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
- 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.
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
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- 1 large egg
- ½ cup buttermilk
- â…“ 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
- ½ cup unsalted butter, softened
- 2 teaspoons McCormick Pure Vanilla Extract
- pinch salt, optional and to taste (helps offset the sweetness)
- 1 ½ to 2 cups confectioners’ 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, 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.
Notes
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
I too prefer a yellow cake over chocolate and this one looks delicious! Â 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!Â
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!
So simple!
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! Â 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. Â 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? Â Thanks! It looks gorgeous and the perfect texture! Â
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. Â 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!Â
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!