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?
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Just tried this (1/2’d the recipe) and poured it over some pineapple and cherries – LOVE IT! I plan to make up a few of these for future use!! Thank you!
Can I use this to make cookie bars?
Can I use this to make cookie bars?
some recipes call for 18.25 oz yellow cake mix. those are hard to find now days. will this be same ad 18.25 cake mix? thank you
i tried the recipe today using two 9 inch pans, added some orange zest and it tasted and smelled great. i think it needs alittle bit more sugar, i glazed it with apricot jam and it was perfect.. thank you very much for this easy and healthy recipe. bye bye betty crocker chemical mixes
I had NO problem with this recipe….2 9 inch pans I used! Thanks!!!!
So glad Daneen!
what type of icing do you use? I would like a good recipe for chocolate icing.
I made this last night as cupcakes, and I was so excited. But I let them cook and cool before frosting and last night they were really good, just had a little different texture. This mornin I get up and my cupcakes are hard as a rock. What is the deal with that?
So sorry Ashley! I have not had an experience like that.
I have been searching for a good yellow cake recipe and I can now say that the search is over!!! Light, fluffy, and delicious. I loved the texture and flavor of the cake. I also tried out the “cake goo” you posted about and it worked perfectly!
I’ve made this in 9 inch, 10 inch , in a barbie doll cake pan and cupcakes….- all with success…. Love this recipe and comes out so moist! Everyone has complimented it profusely! It definately cut the cost of making the cake with all those egg yolks and wasted whites! I will use this one from now on!!!