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Yellow Layer Cake

This is my go-to recipe for a yellow cake.  The recipe makes 3 beautiful layers but the best part - it has a cup of butter and 4 eggs! 

Try our Basic Buttercream Frosting with this recipe.  You will find the recipe here.  It is so quick and easy!

Yellow Layer Cake 



•  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

•  1 tsp  vanilla extract


Preheat oven to 350 degrees.  Grease and flour 3 round pans, or try the loaf-style baking pans. 



1.  Sift flour with baking powder and salt.  In large bowl of mixer, at high speed, beat butter and sugar until light.  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.  


•  To bake the cake layers ahead of time,  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!

•  This recipe will also work in a 13 x 9-inch pan.


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I love these!
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