✨ Classic Moist Yellow Cake ✨
Soft, buttery, and perfectly tender — a timeless homemade favorite!
🧾 Ingredients
- 2½ cups (315 g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs (room temperature)
- 2 egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 cup (240 ml) whole milk
👩🍳 Instructions
- Preheat Oven
Preheat your oven to 170°C (350°F).
Grease and line two 8-inch round cake pans or one 9×13-inch pan. - Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In another bowl, beat the butter and sugar until pale, light, and fluffy.
Add eggs and egg yolks one at a time, mixing well after each addition.
Stir in the vanilla extract. - Combine Batter
Add the dry ingredients in three portions, alternating with the milk.
Start and end with the dry ingredients. Mix gently until just combined.
⚠️ Do not overmix. - Prepare for Baking
Divide the batter evenly into prepared pan(s) and smooth the tops. - Bake
- 30–35 minutes for round pans
- 40–45 minutes for a sheet pan
Bake until a toothpick inserted in the center comes out clean.
- Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
💡 Tip: Pair with classic buttercream or chocolate frosting for the perfect celebration cake! 🎂
