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Classic Moist Yellow Cake

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This classic moist yellow cake features a rich, buttery flavor and a soft, tender crumb. Ideal for celebrations or everyday indulgence, it pairs perfectly with any frosting or filling and bakes up beautifully every time.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12–18 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2½ cups (315 g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk

Instructions

  1. Preheat oven to 350°F (170°C). Grease and line two 8-inch round pans or a 9×13-inch pan.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in eggs and yolks one at a time, mixing well after each. Stir in vanilla.
  5. Add dry ingredients in three additions, alternating with milk, beginning and ending with the dry. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth the tops.
  7. Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13-inch), until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

  • For lemon flavor, use lemon extract and zest.
  • To marble, swirl in 1 cup of cocoa-mixed batter.
  • Use diluted evaporated milk as a lighter option.
  • Turn into cupcakes by baking for 18–22 minutes in muffin tins.
  • Let chilled cake return to room temp for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/classic-moist-yellow-cake/