Easy Yellow Cake with Buttercream Frosting

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Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

The BEST Yellow Cake Recipe

This easy yellow cake recipe is a whisk-together batter that’s adapted my favorite buttermilk cake base that Iโ€™ve used for so many cakes including my Blueberry Muffin and Buttermilk Pancakes CakeCaramelized Banana Upside-Down Cake, and many more.

I love this homemade yellow cake recipe because the base is a cinch to make, and the cake always turn out supremely moist, springy, soft and fluffy thanks to the buttermilk, sour cream, and oil. Any moist yellow cake recipe should include those three ingredients โ€” you can’t go wrong with them! That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

I frosted this homemade yellow cake with white and then pink buttercream in honor of all the springtime holidays and events coming up like Easter, Mother’s Day, bridal and baby showers. I used McCormick Pure Vanilla Extract in both the easy yellow cake and the buttercream, and McCormick Red Food Coloring to softly tint the buttercream.

This cake is small enough that you don’t have to worry that you’ll be eating cake for days and days, not that that would be a huge problem! Between the soft, fluffy cake and the sweet, rich buttercream it’ll disappear very quickly. And because this is such an easy yellow cake recipe, you will be making it time and time again!

Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

Classic Yellow Cake Ingredients 

To make the homemade yellow cake itself, you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder 
  • Salt 
  • Egg
  • Buttermilk 
  • Sour cream
  • Canola oil
  • McCormick Pure Vanilla Extract

And to make the homemade buttercream frosting, you’ll need:

  • Unsalted butter
  • McCormick Pure Vanilla Extract
  • Salt
  • Confectioners’ sugar
  • McCormick Red Food Coloring

How to Make Yellow Cake From Scratch

To make this homemade yellow cake, you simply need to whisk together the wet and dry ingredients in separate bowls, then combine the two. The ingredients for this yellow cake are mostly pantry staples, so you shouldn’t have to run out to the store before whipping up this cake recipe!

Once you’ve whisked together the cake batter, pour it into a greased 8-by-8-inch pan and bake until done. You’ll know the cake is ready to come out of the oven when the center is set and it springs back when you press it gently with your finger (you can also stick a toothpick in the center to see if it comes out clean).

While the cake is cooling, prep the homemade vanilla buttercream frosting. To make the buttercream frosting, combine room temperature butter, McCormick Pure Vanilla Extract, powdered sugar, and a pinch of salt. You’ll need to let the mixture whip up for a few minutes, or until the buttercream is light and fluffy.

Once the cake is completely cool, spread half the vanilla buttercream on top. Stir red food coloring into the reserved buttercream and then carefully spread the final layer on top.

So easy, right? This is a great cake recipe to make with kids since it’s so straightforward. 

Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

Can I Make This Recipe as Cupcakes Instead? 

If you’d rather make yellow cupcakes instead, I recommend following my recipe for Classic Yellow Cupcakes with Chocolate Buttercream. I know for sure that recipe works! 

Can I Double This Recipe? 

I personally haven’t doubled this moist yellow cake recipe, but I bet you could. You’d need to bake it in a 9×13-inch pan in that case. 

Can I Freeze Homemade Yellow Cake? 

I’m sure you can! You’d likely need to freeze it unfrosted, though. To thaw, set the cake out on the counter to come to room temperature and whip up a fresh batch of buttercream while it warms up. 

Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

Tips for the Best Yellow Cake with Buttercream Frosting

If you don’t have sour cream on hand, plain Greek yogurt can be used in this moist yellow cake recipe instead. Just make sure it’s Greek yogurt and not regular yogurt โ€” the thicker yogurt better mimics sour cream! 

I don’t recommend using a buttermilk substitute in this cake recipe, though. You want the real thing here, if possible. Buttermilk adds so much moisture to this yellow cake recipe, and since this cake is so simple it’s best to use all the right ingredients. 

I also wanted to note that it’s so important that you wait to frost the cake until it’s completely cool. If you frost the cake while it’s warm, the frosting will run everywhere and you won’t see two distinct layers of vanilla buttercream frosting. 

But speaking of the buttercream frosting, you don’t have to color the top layer pink if you don’t want to! You can keep the frosting white or make it a different color to suit the occasion. If you’re making this cake with kids, you might want to let them add sprinkles to the top of the cake! It’s an easy way for them to get involved with the baking process. 

Homemade Yellow Cake Recipe โ€” This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

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4.45 from 209 votes

Easy Yellow Cake with Buttercream Frosting

By Averie Sunshine
This is the easiest homemade yellow cake! It's a supremely moist and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 9
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Ingredients  

Cake

  • 1 cup all-purpose flour
  • ยพ cup granulated sugar
  • 2 teaspoons baking powder
  • ยผ teaspoon salt, or to taste
  • 1 large egg
  • ยฝ cup buttermilk
  • โ…“ cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Pure Vanilla Extract

Buttercream Frosting

  • ยฝ cup unsalted butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 ยฝ to 2 cups confectionersโ€™ sugar, I use 2 cups
  • 2 to 4 + drops McCormick Red Food Coloring, or as necessary to achieve desired color

Instructions 

  • Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

Make the Cake

  • In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  • In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  • Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, donโ€™t overmix or try to stir them smooth.
  • Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  • Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.

Make the Buttercream Frosting

  • To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectionersโ€™ sugar, and beat on low speed for about 1 minute so you donโ€™t spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.
  • Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.
  • To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink. 

Notes

Nutrition

Serving: 1, Calories: 435kcal, Carbohydrates: 66g, Protein: 5g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Cholesterol: 54mg, Sodium: 228mg, Sugar: 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Post is brought to you by McCormick. The recipe, text, images, and opinions expressed are my own.

Originally posted March 18, 2015 and reposted with updated text April 15, 2022.

4.45 from 209 votes (180 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

    1. A lot of people don’t know that trick about mayo (it’s basically eggs + oil after all) so glad you were able to make this cake with it!

  1. 5 stars
    Hi: I’ve made this a few times and love it. It’s easy and turns out so delicious. The white and pink icing makes it special and fun. Thanks again for a great recipe, Averie!

    1. Thanks for the 5 star review, Kathleen, and I am glad you love the cake! I first make this cake 10 years or so ago and the two-toned frosting was kind of a happy accident – but I am so glad you like it and I agree, it makes it fun and special!

  2. 5 stars
    I didnโ€™t have buttercream so substituted with milk and vinegar. I also used whole earth sugar substitute and nonfat Greek yogurt so the final cake was denser and flatter but the taste was delicious. I made a black cherry buttercream frosting and it was a perfect compliment to this recipe. Thank you so much for sharing/ n

  3. So simple but people can ask the stupidest questions. Maybe they should not be baking just go to the bakery haha

    1. Yes sometimes I feel the same answering questions (like on a holiday weekend but that’s when people cook and bake) but I always remember we all need to start somewhere :) Everyone was a beginner once!

    2. 5 stars
      I didnโ€™t have buttercream so substituted with milk and vinegar. I also used whole earth sugar substitute and nonfat Greek yogurt so the final cake was denser and flatter but the taste was delicious. I made a black cherry buttercream frosting and it was a perfect compliment to this recipe. Thank you so much for sharing/ n

      1. Thanks for the 5 star review and I am glad you were able to make due with what you had and despite the various substitutions, I am glad it turned out deliciously for you! The frosting sounds incredible!!

  4. Averie, youโ€™re the absolute best! I was looking for ideas to make something with my boys this weekend, and here comes the perfect recipe. I canโ€™t wait to try it!

    1. I haven’t tested it that way. I think it would probably be okay but honestly it is such a moist cake with tons of flavor, it truly does not need the pudding mix!

  5. 5 stars
    I have made this at least 3 times . The last time I sifted all the dry ingredients. Made it more lighter than ever. Itโ€™s the perfect sweetness. Thanks for a good recipe.ย 

  6. 5 stars
    I have made this at least 3 times . The last time I sifted all the dry ingredients. Made it more lighter than ever. Itโ€™s the perfect sweetness. Thanks for a good recipe.ย 

    1. Thanks for the 5 star review and Iโ€™m glad you’ve made this many times already! Good tip about the sifting making it even lighter!

  7. 5 stars
    This is the only yellow cake recipe I use! It’s so easy and delicious. Easily doubles with a 9×13″ pan, or when I need a larger quantity of cupcakes. Everyone always asks for the recipe :) Also- my favorite chocolate cake recipe (and only recipe I use!) is the “easy 1 bowl chocolate cake” recipe on this site. It’s THE BEST!!!!!!! A lot of times I’ll make some chocolate cupcakes and some vanilla, with this recipe above.

  8. 5 stars
    This is the only yellow cake recipe I use! It’s so easy and delicious. Easily doubles with a 9×13″ pan, or when I need a larger quantity of cupcakes. Everyone always asks for the recipe :) Also- my favorite chocolate cake recipe (and only recipe I use!) is the “easy 1 bowl chocolate cake” recipe on this site. It’s THE BEST!!!!!!! A lot of times I’ll make some chocolate cupcakes and some vanilla, with this recipe above.

  9. 4 stars
    This cake was very tasty however it was very dense and I did not overmix the batter; used a spatula. Also the cake was more white than yellow. The frosting was excellent I
    Since I used the 2 cups of confectioners sugar, I added some 1/2 & 1/2 cream (about 3 tsp.) to make it more spreadable

  10. 4 stars
    This cake was very tasty however it was very dense and I did not overmix the batter; used a spatula. Also the cake was more white than yellow. The frosting was excellent I
    Since I used the 2 cups of confectioners sugar, I added some 1/2 & 1/2 cream (about 3 tsp.) to make it more spreadable

    1. Thanks for the 5 star review and I have never had anyone say this is tart. Maybe from the sour cream and/or buttermilk but I don’t think they’re enough to make it taste tart. But the frosting adds sweetness to however you could increase the sugar to 1 cup if you think it warrants it for your tastes. More than likely though, I am thinking there is something off with the sour cream or buttermilk that made this taste tart. If either were on the older side, they would be more tart and pungent.

      1. I just read your repy, albeit it’s a pretty old note….however you are absolutely correct….I made a cake once and didn’t check the sour cream…..needless to say it was not my best effort. Thank you for the wonderful attitude when someone has a criticism….we need more people such as yourself during this rather intolerant time in which we are now living…..take care of yourself and ‘keep ’em comin’…..am about to make this yellow cake recipe and had to let you know….oh…. YES, it’s going to be GREAT!

  11. 5 stars
    This cake is delicious and so easy! ย It is the perfect size and I did not run out of frosting. ย I will make this again, thank you.