scratch yellow cake recipe

Written BySheba G Updated On
scratch yellow cake recipe
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The Best scratch yellow cake recipe

I’ve been making this scratch yellow cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that never goes out of style, and I love that it’s made from scratch with simple ingredients. My kids have grown up on this cake, and it’s a staple at all our family gatherings.

The best part is that it’s incredibly easy to make, even for a beginner like me. I’ve tried many different cake recipes over the years, but this one remains my favorite. The combination of the moist yellow cake and the creamy frosting is just perfect.

Plus, it’s a great way to use up eggs, butter, and sugar – staples in any pantry. I’ve made this cake for birthdays, holidays, and just because – it’s always a crowd-pleaser. The key to this recipe is using room temperature ingredients and not overmixing the batter.

This ensures that the cake is light and fluffy, with a tender crumb that’s just right. I’ve also found that using buttermilk instead of regular milk gives the cake an extra layer of moisture and flavor. It may seem old-fashioned to some, but I think there’s something special about making a cake from scratch.

There’s something satisfying about watching the ingredients come together to create something beautiful and delicious.

Scratch Yellow Cake

Scratch Yellow Cake

4.9 from 1352 votes

A classic scratch yellow cake recipe that is moist, delicious, and perfect for any occasion. This recipe uses simple ingredients and basic techniques to create a homemade cake from scratch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
1 1/4 cups whole milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, tapping out any excess flour.
3The pan should be evenly coated with flour to prevent the cake from sticking.
Set aside.
4In a medium bowl, whisk together the flour, baking powder, and salt.
5The mixture should be well combined with no lumps.
Set aside.
6In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy.
7This should take about 2-3 minutes.
8The mixture should be pale in color and smooth.
9Beat in the eggs, one at a time, mixing well after each addition.
10The mixture should be smooth and well combined.
11Stir in the vanilla extract.
12The batter should have a shiny appearance.
13Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
14Begin and end with the dry ingredients.
15Mix just until combined.
16The batter should be smooth and free of lumps.
17Pour the batter into the prepared cake pan.
18The pan should be about 2/3 full.
19Smooth the top of the batter with a spatula.
20Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
21The cake should be golden brown on top and the sides should pull away slightly from the pan.
22Remove the cake from the oven and let it cool in the pan for 10 minutes.
23The cake should be cool enough to handle but still warm.
24After 10 minutes, invert the cake onto a wire cooling rack.
25The cake should come out of the pan easily.
26Let it cool completely before frosting.
27The cake should be cool to the touch.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Oven
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use buttermilk instead of whole milk. You can also add a pinch of nutmeg or lemon zest to the batter for added flavor.

Watch Video Of How Scratch Yellow Cake Works

This scratch yellow cake recipe is perfect for any occasion – whether you’re celebrating a birthday or just need a sweet treat to brighten up your day.

It’s also an excellent way to use up leftover eggs, butter, or sugar in your pantry.

To store leftovers, let them cool completely before wrapping them tightly in plastic wrap or aluminum foil and refrigerating for up to three days or freezing for up to two months.

❓ Frequently Asked Questions About Scratch Yellow Cake

1. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat flour. The cake will be a little less dense and have a slightly different flavor, but it will still be delicious. I like to use whole wheat flour because it adds more fiber and nutrients to the cake, but if you prefer all-purpose flour, go ahead and use it.

2. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. In fact, I often make it the night before I need it and store it in an airtight container at room temperature. The cake will keep for up to 3 days at room temperature. If you need to store it for longer, you can freeze it for up to 3 months. Just be sure to thaw it completely before serving.

3. Can I use a different type of milk in this recipe?

Yes, you can use a different type of milk in this recipe. I like to use whole milk because it adds richness and flavor to the cake, but you can use skim milk, almond milk, or any other type of milk that you prefer. Just be sure to use milk that is unsweetened and unflavored. If you use a different type of milk, you may need to adjust the amount of sugar in the recipe.

4. Can I add mix-ins to this cake?

Yes, you can add mix-ins to this cake. I love to add chocolate chips, nuts, or dried fruit to my cake batter. It adds a little bit of texture and flavor, and I think it makes the cake even more special. Just be sure to fold in the mix-ins gently, so you don’t overmix the batter.

5. Can I use a different type of fat in this recipe?

Yes, you can use a different type of fat in this recipe. I like to use unsalted butter because it adds richness and flavor to the cake, but you can use coconut oil, vegetable oil, or any other type of fat that you prefer. Just be sure to use a fat that is solid at room temperature, as it will help to create a moist and tender crumb. If you use a different type of fat, you may need to adjust the amount of sugar in the recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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