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
This cake recipe is so delicious! I’ve been looking for a long time for a tasty yellow cake recipe and I found it! I definitely think adding the sour cream and buttermilk make the cake extra moist. Saving this recipe for future cakes.
Yes!! Thank you so much Jen!!
Hi. Thank you for the recipe and I’m excited to try it. Can you please tell me what the difference is between the 2 versions of this recipe. I noticed the sugar and flour amounts are different. If this has been asked before I apologize. I am always looking to try recipes that are made at the same altitude as where I live as I feel many recipes don’t work for me that are baked at sea level. I will definitely be trying more of your recipes as well.
Which two versions are you asking about? I am not understanding, are you comparing it to another cake on my site?
Sorry for the confusion. I was hoping you could explain differences in taste and texture between this yellow cake recipe and the 3 layer, 8 inch yellow cake recipe you have listed on your site.
Thank you.
I would say the sheet cake is lighter and fluffier and I am in the process of updating the layer cake to have the same ingredients.
I am trying this for the first time but do have a question. I’m wanting to make a layered cake. Would I need to make two batters or would one batter fit into two 9 inch round cake pans?
This will make up to three 9-inch layers
I use this recipe all the time and I love it I even use it when making Boston cream pie cake but I do have a question… Can it be altered to make a butterscotch flavored cake by swapping out the sugar and using Brown sugar insread and adding a Box of Butterscotch pudding mix? I do realize you have a butterscotch cake recipe using a cake mix but I but I rather make the whole thing by scratch. Thank you so much I have also tried your lemon cake and love that as well❤🥰
Sounds amazing Marie!! So I have no tried that option, but now that you mention it I totally want to try it LOL. Instead of all brown sugar, I would probably try to keep at least 1/2 cup granulated sugar.
Thank you so much I will let you know how it turns out as I will make it next weekend for my daughter’s birthday! I will follow your recommendation for the Brown’s sugar and any other flavor options I should use? Thank you
I would love to test a version to see how it comes out!
Can you use this recipe
For stacking cakes?
Yep! It’s super stable
Looks delicious and easy! Could you please recommend a baking time for cupcakes? I’m thinking maybe 12-14 minutes… Thank you!
Hi Debbie, yep 14-16 minutes for cupcakes
The title truly says it all… it is the best yellow cake recipe. I made it for a back yard movie night and everyone loved it! The adults commented how most it was and I couldn’t agree more. I even had a second piece later in the evening; it was so good! Julianne has created an amazing yellow cake recipe that I won’t use any other one.
Thank you so much Alisa! This is one of my favorite cakes!
Is it ok to use hand mixer for the frosting? I do not own a stand up mixer.
Thank you!
Yes! Hand mixer is just fine. For the frosting, you may want to try making the frosting with slightly softened butter, because with the cold butter, you would need to beat it for a really long time to get the right consistency.
I made this cake in two nine inch pans. Next time I’ll use two eight inch pans. This cake does not rise enough to make a nine cake look high. Have not tasted it yet. Just out of the oven.
Thanks for sharing. For 2 9 inch pans, you layers should be about 1 inch high, and rise in the middle.
Thanks so much for taking time to develop this recipe! It’s delicious and just the kind of yellow cake I was looking for. 🙂
you’re welcome!
I made this cake for my birthday. It was amazing! One of the best cakes I’ve ever eaten! Thank you for this recipe!!!!!
Sharon that is awesome! I love to hear that, thank you!
Do I need to grease the baking pan?
Depends on your pan, but usually I don’t
This recipe is amazing! Finally a yellow cake recipe that I love. The first time I made it I felt like it was a little dense as some other comments have said, but the second time around I cut the flour back to closer to 2- 2 and 1/4 cup of flour and it was perfect! It may help others to just cut back on the flour a little to get a slightly more “airy” cake. I also beat it at the end until I saw some air bubbles and made sure not to “tap” the pan. Thank you- I’ve been looking for years for a yellow cake that didn’t taste dry and this recipe is amazing!
Hi Lauren! That’s great to know! I will give it a try sometime myself!
Let me know what you think!
Wth? No butter? I prefer my cakes a bit dense. I’m looking g for a good moist yellow cake recipe to make a pineapple upside down cake…
No butter. This is an oil-based cake. It’d much more dense than cake mix
I’m using a half sheet pan, do I need to double the recipe for this size pan?
Hi Tat, I’ve baked this in a half sheet, it on the thinner side, like if you were to make a cake roll or something like that. So it would depend on how thick you need it to be, but also how tall the sides of the pan are.
I made this cake last night and baked into cupcakes. I loved the flavor of the cake. it was very good… however it was definitely dryer than expected. I think I will try your other yellow cake recipe.
Hi Pamela, thanks for your feedback.
This cake is so delicious! Very moist and I love that slight tang. It didn’t have that “light as air” box mix texture that I was hoping for but, reading through this again, I see that was addressed here. Losing that is a small price to pay for dropping those chemicals, and the flavor is far superior. My daughter, who doesn’t even like cake, says that she needs this one for her next birthday! Thank you! My only substitution was using full fat sour cream, because that is what I already had on hand. Lucky me that I happened to have buttermilk in my fridge because that definitely put this over the top!
Katrena, thank you so much for your comment! I in fact found the same challenge when I was developing the recipe. The light and fluffy cake mix texture is so drastically different from homemade cake.
I was wondering, have you tried butter in place of the oil?
I have not personally, but I have baked my vanilla cake recipe with melted butter and it will work but I don’t prefer it that way.
Hi. I’ve just come across your site and think it is amazing. I love the sound of your yellow cake and I’m wondering if it’s possible to put the ingredients in pound and ounces or grams? I’ve never had much luck when trying to convert US cup measures in to British measures.
Thanks Jojo
Hi Jojo, it is definitely something I am working on, it just takes awhile. This is the website I use to convert my recipes. https://www.convert-me.com/en/convert/cooking/ I hope this helps
What an excellent recipe. I did use Greek yogurt in place of sour cream (and also forgot about adding it until I was incorporating the buttermilk and flour mixture. I added it then and if it made any difference, it is not evident in how this yummy cake turned out. My husband is not a fan of chocolate so I didn’t use the frosting recipe but I will eventually – but will wait for company or I’ll devour it all on my own!
Awesome Maria! I love that, thank you for sharing!
I made this cake (9×13 Pan) and it was FABULOUS! I want to make it again as a layer cake. Will this recipe make two 9in rounds? If so, how long should I bake them for?
Hi Michelle, that is awesome! Thank you for sharing! Yes it can be made in 2 9 inch layers. For my vanilla cake, the 9 inch layers bake for 28-32 minutes, but this recipe is a little bit different, so I would start with 25 minutes and then keep a close eye on it, checking every few minutes after that. Enjoy!