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Yellow Butter Layer Cake

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This is my go-to recipe for a yellow butter cake. The recipe makes 3 beautiful

 

 

layers but the best part-it has a cup of butter and 4 eggs!  It will also make a

 

 

9 x 13 cake or up to 24 cupcakes.   

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A slice of layered cake is presented on a white plate; the cake has light-colored layers separated by a creamy filling, and a decorative lemon curd topping in a wavy pattern.

 

 

Try our Basic Buttercream Frosting with this recipe.  It is so quick, easy and good!​​​​

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Tips & Variations

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•  Fold in fresh or thawed strawberry pieces that have been well drained

 

 

    into the finished batter before baking (about ½ cup).

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•  Add bits of candied lemon or orange peel.  If you make your own,

 

 

    add some of the syrup (1-2 tablespoons) to the batter.

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•  Add colorful sprinkles for a confetti cake.  I like these because there

 

 

    are no artificial dyes. â–º

 

 

•  I love using Vanilla Bean Paste. The flavor has more depth than normal

 

 

    vanilla extract.

 

 

•  â€‹â€‹â€‹My family prefers my Chocolate Buttercream Frosting with this cake. 

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Favorite Things

 

from

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the Kitchen 

Three dark gray rectangular baking pans, possibly made of nonstick material, are stacked, with the top pan slightly askew; the words "I love these!" are superimposed on the image.
A glass jar of Watkins Rainbow Sprinkles sits on a white surface, filled with colorful sprinkles and featuring a label that states "No Artificial Dyes".  A small illustration of a decorated cupcake is also included on the label.
A jar of Simply Organic Madagascar vanilla bean paste sits on a wooden cutting board, next to a glass jar of strawberries and a bowl of berries in the background.  The image highlights the vanilla bean paste as a key ingredient for baking or cooking.
Six delicate cupcakes, adorned with swirls of creamy white frosting and delicate white sprinkles, are closely arranged in a pleasing display.  The focus is on the texture and uniformity of the frosting.

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About the Ingredients

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•  Flour-I use an all-purpose organic unbleached flour or einkorn flour.  With this

 

 

   recipe, sift before measuring.

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•  Baking powder-Make sure it's fresh.

 

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•  Sea salt

 

 

 

•  Butter-I like to use a high fat butter if I can find it.  But usually the clarified butter

 

 

   that I make it what I use.

 

 

 

•  Sugar

 

 

 

•  Eggs-Large or extra-large.

 

 

 

•  Milk-Whole milk makes more sense with this recipe.

 

 

 

•  Vanilla-Use a good quality vanilla extract or vanilla paste.

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Ingredients

•  2½ cups sifted all-purpose flour (sift before measuring then scoop and

   level off)

•  2½ tsp fresh baking powder

•  ½ tsp salt

•  1 cup butter, softened (2 sticks, preferably unsalted)

•  2 cups granulated sugar

•  4 eggs

•  1 cup milk (whole milk)

•  1 tsp vanilla extract

 

Preheat oven to 350 degrees.  Grease and flour 3 round pans,

a 9 x 13-inch pan, or cupcake pans (24 total).

 

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Instructions

1.  In a medium bowl, sift flour with baking powder and salt.  In a large             bowl, at high speed, mix the butter and sugar until light and fluffy.  Add      4 eggs, one at a time, beating well after each addition.

​2.  Continue beating, occasionally scraping bowl, until fluffy-about 2                 minutes.  Beat in flour mixture (one fourth) alternately with milk (one               third) beginning and ending with flour.  Add vanilla and beat until                 smooth-about 1 minute.

​3.  Pour into prepared pans; tap on counter a couple of times then bake             25 to 30 minutes, or until surface springs back when gently pressed             with finger.  Cool in pans on wire racks for about 10 minutes, remove           from pans then cool again on racks.  

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Options

•  To bake and store the cake layers, lay a large piece of plastic wrap over        the cake pan (you don't have to wash it) then place a baked cake layer,        right side up, in the pan and fold over the plastic wrap.  Do this with            each layer, then place them in the fridge for up to 2 days.  Makes it              easier to fill and frost too!​​​​​

​•  To freeze, follow the steps above; after chilling, place the layers (still              wrapped) in a plastic container or bag and freeze. Thaw at room                temperature then remove the plastic wrap.

•  Half of this recipe makes 12 perfect cupcakes.

LAURA LEE ALICE
COOKS

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​Yellow Butter Layer Cake

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Copyright © 2025 Laura Lee Alice, LLC. All rights reserved.

LAURA LEE ALICE COOKS

 

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