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 is simply too heavy for this recipe; the cake will be heavy. If needed, use this homemade cake flour substitute.
  • 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

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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


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.


  • 2 and 1/4 cups (300g) 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
  • 2 large eggs + 2 additional egg yolks, room temperature and separated (see note)*
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk*
  • 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


  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.


  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. If you can’t get your hands on cake flour, use this cake flour substitute.
  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 2 whole eggs (separated) 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.) 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 4 yolks and 2 whites, cover them 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


  1. What’s the difference between White cake, Yellow cake and Vanilla cake?
    Are they all just vanilla-flavoured cakes with slightly different ingredients? Do you have a favourite?
    Thanks and happy birthday!

    1. Hi Aimee, happy to clarify! White Cake is supremely fluffy and soft with a pristine white crumb (made from egg whites), Vanilla Cake is heavy on vanilla flavor and super soft and moist– a bit denser than white cake, and Yellow Cake is denser than both with rich buttery flavor.

  2. Again another cake made and a huge success. Easy to make, love the step by step instructions. What does tenting mean in the baking community? Is 1/8 teaspoon half of 1/4 teaspoon?

    1. Hi Helen! So glad you enjoyed this yellow cake recipe. Tenting a piece of foil on a baking cake/bread/whatever means loosely draping foil over that item in the oven– if it’s sturdier aluminum foil (I like the heavy duty foil), you can create an actual tent over the baked item so there’s no risk of the cake rising up and touching/sticking to the foil. 1/8 tsp is half of 1/4 tsp, yes.

      1. Thank you so much! I was also told I can use parchment paper too., but I wanted your advise
        Happy belated Birthday !

  3. Ashley Thomas says:

    Just made this cake and it literally is the best yellow cake I’ve ever tasted! I couldn’t believe how light and fluffy the cake turned out. I totally forgot to do the tin foil tenting in the over while baking, but it still turned out fine. It pairs perfectly with the chocolate buttercream frosting.

  4. I’m looking for your most chocolaty frosting, in my book, there is no such thing as too much chocolate. I prefer dark chocolate over milk and don’t usually want it too sweet. I’ll be making your upgraded German Chocolate cake for my anniversary. I’ve looked at your dark chocolate, triple chocolate and buttercream chocolate frostings. There are subtle difference, which would taste the most deep chocolate?

    1. Hi Ele, you may enjoy the chocolate fudge frosting on my Tuxedo Cake the most.

      1. Thanks, it looks yummy, I’ll try it,

  5. Louann Eadie says:

    TERRIFIC! I have baked MANY CAKES in my 74 years but this yellow cake is a winner and the buttercream chocolate frosting rates a 10!!!!!!

  6. Hi again Sally!
    I made your strawberry cake with your strawberry buttercream icing and it was divine! I now have a question about this cake. Rather than risk messing it up I thought I’d ask you first and take the guess work out of it! Lol. How do I go about turning this 2 layer cake into a 3 layer cake? Thank you!

    1. Hi Sonya! So glad you enjoy the strawberry cake recipe. For this– simply divide the batter between 3 cake pans. I’m unsure of the best bake time, but it will be shorter since the layers will be thinner.

      1. Thank you Sally for your response.. If I had carefully read the notes I would have seen this! Again, thank you!

  7. And it’s the best yellow cake I’ve ever had too! A hit for my son’s birthday. Very moist and the frosting is delicious. Perfect timing posting this recipe Sally. Everyone loved it.

  8. Hi Sally, could I add walnuts to the batter? If so, about how much would you recommend and would this change the cooking time?

    1. I can’t see why not! You can try folding in 3/4 – 1 cup of chopped walnuts into the batter after you fold in the egg whites. I’m unsure of the exact results though. The bake time will be similar.

  9. Judy Lanza says:

    Your recipe doesn’t call for 2 egg whites just 2 eggs and 2 egg yolks yet your instructions calls for 2 whites whipped and added, then in the note is tells you what to do with the extra egg whites you have left over.

    1. Hi Judy! Happy to help. See my recipe note #4.

      1. Judy Lanza says:

        I read the entire recipe and notes your recipe call for 2 eggs and 2 egg yolks but in the instrutions you add whipped egg whites the note#4 says for left over egg whites but according to your instructions there are no left over you are adding them into the batter

    2. Judy, the instructions say to add the 4 yolks to the batter and then later to whip two of the egg whites and fold in. That means there are two egg whites left over – 2 eggs and 2 extra yolks needed for the recipe

  10. Leisa Russell says:

    I made this cake yesterday. Best cake I have ever had and certainly the best I have ever made. I’m not a huge cake lover but love frosting. Haha. But this cake is beyond good even without frosting. Question tho. My frosting looked lighter (in color) than yours. I liked the look of yours better.I used 4 cups of powder sugar and the rest of the frosting ingredients as your wrote. I’m guessing coco powder is the reason. Just add more? I used regular not dutch. Thanks so much for all the recipes and tips. Most importantly HAPPY BIRTHDAY! Hope it was a good one.

    1. Thank you, Leisa! I’m so happy you enjoyed this recipe so much.
      Over-whipping adds more air to the buttercream which lightens up the color. Feel free to add more cocoa powder to darken (and milk/heavy cream to offset that dry ingredient). Or try one of my favorite tricks– place the frosting in a microwave safe bowl and heat for a quick 10 seconds. Stir with a rubber spatula or wooden spoon. This helps pop any air bubbles and the warmer butter creates a darker looking frosting.

      1. leisa russell says:

        I wondered if I over whipped. Thanks so much.

    2. Surati Ivey says:

      I used only 3 cups of the powdered sugar, and it turned out perfect. And used Valrhona chocolate powder. This is fantastic chocolate, deep dark mahogany color.

  11. Ashley Anne says:

    FINALLY!! The perfect yellow cake! I always get a little bummed when people order yellow cakes because they cake itself is just so fickle! Not anymore!!! Perfect texture. Great taste. Slap that chocolate icing on there and you’ve got a real winner!! Thanks for the recipe, and the guidance behind baking over the years.

  12. Hi Sally,

    Thank for having such delicious recipes – I try new recipes of yours all time! This was another hit.
    One thing I seem to struggle with ( with this cake and other homemade cakes & cupcakes) is that the cake dense up being very dense. I’m wondering if you have any tips or tricks to make my cakes less dense?

    Thank you!

    1. Hi Anna, You can visit my post How to Prevent a Dry or Dense Cake for all of my best tips. I hope you find it helpful!

  13. I have a friend’s birthday in a couple weeks and they want a yellow cake with chocolate frosting, but it has to be gluten-free. Can I substitute for GF flour? Do you have a suggestion for a certain brand/type that would work well? Or do you have a GF yellow cake recipe floating out there that you haven’t uploaded yet? 🙂 Any help welcome! Love your recipes.

    1. Hi Lilly, I wish I could help but I don’t have much experience baking with gluten free flours. Let me know if you try it!

  14. I never leave comments but this was the best cake recipe I’ve ever tried. I have been searching for a yellow cake recipe for years. It has the perfect flavor and the perfect crumb. I used White Lilly all purpose flour and ran it through my sifter since I did not have cake flour. Everyone enjoyed the cake! Thank you for this recipe!

  15. Michelle Roberts says:

    I just made this cake but I forgot the vanilla. Will it be ok?

  16. I’m going to make this recipe but am curious if you have an tips for baking at altitude?

    1. Hi Erin, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  17. I’m looking forward to trying this recipe tomorrow. I know you spent a lot of time developing this to make it just right so I don’t question the results. But, I’m curious why it’s better to not just use 4 eggs. Does leaving out the 2 egg whites change the texture somehow?
    BTW~ my grandkids loved your strawberry icing!

    1. Hi Carol, using extra egg yolks helps produce that signature buttery/dense yellow cake taste and texture.

  18. Hi Sally!
    I adore all your recipes and appreciate them you so much for the work you put into them!
    My question for you is a friend wants me to make them a 3 layer 9 inch birthday cake and I wanted to know how I could make this recipe work for 3 layers?
    I also noticed you had a 3 layer vanilla cake recipe, what’s the difference in taste between those two and which do you think I should go with?

    Thank you sooooo much

    1. Hi Nir, you can make this cake as a 3 layer cake. See recipe note.

  19. Absolutely delicious!

  20. Hi Sally,
    I have loved so many of your recipes. I appreciate very much your detailed instructions and explanations as to why we need to do certain things. Because of you, I truly enjoy baking and it’s come to be a very cathartic and relaxing hobby.

    I can’t wait to make this recipe for my husband’s birthday on June 29th. He requested a yellow cake with chocolate frosting (from Sally, of course) so am thrilled to find this post.

    I also wanted to say ‘thank you’ for including the UK equivalents for certain ingredients, as we moved to London 4 years ago and can’t always find what we need.


  21. Absolutely loved this cake recipe. Followed exactly and was a hit! The video was indeed helpful, thank you for that. Daughter loved it as her birthday cake and I’m happy to have a great recipe to use for more birthdays coming up!

  22. Wanna make this for my son’s 4th bday – sounds amazing!
    Can I add sprinkles into the cake? If so, what amount would be best for this recipe? Thanks, Sally!

    1. Sure can! Add 1/2 – 2/3 cup rainbow sprinkles.

      1. Thank you so much!

  23. Hi Sally! I have a question- how much buttercream does this recipe yield? I want to make this cake, but use your swiss meringue buttercream recipe. Would I have enough to cover this cake if I used a single batch of your meringue? Thanks so much!!!

    1. Hi Ashley, My Swiss Meringue recipe is enough to fill and frost a three layer 9-inch cake with just enough frosting (see recipe notes!).

  24. Carson Love says:

    Hello! I recently bought four of those cute 6-inch cake pans. Do you think I would need to adjust baking time or temp?
    Hoping to make this tomorrow for my birthday:) Thanks so much for sharing your talent and knowledge!

    1. Hi Carson, You can find all of my tips for 6 inch pans in my post 6 Inch Cakes. Enjoy!

  25. Can I bake both cakes together in the oven? Or should I bake each pan separately? Thanks for the recipe!

    1. Hi MJ, If you can fit two pans in your oven side by side then yes, you can bake them together.

  26. Delicious! I used your cake flour substitute for the cake and it tasted wonderful. I used 3 cups of powdered sugar for the frosting and it was delicious, not too sweet, just right! The frosting was a bit lighter in color than your pictures but still delicious. The cakes baked perfectly flat and looked beautiful when I assembled! It was a hit. 🙂

  27. Surati Ivey says:

    Your cake baking knowledge and the way you teach and talk has taken the fear of cake baking out of me. Now I’ve made 2 of your cakes, that actually totally worked out, I made the chocolate mousse cake, and now your yellow cake. The mousse cake was more work and more expense than this yellow cake, but the point is they were both successful, and both very much appreciated. Thanks again

  28. I made this cake this past weekend with your vanilla buttercream frosting as a test for an upcoming birthday party. The tenting of the cake did not work very well for me and a small portion of my cake browned a tiny bit, but you would never know. It is lush, buttery, light and delicious. The flavor is subtle but very good. Was not difficult to make at all. I froze the cake for about 30mins prior to icing for ease, which also did not seem to work as well as I had hoped. Lining the pan with parchment prior to cooking though is a life changing idea! The vanilla buttercream frosting is also wonderful! Very buttery, light, creamy. The portions are perfect for a 2 layer cake. A yellow cake with vanilla frosting would never be my first choice to make, but this recipe is worthwhile! Thank you so much for it.

  29. Hi Sally I followed this recipe to a tee…timing everything. I creamed by room temp butter and sugar for exactly three minutes, as instructed. My cake came out VERY dense and after reading your post regarding dense cakes, you state to cream for 1 to 2 minutes only. I am just trying to figure out what I did incorrectly, as I think the flavor is spot on and would like to try the recipe again in the future. I trend to not repeat a recipe if the results are less than stellar the first time around . Thank you!!

    1. Hi Amy, this recipe requires a little extra creaming. The butter– was it cool at room temperature? Your egg whites– were they nice and fluffy? Was the batter over-mixed at all? Would love to help troubleshoot!

      1. Thank you, so much, for your prompt response ☺️! Butter was room temp, egg whites ( beat with cream of tartar) looked great and were “gently” folded in and care taken not to over mix. My baking soda and powder are fresh, as well. I am so sad that my husbands Birthday Cake turned out as dense as a rock, at least it is not as dry as a rock! Thank you for trying to help my problem solve, Sally!

  30. Hi Sally! I think my husband the scientist, has possibly figured out my dilemma… I am baking at sea level which requires adjusting flour, baking powder, etc. just wanted to share this with you and your followers☺️! Thanks!

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