both the individual cake layers (unfrosted) and the chocolate buttercream frosting freeze exceptionally well for up to 3 months. When you’re ready to assemble, simply thaw them to room temperature before frosting and serving.

You can also freeze the entire frosted cake, or even individual slices, for convenient future treats. To do so, wrap the cake or slices tightly with several layers of plastic wrap, ensuring no air can get in, then place it in a large freezer bag or a freezer-safe storage container. Thaw in the refrigerator overnight or at room temperature for a few hours before enjoying.

Can I bake this yellow cake in a different pan?

Absolutely! This versatile yellow cake recipe can be easily adapted to different pan sizes, making it perfect for various occasions. You can bake it in two 9-inch round pans for a slightly larger, classic two-layer cake, or in a 9×13-inch pan for a convenient sheet cake format.

For two 9-inch round pans: Prepare your pans by greasing them thoroughly with nonstick cooking spray and lining the bottoms with parchment paper, just as you would for the 8-inch pans. Divide the batter evenly between the two 9-inch pans. Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.
For a 9×13-inch sheet cake: Grease a 9×13-inch baking pan with nonstick cooking spray. Pour all of the batter into the prepared pan and spread it evenly. Bake for a slightly longer duration, typically 35 to 45 minutes, or until a toothpick inserted into the center emerges clean. This pan size is fantastic for potlucks, picnics, or when you need to feed a crowd with ease. Note that a sheet cake will typically require less frosting than a layered cake, so you might have extra or adjust the frosting recipe slightly.

Pro Baking Tips for an Unforgettable Yellow Cake

Achieving a bakery-quality yellow cake at home is entirely possible with a few insider tips. These simple techniques will ensure your cake is perfectly moist, exceptionally fluffy, and utterly delicious every single time:

Always line your pans with parchment paper! While it might seem like an extra step, lining the bottom of your cake pans with parchment paper is a true game-changer. This simple barrier guarantees that your delicate cake layers will release cleanly and effortlessly from the pan, preventing any frustrating sticking or breakage. It ensures your beautifully baked cakes remain intact for easy assembly.
Don’t skimp on creaming the butter and sugar. This is arguably the most crucial step for a light and airy cake. I highly recommend setting a timer for a full 5 minutes when you’re creaming your softened butter and granulated sugar together. This extended mixing time isn’t just about combining ingredients; it’s about incorporating air into the mixture, creating tiny air pockets that expand during baking. This process yields a significantly lighter, softer, and fluffier cake texture. A light, pale, and airy mixture is your goal.
Fold the whipped egg whites into the cake batter very gently. The whipped egg whites are responsible for much of the cake’s delicate fluffiness. To preserve all that precious air, use a light hand when folding them in. Incorporate them just until no white streaks remain, being careful not to overmix. Overmixing will deflate the egg whites, resulting in a denser cake. Think of it as gently incorporating clouds into your batter.
Never overmix your batter, especially after adding dry ingredients: Once you’ve introduced the dry ingredients (flour, baking powder, etc.) to the wet mixture, mix only until they are just combined. Stop the mixer as soon as you see no more streaks of dry flour. Overmixing the batter overdevelops the gluten in the flour, which can lead to a tough, chewy, and dense cake rather than the tender, soft crumb you desire.
Ensure all cold ingredients are at room temperature. Butter, eggs, and buttermilk should all be at room temperature before you begin mixing. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a finer-textured cake. Cold ingredients can cause the batter to curdle or become lumpy.
Need more frosting for elaborate decorating? If you’re planning on intricate piping or simply prefer a very generous layer of frosting, you might want to increase the frosting quantities. You can refer to the frosting measurements in my popular homemade chocolate layer cake recipe for a larger batch that will allow for more decorative flourishes on the top and sides of your cake.
Cool cakes completely before frosting. Patience is key! Frosting a warm cake is a recipe for disaster, as the buttercream will simply melt and slide off. Ensure your cake layers are absolutely cool to the touch – even slightly chilled is better – before you begin applying the frosting.

Recipe Video: Watch How to Bake the Best Yellow Cake!

A slice of yellow cake on a white speckled plate.

Yellow Cake Recipe

5 from 1 rating

Prep Time: 1 hour

Cook Time: 30 minutes

Cooling Time: 2 hours

Total Time: 3 hours 30 minutes

This Yellow Cake Recipe is made completely from scratch, incredibly moist, fluffy, and topped with a homemade chocolate buttercream frosting. This is the perfect cake for any time of year!

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Ingredients

Servings: 8 slices

Yellow Cake

▢ 3 cups cake flour spooned & leveled (345 grams)
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 cup buttermilk room temperature (240 ml)
▢ ¼ cup vegetable or canola oil (60 ml)
▢ 1 tablespoon pure vanilla extract
▢ 1 cup Danish Creamery unsalted butter softened (2 sticks; 230 grams)
▢ 2 cups granulated sugar (400 grams)
▢ 6 large egg yolks at room temperature
▢ 4 large egg whites at room temperature

Chocolate Buttercream Frosting

▢ 1 ½ cups Danish Creamery unsalted butter softened (3 sticks; 340 grams)
▢ 4 ½ cups powdered sugar (540 grams)
▢ ¾ cup unsweetened cocoa powder sifted (65 grams)
▢ 6 tablespoons whole milk
▢ 1 ½ teaspoons pure vanilla extract
▢ ⅛ teaspoon salt

Optional: Sprinkles for decorating

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Instructions

To make the yellow cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside.
In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
In a large bowl or measuring cup, whisk the buttermilk, oil, and vanilla extract together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
Mix in the egg yolks, one at a time, making sure to stop and scrape around the bottom and sides of the bowl as needed.
Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined. Set aside.
Add the egg whites to a separate large mixing bowl and beat to stiff peaks.
Gently fold half of the egg whites into the cake batter until just combined, then fold in the remaining egg whites.
Evenly divide the cake batter between the three prepared cake pans and spread it around into one even layer. Gently tap the pans on the counter to bring any air bubbles to the top.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 to 30 minutes. Run a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
To make the chocolate buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for 1 to 2 minutes or until smooth.
Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
Add the milk, vanilla extract, and salt and mix on medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
Add a tablespoon of buttercream to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.
Place the first layer of cake onto your work surface. Scoop ¾ cup of frosting onto the first layer of cake and spread it around into one even layer with an angled spatula or the back of a spoon.
Place the second cake layer upside down on top of the frosted cake layer. Spread another ¾ cup of frosting on top and spread it around into one even layer.
Place the third cake layer upside down on top of the frosted cake layer. Use the remaining frosting to frost the top and sides of the cake. Top with sprinkles, if desired.

Notes

Storage Instructions: Cake may be stored in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 4 days.

Freezing Instructions: The cake layers and frosting will freeze well for up to 3 months, thaw them to room temperature before assembling the cake.

You may also freeze the frosted cake (whole or sliced), wrap it tightly with plastic wrap, and store it in a large freezer bag or freezer-safe storage container.

Cuisine: American

Course: Dessert

Author: Danielle Rye

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