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Yellow Layer Cake Recipe
Yellow Layer Cake Recipe photo by Taste of Home

Yellow Layer Cake Recipe

Read Reviews (12)
3.73 12
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Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 10-12 servings


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2-1/2 cups frosting of your choice

Nutritional Facts

1 slice equals 576 calories, 22 g fat (10 g saturated fat), 66 mg cholesterol, 425 mg sodium, 89 g carbohydrate, 1 g fiber, 5 g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.
Originally published as Yellow Layer Cake in Complete Guide to Baking 2004, p94

Nutritional Facts

1 slice equals 576 calories, 22 g fat (10 g saturated fat), 66 mg cholesterol, 425 mg sodium, 89 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Yellow Layer Cake(12)

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Reviewed Apr. 2, 2014

I wanted a good, basic layer cake recipe and this one served me well. I actually added some mini chocolate chips to the batter; I saved out a tablespoon of the flour and mixed it with the chips before folding them in at the very end of mixing and this helped them stay evenly dispersed in the finished cake. To make sure that the cake came out of the pan, I lined the bottom of the pans with parchment paper and generously greased and floured the pan sides and parchment worked!

Reviewed Feb. 2, 2014

I've made a lot of cakes and this cake is disappointing. Not really any yellow color and not much flavor. It's crumbly and the whole outer edge has a crust much like an angel food cake has. It wouldn't release from the pan at all. My 12 year old son was pretty upset with his first attempt at a cake.

Reviewed Dec. 9, 2013

this is an awesome recipe

Reviewed Jul. 24, 2013

I used this recipe to make cupcakes, baked for 18 minutes. It came out well, better than a boxed mix but nothing spectacular. Since it's not too sweet it's a good base for sweet or elaborate frostings.

Reviewed Jul. 15, 2013

My mom actually made this recipe and I thought it was going to taste to much like flour and be dry. It was way better than I thought. I would make this recipe but there is only one thing I would change and that would be add just a little bit more butter.

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