Homemade Yellow Cake and Variations
Indulge in the classic comfort of a **homemade yellow cake**, a versatile dessert that’s perfect for any occasion. This buttery, moist cake comes together in just under an hour with pantry staples like all-purpose flour, unsalted butter, and whole milk. The result is a tender, golden sponge with a delicate crumb, ideal as a standalone treat or as the foundation for creative variations. Customize your cake with optional twists, such as a rich chocolate version using cocoa powder, a zesty lemon infusion with fresh lemon juice and zest, or a fragrant almond rendition with almond extract. Whether topped with your favorite frosting or enjoyed plain, this recipe yields two 9-inch rounds of pure perfection, serving up to 12 slices to delight your family and friends. Perfect for birthdays, celebrations, or simple weeknight indulgence, this homemade yellow cake is a timeless favorite you’ll love baking again and again!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
Instructions
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three increments, alternating with the milk. Begin and end with the flour mixture, mixing just until combined each time. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Optional Variations: For a chocolate version, replace 1/2 cup of the flour with unsweetened cocoa powder. For lemon, add 1 tablespoon of lemon zest and substitute 2 tablespoons of the milk with fresh lemon juice. For almond, replace the vanilla extract with almond extract.
Nutrition Facts
Calories |
4781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 650.8 g | 237% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 412.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 503 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
