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
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Hello Gorgeous! I’m going to try this recipe this weekend. Hopefully. Sounds delicious. Thank you! I need a great choice icing recipe now.
I’d like to try this. The sugar conversion is throwing me off. Do I use 1 1/2 cups or (300g) of sugar?
1 1/2 cup of granulated sugar IS 300g. 🙂
Hello,
my cake came out a little dry Instead I used a 10 inch pan baked for 45 mins at 350’
Any suggestion
Thank you
Laura
Hi Laura! A 10-inch pan would mean less baking time. When using that size pan you will want to start checking the cake at 25 minutes.
Thank you very much I appreciate you
Best yellow cake recipe ever! I substituted equal parts almond milk and half and half as I had no milk. Perfection! I made my own almond buttercream icing.
Would like the chocolate icing recipe
Delicious cake. Very easy to make. Don’t know why I been buying box. It even tastes better than Duncan Hines Butter cake mix
Love your cake mixes. May I have the chocolate icing recipe?
I have made this reciped over and over again I give it five stars thank you so much
Is this enough for two 9-in round pans, or should the recipe be doubled if I want layers?
You can make it work in 2 9-inch cake pans, but the layers will be a bit thinner.