This is the BEST Basic Yellow Cake Recipe! It’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again.
If you guys remember, I have a perfect vanilla cupcake recipe and a perfect yellow cake recipe on this blog. BUT! I wanted to come up with one that would work for both. I needed a recipe that was moist, light and airy, and wouldn’t make me miss my good old standby, the box mix.
This is the BEST Basic Yellow Cake Recipe! It's perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade - you'll never need to buy a box cake mix again.
INGREDIENTS FOR THE CAKE: 1/2 teaspoon salt 3 teaspoons baking powder 2 1/2 cups 310 g all-purpose flour 1 cup 227g unsalted butter, melted 1 1/2 cups 297g granulated sugar 4 large eggs 1 tablespoon 15 ml vanilla extract 1 1/4 cups 296 ml buttermilk FOR THE FROSTING: 1 cup 227g unsalted butter, softened 4 cups 452g powdered sugar 1/2 teaspoon salt 1 tablespoon 15 ml vanilla extract 2-3 tablespoons 30-45 ml heavy whipping cream INSTRUCTIONS FOR THE CAKE: Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s). Whisk salt, baking powder, and flour in a medium sized bowl. Set aside. Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract. Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting. Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // 9x13-inch pan: 30-40 minutes FOR THE FROSTING: Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar. Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla. Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency. Frost cake or cupcakes as desired.