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?
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.
I am going to try the recipe today I am soooo excited because yellow cake is my dads favorite kind of cake.☺️
Should I chill the finished and frosted cake in the fridge or leave out?
Thank you for this recipe. I am living abroad and there are no cake mixes at the supermarket here so this is very helpful. If you could develop a cake mix for angel food cake next that would be wonderful.
Nailed it! Hard to find yellow cake that doesn’t use buttermilk. This recipe was easy, quick and tasted delish. It’ll be my go to from here on out.
I’m going to try this out. This weekend .will let you know how it turns out.
I love everything you do!! Thank you. Can I use cake flour? What changes would I need to make?
Was there a point to put dry ingredients in that mason jar 🫙then dump it out?
Yes. If you want to prepare the dry ingredients as a “mix”, store it, then mix the wet ingredients when you are ready to bake the cake.
It turned out great!!!!
Hi, is there any way that I can adjust this to a loaf pan receipe?
Has anyone ever made an egg-free version? I’ve used box mixes and substituted applesauce for eggs, but nervous about trying from Scratch. Have a child with food allergies.