This classic moist yellow cake is tender, rich, and perfectly balanced with a soft crumb and buttery vanilla flavor. It’s a timeless dessert that works just as well for birthdays and celebrations as it does for a simple afternoon treat with tea or coffee.

Why You’ll Love This Recipe

This cake delivers dependable results every time with simple pantry ingredients and a straightforward method. The combination of whole eggs and extra yolks creates a luxurious texture, while alternating the dry ingredients with milk keeps the crumb moist and light. It bakes evenly, slices cleanly, and pairs beautifully with a wide range of frostings and fillings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour – 2½ cups (315 g)
Baking powder – 2½ teaspoons
Salt – ½ teaspoon
Unsalted butter, softened – 1 cup (226 g)
Granulated sugar – 1¾ cups (350 g)
Large eggs, room temperature – 4
Egg yolks, room temperature – 2
Vanilla extract – 2 teaspoons
Whole milk – 1 cup (240 ml)

Directions

Preheat the oven to 170°C / 350°F. Grease and line two 8-inch round cake pans or one 9×13-inch pan.

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until pale, fluffy, and light in texture. This step is important for incorporating air into the batter.

Add the eggs and egg yolks one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract.

Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix gently after each addition, stopping as soon as everything is just combined to avoid overmixing.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake until a toothpick inserted into the center comes out clean, about 30–35 minutes for round pans or 40–45 minutes for a 9×13-inch pan.

Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and allow it to cool completely before frosting or serving.

Servings and timing

This recipe yields approximately 12–14 slices when baked in two 8-inch round pans or 15–18 slices in a 9×13-inch pan.
Preparation time is about 20 minutes.
Baking time ranges from 30 to 45 minutes depending on the pan used.
Cooling time is approximately 45–60 minutes.

Variations

For a lemon version, replace the vanilla extract with lemon extract and add 1 tablespoon of finely grated lemon zest to the batter.
For a marble cake, reserve one cup of batter and mix it with 2 tablespoons of cocoa powder dissolved in warm milk, then swirl it into the plain batter.
For a lighter dairy option, whole milk can be replaced with an equal amount of evaporated milk diluted with water.
For cupcakes, divide the batter into lined muffin tins and bake at the same temperature for 18–22 minutes.

Storage/Reheating

Store the unfrosted or frosted cake in an airtight container at room temperature for up to 2 days. If refrigerated, it will keep well for up to 5 days; allow it to come to room temperature before serving for the best texture.
Slices can be frozen individually, wrapped tightly, for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, but a few seconds at low power in the microwave can soften chilled slices.

FAQs

Can I make this cake in advance?

Yes, the cake layers can be baked a day ahead and stored wrapped at room temperature or in the refrigerator.

Why does this recipe use extra egg yolks?

The extra yolks add richness, moisture, and a tender crumb to the finished cake.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to ¼ teaspoon to balance the flavor.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few dry crumbs.

Can I reduce the sugar?

Reducing the sugar will affect both sweetness and texture, so only small reductions are recommended.

What frosting works best with this cake?

Buttercream, whipped cream frosting, or a light chocolate frosting all pair very well.

Can I substitute oil for butter?

Butter is recommended for flavor, but you can replace half the butter with a neutral oil for extra moisture.

Why did my cake turn out dense?

Overmixing the batter or using cold ingredients can lead to a dense texture.

Can I use this recipe for layered celebration cakes?

Yes, it is sturdy enough for layered cakes and holds fillings well.

Is this cake suitable for decorating?

Absolutely, once fully cooled it can be carved, stacked, and decorated without crumbling.

Conclusion

This classic moist yellow cake is a reliable, versatile recipe that belongs in every baker’s collection. With its soft crumb, rich flavor, and adaptability to different occasions and frostings, it’s a dessert you’ll return to again and again for both everyday baking and special celebrations.

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