Pin it
Sometimes you just want to go the extra mile and make something from scratch. Homemade Yellow Cake is a classic dessert that feels like a warm hug and tastes even better when made with love. This version balances buttery richness and tender crumb with a luscious chocolate frosting that everyone will adore.
I made this cake for a family party and it disappeared faster than I expected. Now it’s my go-to when I want to impress without stress.
Ingredients
- Three cups all-purpose flour: the backbone of the cake for structure, choose a good quality brand for best results
- Two teaspoons baking powder: helps the cake rise nicely and get fluffy
- Half a teaspoon baking soda: works with buttermilk to tenderize and lift
- Half a cup salted butter, softened: adds richness and flavor, make sure it’s softened to room temp for proper creaming
- Half a cup vegetable oil: keeps the cake moist and soft
- One and three quarter cups granulated sugar: balances flavors and sweetens
- Three large eggs, room temperature: help bind the ingredients and add texture
- Two large egg yolks, room temperature: add extra richness
- One and a quarter cups buttermilk, room temperature: key for moisture and tender crumb, don’t substitute with regular milk
- One and a half teaspoons vanilla extract: for warm, aromatic flavor
- For the frosting:
- One cup salted butter, softened: forms the creamy base
- Half a cup unsweetened cocoa powder: gives the rich chocolate flavor
- Four cups powdered sugar: sweetens and thickens the frosting
- One teaspoon vanilla extract: enhances chocolate notes
- Four to five tablespoons heavy whipping cream: for smooth texture and light fluffiness
- Optional sprinkles: add fun and color
Step-by-Step Instructions
- Sift the Dry Ingredients:
- In a medium bowl stir together the flour baking powder and baking soda to make sure everything is evenly distributed. If you use unsalted butter add one teaspoon of salt to this mixture.
- Cream the Butter Sugar and Oil:
- In a large bowl or stand mixer fitted with the paddle attachment cream the butter vegetable oil and sugar on medium speed for about three minutes until the mixture is light and fluffy. This step is crucial to incorporate air for a tender cake.
- Add Eggs and Vanilla:
- Add the eggs one at a time making sure each is fully incorporated before adding the next. Then add the egg yolks followed by the vanilla extract. Mix until smooth and uniform.
- Alternate Dry Ingredients and Buttermilk:
- Add half of the dry ingredients to the wet mixture and stir gently until combined. Then add half of the buttermilk and mix carefully. Repeat with the remaining dry and buttermilk scraping down the sides to avoid lumps.
- Prepare the Pan and Bake:
- Pour the batter into a lightly greased 9 by 13 by 3 inch baking dish smoothing the top evenly. Bake in a preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes. Check doneness by inserting a toothpick in the center it should come out clean. Cover loosely with foil if the cake starts browning too fast. Let cool completely before frosting.
- Make the Frosting:
- In a clean bowl or mixer beat the softened butter until smooth. Add the cocoa powder slowly mixing to combine thoroughly. Gradually beat in powdered sugar a little at a time for even texture. Add vanilla extract and four tablespoons of heavy cream mix well. If frosting is too thick add the extra tablespoon of cream. Finally beat at medium-high speed for three minutes until light and fluffy scraping sides as needed.
- Frost and Decorate:
- Spread an even layer of frosting all over the cooled cake. Top with sprinkles if desired. Cut into squares and serve.
Pin it
One thing I love about this cake is how versatile it is. Adding sprinkles or chocolate chips turns it from everyday dessert to festive centerpiece. I remember making it for my daughter’s birthday last year and how the colorful sprinkles made her smile even bigger.
Storage Tips
Keep any leftover cake stored in a sealed container at room temperature for up to five days to preserve freshness. Avoid refrigerating as it can dry out the cake. For longer storage wrap portions tightly in plastic wrap then foil and freeze up to three months. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
If you only have unsalted butter use it but remember to add one teaspoon salt to the dry ingredients to balance flavors. Buttermilk is essential for moisture and tang so if missing substitute with sour cream or yogurt thinned with a bit of milk rather than regular milk alone. Vegetable oil keeps the crumb tender so do not replace with butter alone.
Pin it
Serving Suggestions
Serve slices with fresh berries and whipped cream for a lighter finish or warm a piece slightly and add a scoop of vanilla ice cream for a comforting treat. It also pairs wonderfully with coffee or milk for any time of day indulgence.
Frequently Asked Questions
- → What makes this yellow cake moist?
The use of buttermilk and a combination of butter and oil adds moisture and richness, ensuring a tender crumb.
- → Can I substitute buttermilk with regular milk?
Buttermilk is recommended to keep the texture moist and slightly tangy. Regular milk may result in a drier cake.
- → Why use a 9x13x3 inch baking dish?
The deeper pan allows the batter to rise properly and provides enough room for a generous layer of frosting on top.
- → How do I achieve a fluffy frosting?
Whip the butter until smooth, then gradually add cocoa powder and powdered sugar. Finish by whipping with heavy cream until light and airy.
- → Can I add mix-ins like nuts or sprinkles?
Yes, adding sprinkles, chopped nuts, or chocolate chips can customize texture and flavor without overpowering the cake's delicate taste.
- → How should leftovers be stored?
Store at room temperature in an airtight container up to 5 days or freeze for up to 3 months to maintain freshness.