Basic Yellow Cake Recipe

slice of 3 layer yellow cake with vanilla frosting on white plate with fork.

4.09 from 257 votes

This is the BEST Basic Yellow Cake Recipe! It's perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade - you'll never need to buy a box cake mix again.

Prep Time30

Cook Time30

Assembling Time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 334kcal

Author: Dorothy Kern

Cost: $8-12

Ingredients

For the Cake:

½ teaspoon salt
3 teaspoons baking powder
2 ½ cups (310g) all-purpose flour
1 cup (227g) unsalted butter, melted
1 ½ cups (297g) granulated sugar
4 large eggs
1 teaspoon (5 ml) vanilla extract
1 ¼ cups (296) ml buttermilk

For the frosting:

1 cup (227g) unsalted butter, softened
4 cups (452g) powdered sugar
½ teaspoon salt
1 teaspoon (5 ml) vanilla extract
2-3 tablespoons (30-45 ml) heavy whipping cream

Instructions

For the cake:

Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9x13-inch pan: 30-40 minutes

For the frosting:

Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
Frost cake or cupcakes as desired.

Video

Notes

You can use a 9x13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.
This is also great with chocolate frosting!
Store cake on counter for up to 3 days. Cake can be frozen (with or without frosting) for up to 2 months. Be sure to wrap it well in plastic wrap or an airtight container.

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