How to Make a Yellow Cake from Scratch

Last Updated: December 15, 2020 Tested

There is nothing like a homemade cake. They taste better than store-bought cakes and are cheaper. Baking a cake is not as hard as you may think. This method can help anyone make a delicious yellow cake, no matter their skill level.

Ingredients

2 ¹⁄₂ cups (590 mL) all-purpose flour
2 ¹⁄₂ tsp (12.3 mL) baking powder
¹⁄₄ tsp (1.23 mL) salt
1 ¹⁄₃ cups (320 mL) granulated sugar
³⁄₄ cup (180 mL) butter, softened
1 ¹⁄₂ tsp (7.39 mL) vanilla
3 eggs
2 egg yolks
1 ¹⁄₄ cups (300 mL) milk
¹⁄₃ cup (79 mL) Vegetable oil

Method 1

Method 1 of 3:
Preparing

1
Gather the ingredients.
- The butter should be at room temperature. If the butter is cold, it can be warmed up for a few seconds in the microwave
- Let the eggs sit out for 30 minutes prior to making the cake, or place them in a warm bowl of water for 5 minutes so they can come to room temperature.
- Separate 2 eggs by cracking them and letting the white run through your fingers. Discard the whites or save for another use.
- Let the milk come to room temperature
2
Place a rack in the middle of the oven and preheat to 350 °F (177 °C).
3
Prepare the cake pans.
- Place a cake pan on top of a sheet of parchment paper. Trace around the pan and cut out the circle that it makes. Place the parchment paper in the bottom of the pan. Spray the inside edges of the pan with nonstick cooking spray or coat with shortening.

Method 2

Method 2 of 3:
Baking the Cake

1
Add the butter and sugar into one of the mixing bowls. Beat until smooth.
2
Add in the wet ingredients.
- Add the oil to the butter and sugar. Mix until combined.
- Add in the eggs and yolks one at a time. Beat after each egg is added.
- Add in the vanilla and mix to combine.
3
Add in the dry ingredients.
- Add the flour, baking powder and salt to the other mixing bowl and stir to combine.
- Add some of the dry ingredients to the butter/egg mixture. Stir to combine.
4
Add some of the milk to the butter/egg mixture. Stir to combine.
5
Continue to add the dry ingredients and the milk until all the ingredients are added.
6
Divide the mixture between the two pans and bake for 25-35 minutes.
- Check to see if the cake is done by inserting a toothpick into the middle. If the toothpick comes out dry, the cake is done. If the toothpick has batter on it, continue to cook the cake.
- Remove the cakes from the oven and allow to cool for a few minutes. Then, invert the cakes onto a wire cooling rack, remove the pans and allow cakes to cool completely.

Method 3

Method 3 of 3:
Making the Frosting

1
Gather and measure the ingredients.
- 1 cup (240 mL) of unsalted butter softened
- ¹⁄₄ tsp (1.23 mL) teaspoons salt
- 3 cups (710 mL) of powdered sugar
- 3 US tbsp (44.4 mL) of heavy cream
- 1 tsp (4.93 mL) of vanilla extract
2
Mix the ingredients.
- Using an electric mixer beat the unsalted butter until creamy and then sprinkling salt and mixing again until combined.
- Add 1 cup of powdered sugar at a time, waiting for each cup to be combined before adding more.
- Add heavy cream with a mixer on medium-low speed.
- Once the ingredients are combined, increase the speed to high and continue beating for 30 seconds.
- Add vanilla extract.
3
Frost the cake.
- Before frosting, chill your cake for at least 2 hours.
- Line parchment paper on a cake plate and then place your first cake layer.
- With a spatula, place a decent amount of frosting and spread evenly.
- Place the second layer on top of the frosted layer.
- Repeat frosting the top layer allowing for the frosting to fall over the sides.
- Holding the spatula vertically, use a short sweeping motion to spread the frosting across the sides.
- Once the first coat of frosting is layered, refrigerate for at least 1 hour.
- Repeat frosting the cake with a final coat of vanilla frosting.
4
Decorate the cake.
- For a birthday cake: Cover the cake in sprinkles and adding birthday candles.
- Covering your cake with fruit: Layer the top with your fruit of choice and the sides.