You know the recipes that are legends among family and friends? The ones that incite a whirlwind of requests upon the arrival of birthdays? That is my homemade yellow cake. Not a cake, the cake, a tradition which has gathered its own fan base. Just try it and you’ll understand why everyone loses their mind over this buttery, light marvel. Not joking, life changing.
There’s something special about a steaming yellow cake topped with rich homemade chocolate frosting. Nostalgic, but far superior to any box mix or store-bought. Wholesomely made with real, nameable ingredients, this cake will leave you a victim of box mixes forever. It’s so embarrassingly easy to make and it tastes so incredible that you’ll be wondering why you ever used to compromise.
Pear and Cherry Buckle
Equipment
- 1 Slow Cooker 5-quart capacity recommended
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Cooking Spray Butter-flavored preferred
- 8 Paper Towels Essential for moisture control during cooking
Ingredients
Main
- 1 26-ounce can cherry pie filling
- 2 15-ounce cans diced pears in syrup
- 1 teaspoon almond extract
- 1 18.25-ounce box yellow cake mix
- 1 stick butter cut into small pieces
- 1 1.19-ounce packet maple and brown sugar instant oatmeal
- 1/4 cup sliced almonds
- Whipped topping for serving
Instructions
- Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
- In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
- Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
- Serve warm with whipped topping.
Notes
With that most prevalent myth dispensed with, let’s get started. Yellow cake is not white cake or “vanilla cake.” White cake employs only egg whites, even omitting the shortening occasionally, all in the interest of remaining pale in hue. Yellow cake, however, derives its buttery golden hue and deep flavor from whole eggs and actual butter. That’s the distinction, and today we’re celebrating all about that golden, buttery dessert.
This recipe is a passion project, perfected over years of tweaking. I’ve sampled countless cakes box mixes, bakery versions, restaurant creations and this one tops them all. It’s the result of a winter spent in my kitchen, experimenting with ratios and techniques. Baking is a science, and while it takes a few careful steps and key ingredients, the payoff is a cake that’s soft, buttery, and irresistibly moist. Let’s dissect what makes it special.
Key Ingredients for Success
The secret ingredient in this cake. They’re all essential, so don’t replace them with the best outcome.
1. Cake Flour : Cake flour is the key to this bakery texture in the recipe. The lightness it adds makes room for butter to shine and be able to perform tender crumb. I experimented with using all purpose flour and the cornstarch trick, but it gets too dense. Cake flour is not an option for that melt in your mouth tenderness.
2. Baking Soda and Baking Powder : Getting the proper ratio of these liveners to be tricky, but that’s what makes the cake light and fluffy. This combination has also had me revisiting my yellow sheet cake recipe, at least to that extent.
Aluminum-Free Baking Powder
Equipment
- 1 Measuring Spoons For accurate measurement of dry ingredients.
- 1 Mixing Bowl A medium-sized bowl for combining ingredients.
- 1 Whisk or Spoon For thorough blending of the powders.
- 1 Airtight Container Essential for storing the finished baking powder and maintaining its potency.
- 1 Fine-mesh Sieve (Optional) For achieving a perfectly lump-free and uniform powder.
Ingredients
Main
- 2 tablespoons baking soda
- 4 tablespoons cream of tartar
- 4 tablespoons arrowroot
Instructions
- Gather all specified ingredients: baking soda, cream of tartar, and arrowroot.
- Accurately measure 2 tablespoons of baking soda into a medium mixing bowl.
- Add 4 tablespoons of cream of tartar to the same bowl.
- Introduce 4 tablespoons of arrowroot powder to the mixture.
- Using a whisk or spoon, thoroughly combine all three dry ingredients until the mixture is uniform and free of visible clumps.
- For a finer powder, optionally pass the mixture through a fine-mesh sieve into the mixing bowl, breaking up any remaining lumps.
- Transfer the freshly made baking powder into a clean, dry airtight container.
- Seal the container tightly to prevent any moisture absorption, which can reduce its effectiveness.
- Store the homemade baking powder in a cool, dark place, away from humidity, to maintain its potency for longer periods.
- Use as a direct substitute for commercial baking powder in recipes, keeping in mind its single-acting properties which require quick baking after mixing.
Notes
3. Butter: Butter is the key here. For creamed and beaten sugar to produce small air pockets for light and airy texture, it has to be used with softened, room temperature butter only for that all important crumb. Use melted butter, and the cake will be too heavy.
4. Eggs and Extra Egg Yolks : Eggs give this cake structure and richness. You’ll use two whole eggs plus two extra egg yolks four yolks total for tenderness and that gorgeous yellow color. The two leftover egg whites? Save them for another recipe. Whipping the two egg whites in the batter separately adds a velvety lift, like in a red velvet cake. Fold them in gently for a texture that melts in your mouth.
5. Cream of Tartar and Buttermilk : The egg whites are beaten and stabilized with cream of tartar so they retain their shape in the batter and even when baking. Don’t leave it out, and the cake can be more dense. Buttermilk adds moisture and a touch of tang and leaves a moist, rich flavored cake. I experimented with sour cream and milk substitutions but used buttermilk every time. No buttermilk? Check the recipe notes for a simple substitute.
Preparing the Batter
Okay, let’s get baking. Preheat oven to 350°F (177°C) and grease two 9 inch round cake pans, lining them with parchment for easy release. A quick spritz of nonstick spray on the parchment is also a good idea.
Begin by preparing the dry ingredients. Whisk together cake flour, baking powder, baking soda, and salt in a large bowl until well blended. Reserve.
Dark Chocolate Mousse
Equipment
- 2 Large Mixing Bowls At least two are needed for separate whipping of cream and egg whites.
- 1 Electric Mixer Stand mixer or hand-held, for efficient whipping of cream and egg whites.
- 1 Double Boiler Setup Or a heatproof bowl set over a saucepan of simmering water for melting chocolate.
- 1 Whisk Essential for gentle folding of ingredients to maintain aeration.
- 1 Rubber Spatula For scraping bowls and assisting with gentle folding.
Ingredients
Main
- 5 1/4 ounces bittersweet chocolate coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1- ounce sugar
- Sweetened whipped cream for garnish, optional
- Shaved bittersweet chocolate for garnish, optional
Instructions
- Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
Notes
Now, the base of the batter: in a big bowl, fitted with a hand or stand mixer, and with a paddle attachment, cream softened butter and granulated sugar. Beat them at high speed for three whole minutes use a timer. It will be light and fluffy. Scrape the bottom and sides of the bowl with a silicone spatula and ensure everything’s mixed in. This step builds the cake structure.
Lower the mixer to medium high and gradually add the four egg yolks one at a time, letting each mix completely before adding the next. Just barely mix in the vanilla extract, giving those buttery flavors a chance to get a turn as the star. The batter will now be rich and heavy, and that’s fine.
Pineapple Upside-Down Cornmeal Cake
Equipment
- 1 Microwave-Proof Dish
- 1 10-inch Cast-Iron Skillet
- 2 Mixing Bowls medium size
- 1 Whisk
- 1 Sieve/Sifter for dry ingredients
Ingredients
Main
- 3/4 cup whole milk
- 1 cup coarse ground cornmeal
- 4 ounces unsalted butter
- 8 ounces dark brown sugar approximately 1 cup
- 6 slices canned pineapple in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans toasted
- 3 tablespoons juice from canned pineapple
- 3 whole eggs
- 4 3/4 ounces all-purpose flour approximately 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 3/4 ounces sugar approximately 3/4 cup
- 1/2 cup canola oil
Instructions
- Preheat oven to 350 degrees F.
- In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
- Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Notes
Now, alternate adding dry ingredients and buttermilk: a third of the dry mixture, beating low until just combined, then half of the buttermilk, beating until smooth. Repeat with another third of dry mixture, remaining buttermilk, and remaining dry mixture. Just combine until tender crumb don’t overmix. If necessary, hand whisk quickly to drive out any lumps.
Next, whip the two egg whites with cream of tartar until light and fluffy, then gently fold them into the batter. This step lightens the thick batter, giving it that airy texture we’re after.
Baking the Cake
Fill the batter-filled pans and bake at 350°F for 25–35 minutes. Ovens can be a little finicky, so make sure they’re done by making a small poke with a toothpick in the center it will be a bit damp on it. Overbaking is the kiss of death for a tender cake, so don’t overbake them.
Bitter Sweet Coffee Cake
Equipment
- 1 Electric Mixer Stand mixer or a hand mixer for creaming butter and sugar.
- 2 Round Cake Pans Approximately 9-inch diameter, or 1 large bundt pan.
- 1 Large Mixing Bowls One for wet ingredients, one for dry.
- 1 Sieve or Sifter For sifting dry ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 2 tbsp Instant Coffee
- 450 g Unsalted Butter at room temperature
- 450 g Caster Sugar
- 8 eggs
- 450 g Plain Flour
- 2 tbsp Baking Powder
- 2 tsp Cocoa Powder
Instructions
- Preheat your oven to 160°C (325°F) and prepare two 9-inch round cake pans or a large bundt pan by thoroughly greasing and flouring them.
- In a small bowl, dissolve the instant coffee in 2 tablespoons of hot water; stir until fully dissolved and set aside to cool slightly.
- In a separate large mixing bowl, sift together the plain flour, baking powder, and cocoa powder to ensure they are well combined and aerated.
- In the bowl of an electric mixer, cream the room temperature unsalted butter and caster sugar together on medium-high speed until the mixture is light, fluffy, and pale.
- Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. If the mixture appears to curdle, add a tablespoon of the sifted flour mixture.
- Stir in the cooled dissolved coffee mixture into the creamed butter and egg mixture.
- Slowly fold the sifted dry ingredients into the wet mixture in two or three additions, mixing gently just until combined and no streaks of flour remain. Avoid overmixing.
- Divide the batter evenly between the prepared cake pans or pour into the bundt pan, smoothing the top with a spatula.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary based on your oven and pan size.
- Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely before frosting or serving.
Notes
Allow them to cool in the pans for 10 minutes to harden, then turn them out onto a wire rack to cool completely. Air flowing through prevents soggy bottoms. Frost when cooled completely, or frosting will be too runny.
If the cakes do dome, don’t panic due to the liveners and whipped egg whites. For flat layers, just take a serrated knife and slice the tops off the cakes after they are cooled. Use the scraps in topping ice cream or as a snack. The whipped egg whites could make the tops sponge like in texture acceptable and part of the fluffiness of this cake.
This is for the two 9 inch round cakes. For a 9×13 inch pan, prepare my special yellow sheet cake recipe for best results. Half the recipe for an 8×8 inch cake and bake 10 minutes less. For cupcakes, 2–3 dozen, bake 17–22 minutes.
Preparing the Chocolate Frosting
The storied frosting of this cake is accomplished through chocolate frosting. It’s rich, it’s creamy, and far superior to anything they sell in the market. Begin by melting butter, followed by adding unsweetened cocoa powder (Dutch process or natural) and stirring together to create a smooth paste. This will prevent lumps from forming and develops deep flavor.
Individual Coconut Cakes
Equipment
- 1 Muffin Tin Standard 12-cup muffin tin, may need two depending on size.
- 2 Mixing Bowls One large for dry ingredients, one medium for egg whites.
- 1 Whisk For both dry ingredients and egg whites.
- 1 Measuring Cups and Spoons
- 1 Lemon Zester/Grater
Ingredients
Main
- 3/4 cup sugar
- 1/2 cup 2.25 ounces all-purpose flour (spoon flour into dry-measure cup and level off)
- 1 1/2 cups about 4 ounces unsweetened dried coconut
- 4 large egg whites
- Pinch of salt
- 2 teaspoons finely grated lemon zest
- 8 tablespoons 1 stick unsalted butter, melted and slightly cooled
- 2 tablespoons sweetened shredded coconut or unsweetened ground or shredded coconut for topping the cakes before baking
Instructions
- Preheat your oven to 350°F (175°C). Prepare individual muffin tins by greasing and flouring, or lining with paper liners.
- In a large mixing bowl, whisk together the sugar, all-purpose flour, and 1 1/2 cups of unsweetened dried coconut until uniformly combined.
- In a separate, clean medium bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
- Add the finely grated lemon zest and the slightly cooled melted butter to the dry ingredient mixture, stirring gently until just combined.
- Carefully fold the whisked egg whites into the coconut-flour mixture in two additions, being mindful not to deflate the egg whites, until just incorporated.
- Divide the cake batter evenly among the prepared muffin tin cups.
- Sprinkle the tops of the cakes with the remaining 2 tablespoons of sweetened shredded or unsweetened ground/shredded coconut.
- Bake for 15-20 minutes, or until the cakes are lightly golden brown and spring back when gently pressed in the center.
- Remove the muffin tin from the oven and allow the cakes to cool in the tin for a few minutes.
- Carefully transfer the individual coconut cakes to a wire rack to cool completely before serving.
Notes
Beat milk, powdered sugar, and a pinch of vanilla into it with a hand or stand mixer. Beat for several minutes until light and fluffy. Thin with a spoonful at a time with milk if too thick; add more powdered sugar if too thin. Beat to spreadable perfection.
Where chocolate buttercream is my default, this cake can be dressed up. Swap out the frosting for vanilla, cream cheese, or strawberry to change things up. A strawberry spin with fresh berries sliced on top? Utter showstopper.
Assembling the Cake
Having cooled layers of cake and frosting, it’s time to assemble. Level the cakes, if necessary, for even stacking. Put a layer of cake on a serving plate and top with a thick layer of frosting. Add the second layer, carefully aligning edges, and frost top and sides.
Sweet and Simple Yellow Cake with Chocolate Frosting
Equipment
- 1 Electric Stand Mixer Or a powerful hand mixer for creaming butter and sugar.
- 2 8-inch or 9-inch Round Cake Pans Standard size for a two-layer cake.
- 1 Large Mixing Bowl For the wet ingredients and final batter.
- 1 Fine-mesh Sieve Essential for sifting dry ingredients to ensure a tender crumb.
- 1 Wire Cooling Rack For proper air circulation and cooling of baked cakes.
Ingredients
Main
- 2 cups 256 g cake flour not self-rising
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons 112 g unsalted butter softened
- 1 cup 200g sugar
- 3 large eggs left at room temperature for 30 minutes
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened unsalted butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract until well combined.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients.
- Mix only until the batter is just combined and smooth; avoid overmixing to prevent a tough cake texture.
- Divide the batter evenly between the two prepared cake pans, spreading the tops smooth with a spatula.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely before frosting with your preferred chocolate frosting.
Notes
For smooth finish, layer with thin crumb coat to trap stray crumbs, and chill cake for 15 minutes. Top with saved frosting, smoothening with icing spatula or bench scraper on flat surfaces. For a little extra pizzazz, add sprinkles of rainbow sprinkles. Chill cake for 30–60 minutes before serving to give clean cut pieces.
Storing Your Masterpiece
To keep the cake fresh, put it in a resealable bag or plastic wrap and resealable bag and seal it tightly. Store it at room temperature for three days or refrigerate for a week. Store it longer by freezing 3–8 months with aluminium foil and plastic to prevent freezer burn. Let it thaw overnight in the fridge and bring it to room temperature before serving.
Basic Sheet Cake
Equipment
- 1 9×13 inch Sheet Pan Essential for baking the cake evenly
- 2 Mixing Bowls One large for batter, one medium for flour
- 1 Electric mixer or whisk For achieving proper aeration of eggs and sugar
- 1 Fine-Mesh Sifter Crucial for aerating cake flour
- 1 Rubber Spatula For gently folding ingredients
Ingredients
Main
- 5 tbsp. unsalted butter melted and cooled, plus more for pan
- 3/4 cup cake flour plus more for pan
- 2/3 cup plus 2 tbsp. sugar divided
- 4 eggs
- Confectioners’ sugar for dusting
- 1 tbsp. dark rum
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch sheet pan, tapping out any excess flour.
- Sift the 3⁄4 cup cake flour into a small bowl and set aside.
- In a separate small bowl, melt the 5 tbsp. unsalted butter and allow it to cool completely to room temperature.
- In a large mixing bowl, combine the 4 eggs and 2/3 cup plus 2 tbsp. sugar. Using an electric mixer or whisk, beat on high speed until the mixture is pale yellow, thick, and forms a ribbon when lifted from the whisk (this typically takes 5-7 minutes).
- Gently fold in the sifted cake flour into the egg mixture in two additions, using a rubber spatula, until just combined. Be careful not to deflate the aerated egg mixture.
- Gradually fold in the cooled melted butter and 1 tbsp. dark rum into the batter until fully incorporated, again, using a gentle hand to maintain the cake’s lightness.
- Pour the prepared batter evenly into the greased and floured sheet pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the cake is golden brown, springs back when lightly touched in the center, and a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
- Once the cake is completely cooled, generously dust the top with confectioners’ sugar before slicing and serving.
Notes
You can make the frosting two weeks ahead, chilling it. Re beat it after bringing it to room temperature. Make the cake layers ahead of time a day prior or freeze them for up to a month. A cake that is complete with frosting and frozen is fine for three months just thaw and serve.
Creative Twists and Final Tips
This cake is your canvas. Add in mini chocolate chips for added decadence or 3/4 cup of rainbow sprinkles for a Funfetti effect. To succeed, do not overbake and have faith in the toothpick trick. Employ room temperature butter and eggs for better emulsification. Do not omit the cream of tartar; it makes whipped egg whites stand tall.
Moist Yellow Cake recipes
Equipment
- 1 Stand Mixer or Hand Mixer
- 2 Mixing Bowls Large and medium
- 1 Measuring Cups and Spoons
- 1 Sifter For self-rising flour
- 2 Round Cake Pans 9-inch recommended
Ingredients
Main
- 1 cup 2 sticks of butter (room temperature)
- 2 cups of sugar
- 4 eggs room temperature
- 3 cups of sifted self-rising flour White Lily
- 1 cup of whole milk room temperature
- 1 teaspoon pure vanilla extract McCormicks
- 1/2 teaspoon butter flavoring
- 1 cup 2 sticks butter (room temperature)
- 1 teaspoon pure vanilla extract
- 1 1 b. 10X powdered sugar
- 1-3 teaspoons milk half and half or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift the 3 cups of self-rising flour and set aside.
- In a large mixing bowl, cream the 1 cup (2 sticks) of room-temperature butter and 2 cups of sugar until light, fluffy, and pale.
- Add the 4 room-temperature eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the 1 cup of whole milk, 1 teaspoon pure vanilla extract, and 1/2 teaspoon butter flavoring.
- Gradually add the sifted flour to the creamed butter mixture, alternating with the milk mixture. Begin and end with the flour, mixing on low speed until just combined and smooth.
- Divide the batter evenly between the two prepared cake pans, spreading it out with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes.
- Invert the cakes onto the wire rack to cool completely before frosting with your desired buttercream (using the provided frosting ingredients).
Notes
This golden cake is love labor, but each step from selecting good ingredients to mixing carefully is rewarded with a bite of pure heaven. It’s comfort, celebration, and yumminess in every bite. Make it, share it, and be prepared for the “oohs” and “aahs” at your party next time. This cake is dessert and more it’s a memory in the making.
