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
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
- â…› 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.
Thank you for sharing! I am far from a baker. A great chef yes but usually flop as a baker. However, my family and I are on a very tight budget this month and I found you through google while I was trying to use what I had in the house to appease my husbands request for something sweet. This was amazing! I had one egg, so sub’d 6 table spoons of mayo to cover the two missing eggs, sub’d baking soda for the powder and I threw in some cinnamon to add more sweetness. Came out great. Thanks again for sharing, and I will definitely give you love as I blog my cake (simple yet yummy) inspired by your post. 🙂
Love your thoughtful and creative substitutions!!! Great job!
Thanks for sharing the substitutes.
I have this in the stove right now. Is it supposed to be incredibly watery before you put it in?
Watery? No, that is not how I would describe that batter. How did it turn out?
Mine is incredibly thin too and I’m worried it won’t turn out! I bake cakes all the time, not from scratch and I must have messed something up ???? I followed the recipe except for replacing vanilla extract with vanilla bean. We shall see how it turns out! Lol
Im making this cake and mine is also very thin. Is this cake supposed to have milk in it? The video below doesn’t show milk being added in.
Mine was watery too, on the video the milk wasn’t added. The milk makes the batter watery.
Did anyone ever answer the watery batter issue, I scanned the comments and don’t see where the issue is resolved. I followed the directions to the letter and ended up with watery batter as well. I am an accomplished backer, not a beginner so I know it’s not an error on my part in following directions. It’s in the oven as I type this but I am skeptical of it’s results. It looks nothing like the videos batter. I could not cook it as is and added an additional half cup flour to give it some texture. I fear I wasted my ingredients and my daughters 35th birthday cake is going to be a flop.
The batter is runny. Did you bake the cake? It turned out fluffy, right?
Could I use coconut oil in place of vegetable?
Thank you
I’m so excited to try this batter mix, I, myself am a chocolate cake fan.But… I am making a vanilla cake to shape into a Minions character for my 8 year old son birthday party. Had to double up the ingredients, not much of a baker but I do it every year for all of my children .Thanks and I’ll let you know hoe it turns out! Maybe if I like it ill post you a picture of him enjoying it!
Wish me luck!
can I use olive oil
Did you use two 9-inch pans? or one?
I made this last night and it came out great!! I used a 9×13 and added lemon extract because I was really looking for a lemon cake recipe.
Wonderful!!
Can this recipe be used with a cake extender recipe instead of a box mix?
It was so amazing, thank you dear for the recipe
What is your recipe for the Chocolate frosting?