Tender Moist Yellow Cake from Scratch
Elevate your baking game with this Tender Moist Yellow Cake from Scratch, a classic dessert that strikes the perfect balance between buttery richness and a delicate crumb. Made with simple pantry staples like all-purpose flour, whole milk, and pure vanilla extract, this cake comes together effortlessly in just under an hour. The secret to its irresistible texture? Creaming softened butter with granulated sugar for a light, fluffy base, followed by careful layering of dry ingredients and milk to ensure every bite is moist yet airy. Perfect for birthdays, celebrations, or as a base for layered or frosted creations, this recipe yields two 9-inch cakes that are ready to impress. Whether served plain or dressed up with your favorite frosting, this homemade yellow cake will become your go-to for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to incorporate. Mix in the pure vanilla extract.
On low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until incorporated after each addition, being careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting or serving.
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 | 9.6 mcg | 48% | |
| 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.
