Basic Yellow Cake

I read a lot of chef forums and one day I ran across this recipe. The subject of the thread was “FINALLY!!! That perfect homemade yellow cake.” With a name like that, how could I not try it! Here’s how she described the recipe:
This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.

The recipe is super easy and comes together in a cinch. It’s perfect for birthdays and one of my favorite coworkers happened to be coming up. The first step is to mix together all of the dry ingredients plus the sugar. Usually a recipe will have you beat the butter and sugar together and then add the dry ingredients. Since we aren’t taking that step, we’ll be beating it pretty well later on.

Pour the milk and vegetable oil together and we’re ready to mix!

Add the flour/sugar mixture to an electric mixture then carefully mix in room temperature butter. I mixed it looked like little crumbs and then started adding the milk and vegetable oil. Mix well- about 2-3 minutes on medium speed. The batter will thicken as you mix it.


Add the eggs. Mix an additional 2 minutes.

Prepare two 9 inch cake pans by greasing them with butter and cutting out circles of parchment for the bottom of the pans. A good Baking Tip is to use the butter wrapper to butter the pans because there’s always some left on the wrapper.

Here’s another tip: For some reason whenever I trace the bottom of the pan it is never quite the right size. You can cut the parchment to about the size of the pan, place it in the pan, and then use your fingernail or a pen to score the paper to tell you where to cut it.


And here they are! Let them cool in the pan for a little bit then use a knife to cut around the sides to loosen them from the pan. Turn them out on a cooling rack and allow to cool completely.
I made Chocolate Buttercream Frosting for the top! Yum Yum Delicious! If I had a little more time, I probably would have made a raspberry cake filling for the middle layer.
To ice, put the first layer on your serving platter. Use about a fourth of your icing for the center. Next do the sides. If you are having trouble with crumbs getting in your icing, do a really thin “crumb layer” first. This will glue the crumbs to the cake allowing the top layer to be crumb free. Another option is to use a brush to remove them before icing. Finish by using the remainder icing to frost the top. I love doing swirls with the icing. It makes it look homey.








Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of two 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the parchment paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Curtosy of BettyR.

Chocolate Buttercream Frosting


1 stick of unsalted butter
1 teaspoon of vanilla
1/8 teaspoon of salt
3/4 package of confectioners sugar (powder sugar)
4-5 tablespoons of cocoa powder
1/4 cup of milk


Mix together the first three ingredients in an electric mixer until creamy. Slowly start adding the powdered sugar and the cocoa powder. Add as much cocoa powder as desired. Add milk as needed to come to a creamy consistency about 1/4 cup.

5 thoughts on “Basic Yellow Cake”

  • I like the tip about the parchment paper! The cake looks yummy! Who gets all these goodies when you're done baking?

  • Thanks Amy! Well I certainly can't keep all the baked goodies in my apartment or I'd weigh 500 pounds. I brought this cake to work for my coworkers bday. Everyone looved it!

    Megan- The recipe was really delicious and it was easy and fast. It probably only took about 15 minutes to make so it worked out perfect to make the night before.

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