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.
Jump to:
- This Homemade Yellow Cake is:
- Yellow Cake Ingredients
- Tools you’ll need
- How to Make Yellow Cake
- How to Make Vanilla Cream Cheese Frosting
- How to Assemble and Decorate
- Substitutions
- Variations
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Yellow Cake
- FAQ
- Notes:
- More Classic Cake Recipes:
- 📖 Recipe
This Homemade Yellow Cake is:
- Moist and Tender
- Fluffy and Soft
- Buttery and Flavorful
- Covered in a Delicious Cream Cheese Frosting
Yellow Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: All-purpose flour that has been sifted 1× to create a tender crumb.
- Granulated Sugar & Light Brown Sugar: It provides moisture and aeration and enhances color.
- Butter & Oil: I love to use a combination of unsalted butter and Avocado oil or grapeseed oil in my cake recipes. It makes it moist and tastes great, but any neutral-flavored oil will work, or you can use just unsalted butter or oil.
- Eggs: It provides structure, moisture, and richness.
- Baking powder: It lends the cake light and fluffy texture.
- Buttermilk or Whole Milk: It adds body and a softer texture to the yellow cake. (See Notes for Buttermilk substitution).
- Kosher Salt: Helps to balance the sweetness.
- Pure vanilla extract: Enhances the flavor.
- Cream Cheese & Unsalted Butter: These ingredients must be at room temperature to blend easily. By doing so, the resulting frosting will be smoother and more consistent in texture. Also, for the best result, use full-fat, brick-style cream cheese, preferably Philadelphia Brand. Avoid the cream cheese that comes in a tub.
Tools you’ll need
- Stand Mixer or Hand Mixer
- (2) 9-inch round cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Icing Knife Set
How to Make Yellow Cake
Note: The full instructions are provided in the recipe card below.
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 them 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 and clear vanilla.
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 1/2 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 the 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.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Sugar: Feel free to substitute the light brown sugar for granulated sugar.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Yellow Sheet Cake: Check out this Yellow Sheet Cake recipe.
- Vanilla Bundt Cake: See this Vanilla Bundt Cake recipe.
- Vanilla Cake: See this Vanilla Cake recipe.
- Vanilla Sheet Cake: Check out this Vanilla Sheet Cake recipe.
How to Store
- This Yellow Cake with Vanilla Cream Cheese Frosting can be refrigerated in an airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill.
- Plain Yellow Cake without cream cheese frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the yellow cake to warm up and lose its chill.
- Vanilla Cream Cheese Frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 30 minutes to 1 hour before decorating the cake to allow the frosting to warm up and lose its chill.
Make-Ahead
The Yellow Cake with Vanilla Cream Cheese Frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the Yellow Cake without the Vanilla Cream Cheese Frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Yellow Cake
- Follow the recipe: Make sure to follow the directions for the yellow cake recipe precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps make sure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Butter and Flour the Pans: Butter two 9-inch round cake pans. Trace the bottoms of the pans on parchment paper, then use scissors to cut out two circles just the right size to fit into the bottom of each pan. Place one of the parchment rounds into each pan, butter the parchment, and add a few tablespoons of flour into one of the pans, then shake, turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides. Transfer the remaining flour to the second pan, and do the same. Finally, tap excess flour out of each of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier yellow cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake the strainer until everything’s on the paper: When it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet ingredients and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not so fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pans: Evenly distribute the batter between the three pans and smooth the tops.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan’s sides and feel a slight spring back when you lightly press on the top.
- Cool the Cakes: Remove cakes from the oven and cool them in the pans on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
- Remove the pan, peel off the parchment and cool the cakes completely upside down on a wire rack to help flatten the tops; this will help make the vanilla cake easier to assemble. If your cakes are not flat, use a large serrated knife to carefully trim the tops of the cakes so that they are level.
- Slice and Serve: Place the yellow cake in the refrigerator for at least 1 hour after frosting it. This step is optional, but it helps the frosting and cake layers hold their shape, yielding clean slices.
FAQ
What is the difference between White Cake and Yellow Cake?
White cake is made with egg whites rather than whole eggs, and clear vanilla is added to help keep the batter’s white color. On the other hand, the yellow cake is made with whole eggs, including egg yolks and pure vanilla extract, to achieve its custardy color.
Can I Substitute the evaporated milk?
Yes, you can substitute it with buttermilk, homemade sour milk, or whole milk. However, I recommend using the full-fat kind for the yellow cake.
Is it possible to make this recipe using only oil?
Yes, either way, if you make the yellow cake, it will be delicious.
What is the secret to making a moist yellow cake?
You can do a few things to ensure your yellow cake is moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while giving the cake flavor. Second, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent them from becoming dry. Third, don’t overmix the batter – overmixing can result in a tough, dry yellow cake.
How do you freeze the yellow cake after baking?
Double wrap completely cooled yellow cake with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag—thaw overnight on the countertop.
How Can I Make Yellow Cake more Tender?
One of the secrets to a tender yellow cake is to sift the flour; the more sifted the flour, the more delicate the texture.
Notes:
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the yellow cake back to room temperature before serving.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don’t overdo it when it comes to mixing; mix until just combined.
- Do not overcook the cake.
- This yellow cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), 9 x 13 sheet pan cake (30 and 35 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes)
- Place the yellow cake in the refrigerator for at least 1 hour after frosting it. This step is optional, but it helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you’re using cream cheese blocks rather than cream cheese spread.
More Classic Cake Recipes:
- Perfect Carrot Cake with Cream Cheese Frosting
- Perfect Pineapple Upside-down Cake
- Perfect Red Velvet Cake with Coconut Cream Cheese Frosting
- Chocolate Sheet Cake with Mocha Frosting
- Marble Bundt Cake
Did you make this recipe?
📖 Recipe
Yellow Cake
Tools
- (2) 9-inch round cake
- Icing Knife Set
Ingredients
For the Yellow Cake:
- 250 g (2 cups) of all-purpose flour
- 15 g tablespoon (1 tablespoon) baking powder
- 1/4 teaspoon kosher salt
- 60 ml (1/4 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 (1/2 cup) light brown sugar or granulated sugar
- 3 large eggs , room temperature
- 1 large egg yolk , room temperature
- 3/4 cup buttermilk, full-fat evaporated milk or whole milk at room temperature
- 1/2 tablespoon pure vanilla extract
- 1/2 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 1/2 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 Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe. For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk. Cover and refrigerate any leftovers for up to 5 days, making sure to bring the yellow cake back to room temperature before serving.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor. Don't overdo it when it comes to mixing; mix until just combined. Do not overcook the cake.
- This yellow cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), 9 x 13 sheet pan cake (30 and 35 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes) When measuring flour, spoon it into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This yellow cake gets its flavor from pure vanilla extract and clear vanilla.
- The yellow cake can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the yellow cake the day before serving, cover it with a cake dome and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- Place the yellow cake in the refrigerator for at least 1 hour after frosting it. This step is optional, but it helps the frosting and cake layers hold their shape, yielding clean slices. Make sure you're using cream cheese blocks rather than cream cheese spread.
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.
