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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i like all your cakes.
I saw some recipes and they add dry milk in the cake mix, and what is the difference? thanks
LOVE this recipe. So simple and great resykts. My son, 38, loves rumcake which calls for 18 oz yellow cake mix, 1 small pkg of instant butterschotch pudding, extra egg,rum, cold water and oil (this was a decades-old oil recipe) Well, I put water and oil in refrigm to chill and forgot about it, until cake was half way done. I thought cake was a bust. However, to my pleasant surprise, even without the additional oil and cold water, the cake came out great but only with a bit lesser volume. Was moist and I can make it now without buying commercial cake mix with artificial coloring and Propylene Glycol (a relative of Auto coolant) being put in all cake mixes except the organic which is about $6.00 a box. This was inexpensive and with exceptipn of some artificial color in the pudding mix, it turned out great. THank you for the recipe.
That is wonderful to hear!! Thrilled it all worked out for you!
Hi I’m a beginner could you please help me with conversion to grams as Google keeps throwing different results for it. Thank u
I tried this and was very dissapointed. The flavor was wonderful, but the texture was like eating a kitchen sponge. I followed the recipe to a “T”. Sadly, I’m still looking for the perfect homemade cake mix recipe.
hi can this cake be covered with fondant? thanks
I’ve enjoyed browsing thru your site. I’ve also attempted the yellowcake with the choco buttercream and it was absolutely delish! I tried the rose swirl technique as well but I need more practice :)……
This came out absolutely perfect in a 13×9 pan!
Thank you for the recipe! It’s a keeper for sure and I think it makes for a perfect gift as well!
Montan, may I ask how long you baked it in the 9 x 13 pan?
I baked my 13″ x 9″ cake for 35 minutes. It was perfect.
I tried this recipe and it was a flavor explosion in my mouth! The best recipe for yellow cake ever! Now I will be trying all your recipes with confidence!
Yes, it says in the post “Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes.” Sorry about your experience!
I am so sorry you are having any issues.
Sorry for any issues.
Can I use just egg whites in this recipe if I want to make it a white cake?