Mom's Best Recipes
Recipe

Ultimate Yellow Cake Recipe

A rich, buttery yellow cake with a tender crumb, crisp golden edges, and a not-too-sweet chocolate frosting option. Classic birthday energy with simple, no-drama steps.

Author By Matt Campbell
4.8
A single slice of golden yellow cake with chocolate frosting on a white plate, crumbs scattered, in soft window light
Jump to Recipe

Yellow cake is the comfort sweater of the dessert world. It is not trying to be trendy. It is trying to be buttery, tall, and reliably delicious every single time. This is my go-to “ultimate” version: deep vanilla, rich egg yolks, and that cozy, old-school flavor that makes you want a second slice before you even sit down.

Also, quick note on the title. Yellow cake is not actually savory, but it is rich in a way that reads almost savory-adjacent: toasty, buttery notes, eggy warmth, and a pinch of salt that keeps the sweetness in check. If you like desserts that taste like they have depth, not just sugar, you are in the right kitchen.

A mixing bowl with pale yellow cake batter and a whisk on a wooden counter

Why It Works

  • Buttery, plush crumb: We use room-temperature butter for lift and tenderness, plus extra egg yolks for that signature yellow color and richness.
  • Moist without being heavy: Whole milk adds body, and a touch of oil helps the cake stay soft even after day one.
  • Big flavor from simple stuff: Vanilla plus a measured amount of salt makes the butter taste louder, in the best way.
  • Reliable structure: Cake flour keeps it tender, and proper mixing keeps it from getting tough.

Pairs Well With

Storage Tips

Room temperature (best texture): Wrap the cooled cake tightly (or store in an airtight container) and keep at room temperature for up to 3 days.

Refrigerator (for higher-risk frostings): If you used frosting with cream cheese, whipped cream, pastry cream, or fresh fruit filling, refrigerate the cake up to 5 days. Bring slices to room temperature for 30 to 60 minutes before eating so the crumb softens again.

Freezer: Wrap unfrosted layers or individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw wrapped at room temperature so condensation forms on the wrap, not the cake.

Matt’s quick revive: If a slice feels a little dry on day three, microwave it for 8 to 10 seconds. Not long enough to melt frosting, just enough to wake the butter back up.

Common Questions

Why does yellow cake use extra egg yolks?

Yolks bring richness, tenderness, and that classic golden color. They also make the cake taste more “buttery” even when the butter amount stays reasonable.

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

Yes, but do not swap 1:1 by volume if you can help it. Cake flour is lighter and lower-protein, and a straight cup-for-cup all-purpose swap can make the cake a bit tighter.

Best option: use a kitchen scale. For this recipe, use 330 g all-purpose flour.

No scale option: measure 2 3/4 cups all-purpose flour, then remove 5 tablespoons and replace with 5 tablespoons cornstarch. Whisk well (or sift) to combine.

How do I keep my cake from turning out dense?

Two big things: make sure your butter, eggs, and milk are at room temperature, and do not overmix once flour goes in. Mix just until you stop seeing dry streaks, then stop.

Can I bake this in a 9x13 pan?

Yes. Grease the pan and line it with parchment (a simple sling makes lifting easy), then lightly grease the parchment too. Bake at 350°F for about 32 to 40 minutes. Start checking at 30 minutes. Glass pans often run a little longer than metal.

You want a clean toothpick or a few moist crumbs, not wet batter. For extra confidence, aim for an internal temperature around 200 to 205°F (93 to 96°C) in the center.

What frosting is best with yellow cake?

Chocolate frosting is the classic. Vanilla buttercream is great if you want pure birthday-cake energy. For something a little grown-up, do whipped chocolate ganache with a pinch of flaky salt.

I used to think yellow cake was boring because it looked like the default option at every grocery store bakery. Then I started making it from scratch and realized the “boring” part was never the cake. It was the lack of butter flavor, the dry crumb, and frosting so sweet it made your teeth feel like they needed a nap.

This version is what I wanted yellow cake to be all along: golden, plush, and confident. The kind of cake you can slap on a plate with a swipe of frosting and still feel like you did something impressive. Also, if you are the kind of person who sneaks a little batter, just know the standard food-safety line is that raw eggs and raw flour are a risk. Do with that information what you will.