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?
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So I used this recipe for my first time ever attempting to make homemade cupcakes.and let me say they are amazing! I will never buy a boxed cake again! My only issue is the cupcakes are a little on the dense side so I may use cake flour next time and see if I can get that light and fluffy texture.i also didn’t use a stand mixer I did it by hand since my bit the dust a few weeks ago.but over all amazing recipe!!
I’ve made this twice now as cupcakes and it is the PERFECT recipe. I followed the ingredients exactly and the taste and the texture of the cake is wonderful. This has now been added to my baking cookbook. Thank you for sharing.
<3
This blog is amazing , i made 24 cupcakes for halloween with buttercream , today i try with fondant to see what happen?
Ohhhh almost forget hi from panama and please continue posting
Xoxo
Wanted to know how many cupcakes this recipe will make. If iI wanted 24, do I need to double it?
I made this mix for cupcakes for my son’s bday party tomorrow, but I used fresh milled flour and the cupcakes fell in the middle instead of rising. I don’t know what went wrong. Has anyone else used fresh flour? I used soft white wheat berries.
Can you give me this recipe in gluten free? Would it be the same if Gluten Free All Purpose Baking Mix was used instead of wheat flour?
Sorry, I do not know the answer to that. 🙁
Hi Karen,
I often substitute gluten-free baking flour mix for standard flour so a co-worker isn’t left out when I bring in treats. As long as you use the gluten free baking mixes that have xanthan mixed it in usually comes out fine.
Anybody know what adjustments are needed for an altitude of 7,000 feet?
How long does this mix last? Shelf life? Thanks
I would say 3 months on the safe side, but you will want to condier the life of your ingrediens. So if your baking powder expires in 2 months, then 2 months. Hope that helps!
How much is one stick of butter??
113g
Hi,
It never says what pans to put them into
Can I put the cake in a bundt? will it be too much?