Homemade Yellow Cake Recipe — 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 I’ve used for so many cakes including my Blueberry Muffin and Buttermilk Pancakes Cake, Caramelized 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 — 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!
Classic Yellow Cake Ingredients
To make the homemade yellow cake itself, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Sour cream
- Canola oil
- McCormick Pure Vanilla Extract
And to make the homemade buttercream frosting, you’ll need:
- Unsalted butter
- McCormick Pure Vanilla Extract
- 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.
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.
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 — 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.
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Easy Yellow Cake with Buttercream Frosting
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?
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
- 1/2 cup unsalted butter, softened
- 2 teaspoons McCormick Pure Vanilla Extract
- pinch salt, optional and to taste (helps offset the sweetness)
- 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
- 2 to 4+ drops McCormick Red Food Coloring, or as necessary to achieve desired color
- 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, don’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, confectioners’ sugar, and beat on low speed for about 1 minute so you don’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.
- Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge).
- Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze
Amount Per Serving: Calories: 435Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 228mgCarbohydrates: 66gFiber: 0gSugar: 54gProtein: 5g
More Cake Recipes From Scratch:
Vanilla Cake with Vanilla Bean Browned Butter Glaze — You won’t miss chocolate at all after trying this cake! The glaze is just heavenly!
Easy Homemade Funfetti Cake — Move over, store-bought cake mix!! This easy cake only takes minutes to make and tastes wayyyy better!!
The Best Pineapple Upside-Down Cake – So soft, moist & really is The Best! A cheery, happy cake that’s sure to put a smile on anyone’s face!
Lemon Buttermilk Cake with Lemon Glaze – An easy little cake with big lemon flavor! Soft, fluffy, and foolproof if you like puckering up!
Sweet Cream Vanilla Coffee Cake — You’ll never guess what special ingredient keeps this fast & easy cake so soft and moist!
Caramelized Banana Upside-Down Cake — Have ripe bananas? This cake has their name all over it! Dripping with rich, buttery, caramel sauce!
Easy Glazed Pound Cake — Finally a homemade pound cake that isn’t dry!! This EASY, buttery, velvety pound cake will be the star of your next party or celebration!
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.
So simple but people can ask the stupidest questions. Maybe they should not be baking just go to the bakery haha
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!
I didn’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
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!!
Averie, you’re the absolute best! I was looking for ideas to make something with my boys this weekend, and here comes the perfect recipe. I can’t wait to try it!
Thank you so much and I hope this turns out wonderfully for you!
do you think i could add instant pudding mix to this cake? thanks
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!
I have made this at least 3 times . The last time I sifted all the dry ingredients. Made it more lighter than ever. It’s the perfect sweetness. Thanks for a good recipe.
Thanks for the 5 star review and I’m glad you’ve made this many times already! Good tip about the sifting making it even lighter!
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.
Thanks for the 5 star review and I am glad you love the recipe! And my other chocolate cake recipe too! https://www.averiecooks.com/chocolate-cake-with-chocolate-ganache/
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 ISince I used the 2 cups of confectioners sugar, I added some 1/2 & 1/2 cream (about 3 tsp.) to make it more spreadable
Cake is good…but very tart. Could more sugar be added?
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.
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!
Thanks for the nice comment and hope you love this cake!
This cake is delicious and so easy! It is the perfect size and I did not run out of frosting. I will make this again, thank you.
Thanks for the 5 star review and glad it was delicious, easy, and you had enough frosting!
My daughter who is 23 and just learning to cook and bake , made the the yellow cake with butter cream frosting for Mother’s Day. It turned out great and she got a boost of confidence. Thanks for a delicious no fuss cake. Also, it wasn’t too much cake which is always appreciated.
Thanks for the 5 star review and glad this came out great and gave her a boost of confidence!
Is the liquid missing from the icing recipe (like buttermilk)? I tried the recipe as posted above but it was so dry and crumbly? I added cream to it and then it was perfect.
You did what I would have done. If you accidentally add more sugar than the butter can handle, it will have that dry texture but a little bit of cream or milk will smooth it out.
But no it’s not missing it in the ingredients, because I start slow with my sugar and add it just up until I get the consistency I am looking for.
Just thought of another question after I filled in the form. Sorry. What about using olive oil or I have solid coconut oil? I don’t have canola or vegetable oil on hand.
Melted coconut oil in liquid state would be a better choice in this cake than olive oil.
Since you have changed your web site it has become very hard to navigate, ads cover the content, waaaay to many pictures and can’t pin recipes. used to like it but now I will have to unsubscribe.
Please feel free to unsub if my free recipes and web design don’t suit your personal needs.
If you don’t have buttermilk I have heard there is a way to make your own using white vinegar and milk. Do you recommend this?
You can Google how to do it. Not my fave method but if that’s all you have, you can try it.
How can I make this cake in a 9 inch round pan?
I would just pour the batter in a 9-inch round and generally speaking, the volume of an 8×8 square vs. 9-inch round is about the same. You can Google the exact geometry of it all, but it should bake up just fine.
Hi, just discovered this site and this recipe. For once, I actually had both buttermilk and sour cream (and I’m social distancing, of course), so it was the perfect time to try it.So delicious! The cake is tender, and a perfect base for a nice chocolate icing). It’s also the perfect size when no company is coming :(Thanks!
Thanks for the 5 star review and glad you found my site and had the time and ingredients to try this cake and that it was perfect!
Is it possible for this to double this recipe to make a 12×18 cake?
I would double for a 9×13 pan.
For a 12×18, I may do like 2.5x of the recipe. If it’s a half sheet pan, that may work to just double it, but often times they are very skimpy on the sides and you’ll have to watch for overflowing.
This cake is wonderful! Nearly all scratch yellow cakes I’ve made have a metallic aftertaste (baking powder?) and YAY this one doesn’t. I also LOVE the fact that this is a small cake just enough for two. Thanks for this recipe and all the others I have yet to try :-)
Thanks for the 5 star review and glad this cake is a great size and with a great flavor for you!
Can I convert to a chocolate cake by replacing 4 TBS flour with 4 TBS cocoa?
I haven’t tried so don’t know for sure how that will work. That is 1/4 cup so that starts to get significant.
Make this cake, it’s the best and so easy https://www.averiecooks.com/chocolate-cake-with-chocolate-ganache/
Love this so much! How can I convert the recipe to make cupcakes? Just double it to make a dozen?
Thanks for the 5 star review and glad you loved it! I would say that you’d easily get more than 1 dozen cupcakes if you doubled the recipe.
Omg this is freaking DELICIOUS! I intended to use icing but I tried it without and it’s too yummy so I’m just eating it plain with tea! Thank you !
I am glad you loved it!
The frosting doesn’t call for any milk or heavy cream????? I will have to add some because it is not going to be spreadable. I have the cake in the oven now.
Add a splash if you need it but I didn’t based on my butter and sugar but everyone’s can vary. Enjoy your cake.
I love this recipe! It is so easy to make and quick as well. I like the fact that I don’t even need to use a mixer to make it.
Thanks for the five star review and I agree it’s so nice not having to need to drag out a mixer for this cake.
Very light and fluffy cake. Easy to make. Perfect when you want to make a smaller treat. Love the icing. Thanks for sharing.
Thanks for the five star review and I’m glad this turned out great for you!
I substituted gluten free flour and used melted butter instead of the oil. Made this cake for my daughters birthday. Such a fluffy moist cake! Didn’t last 2days in the house lol.
I’m glad that the gluten-free flour and melted butter worked out great and that the cake was a hit!
Hello.. I like your moist cake recepie and i want to make a half sheet cake with this recepie. Can i know the measures for all purpose flour and all. Would be easy if you could guide. Thank you!
I’ve only made it as written so really don’t know what proportions you would use for a half sheet cake. You will need to experiment.
TRYING TO MAKE YOUR EASY YELLOW CAKE RECIPE AND MY QUESTION IS WHY DO YOU WANT US TO WRAP THE PAN WITH ALUMINUM FOIL? THANKS
Because it’s less dishes/scrubbing I have to do later.
Looking for a yummy yellow cake recipe for my nieces first birthday…extra large cupcake mold for a smash cake! I am going to test it out today. Stay tuned for how it turned out and a pic!
Excellent and hope it goes well!
Hello Averie. Wow. This simple one layer vanilla cake with buttercream is really really good. It is a simple cake but delicious. The addition of sour cream, buttermilk and vanilla give the cake a really good flavor. Cake is moist and springy. For those that want to buy a storebought vanilla cake with icing, there is no need to do so. Just make this recipe. I am assuming though that to make it bigger, like in a 9×13, I need to double the recipe. Thanks for sharing. I look forward to making it again.
Thanks for trying the recipe and glad it worked out great for you! Glad you’ll make it again and yes to double the recipe, I would bake in a 9×13.
This cake is heavenly and recipe saved now as my only yellow cake recipe. Made it with a 9 year old, in a <3 shaped pan, added a touch of coconut extract, decorated with raspberries. Perfection – so moist and delicious!
Glad that this is now your only cake recipe! Sounds gorgeous with the heart pan, raspberries, and coco extract!
Can i substitute more milk for sour cream?
No, it will alter the batter consistency and cake will not work.
Made this for my hubby’s birthday today and the cake came out perfectly. Moist and delicious. I followed the recipe exactly. Thanks a lot for this one.
Thanks for trying the recipe and I’m glad it came out great for you!
I’m planning to make this delicious looking cake to serve at a party on Sunday and wondered whether it can be made a day in advance and if so, should it be frosted the day of or could the entire thing be made the day before and still look/taste fabulous?
Thank you so much for all of your awesome recipes…can’t wait to make this one for a very special 6-year-old’s birthday!
I think you can make the cake a day ahead and I would frost it the day of. Enjoy and happy bday to your son!
Too bad you didn’t show the actual WHOLE cake. Wanted to see how ‘yellow’ it was. Looking for an easy recipe for a yellow cake without all the egg-yolk-separation drama. Hopefully this is it.
It comes out as yellow as any other yellow cake I’ve made with the egg separation, minus the hassle. It’s a very easy cake to whip up in case you’re wanting to trial it for an event or special occasion.
Would it be fine to use cake flour instead of AP?
I haven’t tried it with cake flour so can’t say for sure. I can only be sure with AP flour because that’s how I made it.
Hey Averie :) Just wanted to pop in an let you know how the half sheet cake turned out…. ahhhh-mazing!! I ended up tripling the recipe (twice to make 2 layers), and frosting it with a creamy chocolate frosting (birthday boy’s favorite), for a half sheet layer cake. Everyone kept raving about it!! I even ran out of sour cream for the second layer, so I did half sour cream and half mayo (didn’t have any greek yogurt on hand) and it still turned out amazingly well :) I didn’t even have to adjust the baking time :) Thanks for such a great recipe!
I am so glad to hear this came out so wonderfully and got rave reviews! Good to know tripling it will yield a double-layer half sheet cake. And I’ve added mayo to cakes/muffins etc. if I’m out of sour cream or Greek yogurt since it’s basically just eggs/oil (fat) it always seems to work in a pinch!
Question: making for a big event. What size pan did you use for this?
step 1. indicates an 8×8
Thanks, but was asking about the half sheet cake size.
Hi Averie! I’m a fellow food blogger and long-time fan of your site ?
I tried this cake tonight and fell in love… so moist and tender! My family wants me to make a cake for a big event (where I’ll have to make a half sheet cake), so do you think I could quadruple the recipe and have it turn out?
Hi Amanda, I know who you are and I pin your stuff often, love it! :)
While I haven’t tried to double/triple/quad this recipe, I think you’d be fine in doing so. But…since I haven’t tried it personally AND that it’s for a big event, I just am cautiously saying ‘you’d be fine’ since I don’t have personal experience. If you try it, LMK how it goes!
Just made this cake. I used a 9×9 high sided pan and made 1 1/2 times the recipe. It turned out PERFECTLY. I baked it for 36 minutes. This cake is absolutely lovely and very easy to out together. Thanks for sharing it?
Thanks for trying the recipe and I’m glad it came out great for you! Good to know that you made a 1.5x of the recipe and baked in a 9×9 and it was great!
I made this (doubled so I could layer 2 round cakes) for my little’s birthday last month and it was so easy and yummy that I have made it for two more functions in the last month! Thanks for a great (and not dry!) cake recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Three times! And yes, I hate dry cakes and this one definitely isn’t dry :)
What can you use in place of the powdered sugar? Are there alternatives?
Can you use regular sugar? What would be the difference between the powdered sugar and granulated sugar?
You’re not going to get a good result with the frosting if you don’t use confectioners’ sugar.
This cake is absolutely wonderful! My 10 year old wanted to make a from scratch cake by herself. She choose this one (because of the cute frosting). With minimal assistance (mostly with the folding technique at the end) she did it by herself. Had to wait till morning to try it. I was a little nervous because we use a 9″ pan, and at 25 minutes, the toothpick came out with minimal crumbs. But we frosted it, and had a bite this morning and OH MY GOD!!! So moist, sweet totally yummy! She did a great job and I’m so proud of her! This cake is totally delish, and I’m sure we will have to make another because I really don’t see it lasting very long. Would be great at a layer cake with fresh strawberries in the middle… MMMMMMMMM….
Thanks for trying the recipe and glad it came out great for you! And so impressive your daughter made this by herself!
Would you recommend this for cupcakes (and how many do you think it’d make)? Or should I try your Classic Yellow Cupcakes recipe? :) I’m intrigued by the buttermilk and sour cream, sounds like the cake is super moist and delicious!
I haven’t tried this recipe as cupcakes so can’t say for sure how many it will make. I think it would make great cupcakes but again, haven’t personally tried. The yellow cupcake recipe that I have made are the classic yellow ones that you referred to. Your call what you feel like making. Enjoy!
The recipe makes 12 cupcakes 🧁… I’m so anxious to see how they turn out!!
Hi, i have 11″ pan i need to use for my kids party. Do i need to double the recipe? How long shouls i bake?
11 by what? It would depend on the other dimension.
And then from there you could either double the recipe or not…but I can’t give advice because I have only made it as written.
I have. 11″ round cake pan. 2″ height
I would simply buy an 8×8-inch pan. They are about 5 bucks at most grocery stores. That way you can just make as written.
Made this cake for a friend’s birthday – came out great! So, so moist and light! YUM! I doubled the batter and used two 9″ round pans. I also used coconut oil, which added a nice subtle flavor. Thanks for the recipe! Will definitely make it again!
Thanks for trying the recipe and I’m glad it came out great for you!
This is in the oven! Will comment when done!
Got your glowing email. Thanks for trying the recipe and glad it came out great for you!
Made this cake and frosting for my sons birthday this weekend, I used blue dye instead of pink. It was a delicious moist yellow cake. Easy and enough for the 3 of us to enjoy. We pretty much ate the whole cake in one day, it’s that good!
Thanks for trying the recipe and I’m glad it came out great for you as a birthday cake! Glad it was almost gone in a day and that you loved it!
Hi, Can I double the cake batter recipe to make it in a 9×13 baking pan? Thanks :)
Probably would be fine, but haven’t personally tried it so cannot speak with absolute certainty.
For those of you wondering, you can definitely make this in a 9 inch round pan. It has nearly the exact same surface area (63.58) as an 8×8 pan (64), so you shouldn’t have to change anything.
These are really pretty and yummy looking. I know a little girl that loves things like this and so I was looking for a simple recipe to follow. Thanks for sharing.
hi I was wondering what other size pans you can bake it in and for how long?
I haven’t tried it in other sizes so can’t say for sure.
Hi, this cake looks delicious, thanks for sharing! May I ask, can this cake be used for stacking into a three tier cake? Thanks in advance!
Havent tried it that way so can’t say for sure exactly what ratios to use, doubling, pan size, etc. It’s possible for sure – you’ll just have to experiment a bit.
Has anyone made this into a half sheet cake?
Can I double this recipe to make the yellow cake in a 9×13 pan?
Probably although I havent personally tried that way.
This is seriously the perfect 8×8-inch cake!!! It’s so pretty too!
Cant wait to bake this pretty one this coming Friday! BTW, I made your oatmeal chocohip cookies, very good and chewy! :) I tell myself and friends that it is a healthy cookie because it’s made of oatmeal. Umm lets just forget about the chocolate :)
Thanks for trying the oatmeal cookie recipe and I’m glad it came out great for you! Hope you enjoy the cake!
Made the cake yesterday, my daughter made the frosting (she went with light pink/fluorescent pink). Fantastic flavor. Best yellow cake ever. We had to add a bit of milk to frosting to make it more spreadable. Yum and thanks!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was the best yellow cake ever for you!!
Absolutely delicious. I made it tonight and left the frosting white, but added sprinkles on top for pops of spring color. Sooo yummy and simple – this is my new go-to cake recipe! Incredibly moist, delicate, and a great balance between the icing and cake. Thanks, Averie!
Thanks for trying the recipe and I’m glad it came out so wonderfully for you! There’s a recipe in this post I linked, a Funfetti cake, sounds like you made your cake Funfetti-esque on the top at least :) Love that you’re so happy and that this is your new go-to cake recipe !! Thanks for the wonderful compliments!
That pretty pink frosting… I want to paint my kitchen that color! Or at least my bedroom, seeing as pink walls would probably give all of my blog photos a strange huge. ;) And no, cake for days (or every day of the year) would never be a problem for me!
I would love to paint a room that color! When Skylar was a baby, her nursery was pink but it was brighter. I love that subtle pale pink :)
I made your lovely cake recipe again this morning with one change and ended up with a yummy cake and happy neighbors! :-) The recipe is now a definite keeper – yay! Thanks so much for all of your hard work and wonderful recipes!
Thanks for trying the recipe again today and I’m glad it came out great for you and it’s a keeper! What lucky neighbors you have :)
Oh my this looks delicious. So pretty! Definitely what I need to lure the warmer temperatures to New England.
Love the simplicity of this recipe and love the two tone frosting. So pretty
I WANT CAKE! I WANT CAKE!!!!! Imagine a grown woman (even though I look 10) flailing her arms about in a rage because she wants this cake in her mouth!? LOL!
Thanks so much for the reassurance and will be getting back on the baking horse tomorrow morning! For this particular cake do you let the white frosting set up a bit before putting on the pink frosting?
No I don’t wait.
SUCH a pretty, spring-y, cake! (and I mean that for texture AND the pink color :P) It looks totally moist and simply flawless
I love you like a long lost cousin twice removed but I have made this cake recipe twice and it’s not looking like anything close to your blog pic – yikes! I used sour milk instead of regular buttermilk – Bessie the cow has run dry ;-) – and I used a glass pan instead of metal – oh,the indignity of using glass pans instead of metal! What is your sage advice? :-) P.S. My backyard squirrels are becoming quite chubby ;-)
Thanks in advance,
Cousin Lullabelle Mae
I’ve made this cake MANY times, in many different versions and forms, as I linked to in the recipe. To be honest, the changes you made of not using buttermilk as the recipe calls for, and then also using glass, WILL change the results. I suggest following the recipe to a T, baking in a metal pan, and I think you’ll be just fine because it’s basically the same/identical cake-base as the Vanilla Cake that’s linked, and others as well, and so I know those work and readers have made those, and I’ve made and re-made them tons over the years so just follow the recipe and you’ll be set!
What perfect timing. I’ve been looking for a simple yellow cake batter. I can’t wait to give this a try. Thank you!
The prettiest cake I ever did see!
I’ve been looking for a homemade yellow cake recipe for so long. This one looks so good! Love the addition of buttermilk and sour cream!!
The cake looks so cool with the pink cream icing on it and perfect for easter and thanks for sharing the recipe.
Love this cake. The pink and white frosting looks great. Pinned.
Thanks for pinning!
Ooh, it looks so pretty with the pink frosting! And I’m sure it tastes divine! Your recipes are always just perfect. :)
Thanks for the compliments :)
This cake is beautiful! I love the pink frosting, it is perfect for spring!
Averie this cake sounds so moist and delicious AND easy to make! I love-love-love the pink and white frosting!
hi! This recipe looks so good. I just have a couple questions, do you take the cake out of the pan before putting on the frosting? Or should I leave the cake in the pan?
Also, is lining the pan with aluminum foil necessary?
Thanks! I love your blog!!
do you take the cake out of the pan before putting on the frosting? = yes
Also, is lining the pan with aluminum foil necessary? =yes otherwise how are you neatly going to get the cake out of the pan unless you have a foil sling?
This cake looks so moist and delicious! I love the light pink and white frosting! These pictures make me want spring ASAP.
My mom and I both love yellow cake – in fact, I’m pretty sure I inherited that gene from her. While I prefer mine with a thick and fudgy chocolate icing, she’s a buttercream NUT and I absolutely must make this for her for her upcoming birthday. So gorgeous, Averie! I love the little hint of pink, too :)
I saw this cake and about died! Seriously this is gorgeous! The two tone frosting the perfect crumb and that plate, I’m in love!
Funny I was just thinking that about your latest post, those cupcakes! I was thinking, well those are certainly a Jaclyn specialty! Just so pretty :) Thanks for noticing my two-toned frosting :)
I hear ya, unless it’s chocolate on chocolate- get it out of my face. This looks like perfection- and so pretty!
And thanks for the tweet, too :)
Yum! I love a good classic cake!
This cake looks so pretty and springy!! I think it would be perfect for Easter!!!!
I too prefer a yellow cake over chocolate and this one looks delicious! Your pictures are beautiful – I should never read your blog when hungry, lol.
Glad I made you hungry :)
This cake is so pretty, Averie! Love the light pink in the frosting! Pinned!
Thanks for pinning, Anna!
I really need to make this (or one of the other amazing cakes you listed). This just looks divine and it’s totally been a cake kind of week if you know what I mean. This looks simply amazing and I love how simple it all comes together!
I don’t think I’ve ever had a REALLY good yellow cake…but then again, I’ve never had one that looked even half as good as yours! It looks SO fluffy and moist! Can’t wait to try this out :)
Well try this one. It’s a REALLY good yellow cake and I think you’ll need to put your cake pants on after it :)
Hi Averie, I’ve been coming to your blog for a while now, but I don’t recall if I’ve ever commented before. This cake looks so delicious and I’m going to try it soon. I love desserts that are quick and easy to whip up. My whole family are sweet monsters and I know that my 10 year old daughter would love to make and eat this cake with me. I like the two-tone frosting and this that she would love it because pink is her favorite color.
Thanks for being a regular reader and for taking the time to comment today. If you try out this cake, please LMK how it goes! Hope your 10 year old and you get to bake together!
This screams spring, doesn’t it? I’m jealous of people like you who can frost a cake neatly. I guess the finishing details in baking aren’t my strong point. :)
Oh no, I am BAD at frosting cakes. Not my forte, at all. Why do you think that 90% of my recipes use a drippy glaze, not a stiff frosting? Or that I don’t make many layer cakes or cupcakes? Those generally require frosting skills, piping bags, and lots of effort. This frosting at least was just spreadable with an offset knife and done :) But glad I had you fooled! LOL
I’m with you – if vanilla cake is done right, it’s my favorite. This looks perfect! And I love the dual frosting. I want to jump right in! Pinned!
Thanks for pinning and noticing my dual frosting :) Not something totally planned but it just kind of worked out that way!
This cake is so pretty…and so girly…I love the how subtle the pink is and I adore the dish it’s served on. I would love to have this cake served to me for any special occasion.
Thanks for noticing the girly factor and that plate :) It’s a one-of-a-kind little plate I found on an Etsy shop and had to have it!
Wow! You sure know how to make cake look perfect. I’d find it so hard to resist a slice of this beauty.
Love the dishes too!
Have a fabulous Wednesday!
Thanks for the compliments and noticing that little plate. I thought it was perfect for the cake!
Hey Averie–my hubby requests yellow cake for his birthday every year and this looks so much easier than the one I usually make. Do you know if this could be doubled to make a traditional layer cake in two 9-inch round pans? Thanks! It looks gorgeous and the perfect texture!
I think that if you doubled it and baked in two 9-inch rounds you’d probably be safe. You may have a smidge of batter left-over but I haven’t tried it so can’t say for sure…but that would just mean you’d have a few cupcakes, too :) Not really a ‘problem’!
If you do make it for him, please LMK how it goes!
This is such a beautiful cake, Averie. I’ve always been a yellow cake fan. I actually tend to prefer it over chocolate. I know! Sometimes chocolate just hits you in the face too hard. I enjoy light and simple cakes. This would be a perfect dessert for a spring themed party or even Easter. :D
Thanks for the compliments and I thought it was perfect for spring, too!
This lovely cake makes me think spring. Two toned pink and white frosting and a pretty floral plate! You have a great classic here!
Thank you, Paula, for saying it’s a great classic :) I thought so too!
I LOVE that there is no creaming butter involved here! That always feels like an extra step, taking it out to soften, yada yada. Your way is much, much better.
And my son’s birthday is next week and yellow cake is his favorite, so this is fate. Thanks! You’ve done me a huge favor today!
Well if you do make it for your son’s bday, please LMK! And yes, it’s SUCH a simple, whisk-together cake batter. Turns out perfectly every time and so easy!
The simplicity of this cake makes it so wonderful! Sometimes you need to strip off all the extras to enjoy the pure taste and that is exactly what this cake is all about. I do love the little touch of pink in the buttercream though!
Thanks for noticing that little touch of pink :) And great-tasting cakes don’t have to be tricky – this one is proof positive of that!
This cake looks gorgeous Averie! I love the pink and white frosting – really makes it look extra special.
Thanks for noticing the frosting and the compliments!
TOTALLY agree – a good yellow cake beats chocolate cake. This recipe is another winner!