Easy Yellow Cake
This Classic Yellow Cake with Creamy Cream Cheese Frosting recipe is sure to be your new favorite! My husband and I baked this Perfect Yellow Cake to celebrate our sleepy baby Angel's Birthday. The cake is very simple yet luxurious. The layers are moist, buttery, and flavorful, and the creamy cream cheese frosting is divine.
Tools
Ingredients
For the Yellow Cake:
- 250 g (2 cups) of all-purpose flour
- 15 g tablespoon (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 60 ml (¼ cup / 4 tablespoons) avocado oil, grapefruit oil, or vegetable oil
- 113 g (1 stick/ 8 tablespoons) unsalted butter softened at room temperature
- 208 g (1 cup) granulated sugar
- 112 g (½ cup) light brown sugar or granulated sugar
- 3 large eggs , room temperature
- 1 large egg yolk , room temperature
- ¾ cup buttermilk, full-fat evaporated milk or whole milk at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla
For the Vanilla Cream Cheese Frosting:
- (1) 8 oz full-fat cream cheese, softened
- 250 g (2 cups) sifted confectioners' sugar
- 113 g (1 stick) unsalted butter softened but still cool to the touch
- 2 teaspoons pure vanilla extract
- 1 teaspoon clear vanilla
Instructions
- For the Yellow Cake: Position a rack in the middle of the oven and preheat it to 350 °F. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment. Set aside. In a medium bowl, sift together the flour and baking powder. Set aside.
- Place the avocado oil, butter, salt, and sugars in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes. Next, beat in the vanilla extract.
- Scrape down the sides and up the bottom of the bowl as needed. Beat in the eggs and yolk, one at a time, until combined, about 1 minute. Reduce the mixer speed to low. Scrape bowl and beater and add ½ of the dry ingredients mixture to the butter mixture, and add half the evaporated milk and beat until just combined.
- Add the remaining dry ingredients and evaporated milk and beat on low speed until combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter into prepared pan(s) and smooth top with a metal spatula.
- Bake the yellow cake(s) for about 20 to 25 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, turn out onto a rack, remove the paper, and cool completely.
How to Make Vanilla Cream Cheese Frosting
- In the bowl of an electric mixer, cream the butter, powdered sugar, and cream cheese until incorporated. Increase the speed to high, and mix until just combined. Don't whip! (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. add the vanilla, raise the speed to high, and mix briefly until smooth. If the frosting is too thick, add 1 tablespoon of evaporated milk or whole milk.
How to Assemble and Decorate
- Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 cake so that the domed side faces down and touches the cake stand.
- Evenly spread the top with the cream cheese coconut frosting. Then, top with the second yellow cake layer. Finally, spread the remaining frosting all over the top and sides. To decorate, use a long offset spatula to even out the frosting in a smooth layer on the side and top.
- Then, use the back of a spoon to drag the frosting across the cake straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row. The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Notes
How to Store & Re-Heat
To store: It is best to wrap it tightly in plastic wrap or an airtight container and store it at room temperature for up to three days. For longer storage, you can store it in the refrigerator for up to a week. If the cake is layered with frosting, cover it with plastic wrap or store it in a cake carrier to prevent it from sticking to the wrap.
To reheat: In the microwave, place a slice of cake on a microwave-safe plate and heat for 10-15 seconds until warm. Be careful not to overheat, as this can cause the cake to dry. To reheat in the oven, preheat the oven to 350°F (175°C) and place the cake in a baking dish. Cover the dish with foil and bake for 10-15 minutes until warm. You can also add a bit of moisture to the cake by brushing it with simple syrup or milk before reheating it.
Whether you choose to reheat your yellow cake or serve it at room temperature, it will surely be a delicious treat.
Make-Ahead
Yellow cake can be made ahead of time and stored in the freezer for later use. To make the yellow cake ahead of time, bake it as directed in the recipe and allow it to cool completely. Once cooled, wrap the cake tightly in plastic wrap and place it in a freezer-safe container or plastic bag. The cake can be stored in the freezer for up to three months. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight in the refrigerator.
Once thawed, you can frost and decorate the cake as desired. If the cake is layered, it may be helpful to partially thaw the layers before frosting to make them easier to work with. Making yellow cake ahead of time can be a great way to save time and reduce stress when preparing for an event or celebration. You can also bake extra cake layers and freeze them separately for future use. Having a pre-made cake on hand can make it easy to create a delicious dessert at a moment's notice.
How to Freeze
Yellow cake can be frozen to preserve its freshness and extend its shelf life. To freeze the yellow cake, it is best to let it cool completely before wrapping it tightly in plastic wrap. Then, wrap it in aluminum foil to prevent freezer burn and place it in a freezer-safe container or plastic bag. Be sure to label the container with the date and type of cake for easy identification.
Yellow cake can be stored in the freezer for up to three months. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight in the refrigerator. Once thawed, the cake can be frosted and served as desired. It is important to note that the cake's texture may change slightly after freezing and thawing, but the flavor should remain the same.
Yellow cake can be stored in the freezer for up to three months. To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours or overnight in the refrigerator. Once thawed, the cake can be frosted and served as desired. It is important to note that the cake's texture may change slightly after freezing and thawing, but the flavor should remain the same.
Nutrition Facts
Easy Yellow Cake
Amount per Serving
Calories
472
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
100
mg
33
%
Sodium
209
mg
9
%
Potassium
83
mg
2
%
Carbohydrates
65
g
22
%
Fiber
1
g
4
%
Sugar
48
g
53
%
Protein
4
g
8
%
Vitamin A
577
IU
12
%
Calcium
116
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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