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, at room temperature*
  • 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
  • 3 and 1/2 cups (420g) 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, 3 Tablespoons 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 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  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

277 Comments

  1. I just measured my cake pans and they’re 8.5 inches in diameter. Does the .5 inch make a difference? (Please say no, these are my only cake pans.)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jess, Your pans will be just fine! Your layers will be very slightly thicker so just use a toothpick to check for doneness as they make take an extra minute in the oven. Happy baking!

  2. Jamie Wyman says:

    Just finished this recipe with a coconut buttercream frosting I’ve tried many of your recipes I just did the best chocolate chip cookies recipe and they definitely live up to their name!thank you so much for sharing them they’re a hit in my house. – Jamie

  3. Good morning Sally!
    As I was reading the ingredients for your chocolate icing recipe for this cake, I noticed that you called for using between 3-4 cups confectioners sugar and 3-5 tablespoons heavy cream.
    I wanted to know the exact amount of measurements you end up using for both of these ingredients so that I can have the exact accuracy, taste and consistency that you do when you make your chocolate icing.

    1. Hi Jessica! I’m glad to help. Use 3 and 1/2 cups of confectioners’ sugar. Start with 3 Tablespoons of heavy cream, then add more to thin out. I usually add 1 more.

  4. I love everything I bake from your site! So much in fact, I refuse to use any other site. Here’s the problem I experienced with this recipe – the center fell. I followed every step, I’m wondering if because I’m in Denver, CO – I need to start making adjustments for high altitude?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kat! Thank you so much for making and trusting our recipes. Did you use a toothpick to test for doneness? It’s possible the cake needed just a minute or two longer in the oven. Or, as you mention, altitude could be playing a part. We wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Thanks again, Kat!

  5. This is a fabulous and very versatile recipe. Use cake flour — it really makes a big difference in the lovely texture that results. A great yellow cake by following these directions step by step, and a wonderful recipe to add different flavors instead of vanilla. For our crowd, I only used 1 c sugar in the cake batter since I used a fresh raspberry buttercream frosting (with chocolate ganache) for a special occasion. Thanks for a new addition to the “regular rotation” of fancy cake recipes!

  6. This cake is amazing!!! I was a bit worried when it came out of the oven because it seemed underdone and dry at the same time, but it ended up being moist with a perfect texture and taste!! I used your vanilla buttercream, which yielded just the right amount plus a little more for decoration for this cake 🙂

  7. You said it – BEST YELLOW CAKE PERIOD!!! The recipe, like all of Sally’s recipes, was very easy to follow but the taste was just outstanding. The moisture of the cake was fantastic – it stuck to the fork perfectly and while was sweet, wasn’t overly so. I was worried that the cakes would be thin because the batter didn’t even half way fill the pans but the cakes rose considerably during baking. Everyone raved about this cake and I can’t wait to make it again!

  8. I made this recipe the other day, making it into a 4-layer cake filled with dark chocolate ganache and frosted with a vanilla whipped cream. This cake was amazing!! Super moist and not too dense, but not too airy either. Going to be using this recipe for many more cakes to come! Thanks Sally!

  9. I’ve just discovered this recipe and I can’t wait to try it today! I’ve never made a cake that I found to be as moist and light as cake mix. The only problem is that in Canada I can’t get the brands of cake flour you reference (6-8% protein). The only option is Robin Hood cake flour, which has a protein content of 10% (like King Arthur cake flour). Has anyone made this successfully with King Arthur or Robin Hood cake flour? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, Either of those brands should be just fine for this cake. Happy baking!

      1. Nicole Boudreau says:

        Thank you for the quick reply! I made the cake today and I can confirm that it is also the Best Yellow Cake *I’ve* Ever Had! YUM! I followed the directions to the letter, and it was so light and moist. THANK YOU for the amazing recipe — it will be my go-to for all future birthdays!

  10. Rekha Anand says:

    I often make this yellow cake and every time the results are too good. Your recipes are simple, very well explained and at the same time results are always too good.

  11. I love this recipe! I just made it for my birthday cake. I like making my own cake because I know what I like!
    I think the folded egg whites must be what brings this cake to the next level.
    I filled it with peanut butter ganache that I made into the consistency of frosting, then poured dark chocolate ganache over it. It was a hit!

  12. Tereska. Ebanks says:

    My first time baking a cake and I decided to try this out on my mother’s birthday lol!! Had no reason to worry, it came out amazing…instant hit and even nicer the next day. I like it when it’s been refrigerated for a few hours and with custard.
    I found I didn’t need to use as much icing sugar for the choc buttercream, just seemed like too much and it could make it too sweet. Definitely will make it again and I excited to try your other recipes!

  13. Quick question! I’ve had a request to make a yellow cake with strawberry frosting…do you think this yellow cake would pair well with the strawberry buttercream that is also on Sally’s blog? Many thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Janie, definitely! This cake would be delicious with strawberry buttercream.

  14. Hi Sally, I know you don’t live in altitude but I would like to make this for my husbands birthday. Does anyone (or Sally) reading this have suggestions for altitude adjustments? I’m at 5400′ Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michi! We wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Hope your husband enjoys his birthday cake!

  15. Marisela Treviño Orta says:

    I have a request for a 3 layer yellow cake. I love this recipe. Other than doubling (and having left over batter), is there a way to increase the recipe to make another layer?

    1. Trina @ Sally's Baking Addiction says:

      Hi Marisela! You can make this cake as a 3 layer cake. See recipe note.

  16. Do you have a best ever chocolate cake / could this be adapted for a chocolate cake? Was thinking about doing a chocolate / yellow cake checkboard cake (kind of like your zebra cake but in the checkboard pattern). Or do you think this wouldn’t hold up to that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi JJ, for a chocolate cake, we recommend using our Triple Chocolate Cake. Let us know if you try a checkerboard pattern!

      1. Thanks! Do you think the yellow cake is sturdy enough to stand up to being cut into the checkboard pattern? Was wondering if I should use the vanilla cake recipe instead but that makes 8 cups of batter vs. the chocolate cake’s 6.

        Or could I sub in some sour cream to make it sturdier? I know the recipe cautions no subs. My plan is to make the cakes tomorrow.

  17. Hi,

    I’m making this tomorrow for my husband’s birthday (second year in a row, by request!). It was a big hit last year, absolutely delicious.

    Question – hubby wants 2 different frostings, one in the middle between the 2 layers and a second for the top and sides. Any idea how much I should cut the frosting recipe by – 1/2? 1/3 for each flavor?

    Thank you so much. We absolutely love your recipes. The pictures and videos are a huge help.

    1. Trina @ Sally's Baking Addiction says:

      Hi Elyssa, we’re so glad this cake is a hit! Cutting the recipes in half should be fine to use two frosting recipes, though you will likely need more of the frosting that goes on the top and sides of the cake. Let us know how it goes!

      1. Thank you so much for the quick response, Trina.

        I cut the frosting for the middle in half (vanilla buttercream) and made 2/3 the recipe for the top and sides (chocolate buttercream) and it came out absolutely perfect. The flavor in this cake is amazing.

        I couldn’t find buttermilk or cake flour since moving to the UK, so I appreciate the DIY versions included with the recipe

  18. I’m wondering – how is this cake without frosting? My son’s not a frosting kid (!). Thanks!

    1. Trina @ Sally's Baking Addiction says:

      It’s delicious without frosting – hope it’s a hit for your son, Stacey!

      1. Yay! Cant wait to try!!!

  19. Hi Sally, I just made this cake but it sunk in the middle. Any ideas on what would cause this?

    1. Hi, I know I’m not Sally, but just thought I’d chime in 🙂 I’ve had this happen to me so much because I’m a little impatient 🙂 Undercooking is a big cause. Also, could be not enough flour. At least this is what I’ve found in my own baking. I almost always weigh flour for my cakes and cupcakes anymore. Not so much for brownies or even cookies, but my cakes have always been finicky.

    2. Dezhan Bailey says:

      Sally, great instructions but after mixing everything the batter is still eggy. Should I add more flour?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Dezhan, With 4 egg yolks and 2 egg whites this is an egg heavy batter – but the baked cake shouldn’t taste eggy. We don’t recommend adding extra flour as that will lead to a heavy and dry cake. How did your cake turn out after it was baked?

  20. Hi Sally can I use yellow cake to make caramel cake,

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zanney, we actually use our white cake as a starting point for our version of a burnt sugar caramel cake.

  21. I made this cake for the first time, this weekend. Simply put: BRAVO SALLY! I have been baking for over 50 years and believe it or not I have been trying to find the perfect yellow cake, on and off for all that time. Most tasted like cornbread or were too dense or too dry. Thank you for all the work you did putting this spectacular recipe together. It’s one I will treasure and put in my baking rotation. The frosting is delicious as well; a perfect match for the cake. My entire family raved about this dessert!

    1. Trina @ Sally's Baking Addiction says:

      We’re thrilled you loved this yellow cake, Sheila! Thank you so much for this kind review.

  22. Hi! I love this cake recipe and it’s been a hit every time I’ve made it for my family.
    I had a question about scaling down the recipe to make it into a 2-3 layer 6-inch cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aishath, for a 3 layer, 6 inch yellow cake, we recommend using the batter from our yellow cupcakes. Same great taste and it yields the perfect amount of batter for that smaller cake!

      1. oh thank you for the swift reply! I’m thinking of making one today✨

  23. Hi! I was wondering if I wanted to make this cake in an 8×8 baking pan, could I simply cut the ingredients in half? I would really like to make it for a friend’s birthday, but I think the 2-layer cake would be too big.

    1. Trina @ Sally's Baking Addiction says:

      Hi Michelle! Yes, that should be fine. Let us know how it goes!

  24. Kahler Hunter says:

    Please confirm that the cake flour is simply spooned out of the box/bag and leveled in the measuring cup. No sifting at all? Just asking because I assume the flour has been in the box on the store shelf for a while. I’m making it for my father’s 80th birthday with peanutbutter frosting, his favorite 🙂 Thank you!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Kahler, Sifting the cake flour is not necessary in this recipe — only when stated. What a delicious birthday dessert – we hope he has a wonderful day!

  25. I have to agree that this is the best yellow cake recipe I’ve ever made! Everyone agreed that it was even better than Publix (which is hard to beat)! I have to admit that I did 2 things different though. I didn’t have cake flour, so I did substitute with all-purpose and cornstarch mix. I sifted it together and then weighed it. This seemed to work fine for me. I also (kind of by accident) did whip 2 egg whites and added them at the end, but also added 2 whole eggs and 2 yolks from the whites, so I ended up with 4 eggs in my recipe. I did whip my butter and sugar until it was about 3-4x the volume also. I split into (3) 9″ pans and it came out beautifully! The cake was very soft out of the oven, so I waited to remove them from the pans until completely cool (I stick them in the freezer to cool fast). Of course, I buttered and floured my pans and used parchment paper in the bottom. Thank you for the recipe!!

  26. Quick note: I have never, ever, ever written a comment on a website, except social media. So, this is a big deal.

    Tldr: Cake is fabulous. Will never use a box mix again.

    Holy cake! Is this the best cake I’ve ever had? Uh, yeah! I’ve gone on a mission the last week: to make cupcakes from scratch (I was too lazy to go buy a cake mix box) for the first time. This was my 3rd recipe and oh my gosh! It is scrumptious! I tasted a cupcake before putting a second batch in the oven (just to make sure … didn’t want to waste more liners). I was tempted to eat more than one…without the icing! As I was eating the cupcake, I kept trying to put into words what I was tasting. Then it came to me: it tastes like a homemade muffin. A muffin that was hand delivered by an angel. And that was without the icing. Holy cannoli! It was so delicious.

    Bookmarked this recipe in case my paper copy gets destroyed. Thank you for the recipe AND for saving my sanity. I really did not want to make a 4th cake.

    Sincerely,
    First-Time Baker

    1. Trina @ Sally's Baking Addiction says:

      We’re thrilled to read this sweet review, Lisa! Thank you so much for giving this recipe a try!

  27. Hello! I have made this cake before with the same amount of sugar, and it’s been great, but last night I used yogurt/milk instead of buttermilk and the cake tasted super sweet. Has this happened to anyone else?

  28. Stephanie R says:

    I’ve made this several times and it always comes out perfect! Definitely the best yellow cake recipe I have tried, and I have tried quite a few in search for the best!

    I have always kept it as 2 layers but was wondering if you think this cake is sturdy enough for me to split the layers after baking, so it can be 4 layers when assembled? I will probably chill the layers first before attempting to split them. Do you have any other tips or would you advise against splitting the cake layers in half?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Stephanie, we’re so glad you love this cake! Because the layers are somewhat thin, it might be a little difficult to split them after baking, but you can certainly give it a try. Or, see recipe notes for making a three layer cake, or our post on cake pan sizes and conversions to properly scale this for four layers.

  29. Sara Pritchard says:

    I’ve made this cake comes out fantastic! My daughter wants a strawberry chocolate mousse cake for her bday so I’m wondering could I turn this into a strawberry cake by adding puree and if so how much would you suggest? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Sara! For a strawberry cake we recommend following this recipe instead. Enjoy!

      1. Thank you!

  30. I’m not sure if this has been asked yet, but when it comes to the buttermilk, does “light” buttermilk work interchangeably with full fat buttermilk? Or should you add like a little bit of cream to make up for the loss of fat with using the light buttermilk?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kendra! Light buttermilk is just fine in the place of full fat.

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