Classic Yellow Cake Batter

628 Ratings
  • 5 125
  • 4 209
  • 3 187
  • 2 75
  • 1 32

Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.

Everyday Food, April 2012

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes 8 cups
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Ingredients

Directions

  • Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

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  • Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

  • In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

  • Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

Cook's Notes

Don't rush when mixing the butter and sugar. This important step, called creaming, aerates the batter for a light and fluffy texture.

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Reviews (18)

628 Ratings
  • 5 125
  • 4 209
  • 3 187
  • 2 75
  • 1 32
Martha Stewart Member
12/17/2018
I love this recipe - it works every time and people always request the recipe. The finished cake is light and fluffy and works for so many things. This time I am using it in a Boston Cream Trifle - I will probably reduce the sugar in the pastry cream as the cake itself is pretty sweet - I love it though. For the bakers having difficulty, I can only “assume” you aren’t following The ingredients and directions as noted. Baking is a science and must be followed exactly if you want good results. Try it again, you won’t be disappointed.
Martha Stewart Member
06/02/2018
I use this basic recipe for just about every cake I bake. If your cake is coming out dense, you may be overmixing the batter or not using CAKE flour. I've made this cake well over a dozen times and it's always been light and fluffy. I've never had an issue.
Martha Stewart Member
01/17/2015
I read all of the reviews and tips. I do cook, but never had luck baking cakes. I made one mistake right off the bat, I forgot to add the two extra yolks. I used milk mixed with a tablespoon of vinegar. I was very careful to keep the flour light. I beat the egg whites, and folded them in at the end. Let me tell you, my cake turned out great! I believe the fact that i used jumbo eggs saved it. I do agree, the flavor was a bit bland, but next time, will try a bit of lemon zest. Great recipe!
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Martha Stewart Member
01/16/2015
Everybody - this is the recipe for the BATTER only. Once you decided which cake to make you go to that cake. If you are like me and want to make cupcakes try 350 for 10-12 minutes, depending on oven. I know confusing but worth making this batter. I made the raspberry-cream layer cake and it was delicious and fresh. Needs to be eaten that day though.
Martha Stewart Member
11/10/2014
Thank you to the poster with the time & temp. I subscribe to Living, but, did not have time and really wanted to make this yummy sounding cake! I will follow this recipe to a "T" and let you all know how it worked for me *fingers crossed*
Martha Stewart Member
10/29/2014
hi , sorry guys haven tried the recipe but i want to try it. I request to please give me the measurement of butter in gms, and also sugar and flour , baking powder in gms. please help me out . thank you
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Martha Stewart Member
09/28/2014
Very good! I made cupcakes with this recipe and they were great. Looking forward to making a layer cake with this batter.
Martha Stewart Member
05/10/2014
I found the rest of the recipe in the magazine. It says to butter 2 9 in. round cake pans. Bake at 350 for about 30 min. rotating half way through. Cool in pans for 10 minutes.
Martha Stewart Member
10/26/2013
Where on earth is the rest of the recipe? It stops at step 4, leaving out how long to bake and at what temperature.
Martha Stewart Member
09/17/2013
People that write in claiming a recipe is a disaster and doesn't work often didn't follow the basic principles of baking. Make sure you add the liquid and dry ingredients in steps, exactly as outlined- and never over beat the batter. Once the final bit of dry ingredients are added, stop mixing immediately. Take the batter off and give it a final stir with a spatula or spoon. The more you mix, the less tender the cake will be.
Martha Stewart Member
09/02/2013
This made a very rich, moist cake. To keep it from being overly dense, I imagine it is important to use cake flour as directed (a special flour, not all-purpose) and fresh baking powder, have the ingredients at room temperature, cream the butter and sugar thoroughly, and not overbeat after adding the flour. I did all these things and was happy with the results. The flavor was a bit bland and the cake is quite sweet. It would go well with a flavorful and not-too-sweet icing.
Martha Stewart Member
08/21/2013
So I found this recipe and then I texted my mother in law and asked her what was a good yellow cake recipe and she suggested this one so I tried it. I will make this again but with regular milk. I has a slight tangy take to me but not too noticeable. It was not cornbread like or hard to cut. it was like and fluffy. Not sure what went wrong with the other reviewers cake but maybe sometimes you have to follow the directions to a "T". I would defiantly make this again. Very easy recipe to follow.
Martha Stewart Member
08/11/2013
This cake was a huge disappointment. I made it for a birthday and you could tell that people did not enjoy it. They were leaving it on their plates. It turned out very dense and it was hard to cut into. If you are looking for a light sponge cake that melts in your mouth, this is NOT it.
Martha Stewart Member
05/11/2013
This is truly a classic. It's a great layer cake with a moist tender crumb. If at all possible, use the cake flour. This isn't a heavy cake. Just be sure not to overbeat.
Martha Stewart Member
04/22/2013
This cake is more like pound cake, so if you are looking for a "classic" yellow cake, dont use this recipe. It was very dense and heavy.
Martha Stewart Member
07/28/2012
I'm always on the prowl for a great batter. This is one of them. I made it today and it's a wonderful, beautiful, delicious cake. Baked at 350F degrees for 29 minutes; it did not crown, it's very tender and perfectly sweet. Unlike the other poster, I highly recommend real buttermilk. It makes such a difference from my perspective. And never underestimate the power of salt. Used butter cream frosting/raspberry cream in the middle.
Martha Stewart Member
07/05/2012
I made this batter yesterday and did the flag cake version. It was very good. I wanted to point out that there is no need to buy buttermilk for the recipe: just pour the milk and put 1tbsp of regular white vinegar in the milk and it is the same thing. I cannot take credit for this: the 1959 winner of the Pillsbury Bakeoff used this in her Mardi Gras Party Cake recipe. This recipe gives much more batter than the box mixes; I am not against them but they are half the content than 4 years ago.
Martha Stewart Member
07/02/2012
Whoa. This recipe is amazing. I was initially a little wary of its absolute dearth of reviews, but BE ASSURED, this cake comes out dense and sweet, a beautiful butter-yellow. I made a slight alteration to the recipe because I had to swap butter with Earth Balance vegetable spread and consequently added just a little more sugar (2-3 tablespoons) to offset the saltiness. I also served the cake with strawberry whipped cream and strawberries. it's truly delicious.
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