Yellow Cake


Ingredients To Be Creamed and Mixed:

Egg Yolk Mixture:

Dry Ingredients:



  1. Preheat oven to 375°.
  2. Grease and flour three 8-inch round cake pans.
  3. Click here for instructions on how to prepare cake pans for baking.
  4. In a large mixing bowl, beat butter until creamy; about 1 minute.
  5. Gradually add sugar and beat on high speed until lightened in color and texture; about 2 to 4 minutes.
  6. Place egg yolks in a separate bowl.
  7. Add vanilla to the egg yolks.
  8. Mix egg yolks and vanilla on high speed until thick and pale yellow in color; approximately 2 minutes.
  9. Add the egg mixture to the butter mixture and beat in.
  10. In a medium bowl, whisk together the flour, baking powder, and salt.
  11. Add the flour mixture in 3 parts, alternating with the milk in 2 parts to the butter and egg mixture. Beat on low speed until smooth, scraping down sides of bowl as necessary.
  12. Divide the batter between the cake pans and spread evenly.
  13. Bake 20 minutes.
  14. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  15. Cool on a rack for exactly 10 minutes then remove from pans.
  16. Click here to see how to how to remove cakes from pans.
  17. Cool completely on a rack before frosting.


Frost with chocolate buttercream frosting, chocolate ganache, or whipped chocolate ganache.

Click here for instructions on frosting a layer cake.

Instead of discarding the 8 egg whites, consider using them to make a lemon layer cake.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).