Moist Yellow Cake
Dive into the timeless charm of this Moist Yellow Cake—a buttery, velvety-soft dessert that’s perfect for any occasion. Crafted with pantry staples like all-purpose flour, creamy unsalted butter, and a generous splash of pure vanilla extract, this classic layer cake boasts a tender crumb and rich, golden hue. The recipe’s simple yet effective technique ensures a light and fluffy texture, while the balance of whole milk and eggs adds just the right amount of moisture. In just under an hour, you'll have a bakery-level cake that’s both approachable and impressive. Whether topped with your favorite frosting or enjoyed plain, this yellow cake shines as a versatile centerpiece for birthday parties, family gatherings, or everyday indulgence. Perfect for home bakers seeking a foolproof recipe, this is your go-to guide for creating dessert magic. Keywords: moist yellow cake, classic yellow cake recipe, homemade layer cake, buttery cake, easy dessert recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Begin by adding 1/3 of the dry ingredients, mix until just combined, then add half of the milk, mix again, and repeat the process.
Once the batter is smooth and well combined, divide it evenly between the prepared cake pans.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Frost with your favorite frosting and enjoy your perfectly moist yellow cake!
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.
