This Classic Yellow Cake recipe is made completely from scratch, for a moist, fluffy cake that captures everything we love about boxed birthday cake mix, only better! This is an easy cake recipe topped with tangy homemade chocolate cream cheese frosting and lots of sprinkles (of course).
My Favorite Yellow Cake with Chocolate Frosting
You guys, today I’m sharing one of my all-time favorite cake recipes. It’s so simple, yet so perfect! This is the best, classic yellow cake, smothered with a rich and tangy chocolate cream cheese frosting.
Nothing rivals this homemade yellow cake recipe. I’ve made so many versions for birthdays and holidays, from cupcakes to layer cakes, as well as this sheet cake. It’s made with all the nostalgic flavor and texture that comes from a boxed yellow cake mix. Only better, because this one is made completely from scratch!
Why You’ll Love This Cake Recipe
For this recipe, I wanted to capture and level up the fluffy, moist texture and classic flavor of the boxed birthday cakes I loved as a kid. I think I did it! Here’s why you’ll love it, too:
- Easy to make. You can pretty much jump right in with this easy cake recipe. It takes just 10 minutes to prepare the batter, meaning you’ll be diving into that first slice even sooner than you thought.
- Versatile. I’ve made this yellow cake recipe as a sheet cake, as cupcakes, and even as a layer cake. It’s easy to adapt and never disappoints.
- Recreates a classic childhood birthday cake. Remember digging into a slice of fluffy yellow cake at birthday parties as a child? Now you can relive the flavor and joy every time you make this cake recipe!
What’s the Difference Between White Cake and Yellow Cake?
Technically speaking, both white cake and yellow cake are vanilla cakes. The main difference is that a yellow cake is made with whole eggs and butter. These ingredients are what give the cake its distinctive “yellow” color and richer, more buttery flavor.
If you’re looking for another classic vanilla cake recipe, check out this one for Moist Vanilla Cake.
Ingredients and Substitutions
One of the best things about this classic cake recipe is how simple the ingredients are. I’ve rounded up the key ingredients you’ll need below, but be sure to check the recipe card for the full recipe details.
- Oil and Melted Butter – Vegetable oil (or another neutral oil) gives the cake a fluffy and spongy texture, while butter makes the flavor extra rich.
- Eggs and Egg Yolks – Adding egg yolks enriches the crumb and also gives the cake its classic yellow color without artificial dyes.
- Sour Cream – The added fat keeps this cake nice and moist. You can substitute with plain or Greek yogurt if needed.
- Buttermilk – I love the slight tang that comes from including buttermilk in my yellow cake recipe. Buttermilk also contributes to the tenderness of the crumb.
- Chocolate Frosting – I’ve included my recipe for homemade chocolate cream cheese frosting in the recipe card, for a classic frosted yellow birthday cake with sprinkles. See further on for more easy frosting variations!
Don’t Have Buttermilk- Do This Instead
If you don’t have buttermilk on hand, you can make this easy substitute with lemon juice or white vinegar. Add 1 tablespoon of white distilled vinegar to a measuring cup and then fill it up to 1 cup. If you’re really in a pinch, regular whole milk or 2% milk will also work.
How to Make a Yellow Cake from Scratch
Making this classic cake only requires four quick steps. If you have kids who enjoy baking, this easy yellow cake recipe is great for getting little hands involved.
Step 1: Making the Cake
Here’s how to whip up this homemade yellow cake:
- Combine the wet ingredients. In a large mixing bowl, cream together the sugar with the wet ingredients, apart from the buttermilk and sour cream. After about 2 minutes the mixture should be smooth and lighter in color, at which point you can beat in the sour cream.
- Alternate adding dry ingredients and buttermilk. In a separate bowl, combine the dry ingredients. Next, add half the dry ingredients to the wet ingredients, along with half the buttermilk, and stir until just barely combined. Finally, stir in the remaining dry ingredients and buttermilk.
- Bake. Transfer the yellow cake batter to a 9”x13” baking pan. Bake the cake at 350°F for 25 to 30 minutes, then take the cake out of the oven and let it cool completely before frosting. The easiest way to tell if your yellow cake is ready is to use the toothpick test: Insert a toothpick into the center of the cake, and if it comes out clean, the cake is done!
Step 2: Frosting the Cake
Once your yellow cake is cooled, it’s time to get frosting!
- Make the Frosting: Beat cubes of butter until softened, then beat in the cream cheese until the mixture is light and fluffy. Mix in the cocoa powder and vanilla, and lastly, alternate beating in the powdered sugar and heavy cream until well combined.
- Frost the Cake: Spread a generous layer of frosting over top of the cooled cake. And of course, finish everything off with sprinkles for that classic celebration cake look!
Variation Ideas
I love my chocolate cream cheese frosting on this classic yellow cake. The combination of fudgy cocoa and tangy cream cheese with buttery vanilla cake is just to die for!
However, if chocolate buttercream frosting isn’t your preferred combo, try any of your favorite frosting recipes. Here are some suggestions:
- Vanilla Buttercream Frosting
- Oreo Frosting
- Strawberry Whipped Cream
- My favorite Chocolate Buttercream
Can I Make Cupcakes Instead?
Absolutely! This cake recipe will produce 24 cupcakes. Or, you can make a dozen cupcakes by halving the recipe. Check out my post for Yellow Cupcakes for an easy how-to.
This recipe also makes enough batter for a three-tier, 8” Yellow Layer Cake.
How to Store a Frosted Cake
Store your cooled and frosted yellow cake airtight at room temperature.
If you live in a particularly warm or humid environment, you may want to consider refrigerating your cake instead. I recommend taking the cake out of the fridge about 20-30 minutes before you serve it in order to take the chill off.
Can I Freeze Yellow Cake?
This cake can be frozen either frosted or unfrosted for up to 2 months.
To freeze the frosted cake, place the cake in the fridge for an hour first to give the frosting a chance to harden. Then, wrap the cake in plastic wrap or store it in an airtight, freezer-safe container. Thaw the cake in the fridge, or on the counter at room temperature.
Print
Classic Yellow Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This Classic Yellow Cake is a moist, fluffy homemade cake recipe that captures everything we love about boxed birthday cake mix! This easy yellow cake recipe is topped with tangy homemade chocolate cream cheese frosting.
Ingredients
For the cake:
- 1 1/2 cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon (15ml) pure anilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 ½ cups (350g) all-purpose flour, sifted
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4g) baking soda
- 1 teaspoon (5g) salt
- 1 1/3 cup (315ml) buttermilk, at room temperature
For the frosting and topping
- ½ cup (1 stick) unsalted butter, cold
- 6 ounces cream cheese, cold
- ½ cup (55 g) cocoa powder
- 4 ½ cups (585g) powdered sugar
- 2 tablespoons (30ml) milk or heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
- Sprinkles of choice
Instructions
For the cake:
- Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and sift together. Alternate adding half the dry ingredients and half the buttermilk at a time mixing at a low speed just until the flour starts to incorporate. Then add the remaining dry ingredients and buttermilk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
For the frosting:
- Cut the butter into 1-inch blocks. Beat the butter for 3-4 minutes until it’s softened.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, and scape down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined,
- Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream, and beat for 60-90 seconds until completely smooth. Add the remaining powdered sugar and cream and beat until desired consistency, at least 2 minutes.
- Spread frosting over the cooled cake and then cover it with sprinkles.
Notes
Substitutions:
- Sour cream: Use plain or Greek yogurt.
- Buttermilk : Use milk, or make a homemade buttermilk substitute.
Storage suggestions:
- Whenever possible, cakes should be stored in an airtight container at room temperature. If you live in a hot and humid environment, you may want to store this in the refrigerator. Serve at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 562
- Sugar: 49g
- Sodium: 299mg
- Fat: 30g
- Saturated Fat: 19g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
Hi,
I’m British and I’m astonished at how much Americans rely on boxed cake mix. I find lots of recipes on Pinterest that I want to make but they all start with “1 box of yellow cake mix”.
Cake is so easy to make, my mum taught me the 4,4,4,2 recipe when I was a child and it makes a perfect cake every time (4oz of flour, sugar, butter and 2 eggs).
The odd time I’ve used a box mix it has been nowhere near as good as this simple recipe.
You don’t even have to cream the butter and sugar, just throw it all in together and mix. You can add any flavour you like. It never lets me down 🙂
Thanks for sharing Lydia. I think boxed cake mix is a quick and easy go-to, especially if you’re intimidated by baking or just not great at it. But I love having from scratch alternatives as well.
Lydia,
I would love to try this! What about baking powder and salt?
Kathleen
I plan to bake this cake using only one 9 inch cake pan. Will cutting the recipe in half give me enough batter for the one pan? Thank you.
Yes it will!
Made this with butter (1 cup) instead of oil, 3 yolks instead of 2 and half cup sour cream. Used cake flour instead of all purpose, and got two thick layers in 9 inch rounds. At least 2 inches each.
Used whipped dark chocolate ganache. Your recipe is amazing and thank you so much for posting. Love your site.
I am so glad this worked out with your alterations! Thank you for your kind words
Does this make enough batter for a round layer cake?
No, you would need to adjust the recipe depending on how large your cake rounds are and how many layers you’re building.
I made two of these yesterday, one for a step- daughters birthday and one for a son-in-law birthday. It made just enough icing to ice both 9×11 cakes. They were delicious. My only problem was the icing stayed so thick that was a little difficult to spread. Suggestions? My stand mixer did not like trying to whip cold butter.
Hi Kasey, It is a thicker frosting but should definitely be spreadable. If your mixer won’t whip the cold butter then you’ll have to start with softened butter. Whipping the butter greatly effects the consistency of the frosting. I hope you love the cakes! I am so glad you loved the cakes!
I made this cake for my and my daughter’s birthday a couple of weeks ago. I’m not usually a huge cake person, but my kids insist that it cannot be a birthday without cake! 🙂 So I decided to try this one and boy am I glad I did!!! This was the best cake I have ever made. I topped it with a chocolate cream cheese frosting and it was absolute perfection!! We had the whole thing eaten in just a couple of days. Thank you so much for the wonderful recipe! I am making a birthday cake for my neighbor’s little girl today and I’m going to try your funfetti recipe! Thanks again!
YEAH!!! This is so awesome Sarah! I am so glad you were the HERO for your daughter’s birthday!! And the chocolate cream cheese frosting was SUCH a good call!
Hi! These pictures are absolutely mouthwatering! I am hoping to make this cake this Sunday. I have a small problem because we don’t have good quality sour cream or greek yogurt available here. Can I just use plain yogurt? TIA.
Hi Janani, yes I think that should work!
Thanks for that. Also I just made the cake today and will ice tomorrow. I used an airbake pan which required an additional 7 minutes of bake time.
There was nothing mentioned about greasing and flouring the pan. Is that done for this recipe or does it not stick to the pan?
Hi Shelly, for a 9×13 inch cake I used a non stick pan. If you are not using a nonstick pan, you can certainly grease and flour the pan
I made this cake (recipe as written, no changes) for my daughter’s birthday party and it was a huge hit! Everyone loved both the cake and the frosting. Will definitely be making this one again. Thanks Julianne!
YASS!! Thank you so much Rachel!
I don’t have the big mixer you used to mix the frosting ingredients I only have the handheld mixer can use that’s mixer to mix the frosting?
Hi Tiffany, yes you can use a hand mixer. I would be sure to cut the butter into cubes, about 1 tablespoon in size and microwave for 10 seconds. You may have to mix the frosting a little bit longer with the hand mixer.
Have you ever tried baking the cupcakes with the half recipe? I just made these and they are awfully gummy and the texture is really off. Can you check the recipe for mistakes ? Baking soda vs powder etc.
thanks
Hi Traci, the cupcake recipe here is for 12 cupcakes. Are you asking about baking only 6 cupcakes? I always bake the 12. There are no errors in the recipe, it’s been tested not only by myself but others as well. I am not certain what would be causing the gummy texture but it could perhaps be just a difference in your preferred cupcake texture.
No I meant half of the cake recipe to yield 12 cupcakes. But you’re probably right. I am accustomed to having cupcakes made with butter. Thus a different taste and texture. Thanks
Hi Traci- yes, there is actually a recipe card included for the recipe that makes 12 cupcakes.
Oh my goodness. I just made this cake and it is delicious. My family will be very happy with it!
Awesome Trink! Thank you!
I just made these cupcakes and they are delicious but about to 1/2 of mine sunk in the middle ? any suggestions on what I can do differently next time? I do live in Colorado so would it have to do with high elevation? Thanks!
Hi Becca, I think that’s likely the cake. I am not too familiar with baking in elevation, but this batter is a bit thicker and heavier. How badly did they sink? Were they fully baked in the middle?
Hi there! I’ve been looking for a yellow cake recipe that will produce a moist, flavorful and light cake even when eaten straight out of the refrigerator. It’s like a Holy Grail for bakers. I never liked baking using a cake mix so your recipe looks very good on paper. I like the idea of combining sour cream and buttermilk and using oil as oil-based cakes tend to be moist even when cold. I have yet to try your recipe and I’m excited to do so. Just one question though: does it have to be light sour cream? I never get anything that is light or reduced-fat (I’d rather do portion control than compromise on flavor). Would you be able to use regular sour cream instead? Would it not alter the chemistry in the cake?
Thanks a lot. I will be trying your recipe very soon.
Hi Gene, I know others have baked with full fat sour cream. All I can say is that it probably makes the cake more dense due to the extra fat in the sour cream. If you can buy a small 8 ounce container, you’ll use about half of it for this cake.
Hi Julianne! I have tried your recipe and it is wonderful. Like you, I also tested two other recipes for yellow cake aside from yours to make a side by side comparison. Compared to the other two, I love the flavor and texture of your cake, even when it is straight out of the refrigerator. It stayed moist and tender even when eaten cold.
I did use full fat sour cream. I also used two 9-inch round pans instead of the 9- by 13-inch rectangular pan. It took the same amount of time as what you indicated for the rectangular pan. This will be my go-to recipe for yellow cake from now on.
Thanks for sharing a great recipe!
Hi Gene! This is fantastic! Thank you so much for sharing!
Does it have to be dark chocolate bar for the frosting?
Could it be milk chocolate?
Either will work!
I made this cake last night, and it’s absolutely incredible! Brought it to the office today, and got rave reviews. For anyone trying it- the cake is moist, yet holds up perfectly to the frosting. It really brings out the flavor of the dark chocolate. I would make this 1000 times!!!
Thank you so much Taryn!! I am so glad you liked it!
hi! can’t wait to try this recipe. One question, can i make it into a layer cake or do I need to make adjustments? I know there are different versions of the vanilla cake recipe.. My daughter’s birthday is the end of August and a yellow layer cake with that delicious fudge frosting would be a big hit!! thanks for all your delicious recipes 🙂
Hi Susan! Happy birthday to your daughter! So I have no made this specific recipe in a layer cake yet, however the recipe is similar to my Moist Vanilla Cake Recipe. so I should think that you can make it into a layer cake. I would suggest maybe doubling the frosting recipe though, you may need even more than that for a 3 layer cake.
What brand of chocolate bar do you use for the frosting? Thanks!
Hi Sue! I used something like Ghirardelli and sometimes I love the Trader Joes dark chocolate bar!
You did a lot of testing, and thank you! I always prefer to bake cakes from scratch, and rarely rely on a box cake mix.