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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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
  • 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


  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. 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


  1. Made this last week and it was unbelievable- the perfect balance of flavors! Your site has become my go-to place for baking recipes. Thank you!

    1. Made this today with Sally’s chocolate cream cheese frosting and it was absolutely perfect! The cake was light, airy, and moist with beautiful caramelized edges that reminded us of crème brûlée. I replaced the milk in the frosting with buttermilk and reduced the amount of powdered sugar to 2 cups. The cake was very sweet but the tang of the cream cheese frosting balanced it out perfectly. Thank you for the amazing recipe.

    2. Hi sally,

      I only have small electric oven which makes me impossible to bake 2 tins in 1 go. Can i save half of the batter to be bake later? Or do you have any suggestion? Thanks!

  2. Charlotte H says:

    This looks great – can I use Brodie self-raising cake flour and just omit the salt and baking powder?

    1. Hi Charlotte, The use of self rising flour would require additional recipe testing. Best to stick with cake flour (or homemade cake flour substitute).

  3. I made this recipe this week for my birthday. Yellow cake with chocolate frosting was always my birthday cake request when I was younger and I’ve never been able to make a version from scratch that tasted good AT ALL. This one is just as your title says: The BEST Yellow Cake I’ve Ever Had! Thank you for this! 🙂

  4. Hi Sally can I substitute oil for butter?

    1. Hi Monique, it’s not possible to cream oil. The creaming step is crucial to this cake’s texture. You’ll also lose a lot of flavor. You could try solid coconut oil instead, but I fear the texture will be greasy (and, of course, lacking butter flavor).

  5. Kaleigh McCullough says:

    I made this recipe for Father’s day and received so many compliments. I did not have one problem with this cake. It was the moistest cake I have ever made and eaten! So delicious!!

  6. Martha Martinez says:

    Hi Sally. I made this cake last week with Steve’s GF Cake Flour. It was, literally, the best yellow cake my family and I ever had. It was moist and beautiful, and if you didn’t know it was GF, you never would have guessed it. Thanks so much for the recipe.

  7. Tiffany Duncan says:

    Can this recipe be made into cupcakes? I noticed there were a few different ingredients in the cupcake recipe. So I’m curious on why the difference? Which would be the best route to take?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Tiffany, to bake as cupcakes, see recipe note #10. In this layered cake, buttermilk creates a slightly lighter texture which is desirable for layer cakes since you’re stacking cakes on top of one another, weighing them down. Because there’s a lot of fat present (egg yolks), using buttermilk helps keep it slightly lighter. For the yellow cupcakes, we skip whipping the egg whites. Whipping the egg whites helps produce an extra fluffy texture in layer cakes that can otherwise become dense from being squished down. I don’t find that added step necessary for these cupcakes. Either way, you can’t go wrong! If you want a smaller batch of cupcakes, make the yellow cupcakes recipe, and for a larger batch (2-3 dozen), make this layered cake into cupcakes.

  8. I made this cake over the weekend for my birthday and we are still eating the leftovers of it three days later! I have been told multiple times this is the best yellow cake they have ever had!!!
    Thanks Sally for the great recipe!

  9. Thanks for the recipe! I had a little trouble – followed to a tee, but cakes were still very wet at 27min and had to go 35 total – after coming out the tops concaved a bit and the sides curved in – two ideas of mine is that I let the butter get too warm before creaming (it’s a warm day) and second that I used the convection oven which might have cooked the outsides too early? Any thoughts? Thanks again – it tastes great!-

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Scott, You are likely right on both accounts. Butter that is too warm won’t cream properly. The creaming process is when butter traps air. While baking, that trapped air expands from the heat and produces a fluffy baked good. As far as your oven, I always recommend baking on conventional settings. Save the convection setting for savory items (like when roasting veggies or cooking meats). Things overbake quickly on convection setting but if you still wish to use it the general rule of thumb is to lower the temperature by 25 degrees.

  10. Fantastic recipe! Moist, rich, flavorful, The only thing I’d change is increasing the amount of frosting. It may be that the people I know are frosting hounds, but this was a big sparse.

  11. Fern Fields says:

    Hello, I made this cake a few weeks ago and really want to try again but am looking for some suggestions. First, let me say that I have never been a fan of yellow cake but this cake, fresh from the oven, totally changed my mind and I absolutely loved it. Everything was perfect fresh from the oven but once I placed them in the refrigerator overnight it became hard and dry, even after warming up to room temperature. Do you have any advice for me?!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Fern, it sounds like extended refrigeration could have been the problem here. Though we haven’t had that issue with this particular cake before, refrigerating cakes tends to dry them out. Were the cakes wrapped up tight enough? The cakes may also have been over-baked, too. If you try the recipe again, a minute or 2 shorter should help too. You may also find this post helpful: How to Prevent a Dry or Dense Cake.

  12. Hi Sally,
    I’m so excited to try this recipe!! I was wondering if I could make it in 2 8×8 square pans instead of cake tins? I only have 1 round cake tin.

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can, Ella. Enjoy!

  13. Made this yesterday for my birthday with choc cream cheese frosting…just wow. I’ve been trying to find the perfect classic yellow cake and choc frosting recipe for years now…this is IT. The cake is so pillowy, soft, and perfectly moist. Has that nostalgic cake-from-a-box aftertaste, too.

  14. Hi! I would love to make this a three level 9 in cake! Do you recommend 1.5x recipe?

  15. Hi! If I wanted to mail the dry ingredients in separate bags and email the recipe, (like a box cake mix) would that work? are any of the dry ingredients going to change if they get exposed to certain temperatures? (like 80+ degrees F)
    also if I used vanilla powder instead of extract would it still taste fine? or should I tell the recipient to buy vanilla extract?
    Thank you!

  16. This cake is SO good. I made it into a three layer cake and it turned out beautifully. For some reason the tops of my layers were a little sticky after baking but I was able to slice off the tops and edges before icing no problem. I iced with your white buttercream and put strawberries between the layers. Better than most wedding cakes!

  17. Carolyn Walden says:

    Hi! If I like thicker layers and want to do a 3 layer….would you recommend 1.5 of everything for 3x 8 inch or just double and do 3 x 9 inch?

  18. Sheryl Maile says:

    Oh Wow! This cake tastes incredible! So very pleased with your recipe. Hands down the best yellow cake I’ve ever had. Followed the recipe exactly as written and it comes out perfect. Holds color amazingly well. I made a troll themed polka dot cake and rainbow cupcakes for my grand-daughter’s 2nd birthday. I highly recommend this recipe. Thank you so much for sharing, your devotion to the perfect cake mix is much appreciated! Delish to say the least

  19. Christi Chavez says:

    Hi! Can I use brown sugar for this recipe?

    1. I don’t recommend it. Brown sugar weighs down the crumb and the cake layers will taste quite dense.

  20. Sandra L Irick says:

    I want to make this cake but add sherry to it, like that old boxed yellow cake recipe with sherry and instant vanilla pudding. Living in Spain so do not have access to instant vanilla pudding. Any suggestions are appreciated.

    1. Hi Sandra, I’m unsure– that would require some recipe testing. Let me know if you try anything.

  21. My six year old son loves this cake but wanted me to add some food coloring to make it blue or green for his birthday. Do you think this will have any noticeable taste/ texture impact? Thank you!!

    1. Not at all. I recommend using gel food coloring because the color is more concentrated and you don’t need as much. (And therefore won’t affect the texture!)

      1. Thank you!! I just placed an order for some on Amazon. 🙂

  22. Hi there. I see so many rave about the flavor and was curious if these would be good for cake pops?

    1. Definitely! I recommend halving the frosting and only using enough to make a slightly moist mixture (with the cake crumbles). Or follow my homemade cake pops recipe.

  23. If I want to make a 3 layer cake with 8-inch pans do you think I should one and one-half the recipe or should I maintain the current recipe and divide the batter by 3? I want to keep it moist and not dry. Thoughts? Thanks so much!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jeff, You can make a three layer cake using this recipe. See recipe note #9 for details.

  24. Hi Sally can I double this recipe as is or is there anything I would need to use less or more if? Attempting tall 4 layer cake for my sister’s birthday! Please advise and thank you! Also, I LOVE THIS CAKE!!!! Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sonya, For the best texture we always recommend making this twice instead of doubling!

  25. A definite hit! Wish I could attach a photo — I’m quite proud. 🙂

  26. Would I be able to turn this into a chocolate cake? My son wants chocolate cake for his birthday, but this is my go to cake recipe!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrea, Unfortunately cocoa powder and chocolate are very different ingredients and it’s not as easy as simply adding some. Our most popular chocolate cake and the one I suggest is Triple Chocolate Cake. Let us know if you try it!

  27. I’ve made this recipe several times and while it has a good flavor and texture on the day of, I find that it’s quite dense the next day – then it just degrades from there. There seems to be no comment on how well this holds up the next day. Do you have any guidance here? Thank you (and I commend you on your website – it’s very professional)

    1. Hi Natalia! How are you storing it overnight? For best taste and texture, I recommend wrapping the cooled layers up tightly and individually and keeping at room temperature then assembling with frosting the next day. See make ahead instructions in the recipe notes.

  28. Monique Carter says:

    Which buttermilk is best? I can only find lowfat cultured, will.that be ok.

    1. That works!

      1. Thank you. And indeed this is the best yellow cake ever!

  29. Hi Sally,
    I made this last weekend for my nieces birthday. Although the flavor was great, the cake was lumpy and had a strange texture. I noticed you say to set aside the butter and sugar mixture and it doesn’t really say when to mix it with the dry ingredients and buttermilk. So I had two separate bowls…butter and sugar mixture and then the dry ingredients and buttermilk. I ended up mixing those together. Not sure if thats where I went wrong. I might try again to see.
    Your pretzels and beer cheese dip were amazing…made those too!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kim, Be sure you are creaming the butter and sugar together long enough so that they are smooth and creamy. Then you will beat the egg yolks and vanilla right into the butter and sugar mixture. Next in step 4 you are adding about 1/3 of the dry ingredients and 1/2 of the buttermilk to the butter/sugar/egg mixture. See the video above for a detailed visual of how this batter comes together!

      1. Hi Stephanie!
        At the end of step 3, it says to “set aside”. So I started step 4 in a new bowl, then I wasn’t sure when to combine the two. I think I would have been ok if it didn’t say “set aside”. Step 3 came out beautiful. I’ll try again! Thanks for your response.

  30. I didn’t quite read the directions right as far as the eggs go, and I ended up with 4 egg yolks in 2 egg whites. When I realized, it was too late. I whipped the other 2 egg whites with the tartar and folded that in. I guess we will see what happens!

    1. Hahah, I JUST did the exact same thing and am waiting to see how it turns out. I doubt my four year old daughter and 79 year old mom will notice or care much though. 🙂

1 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally