Yellow Cake

This is a traditional yellow cake recipe that is tender and moist. Pairs well with Chocolate Frosting .
This recipe makes a 2 layer 8" round cake or 24 standard size cup cakes. Allow time to cool completely before frosting.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Desserts - Cakes
Servings: 12 servings
Author: Catherine Christiano


  • 2 3/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup canola oil
  • 2/3 cup unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 1/2 cups buttermilk room temperature


  • Place oven rack in center and preheat to 325° F. Grease two 8-inch round cake pans and line bottoms with parchment paper. If making cupcakes, line muffin tin with paper liners.
  • In medium bowl, sift together flour, baking soda, baking powder, and salt.
  • In large bowl of stand mixer use whisk attachment to cream together sugar, oil, butter, and vanilla. Add eggs and yolks one at a time, beating until just combined after each addition.
  • Use a hand whisk to fold in dry ingredients in 3 parts, alternating with buttermilk in 2 parts. Do not use an electric mixer. Gently fold in just until very small lumps remain.
  • Evenly divide batter between prepared cake pans. Bake 30 - 35 minutes or until a toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes before removing from pans. Cool completely before frosting.

How to Freeze to Store

  • Once cake layers have completely cooled, wrap in plastic wrap and then foil. Store in freezer bag in freezer up to 3 months. When ready to use, keep wrapped until thawed.


Margarine can be substituted for the butter. If using salted butter or margarine, reduce the amount of salt.