Homemade Yellow Cake

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By: Jill Mills Updated: Aug 2, 2023

This Homemade Yellow Cake is the easiest recipe and tastes way better than the box mix. It’s incredibly moist and full of flavor.

We have made SO many cakes over the years and this one is making its way to the top of our list very quickly. You know you’ve got a good cake when you don’t even need the frosting, it’s good all on it’s own. And it makes a great birthday cake!

Homemade Yellow Cake

This recipe has all the usual pantry basics you would expect in a cake and one super secret ingredient that keeps it so moist and fluffy. Can you guess what it is?

Ingredients You’ll Need:

• Flour
• Sugar
• Baking Powder
• Salt
• Eggs
• Milk
• Butter
• Vanilla
• Powdered Sugar
• Yogurt <— our secret weapon!

Homemade Yellow Cake Recipe

1. Mix. Blend the wet ingredients together until smooth. Separately, stir together the dry ingredients and then slowly add them into the wet.
2. Bake. Bake the cake in a greased 9×13 baking dish for 25-30 minutes. Let it cool.
3. Make Frosting. While your cake cools, blend the butter until it’s creamy. Then, add in vanilla, then the powdered sugar.
4. Frost. Set aside some frosting to save as white, then color some of the frosting pink (or whatever color you’d like). Frost the cake and add some matching sprinkles.

Why Put Greek Yogurt In A Cake?

Adding yogurt to a cake keeps it really light and fluffy because the acidity helps activate baking soda! We liked the Oui Honey Yogurt for this recipe because it added great, milk flavor. In a pinch, you can also use sour cream as a replacement.

Have you ever tried yogurt or sour cream in your recipes?

More Cake Recipes

• Black Forest Cheesecake
• Carrot Cake Cheesecake
• Peach Upside Down Mini Cakes
• Chantilly Cake
• Blackberry Margarita Sheet Cake

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Homemade Yellow Cake

Moist, tender cake is layered with decadent whipped chocolate ganache to make this irresistible Yellow Cake recipe. It's so simple to make with pantry staples and is perfect for birthdays and all other celebrations!

Servings: 10 slices

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 cup granulated sugar
• ▢ ¾ cup butter softened
• ▢ 4 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup buttermilk
• ▢ 2 ½ cups cake flour or sifted all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon sea salt

Whipped Cream Chocolate Ganache

• ▢ 2 cups heavy whipping cream
• ▢ 2 cups chocolate chips

Instructions

• Preheat the oven to 350 degrees f.
• Prepare 2 round cake pans (8”) by lightly spraying with non-stick spray and lightly flour the bottom of the pans. Set aside
• In the bowl of a stand up mixer, add the softened butter and sugar and beat on high with the paddle attachment until the mixture is light and fluffy.
• Mix in the eggs, one at a time and the vanilla extract.
• In a medium size bowl, mix together the flour, baking powder, and salt.
• Alternatively, add the flour mixture, one cup at a time with small amounts of buttermilk at a time until all the ingredients have been incorporated.
• Pour into the prepared pans and bake for about 28-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
• Remove from the oven and transfer to a wire cooling rack to cool for about 15 minutes before removing from the pans.
• Remove from the pans and cool completely before frosting the cake.
• To make the whipped ganache: In a medium size bowl place the chocolate chips and set aside.
• In a medium size saucepan, pour the whipping cream and heat on medium for a few minutes to heat. Do Not boil. (You can also heat the whipping cream in the microwave at 45 second intervals at a time. Stir in between intervals to prevent hot pockets and heat evenly).
• Pour warm milk directly over the chocolate chips and allow to sit without stirring it for about 5 minutes.
• After 5 minutes, stir until the cream blends into the chocolate and you get a silky smooth consistency.
• Place Ganache in the refrigerator to chill while the cake is cooling. (cover bowl with plastic wrap)
• With a hand mixer, whip the ganache until it becomes lighter in color and whipped well.
• Spread whipped ganache on top of one of the cakes and place the second cake on top of that. Frost sides and top of cake with a small spreader.

Last Step:

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Notes

Store leftover yellow cake in the fridge for 3-4 days. 

Nutrition

Calories: 699kcal | Carbohydrates: 70g | Protein: 10g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 373mg | Potassium: 182mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1354IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg

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