Moist, tender, and perfectly buttery – this Classic Yellow Cake is the ultimate versatile cake. Perfect for birthdays, layer cakes, or simply enjoying with a cup of tea. It's the cake that never goes out of style.
There's a reason why yellow cake is a classic. It's the cake of childhood birthdays, the base for elegant layered creations, and the simple pleasure that pairs perfectly with a cup of coffee or tea. This Classic Yellow Cake is everything you want it to be – moist, tender, and rich with butter and vanilla flavour. It's not too sweet, not too dense, and it holds up beautifully to any frosting or filling you choose.
This recipe is foolproof and comes together in one bowl. The key to the perfect yellow cake is high-quality butter and vanilla, and the reverse creaming method – mixing the butter into the dry ingredients first – which creates a fine, tender crumb. Whether you're making a simple sheet cake, a layered birthday cake, or cupcakes, this recipe delivers every time.
🧁 Ingredients
- 280 g plain flour
- 300 g caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 170 g unsalted butter, softened
- 3 large eggs, room temperature
- 240 ml whole milk, room temperature
- 2 tsp vanilla extract
Optional – For the chocolate buttercream
- 225 g unsalted butter, softened
- 400 g icing sugar
- 60 g cocoa powder
- 60 ml milk
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake tins, or line with parchment paper.
- Combine dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add butter: Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles fine breadcrumbs – about 1–2 minutes.
- Add wet ingredients: In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth and well combined – about 2 minutes. Scrape down the sides of the bowl as needed.
- Pour and bake: Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool: Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- Frost (optional): If making chocolate buttercream, beat the softened butter until creamy. Gradually add the icing sugar and cocoa powder, alternating with the milk, until smooth and fluffy. Stir in the vanilla and salt.
- Assemble: Place one cake layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides. Decorate as desired.
💡 Pro tip: The reverse creaming method is the secret to a fine, tender crumb. Unlike the traditional creaming method (beating butter and sugar first), this method coats the flour with butter, which limits gluten development and creates a more delicate texture.
❓ Tips & Variations
- Cupcakes: This recipe makes about 24 cupcakes – bake at 175°C (350°F) for 18–20 minutes.
- Flavour twists: Add 1 teaspoon of almond extract for a nutty note. Add the zest of 1 lemon or orange for a citrusy twist.
- Dairy-free option: Use plant-based milk and a dairy-free butter substitute.
- Storage: Keep unfrosted cake in an airtight container at room temperature for up to 3 days. Frosted cake should be refrigerated – bring to room temperature before serving.
- Freezing: Unfrosted cake layers can be wrapped well and frozen for up to 3 months.
- Yield: Serves 12.
Moist, tender, and perfectly buttery – the classic cake that never goes out of style.
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