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
- 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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Thank you for this! I cannot use boxed cake mixes due to dietary restrictions. I needed to make-ahead mixes for quick baking. This is exactly what I was looking for.
This weighs 1 lb 9 oz approximately but most cake mix recipes call for 15-17 oz. I’ve got the ingredients mixed up but afraid to try to use it in a recipe. How does this work?
FYI…17 oz. = 1 lb. 1 oz. So this recipe would be just slightly more than that.
Just a question for you bakers out there:) I wanted to make a simple crockpot dump cake. The thing is, the pie filling is SO sweet and so is a grocery store box cake. Think it would work and not SO sweet if I cut the amount of sugar in half?
Have you tried a dump cake with frozen fruit ? Or even fresh. I very much dislike the canned pie filling. Way too sweet. When I make dump cakes I mostly use frozen fruit. So I would keep the cake recipe as is with the amount of sugar called for 😋
Excellent idea!
How many cupcakes will this recipe give me?
I’m baking this cake now, and using it for my mom’s caramel cake for her birthday. It’s really a simple recipe to follow. I changed the vegetable oil and used olive oil instead!!! Thanks for sharing this recipe!!
I just made this yellow cake in a 9 X 13. You are so right…..this is the best and it is AMAZING. I love using the three whole eggs, and you can’t beat (pardon the pun) the aroma coming from the oven!
First time making this cake and my family love it!
I’ve been a box cake person for the past 3 years. ( since my wife went to heaven) I tried your recipe yesterday. WOW !!! Fabulous!!!!
No more boxes for me THANK YOU
I made this cake this past weekend. I was wanting to make a round layer cake to decorate for a baby shower. I only had 9” round pans, so that’s what I used. This made 2 quite thin 9” cakes. I made a second batch and 2 more 9” rounds. I ended up stacking 3 layers and it was just the height I was wanting. So…this is a reminder to me that if I make it again, to either use 8” round pans or a 9 x 11 inch rectangular pan. (Or 2 batches, like I did this weekend.) The cake was simple to make and very delicious. Everyone loved it.
The best cake I’ve ever made
It was the first time I’ve made it myself but it tasted great so thank you 🙏🍀🐇
Going in the oven today. Making in a 9 x 11 pan and it looks great. So easy to. Family desert treat for tonight. If this turns out as good as your white cake recipe I will be so happy.