Introduction

This Back-to-Basics Yellow Cake is a timeless favorite that’s perfect for any occasion. With a tender crumb and rich buttery flavor, it’s easy to make and sure to impress. Whether you’re baking a layered cake or cupcakes, this recipe delivers classic comfort in every bite.

A two-layer vanilla cake with light yellow sponge and white creamy frosting on top and between the layers sits on a white plate with one slice missing. Three smaller white plates each hold a slice of the same cake, showing the smooth frosting and soft texture of the cake layers. Two metal forks rest on two of the plates, one of them holding a small bite of cake. There are two white cups filled with coffee, one white creamer with milk, and a soft pink textured cloth on a white marbled surface under everything. photo taken with an iphone --ar 4:5 --v 7

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). You may line muffin tins with papers and lightly grease inside the papers with non-stick spray.
Step 3: Beat together the butter, sugar, baking powder, salt, and vanilla using an electric mixer on medium-high speed. Scrape the bowl as needed until the mixture is pale and fluffy, about 3 minutes.
Step 4: Add 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 milk, but this is normal.
Step 6: Divide the batter evenly among the prepared pans and spread it level.
Step 7: Bake the cake until golden brown: 40 to 45 minutes for a 9″ x 13″ pan; 36 to 42 minutes for 9″ round pans; 38 to 44 minutes for 8″ pans; or 24 to 30 minutes for cupcakes. The cake’s center should feel firm when pressed and a toothpick inserted should come out clean or with a few moist crumbs.

Step 8: Remove from oven and allow to cool completely in the pan. Loosen edges with a knife before gently removing the cake. Cool cupcakes in the pans for 5 minutes, then transfer to a rack to cool completely.

Tips & Variations

Use room temperature ingredients for a smooth, even batter and better rise.
For extra moistness, substitute half the milk with buttermilk or sour cream.

Add a teaspoon of lemon zest for a subtle citrus twist.
Frost with classic buttercream or cream cheese frosting for a delicious finish.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cake in the refrigerator overnight and bring to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

A slice of two-layer yellow cake with smooth, thick dark chocolate frosting between the layers and covering the top, showing a soft and moist texture with some crumbs on the white plate. The cake is placed on white plates with a gold rim, set on a white marbled texture surface with a silver fork in the background. Another slice and part of the whole cake are visible, both with the same frosting and sponge color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

All-purpose flour can be used, but it may result in a slightly denser texture. For best results, sift the flour and use a light hand when mixing to keep the cake tender.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the butter with a plant-based margarine and use a dairy-free milk alternative such as almond, soy, or oat milk. Ensure all other ingredients are free from dairy as well.