Did you know I bake lots of cakes? Like, lots and lots of lots of cakes? I had a homemade white cake recipe that I love but have been on the search for a good (and it must be GOOD) yellow cake recipe. This Yellow Cake Mix is the perfect way to get rid of box mixes or the perfect gift for a friend! This recipe also makes the perfect Birthday Cake!!!
Yellow Cake (Also Called Butter Cake)
There are two reasons that I finally ended up in this yellow cake recipe:
- It’s a one-bowl recipe.
- It uses whole eggs, not 8 egg yolks.
Oh, and one more… it’s the BEST! Tastes amazing.
(If you want this recipe written out to try my Birthday Cake recipe, it is the same delicious yellow cake only written to be made immediately.)
Homemade Cake Mix
The recipe is written to be stored. You prepare the dry ingredients, label them, and store them in your pantry. When you are ready to bake the yellow cake, you remove it from your pantry and add the wet ingredients.
It is a great option if you have a few extra minutes the week before a birthday or special occasion! Not only can making your own cake mixes save you time, but they taste amazing and are real, natural ingredients!
If you want a yellow cake recipe check out this Birthday Cake version. Detailed tips and tricks on how to make this yellow cake from scratch when you do not need to make the yellow cake mix.
Chocolate Buttercream
I couldn’t help but pair this yellow cake with rich chocolate buttercream, as that is my favorite combination.
Yellow Cupcakes
If you would like the CUPCAKE version of the best yellow cake, try this recipe for the Perfect Yellow Cupcake.
How to Gift Yellow Cake Mix
If you want to give this as a gift simply print out the ‘wet’ ingredients and the directions and attach them to the jar. Be sure to add some instructions, though. Something like, “After the cake is cooled call me and I will be right over.” 😉
More Popular Cakes
Yellow Cake
Equipment
- Stand mixer I like this one from Kenmore!
- Round cake pans (or you can use a 9×13 baking dish)
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- ⅛ cup vegetable oil
- ½ cup (1 stick or 113g) butter, softened
- 1 tablespoon vanilla extract
- 3 large eggs
Instructions
Measure flour into quart size mason jar.
- Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
When Ready to Prepare Cake Batter
- Place softened butter into a stand mixer and mix on medium for 1-2 minutes. (You can also use a hand-held mixer)
- Place dry ingredients into stand mixer and combine with butter for 30 seconds.
- Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
- Pour batter into prepared pans. Bake at 350°F. For 8-inch pans it's 20-25 minutes. For cupcakes start checking around 15 minutes. To make in a 9×13, bake for 30-38 minutes. Cool before frosting.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Would using cake flour instead of AP flour work for this recipe?
Sure!
Great! Would I need to use the same measurements since AP flour is heavier? I’m not sure if I would need more cake flour.
How many boxes mixes is your recipe equal to?
Can I use this as the base for cake mix cookies or cake batter ice cream?
SO soft & fluffy! Felt like I was eating a cloud. Tastes good by itself & with frosting. Thanks for the recipe!! 💖✨️
One thing: 1/8 cup of vegetable oil is two tablespoons, which people might find a little more natural.
Going to try this with my kid. Our first time baking… anything. (Well, I made pumpkin bread a few times in 1990, but not since.) Wish me luck!
Made for my son’s 3rd bday and doubled the recipe for 3 layers (9”). Made a few adjustments for high altitude and turned out perfect. Cake was wonderful and everyone raved about it. Turned out way better than other more difficult recipes I’ve used with cake flour. This will now be my go to recipe.
Do you use salted or unsalted butter?
I have been looking for a yellow cake recipe for years and I’m always disappointed. Until now!! This is the best cake. It’s moist and light. It’ll even stand on its own without icing.
Can I use this recipe without putting ingredients in a jar?
I made this with Buttermilk and it really made it even better. It’s good the way it’s written as well, definitely my go to recipe. I just found that switching milk for buttermilk just made it more moist and came out great every time.
Can you use almond flour? I’m new to this, what adjustments are needed (if you know)? Thanks. My son’s GF is Gluten-free and wanting to accommodate her.