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 Time10 minutesmins
Cook Time30 minutesmins
Cooling Time1 hourhr30 minutesmins
Total Time2 hourshrs10 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: best yellow cake recipe, cake recipes from scratch, homemade yellow cake, how to make a cake from scratch, moist yellow cake recipe, yellow cake, yellow cake from scratch, yellow cake recipe
Servings: 9
Calories: 435kcal
Author: Averie Sunshine
Ingredients
Cake
1cupall-purpose flour
¾cupgranulated sugar
2teaspoonsbaking powder
¼teaspoonsaltor to taste
1large egg
½cupbuttermilk
⅓cupsour creamlite is okay (plain Greek yogurt may be substituted)
3tablespoonscanola or vegetable oil
2teaspoonsMcCormick Pure Vanilla Extract
Buttercream Frosting
½cupunsalted buttersoftened
2teaspoonsMcCormick Pure Vanilla Extract
pinchsaltoptional and to taste (helps offset the sweetness)
1 ½ to 2cupsconfectioners’ sugarI use 2 cups
2 to 4+ drops McCormick Red Food Coloringor 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).