Easy Yellow Cake with Buttercream Frosting
Yellow Cake Recipe – This is the easiest, from-scratch yellow cake 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?
Yellow Cake from Scratch
This 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 Vanilla Cake with Vanilla Bean Browned Butter Glaze, Easy Homemade Funfetti Cake, Lemon Buttermilk Cake with Lemon Glaze, Blueberry Muffin and Buttermilk Pancakes Cake, The Best Pineapple Upside-Down Cake, and Caramelized Banana Upside-Down Cake, and many more.
I love this yellow cake recipe because the base is a cinch to make, and the cakes always turn out supremely moist, springy, soft and fluffy thanks to buttermilk, sour cream, and oil. Any moist yellow cake recipe should include those 3 ingredients – you can’t go wrong. 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 buttercream and McCormick Red Food Coloring to softly tint the buttercream.
Best Yellow Cake Recipe
When yellow bakery cakes are done right, I’d rather have yellow cake over chocolate. Really.
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, creamy, 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!
Easy Yellow Cake with Buttercream Frosting
This is the easiest, from-scratch yellow cake and it tastes like a million bucks. It’s a whisk-together cake batter that’s adapted my favorite buttermilk cake base. I love the cake base because it’s a cinch to make, and the cakes always turn out supremely moist, springy, soft and fluffy. The 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, creamy, rich buttercream it’ll disappear very quickly.
- 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
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- 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.
- 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
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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 storebought 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!
Classic Yellow Cupcakes with Chocolate Buttercream Frosting – From-scratch cupcakes that are as easy as using a mix!
Post is brought to you by McCormick. The recipe, text, images, and opinions expressed are my own.