The Best Yellow Cake I’ve Ever Had

Soft and buttery with an extra moist crumb, this is the best yellow cake I’ve ever had. After several rounds of recipe testing, I found the secret to the most delicious yellow birthday cake is a combination of cake flour, extra egg yolks, whipped egg whites, and buttermilk. Cover this cake with my rich and creamy chocolate buttercream for the ultimate celebratory birthday cake!

yellow layer cake with chocolate frosting

If there was one supreme birthday cake to reign over all other birthday cakes, it would be… Piñata Cake. But this yellow cake comes in a close second!


This is the Best Yellow Cake I’ve Ever Had

After marble cake, zebra cake, yellow sheet cake, white cake, vanilla cake, yellow birthday cupcakes, and all of the other recipes in between, I’ve been trying to perfect this quintessential layer cake for years on end. I’ve tasted cake mixes and restaurant-quality yellow cakes, bakery cakes and professional’s homemade variations, and I can honestly say that this is the best yellow cake I’ve ever had.

Using a careful mix of cake flour, fluffy egg whites, extra egg yolks, and buttermilk, as well as starting with an extra creamy base of butter and sugar, this yellow cake is soft and buttery with an extra moist crumb. If cakes could talk, this one would brag.

slice of yellow cake

I spent the better part of this past winter testing this yellow cake recipe. We can’t achieve perfection for free, so there’s a few careful steps involved and power ingredients that you don’t want to substitute. If baking could withstand shortcuts, I’d take them, but we don’t want to mess around here. Remember, baking is a science.


Power Ingredients

  • Cake Flour: Cake flour produces that bakery-style cakey structure. Since it’s so light, the attention remains on the butter. (A stand-out flavor in yellow cake.) All-purpose flour, even when combined with cornstarch to make a cake flour substitute, is simply too heavy for this recipe. Use pure, real cake flour.
  • Baking Powder & Baking Soda: My biggest struggle was finding the perfect amount of baking powder and baking soda. This balanced combination provides plenty of lift. It even inspired me to change/improve the leaveners in yellow sheet cake, too.
  • Butter: I tested this recipe with melted butter, just to see if I could enhance the buttery flavor while still maintaining a fluffy crumb, but my efforts were worthless. The cakes were heavy no matter how I played around with the other ingredients. For best results, stick with creamed room temperature butter and sugar. If you’re interested, review Here’s What Room Temperature Butter Really Means.
  • Eggs & Extra Egg Yolks: Eggs play a big role in this cake recipe. You need 4 eggs total– 2 whole eggs plus an additional 2 egg yolks. This equals 4 egg yolks and 2 egg whites. (You will have 2 egg whites leftover. Here are some recipes using only egg whites.) Additional egg yolks add richness, tenderness, and flavor.
  • Whipped Egg Whites: There are 2 egg whites in this recipe. Take them a step further to help fluff up the cake’s structure. Afterall, this is a butter and egg yolk heavy cake. Beat the egg whites separately, just as we do in red velvet cake, then fold them in. There’s no other way to land on a velvety rich cake texture.
  • Cream of Tartar: Whip the egg whites with cream of tartar. Cream of tartar keeps the air in the egg whites suspended so they hold their shape when mixed into the heavy cake batter and again when baked in the oven. You can skip it if needed and whip the egg whites by themselves, but the cake layers will taste denser.
  • Buttermilk: I tried a mix of sour cream and whole milk, but taste testers enjoyed the buttermilk version better. Adding flavor and moisture, buttermilk is used in many baking recipes. See recipe note about a DIY buttermilk substitute.

yellow birthday cake

Video Tutorial: How to Make Perfect Yellow Cake


Step-by-Step Yellow Cake Photos

Watch the video tutorial above and use these pictures to help guide you, too.

Make sure the butter and sugar are extra creamy. I recommend 3 full minutes of creaming:

creamed butter and sugar on a mixer flat beater attachment

Whip the egg whites and cream of tartar together, then fold them into the cake batter. The cake batter will be thick, but the fluffy egg whites lighten it up.

whipped egg whites for cake batter

two photos of yellow cake batter

If your cakes are domed on top, level them after they cool. I use a serrated knife:

leveled off yellow cake layers

Other Size Cakes

This cake batter is best for a 2 layer 9-inch cake. This recipe yields about 5-6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. You can bake this yellow cake in a 9×13 inch baking pan, but I found it tasted on the heavier side. Instead, I recommend my Yellow Sheet Cake.

And for cupcakes? Here is my favorite yellow cupcakes recipe, which includes directions for mini cupcakes too. Same unbelievable texture as this cake!


Chocolate Frosting for Yellow Birthday Cake

Like my triple chocolate cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

This frosting is a little fluffier than the chocolate fudge frosting on the yellow sheet cake. Feel free to swap frostings or use the the vanilla buttercream in my white cake recipe!

chocolate frosting in a bowl and on a cake

chocolate frosting and sprinkles on a yellow cake

Print
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yellow layer cake with chocolate frosting

Yellow Birthday Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 4 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

For yellow cake success, follow this recipe closely and don’t make any ingredient substitutions. Review my video tutorial above and recipe notes below before beginning.


Ingredients

  • 2 and 1/4 cups (266g) cake flour (spoon & leveled)*
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 large egg yolks, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk*
  • 2 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar*

Chocolate Buttercream

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 34 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
  • 35 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • optional for decoration: sprinkles

Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
  2. Start the cake batter with the dry ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
  4. Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
  5. Whip the egg whites: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don’t want to deflate the egg whites.
  6. Pour/spoon batter evenly into cake pans.
  7. Bake: Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That’s normal!)
  8. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  9. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream/milk if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)
  10. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
  11. For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  12. Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Prepare cake through step 8. Wrap the individual baked and cooled cake layers tightly and keep at room temperature for 1 day or freeze up to 3 months. Bring to room temperature (if frozen) then continue with step 9. Frosting can also be made 1 day ahead of time. Cover tightly and refrigerate overnight. Bring frosting to room temperature, then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of cream/milk will help thin the frosting out, if needed. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes.
  2. Cake Flour: Cake flour is key in this recipe. Do not use any cake flour substitutes.
  3. Butter: If you only have salted butter, you can use that instead. Reduce the added salt in the cake to 1/4 teaspoon. You can use salted butter in the frosting, too. Taste the frosting before adding the 1/8 teaspoon of salt, then add a pinch if desired. It’s imperative the butter is at room temperature in order to properly cream with the sugar and be the proper base for the buttercream. Read: Here’s What Room Temperature Butter Really Means.
  4. Eggs: You need 4 egg yolks and 2 egg whites in this cake batter. It’s easiest to separate eggs when they’re cold. The eggs must be at room temperature to whip properly, so after you separate the eggs, cover the 4 yolks and 2 whites and set aside for at least 20 minutes before starting.
  5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (whole milk is best– lower fat or nondairy milks work in a pinch, but the cake won’t taste as moist or rich) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.
  6. Cream of Tartar: This is an imperative ingredient that promises the egg whites will whip into lofty, fluffy peaks and hold their shape when mixed into the heavy cake batter and baked in the oven. You can skip it if needed and whip the egg whites by themselves, but the cakes will taste denser.
  7. Amount of Cake Batter: This recipe yields about 5-6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. This recipe is too large for 2 8-inch cake pans.
  8. 9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan, but I found it tasted on the heavier side. Instead, I recommend my Yellow Sheet Cake which uses mostly the same ingredients.
  9. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. The frosting recipe written will be enough for thin layers of frosting, but you can double my chocolate buttercream recipe (simply double each ingredient) if you want a lot of frosting.
  10. Yellow Cupcakes: Here is my favorite yellow cupcakes recipe, which includes directions for mini cupcakes too. Same unbelievable texture as this cake! If you need more than 1 dozen yellow cupcakes, use this yellow cake recipe for between 2-3 dozen and follow the same baking instructions as my yellow cupcakes.

Keywords: cake, yellow cake, birthday cake, chocolate frosting

For the sheet cake version, here is my yellow sheet cake recipe.

9x13 inch yellow sheet cake in pan

297 Comments

  1. Hi, can i use this recipe for 2 8inch round pans? Or is it ok for the batter to wait until i finish baking first 2 8inch pans? Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Diane, this recipe is too large for 2, 8-inch pans, but you can cover any remaining batter and leave at room temperature while your two pans are baking. Once the cakes have cooled, remove and bake the remaining batter in one pan for a total of three layers. Enjoy!

      1. Hi. Sally can i use this recipe to make a bottom tier semi naked cake? Can this hold for a 2 tier cake?

    2. David Valenzuela says:

      I love this recipe I added an extra egg yolk and made sure the egg whites and tartar were whipped up…but I used 3 6″ pans

  2. Could I use 3 six inch pans?
    Thanks,
    Kristan

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kristan, for a 3 layer, 6 inch cake, we’d recommend using our Yellow Birthday Cupcakes recipe instead — it yields the perfect amount!

  3. Candace Barron says:

    Can this recipe be doubled for a very tall cake?

    1. Trina @ Sally's Baking Addiction says:

      Hi Candace! We suggest making two batches instead of doubling to ensure the best texture of the cake.

  4. Complete cake newbie here, is this bleached cake flour, non bleached, if you could tell a name and brand I would be so grateful.

    1. Trina @ Sally's Baking Addiction says:

      Hi Kenny! We love to use Swans Down brand cake flour.

      1. Thank you so much! That is the red box that says enriched cake flour bleached? Correct?

      2. Trina @ Sally's Baking Addiction says:

        Correct!

  5. OMG!! This cake was amazing!!! I have never made a cake so light and moist, and the frosting went well with it!! I did have a little issue with the foil tent sticking..and I used nonstick foil too! I won’t tent next time. Otherwise..everything was perfect and detailed instructions were so appreciated!!

  6. Kimberley Hogan says:

    This was a total fail for me, not sure what I did wrong. The cake was very dry. I made the cake yesterday, wrapped it well and put it in the fridge until today. I frosted it once it was back to room temperature. Could putting it in the fridge overnight completely dry it out?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kimberley! For best taste and texture, we recommend wrapping the cooled layers up tightly and individually and keeping at room temperature then assembling with frosting the next day. Storing in the fridge can dry the cakes out. Here’s a helpful post on preventing dry cakes as well!

  7. This looks delicious! One question: I’m planning to make a two-layer animal cake and would like to use a grass tip to pipe frosting on the outside. Do you think this frosting is right for that purpose? If so, would you recommend I double the amount of frosting to do that type of decoration?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Robbin, We used the grass tip with red tinted frosting for this Elmo cake! You can follow the frosting amounts for that recipe as it does make a bit more. Happy baking!

  8. I made this cake recipe the other day. The outside of the cake cooked too fast (not burnt) and the inside was super dense. What did I do wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Wells! Thank you so much for giving this cake recipe try! It could be a few things. First, make sure your baking powder and soda are fresh. We find they lose strength after just 3-4 months. Use proper room temperature butter and other room temperature ingredients and be careful not to over-mix your cake batter (a common source of dense cakes). Here’s a helpful article about preventing dense cake that may help as well.

  9. Hello,
    New face here, I want to make this cake so bad but just looking at the butter measurement; most 2 sticks of butter are usually 226/227grams. I love to measure in grams but your recipe states 230grams. Do I go with using exactly the 230grams which is more than my regular butter brand sticks? or should I just stick with the exact 230grams measurement you listed.

    1. Trina @ Sally's Baking Addiction says:

      Hi Tobi, the difference of a few grams won’t make a big difference here – feel free to use the pre-measured two sticks or add a bit to make it to the 230 grams in the recipe. Happy baking!

  10. Hi Sally,
    I’m planning to make this cake for Easter as my mom has requested yellow cake w chocolate frosting! My family aren’t buttercream fans so I’m going to top with your chocolate cream cheese frosting instead. I would like to bake the cake the day before. Is it ok to frost it as well after completely cooling and if so should I refrigerate overnight? I want it to be as fresh tasting as possible on Sunday. I noticed some people said theirs was dry after refrigerating. Thanks! Love your recipes!

    PS also making your biscuits because we LOVE them! My 15 yo was like…you’re making biscuits right mom? Ever since I discovered your biscuit recipe its the only one I use!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Krisha, We are so happy the biscuits have been a hit with your family! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would definitely refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day

  11. Is the structure of this cake strong enough for fondant? He wants yellow cake with chocolate buttercream but wants fondant covering the outside to fit a theme.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Brit, yes, this cake should hold up well under fondant. Enjoy!

  12. I’ve done this as written and it is a marvelous recipe. But, I much prefer a 6” cake so I gave it a shot. This recipe yields the perfect amount of batter to bake in two 6” pans that are 3” tall. Unfortunately, that approach leads to a drier, denser result. I’m gonna try this in four 6” pans one day because I really love how fluffy this batter is and what results in the 9” pan.

  13. Is the buttercream supposed to be room temperature as well? Thank you!

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