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This Moist Yellow Cake recipe is tender with a soft crumb! It’s made completely from-scratch and is way better than any box cake mix. The vanilla flavor pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!
The Best Yellow Cake with Chocolate Frosting
I’m sure you’ve probably heard me say before that I grew up on cake mixes, not cakes from scratch. Yellow cake, white cake, funfetti cake – you name it, we made it from a box. I have absolutely no issues with a box mix and have used them in plenty of recipes, including this Lemon Blueberry Poke Cake. But there’s no doubt after baking from scratch for many years now that from-scratch cakes are amazing and have even better flavor. So today we are going to ditch that yellow cake mix and make one from scratch!
What is Yellow Cake?
Yellow cake is basically a variation on a vanilla cake. There is yellow cake, white cake and then plenty of vanilla cakes that may not be especially white or yellow. While all of these cakes are basically vanilla in flavor, there are some subtle flavor and/or color differences that come from the ingredients used. In general for flavor, you could consider yellow cake to be a little more “egg-y” and buttery.
As for appearance, yellow cake is going to have more of a yellow color that comes primarily from the eggs. You can use whole eggs or a combination of whole eggs and egg yolks to achieve the yellow color. I have chosen to use some whole eggs and egg yolks to help both tenderize the cake and to add color. A white cake, on the other hand, is going to use only egg whites for color purposes. You can find that style vanilla cake here.
How to Make Yellow Cake from Scratch (So Much Better Than a Cake Mix!)
To get started making this yellow cake from scratch, we want to make sure we have our signature ingredients – eggs and butter. We are also going to use the reverse creaming method for this cake to achieve a truly tender and moist cake.
The first thing you want to do is combine your wet ingredients. That’s going to be your buttermilk, eggs and vanilla extract. Pour about 3/4 cup of the wet gradients into another measuring cup and set both containers aside.
Next, combine your dry ingredients. You’ll need all purpose flour, sugar, baking powder, baking soda and salt. Combine them in a large mixing bowl.
From there, begin adding the butter to the dry ingredients. Slowly add the butter about a tablespoon at a time, allowing it to combine before adding the next bit of butter. As you continue adding butter, the mixture should start to resemble damp sand.
Once your butter is all incorporated, you’ll add the larger amount of wet ingredients and stir until all of the dry ingredients are wet, then turn the mixer up to medium-high speed for about 45 seconds to a minute until the batter is light and fluffy.
Add the remaining wet ingredients and mix until well combined. Divide the cake batter between the cake pans and bake away!
Chocolate Buttercream Frosting
When your cake is ready to go, you’ll make the chocolate buttercream. It’s a simple combination of butter, powdered sugar, cocoa powder, vanilla extract, some water or cream, and some salt. Once combined, you’ve got the perfect chocolate buttercream and it pairs perfectly with this yellow cake. However if you’re looking for a fudgy-er frosting with some melted chocolate in it, you could also check out my Fudgy Chocolate Buttercream Frosting.
Yellow Cake with Chocolate Frosting
This Yellow Cake is seriously delicious! I’m in love with the texture of the cake created by using the reverse creaming method. It makes such a tender and moist cake. Paired with the classic chocolate frosting, it’s the best yellow cake and makes a wonderful celebration or birthday cake!
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More from-scratch, better than box cake mix recipes you will love!
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Moist Yellow Cake with Chocolate Frosting
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Yellow Cake recipe is tender and moist, with a soft crumb! It’s made completely from-scratch and is way better than any box cake mix. The vanilla flavor pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!
Ingredients
Moist Yellow Cake
- 1 1/4 cups (300ml) buttermilk
- 3 large eggs
- 2 large egg yolks
- 1 tbsp vanilla extract
- 2 1/2 cups (325g) all purpose flour
- 1 1/2 cups (310g) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
Chocolate Buttercream
- 2 1/2 cups (560g) unsalted butter, room temperature
- 9 cups (1035g) powdered sugar
- 1 cup (114g) natural unsweetened cocoa powder
- 2 tsp vanilla extract
- 4–5 tbsp (60-75ml) water/milk
- 1/4–1/2 tsp salt
- Carousel sprinkle medley
Instructions
1. To make the cake, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
2. Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
3. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
5. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
6. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.
7. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
8. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds.
9. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean.
10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.
11. To make the frosting, add the butter to a large mixer bowl and beat until smooth.
12. Slowly add half of the powdered sugar and mix until smooth.
13. Add the cocoa powder and vanilla extract and mix until well combined and smooth.
Add 3-4 tablespoons of water or milk and mix until well combined and smooth.
14. Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Use a decorating comb to add pattern to the sides of the cake, if desired.
21. Pipe shells of frosting around the top edge of the cake. I used Ateco tip 844.
22. Add a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 877
- Sugar: 85.8 g
- Sodium: 94.7 mg
- Fat: 49.5 g
- Carbohydrates: 108 g
- Protein: 6.4 g
- Cholesterol: 190.6 mg
The cupcakes rose perfectly, but unfrosted they tasted like sweet corn bread. What can I do to fix that?
Hmm. I used the reverse creaming method for this recipe because I feel like it gives it a much more tender and nice texture, and it shouldn’t be cornbread like. It’s possible that something went wrong in the mixing process for you. I’m really not sure.
This cake is so fluffy and good! This is my first time doing the reverse creaming! While it tastes great it isn’t very yellow. I just expected more of a yellow color. It looks like a regular vanilla cake.
I’m glad you were happy with it overall! The yellow color would be affected by your egg yolks. Some brands of eggs have brighter yellow egg yolks than others, so that may be it.
Can I use two 9 inch cake pans for this recipe
Sure, the cake just won’t be as tall. If you’d like to still have the height, I’d recommend 1 1/2 recipes worth.
Can inuse a 9×13 glass pan?
Glass pans aren’t as ideal and can produce an unevenly baked cake. A regular 9×13 cake pan is fine though. I’d recommend reducing the temperature to 325.
Could you make the cake layers in advance and freeze them? If so what would your recommendations be?
Sure. Wrap them well in clear wrap and foil. When you’re ready to use them, thaw them in the fridge.
This was the first time I’d tried reverse creaming. I usually use I 234 yellow cake recipe, but it can be dry. This cake was so moist. I used caramel icing. Took it to work, none was left then end of the day!
Awesome! So glad it was a hit!
I rhis recipe but it didn’t rise nor was it fluffy. Would it be OK to use self rising flour. I was disappointed in this cake.
You could certainly try self rising flour. It contains baking powder which in theory can make it rise more. But if you have too much leaving in something, it can actually cause it to fall or sink. You could certainly try it. These cakes should rise if made properly. But the reverse creaming method creates a cake with a tighter crumb. It ends up seeming more dense than a fluffy cake. It’s possible you are simply noticing the difference in the texture of the cake.
May I split this into two 9inch pans?
Sure! It won’t be quite as tall, but you can.
I want to make this cake but I only have 3 nine inch pans. What do you recommend doing?
Do 1 1/2 recipes worth.
Why did you choose All Purpose flour over Cake Flour?
I honestly just really prefer all purpose flour. I try testing cakes with cake flour regularly and usually don’t care for it much. I think you can make just as good of a cake with all purpose flour and all purpose flour doesn’t have the strong flavor that cake flour does.
Can you substitute cake flour for the all purpose flour?
Technically, yes. It should be fine. I just don’t care as much for the texture and flavor of cake flour.
To bake this in a single 9×13 rectangular cake pan, any suggestions on the bake time and temp?
I’d reduce the temperature to 325. The bake time would probably be 25 minutes or so.
You should be very proud of yourself, Lindsay! I would swear on a stack of Bibles, that you might be the ONLY person we can trust to turn out a very fine recipe that you personally tested and approved. When I am looking for a recipe, I ALWAYS remember to look to you first and for that, I want to thank you. So…….thank you very much. Your site is very helpful to me.
That’s great to hear! So glad you enjoy everything!
Absolutely! I always go to your site first. Thank you so much for the work you do!
Thank you! I’m so glad you enjoy everything!
This cake is so moist and light! I got two layers out but I really need three. Did I make my layers too thick? Does the recipe intend for three layers?
Yes, you should have three layers. Just divide the batter evenly between three cake pans.
So glad I found this! Perfect cake. Perfect texture and crumb!
So glad to hear that!
I made this cake for my husbands birthday. The cake was delicious but the frosting needed less butter and the recipe made a lot of frosting. If I make this cake again I will make less frosting and/or leave out a stick of butter all together. I measured accurately and do quite a lot of baking. I also add a small packet of Vanilla Pudding to my cakes for moistness. Great cake!! A lot of cake.
I made this cake, tweaked the icing a bit and the cake ended up with an extra stick of butter in it because I was looking at the icing recipe at one point when I was putting together the ingredients for the cake, so the cake was definitely moist enough
The icing turned out pretty cool too because of the chocolate ganache method I used for the butter cream frosting
Hi! I made this Cake for someone and She said that the Cake left an after taste like baking soda?
Do you know why is might have happen? I measured all the ingredients well.
I honestly couldn’t tell you. Did other people that tasted the cake think the same thing? I randomly get people who say that about various recipes and I sometimes wonder if they’re just more sensitive to the something or if maybe a certain brand of ingredient has a different flavor than another. Otherwise I really am not sure.
It did not turn out right for me. My cake was dry. I filled step by step. I am a new baker. Retired. My cakes are always dry.
I find baking cakes is like cooking meat. It’s going to continue to cook even when you take it off the heat source. I like to wrap my cakes in Saran Wrap and then put them in the fridge so that they cool but the moisture stays trapped in.
Did not like it. Went step by step and it was so dense I will have to make cake pops smh
I made this recipe for my daughter’s birthday. I had a hard time mixing the tablespoons of butter in with the mixer, as flour started flying everywhere. I ended up cutting it in with a fork first like I do for biscuit dough. I thought the cake didn’t have a lot of flavor. It was, however, moist though. (I didn’t think it tasted like cornbread like some other reviewers said). The frosting tasted very buttery. Some reviewers said that there is too much frosting. I made the 3 layer cake as directed and also decorated as pictured, and I ended up using almost all of the frosting. I think if I make this again, I will add more cocoa powder to the frosting and possibly cut down on some of the butter in the frosting as well. Overall, the cake was good and a great starting point for me to tweak to my tastes. Thank you for sharing!
Glad you enjoyed it overall! Sounds like the mixer may have been on too high of a speed if the flour was flying everywhere. A stand mixer would be best, since you can use a lower speed than with a hand mixer.
Hi I want to make this cake again. Can I make the butter cakes the day before the birthday put it in refrigerator? Then do the Frosting the same day ? Would the taste will be good ?
Thanks ❤️
I would bake the cakes the day before and leave them at room temperature. I often bake cake layers the day before.
How do I make this into Cupcakes?
https://www.lifeloveandsugar.com/yellow-cupcakes-with-chocolate-frosting/
Wait, are there really 877 calories in one slice?? Not that calories are the main concern when I’m making a rich cake for a special occasion, just curious. And impressed if so.
It’s automatically calculated, but should be fairly accurate. A lot of it is the frosting and the flour in the cake.
Hi. My layers were much thinner than yours. I added the baking soda and powder. What did I do wrong?
It can be really hard to say from a distance. It’s possible that it was something to do with an ingredient or that it was something having to do with mixing. Sorry I can’t be more help.
THIS WAS LITERALLY JUST CORN BREAD!! I don’t know what I did wrong! Good corn bread though
Omg-so many of my trials with yellow cake come out like cornbread! I’ve pretty much given up
On scratch yellow cake 😉
This cake is bomb! Fluffy, moist, delicious!
I’m so glad to hear that!
Hi Lindsay~
I’m going to give your recipe a try. We are new to a high elevation area. Would you have any suggestions as to altering the recipe for high altitudes?
I honestly don’t know much about high altitude baking, I’m sorry.
I just did this recipe and live at altitude (6800 ft). I didn’t do any adjustments and aside from sticking to the pan it seems to have turned out fine.
Next time I’ll make sure I put parchment rounds on the bottom to help with removal. I also only had 2 8” rounds so my layers are a bit taller and that could have cause some of the issues removing too. Altitude baking can be a bugger.
This will be my first time making the cake and wanted to know can I use whole milk instead of butter milk?
You can, but I do think buttermilk makes it just a bit more tender.
Thank you Lindsay. The cake was perfect. I did substitute sour cream for buttermilk since I didn’t have any buttermilk. I also let the cake freeze overnight before frosting. Everyone said it was very moist. I love a lot of frosting and this recipe had a cup left over and was very creamy and non-greasy. I don’t think I’ll ever buy another grocery store cake again.
Hello! I was wondering how I would adjust the recipe to make 3 10inch layers. Would you double or triple the recipe? I love all of your recipes they are all so tasty!
Can I bake this in a 9 by 13 inch rectangular sheet cake pan instead of the three round pans?
Thank you.
I haven’t tried it to see how it turns out, but you can certainly try it. I would lower the baking temperature to 325 though. Also, I would expect it to be slightly denser than one made as three rounds.
Hi! I was wondering how I would adjust this recipe for a 3 layer 10inch cake? I absolutely love all of your recipes!
I have not done a 10 inch, so it’s a little hard to say. I would think you might need to double it. So glad to hear you enjoy everything!
I made this cake this past weekend and it was amazing. I made cream cheese-based icing instead of buttercream as I tried to keep the cake light. Do you have measurements for a 9-inch cake?
No worries! Thank you for letting me know. I’m still gong to g ahead and order from her, but I never want to lose out on a discount code if I can help it so I had to check! Thank you for taking the time to reply.
Hi Lindsay,
I tried using your code for the 15% off for the sprinkles but it doesn’t seem to be working. Is there possibly a new code? I would love to try these out. Thanks!
Unfortunately Sweetapolita isn’t doing those codes anymore. It just changed within the last month. I’m sorry!
This recipe is just fabulous! Thanks so much! It was my first time making yellow cake and I doubled the recipe so I could make 3 large 9 inch layers and then made a loaf cake as well. The consistency was perfect! I ended up making a fudge icing to go with it – we loved every bite of this cake! Thanks again!
So glad to hear that!
Wonderful recipe, we loved it at home.
I have been searching for the perfect yellow cake recipe for 2 years. I have tried your other yellow cake recipes and I thought those were the best… and then I tried this one. This is hands down the most wonderfully moist yellow cake I have ever had or made!! Delicious!!!!!
Awesome! I’m so glad to hear that!
Hi. If I wanted to make this into a smash cake for my almost-one-year-old’s birthday how would I reduce the cooking time and temperature?
Thanks!
I’m guessing that you’re wanting to make a 6 inch cake. I haven’t made this as a 6 inch so I’m not really sure how to advise. I’m sorry.
There are two of us, do I refrigerate left overs?
If you are only going to have it out for a day or so, it should be fine at room temperature. After that you may want to refrigerate it. I recommend serving at room temperature though.
Cake turned out great, as did the frosting. I didn’t use all of the frosting, but that’s just a reference.
Two questions:
What would be the recommended baking time if done in a 13x9x2 pan?
Have you tried this recipe using a different flavor extract in the cake? Curious how it would turn out with lemon extract.
So glad you enjoyed it!
I haven’t baked it in a 9×13, but generally it’s like 25-30 minutes. You might also consider reducing the temperature to 325, which could mean it bakes a little longer.
I haven’t tried a different extract.
Can this be done in a rectangular pan instead? If so, do the ingredients need any adjustments?
I haven’t tried it, but that should be fine. You might consider reducing the baking temperature to 325 degrees, but the ingredients shouldn’t need adjusting.
Cake was perfect. I struggled with the frosting some. It seemed dry even after 7 tbsp of milk. Any advice?
So glad you enjoyed it! As for the frosting, you just want to add more milk. If you didn’t weigh the powdered sugar, it’s possible you just added a little more than I did and it needed more liquid to thin it out a bit.
Hello! I’d like to try a slightly larger version of this case any advice for how to scale it to be a 9 inch 3 layer cake?
You could try doing 1 1/2 recipes worth. It can be hard to scale up by small amounts and have everything adjust evenly.
I am using powdered buttermilk and I am confused how to bake with it. Can anyone help?
There should be instructions on the packaging. Typically the powder goes in with your dry ingredients and you use water for the liquid.
What is the brand of sprinkles that you use. So many have a bad aftetaste. Thanks!
These were from Sweetapolita.
You need a total of 2 egg yokes & 3 Regular eggs. Do you need water if you’re using butter milk instead of powder milk.
For the cake, if you’re using regular liquid buttermilk rather than the powder, you don’t need the water.
Hello! First timer to your blog. I did a search for a “yummy, moist yellow cake” for a very special birthday a few days ago. I came across this recipe & I wasn’t sure about it. I’ve never done the reverse-creaming method. But, it shouldn’t be a big deal, right?! I’ve been a looooong time baker…so, I gathered & measured & greased my rectangular pan. I followed the steps exactly. The end result is a moist & delicious cake. The recipient was very pleased with this cake! Thank you for sharing this recipe & showing us a different way to make a simple cake. 🙂
So glad you were happy with it!
Hello, what can I use to cover the cake with the frosting?
Thank you
Do mean like how to frost it? I have a tutorial for frosting cakes, if you’d like to check that out.
The cake was great one of the best recipes ever. The frosting had way too much sugar I would go for half and then add sugar from there it sort of ruined the cake.
This cake is delicious! I forced myself to make it last night, even though I was tired from studying all day! I hesitated since I’d never made a cake where you mix the butter so gradually! It’s moist and delicious! I’d post pics here if I could! Maybe I’ll email them to you! Have a blessed Sunday!
Wonderful! So glad to hear you enjoyed it!
Would you recommend any alterations for high altitude? I live at 10, 000 feet and want to make this for my Bday in a few weeks. I usually add an extra 1/4 cup of flour. Any advice would be great!
I’m guessing there are adjustments you could make, I’m just not familiar with high altitude baking. I’m sorry.
Just saw your comment, Jacki. I live at about 7,000 feet. I usually add an extra tablespoon of flour per cup and decrease sugar by one tablespoon per cup. Results are great!
This was delicious! I also found that the backwards method went faster for me. Even my mom looked up and said, “You’re done?”
My only question is: Why is there so much frosting? I cut the frosting recipe in half and still had about 2 cups left over.
Great recipe! This will be my go to for 3 layer yellow cake! Yum!
I’m so glad you enjoyed it! As for the frosting, it really depends on the person and how you like to frost your cake. I have a tutorial that shows how I frost my cake and it uses a fair amount of frosting. If you cut it in half and still had that much left over, then you really must not use much frosting. It’s really just a preference.
So I love yellow cake, but I’ve always made it with vanilla buttercream. But now I’d like to with chocolate buttercream instead, which I’ve never made before. Can you still do the viva towel smoothing trick with chocolate buttercream?
Yes, you can definitely use the paper towel with the chocolate buttercream. I do it all the time.
I made this cake for a co-worker’s birthday and while the taste is great, the cake is more dense than i typically make. I would compare it to more of a pound cake layer cake but with great flavor. The icing is really delicious and is not too sweet which is what I was searching for. It does crust nicely and makes it easy to frost the cake. I would recommend this recipe as it has great flavor and is definitely better than any box mix. Thanks for sharing!
So I just made this amazing cake recipe that literally saved my life! After baking 4 cakes I finally found a winner. You guys, this is an amazing recipe and it’s perfect with a cup of coffee! 😁 thank you so much for posting this. I found your tutorials on YouTube first. Lovely videos I must say. I just have one question when making the cupcake version and not adding buttermilk to that recipe. Is buttermilk for cakes usually? Pardon my ignorance. Also are the measurements smaller because it’s cupcakes and not a 3 layer cake? Thanks Lindsay!
I’m so glad you enjoyed it! I haven’t tried it as cupcakes, but buttermilk should be fine. You can reduce the amount batter for fewer cupcakes, if you like.
Can I use Cake flour instead of all purpose?
I haven’t tried it with this particular cake, but I imagine it would be OK.
Omg too much sugar and too much work. Is all that back and forth mixing necessary? I don’t recall having to do all that for a simple moist yellow cake mix which is all I’m looking for (to make a pineapple upside down cake).
If you read through the post it talks about the reverse creaming method, which is what is used for this cake. It may seem a little confusing but it’s actually very simple and the result a wonderfully textured cake. You could certainly use another recipe, but this one really is great. For the regular creaming method, you could try this cake. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Thank you! I went w/the cupcake recipe before I saw your reply. They’re delicious, and were devoured at the party I took them too. Love your recipes!!!
Awesome! I’m so glad everyone enjoyed them!
How does this recipe compare to your “Yellow Cupcakes with Chocolate Icing”? I’m looking for the perfect moist and flavorful yellow cake. Thanks!
Gosh, it’s been so long since I made those. I honestly don’t remember what they’re like. This cake has a different mixing method, and I haven’t tried it as cupcakes, but I love the texture of this cake and think cupcakes would work fine. Between the two this one would be my pick. Another option would be to try this vanilla cake. Although it isn’t technically called yellow cake and doesn’t have any extra egg yolks in it, it uses whole eggs. And I know it makes wonderful cupcakes. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Lindsay, I made this cake today and it came out beautifully. I must admit that the reverse creaming method is a little tedious since I don’t have a stand mixer. I can’t wait to share this with everyone!
Thanks!
So glad you enjoyed it! The reverse creaming method can sometimes seem a little tedious, but I do love the results. 🙂
I did not have buttermilk on hand, but always have sour cream, so I used the sour cream instead. I’m guessing it made no difference as this cake was awesome. I thought the steps annoying (hence the 4 stars), but it was well worth it. This is a great yellow cake. I always bake from scratch and yellow cake was not my best. This takes the cake!
Do you remember how much sour cream you substituted?
My family was so in love with this cake, is this a recipe for cupcakes too?
Does this mean that based on the revised butter measurement for the cake then the butter in the buttercream will have to be adjusted also? Thanks!
I have checked and updated all the butter measurements. The grams needed to be updated but the cup amounts were correct from the beginning. I hope that helps.
Help! I’ve been making your cakes for years and rave about your recipes, but this one did not work. I followed the recipe to a tee no substitution and room temp and everything and followed all the steps exactly, and the cake sank badly. 🙁 I’m an experienced baker, again I love your recipes and make them without any trouble until now. But I haven’t made many reverse creaming method so could be my problem. Any ideas of what happened? They also taste like pancakes not really a good butter vanilla cake. I’m sure I must have done something wrong!
Hmmm, I’d say I have probably made this cake like 15 times by now and I never had any issues with the cake sinking in the middle. The cake does pull away from the sides of the baking pan a little as it cools, but it shouldn’t sink. I would maybe try timing your mixing times to be sure you’re not over mixing it. I actually just filmed a video of me making this cake yesterday and will hopefully be able to post that soon and maybe something shown in that can offer a little help or clarity.
I also wanted to mention that in my experience when a cake falls after coming out of the oven, it’s often from too much leavening, so if you try it again, maybe just double check that your baking powder/soda is still good and measured correctly.
I also think the grams of butter are off in the buttercream recipe.
isnt it 1 cup of butter is 225g? why in your recipe its only 112g?
Yes, it’s been updated. Thank you!
I 100% agree that boxed mix cakes just cannot compare to homemade! I’ve been making homemade cakes all my life, since I was a little girl helping my grandma in the kitchen, so I have never actually used a boxed mix myself. But the ones I have tasted at other places just don’t reach the levels of flavor and texture that homemade cakes do. I love classic cakes along with the more unique, adventurous ones, and this yellow cake looks deeeeelicious! Also, I’m a big fan of the results of the reverse creaming method, so this is a definite yes for me! 🙂
Thanks Erin! I hope you enjoy it if you try it!
I’m excited to make this as well because I have a problem with my white and yellow cakes coming out too dry. So, I’m hoping this one is a moist cake. Thanks for sharing.
Hi, if I use powder buttermilk how much should I use? Would it still be 1 1/4 cups?
I would check the packaging on your container. For mine, you use one tablespoon of the powder for every 1/4 cup of buttermilk.
This cake looks oh so delicious! I requested a yellow cake recipe from Lindsay a while ago and now I’m so exited to try it!! Thank you so much! ☺
Yay! I hope you enjoy it!!