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 Mix
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, and store it in your pantry. When you are ready to bake the yellow cake, you remove 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.
I couldn’t help but pair this yellow cake with rich chocolate buttercream, as that is my favorite combination.
If you would like the CUPCAKE version of the best yellow cake, try this recipe for the Perfect Yellow Cupcake.
If you want to give this as a gift simply print out the ‘wet’ ingredients and the directions and attach 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.”
Our favorite yellow cake recipe!
- 2 1/4 cups (281g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup milk
- 1/8 cup vegetable oil
- 1/2 cup (1 stick or 113g) butter, softened
- 1 tablespoon vanilla extract
- 3 large eggs
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Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
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Place softened butter into stand mixer and mix on medium for 1-2 minutes.
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Place dry ingredients into stand mixer and combine with butter for 30 seconds.
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Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
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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 9x13, bake for 30-38 minutes. Cool before frosting.
Recipe Video
Check out some of my other HOMEMADE and FROM-SCRATCH dessert mixes!
My mother is the pickiest person I know. For a long time she actually preferred box cake to fresh, crazy I know. This is the ONLY cake she will eat now. Thank you for a simple recipe that never fails to please
I made this cake and it turned out very good. The frosting wasn’t as dark as pictured, but it had a great taste. Would definitely make this again. Thank you!
I truly enjoyed your yellow cake mix, probably the best I have ever made. Thank you for sharing
Im a home baker and I love how easy this recipie is to change to different flavors wish some tweeking. However, I make cupcakes and they don’t rise as much as I would like. This only uses baking powder but no baking soda. Suggestions?
its a good recipe.
I made this once, I was making a honey bunny cake and did not have a box mix, it was delicious. Just wondering how long to cook in a 9×13 glass cake pan.
I made the yellow cake it is wonderful recipe thank you.
Lovely I like the recipes. I tried a few one my children loved is the Butter bread very delicious
Does this recipe call for salted or unsalted butter?
I adapted this recipe to use it for a pineapple upside down cake, and it turned out amazing. I substituted half the milk for pineapple juice, and the cake still tasted great! This is our new yellow cake recipe, loved it!
Holy cow this is a great mix!!
I’m going to make this sounds great
BAD recipe! I read the comment from “R” and thought no way everyone else has good comments and hers was horrible. I thought she must have not followed directions correctly or expired ingredients maybe? Well I just baked this for my daughters birthday and it is horrible!!! What in the world! It does have corn bread consistency. I do
Know how to bake as well btw.
Sorry for the negative comment but very disappointed.
This cake recipe is really good! The cake IS NOT dense if you don’t overmix the batter and under beat the butter. It’s light, fluffy, and tastes just like cake! I love this recipe.
the yellow cake is absolutely the best I have Ever Tasted!!! I have made cakes for over 50 years, and this one is tops. I couldn’t stop eating it. It is so tender and high quality. Great with whipped cream and fruit; with chocolate or white buttercream frosting. 5 stars!!
You are simply the BEST!!!!!
Could this be used for the topping of a dump cake instead of a boxed cake mix?
I added 1 teaspoon of almond extract. It was way better than the King Arthur birthday cake recipe.
This is actually a really good basic recipe. I mixed standard. (Creaming butter, creaming butter/sugar, then liquids & flour last.)
I did change a bit. This is not a sweet cake, which would be fine for almond icing, but for chocolate frosting, it needs a half cup brown sugar added.
Also, I used a mixture of sour cream and milk instead of all milk.
But for a homemade cake? This consistency cannot be beat. Soft & melts in your mouth!
I had never baked a cake from scratch before and this one turned out beautifully! Then I read the reviews and had to post. Easy to make and the texture was perfect. Bookmarking for Christmas gift ideas- thank you!!!
Awesome thanks 😊
I use this cake all the time! The recipe is super adaptable. It bakes beautifully every time.
This is my go-to for a delicious yellow cake with chocolate icing!! Reminds me of my grand mom’s and is always a hit!!
I am going to make this cake for my Dad who’s birthday is soon but I have some questions that need to be solved ASAP!
1. Do you use salted or unsalted butter? We only have unsalted butter..
2. How much should we cook the cake if it’s in a 9 x 1.5 inch cake pan?