Buttery, Tender Yellow Cake Recipe – A Golden Classic Made from Scratch
If you’re searching for the perfect yellow cake—moist, buttery, tender, and rich in flavor—this is the recipe you need. Unlike boxed mixes, this homemade yellow cake is bursting with real butter flavor and a soft, tender crumb that holds up beautifully to frosting, fruit, or simply a dusting of powdered sugar.
Whether you’re baking for a birthday, celebration, or just a “because it’s Tuesday” treat, this cake is a time-tested classic that’s easy to make and hard to beat.
Ingredients & Why They Matter
These ingredients work together to create a moist, rich, and fluffy yellow cake with that signature golden color and buttery flavor:
Dry Ingredients:
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All-Purpose Flour (2½ cups) – Provides structure while keeping the crumb tender.
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Baking Powder (2½ tsp) – Leavens the cake for a nice rise.
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Salt (½ tsp) – Enhances all the other flavors.
Wet Ingredients:
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Unsalted Butter (¾ cup or 1½ sticks, room temperature) – The star ingredient; adds richness, flavor, and a tender crumb.
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Granulated Sugar (1¾ cups) – Sweetens the cake and helps with structure and browning.
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Eggs (4 large, room temperature) – Add richness and stability; the yolks help give the cake its classic yellow color.
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Pure Vanilla Extract (1 tbsp) – Adds warm, aromatic flavor.
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Whole Milk (1 cup, room temperature) – Moistens the batter and ensures tenderness.
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Sour Cream (¼ cup) – Adds moisture and slight tang, making the cake extra soft.
✨ Optional: Add 1 tbsp of vegetable oil for extra moistness, especially if making in advance.
Step-by-Step Instructions
Step 1: Prep the Oven and Pans
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or line with parchment circles).
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
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In a large bowl or stand mixer, cream butter and sugar together on medium-high speed for 3–5 minutes, until light and fluffy.
💡 This step is crucial! Proper creaming adds air and creates a tender, light texture.
Step 4: Add Eggs and Vanilla
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Add eggs one at a time, mixing well after each.
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Scrape down the sides, then mix in vanilla extract.
Step 5: Alternate Wet & Dry Ingredients
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Reduce mixer speed to low.
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Add the dry ingredients in three parts, alternating with milk and sour cream in two parts:
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Dry
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Milk/sour cream
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Dry
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Milk/sour cream
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Dry
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Mix until just combined—don’t overmix.
Step 6: Bake
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Divide batter evenly between pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Why This Recipe Works
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High egg-to-flour ratio = rich and tender crumb
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Butter + sour cream = superior flavor and moistness
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Creaming method = light, fluffy texture without boxed mix
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Customizable for cupcakes, sheet cake, or layers
Pro Tips for Success
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Room temperature ingredients are essential for even mixing and best rise.
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Weigh your flour or spoon it into the measuring cup and level off—too much can make the cake dense.
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Don’t skip the sour cream—it’s the secret to ultra-moist, bakery-style cake.
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Wrap cooled cake layers in plastic and refrigerate or freeze before frosting for easier handling.
Serving Suggestions
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Frost with classic chocolate buttercream, vanilla buttercream, or cream cheese frosting.
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Top with fresh berries and whipped cream for a light dessert.
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Slice and layer with custard or jam for a nostalgic, bakery-style treat.
Final Thoughts: A Golden Cake That Shines Every Time
This Buttery, Tender Yellow Cake is everything you want in a homemade cake—rich, moist, fluffy, and full of real flavor. It’s the kind of cake that disappears quickly and earns compliments at every gathering. Whether you’re baking it for birthdays or just because, this recipe guarantees golden success.
No boxed mix. No weird ingredients. Just perfect, buttery yellow cake—every time.