When you want a classic vanilla cake, this yellow cake recipe from scratch is the one to make. It’s a moist, buttery vanilla cake that consistently pleases a crowd.
Three years ago I published my first recipe on the Goodie Godmother blog. Back then I was learning how to build a site, agonizing over colors and menus, and wondering what recipe to share first. My only certainty was that I wanted to share recipes I loved.
Since that first post, the blog has grown from a side project to my full-time focus. I’ve fallen deeper in love with the creative process in the kitchen, improved my food photography and styling, and—most importantly—enjoy sharing food with you. Although analytics show readers across the globe, food creates a shared experience that brings us together in the kitchen. Thank you for being part of that.
I can’t think of a better recipe to mark the blog’s anniversary than this yellow cake made from scratch. I’ve baked it so often that I almost know the measurements by feel, and the batter takes under ten minutes to combine before it goes into the oven.
This yellow butter cake works for birthdays, weddings, parties, or anytime you need a reliable, from-scratch vanilla cake. Many readers have called it the best cake they’ve tasted — I’ll let you decide once you bake it. Because it’s a butter-based vanilla cake rather than an egg-white white cake, it’s friendly for beginners: butter gives it lovely flavor and helps keep the crumb tender and moist.
Its flavor and texture make this cake versatile with frostings. I often use Swiss meringue buttercream, but the classic vanilla-and-chocolate pairing is always a winner. For this post I paired the cake with a rich American-style chocolate buttercream that’s indulgent on its own.
Despite my ambitions for elaborate bakes, I keep returning to this simple yellow cake because it speaks to the heart of what Goodie Godmother is about: honest, well-made food presented with care.
Thank you for cooking with me. Happy birthday to the blog—time to make a wish.
Yellow Cake Recipe from Scratch
1 8″x4″ cake, or approx 2 dozen cupcakes
15 minutes
45 minutes
1 hour
A classic yellow cake made from scratch—perfect for layer cakes and cupcakes.
Ingredients
- 2 cups granulated sugar
- 2 sticks (16 tbsp) unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups buttermilk
- 1/4 cup sour cream
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Butter and flour two 8″ cake pans or line two dozen cupcake wells. Set aside.
- Cream the sugar and softened butter in a stand mixer fitted with the paddle attachment (or use a hand mixer) until light and fluffy. Scrape the bowl down as needed.
- Add the eggs one at a time, scraping the bowl after each addition, then stir in the vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Add about 2/3 cup buttermilk to the egg mixture, then fold in half the flour mixture. Add another 2/3 cup buttermilk and the sour cream, then the remaining flour, and finish with the last buttermilk. The batter should be smooth and slightly thick.
- Evenly distribute the batter between the pans. This recipe yields a batter that can dome slightly in two 8″ rounds (about 2″ high). You can level the layers in the pan, use a 9″ pan, or two 8×3″ pans. For cupcakes, fill the liners about two-thirds full.
- Bake cupcakes 20–25 minutes, or cake layers 40–45 minutes, until a toothpick inserted near the center comes out clean.
- Remove from the oven and let sit 10 minutes, then turn cakes out onto a rack to cool completely before frosting.
Notes
If you don’t have sour cream, substitute an equal amount of full-fat plain yogurt. If you’re out of sour cream and yogurt, use 2 cups buttermilk. To make homemade buttermilk, add 1 tablespoon lemon juice or white vinegar to 2 cups of milk, let it sit 10 minutes, then use as directed.
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