Basic Yellow Cake Recipe (Cakes and Cupcakes)
This Basic Yellow Cake is a must-try! Fluffy, moist, and perfect for any occasion, it’s your new go-to dessert.
Equipment
- Mixer (stand or hand)
- Measuring cups and spoons
- Mixing bowls
- Spatula
- Cake Pans
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour sifted
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 teaspoons baking powder
- 1 teaspoon salt
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy whipping cream for consistency
- 1 cup unsweetened cocoa powder optional for chocolate frosting
Instructions
Instructions:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease and flour your cake pans or line them with parchment paper.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Step 4: In a large mixing bowl, cream the melted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Step 5: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
- Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Step 7: Divide the batter evenly between the prepared pans or fill your cupcake liners two-thirds full.
- Step 8: Bake for 25-30 minutes for round cakes or 18-20 minutes for cupcakes, until a toothpick comes out clean.
- Step 9: Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 10: Once cool, frost with desired frosting.
Notes
- Store covered at room temperature for up to 3 days.
- Wrap tightly in plastic wrap and refrigerate for up to a week.
- Freeze slices individually wrapped for up to three months.