Rating: 3.28 stars
600 Ratings
  • 5 star values: 102
  • 4 star values: 133
  • 3 star values: 235
  • 2 star values: 91
  • 1 star values: 39

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.

Advertisement

Ingredients

Cake
Frosting

Directions

For the cake:
  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

    Advertisement
  • Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

For the frosting:
  • Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

  • Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

Cook's Notes

Cream cheese is the key to frosting that's sweet but not cloying.

Reviews (24)

600 Ratings
  • 5 star values: 102
  • 4 star values: 133
  • 3 star values: 235
  • 2 star values: 91
  • 1 star values: 39
Rating: 5.0 stars
05/27/2020
I don't know what some of the people in these comments are talking about, this cake and frosting was amazing. Its super moist and fluffy, but stayed together enough for me to frost and layer it. Definitely using this recipe again sometime :)
Rating: 5 stars
05/27/2019
Simple and delicious
Rating: 5 stars
01/28/2019
I thought this recipe was awesome, simple enough and an amazing end result!
Advertisement
Rating: 2 stars
01/11/2019
I baked the layers for 20 minutes and the finished cake was incredibly dry. Baffled as to what happened, but, this was a struggle to eat!
Rating: 4 stars
02/17/2018
Was really fluffy and moist however, it tasted more like cornbread than a cake to me. Does anyone else’s taste like cornbread?
Rating: 5 stars
01/22/2018
instead of softening the butter melting it would make it more smooth and fluffly
Advertisement
Rating: 5 stars
06/24/2017
I made the cake using the exact recipe and it came out light and moist. Absolutely delicious. I'll make this recipe again!
Rating: 1 stars
04/21/2017
I love baking, but was VERY disappointed with this recipe. I did everything that it told me to, and baked it for 40 minutes, but it came out flat, dry, and raw. It looked like a raw pancake. Very disappointed.
Rating: Unrated
08/27/2016
I am very new to baking. There were clear instructions to preheat the oven to 350 degrees. Once the batter is ready it should be baked for 30 mins but what i would like to know is at what temperature should it baked. Thanks.
Rating: 5 stars
05/11/2015
This is one of my favorite cakes of all time! The cake is very tasty and tender and the frosting is absolutely delicious! Was a big hit and my family loved it !
Rating: 5 stars
05/02/2015
My new favorite vanilla cake recipe. Nice and light and fluffy. Some were saying it was dry -I cut down the cooking time some and I always use cake flour... Delicious! (I didn't use the frosting recipe)
Rating: 5 stars
03/29/2015
Excellent! And I used skim milk because it was all I had. But it was so buttery, yum!
Rating: Unrated
03/27/2015
At the top it says it yields one 8 inch layer cake but in the recipe it says butter 2 pans. Do I need to double the ingredients to make 2 layers?
Rating: 5 stars
03/24/2015
This cake is divine! Very tender and flavourful. It was well received by the whole family. Will definitely make this again!
Rating: Unrated
02/13/2015
This is an excellent recipe for a basic cake. I have been searching to recreate a cake my grandmother used to make when I was a child, and this is the closest one I have found. I cut the sugar down to 1 cup, and to create a more rustic crumb like that of the childhood cake, I use 1/2 c. safflower oil instead of 1/2 c. butter. I don't frost the cake and it makes an excellent, not-too-sweet cake which can be served at brunch. I'd like to know if this recipe can be easily converted to cupcakes.
Rating: Unrated
02/08/2015
The cake was tasty but certainly not the best. My oven is a little wonky so I had to cook it a full 34 minutes and it got very dark before the center stopped jiggling and the toothpick test came out clean but the flavor was nice and the texture was good. Quick, easy, and it satisfied my hubby's craving for vanilla cake with vanilla frosting. I liked that the frosting and cake recipes were together on the same page. That makes following them easier ... no hunting or switching between tabs.
Rating: Unrated
01/27/2015
it's so fluffy!!!!!!!! lol this cake is really fluffy and delicios. i only made 2 changes. 1) i beated the eggs with half a cup of the sugar and i kept beating until it doubled or tripled in size. i creamed the butter with the remaining 1 cup sugar and egged the wipped eggs mixture. also, i sifted the dry ingredients 2 times for a more fluffy cake. this recipe is soooo good and sweet. love it!! i didnt even used the frosting i made because it was that good.
Rating: Unrated
02/27/2014
I do agree with Kathleen re: the cake. It was a little dry. The frosting, however, is out of this world! It is now my go-to vanilla frosting. And I love that you don't have to sift the powdered sugar. This frosting is a winner
Rating: Unrated
01/27/2014
I make cakes a lot. This cake was not hard to do, pretty straight forward and I had all the ingredients on hand. I will say however, that the cake itself was a bit dry and didn't rise as much as I would have liked. Everyone said it was tasty but I didn't think the texture was fluffy enough for my taste.
Rating: Unrated
11/06/2013
This cake came out great! I also reduced the amount of confectioner's sugar in the frosting from 5 cups to 3 cups and used 8 ounces of cream cheese instead of 4. I also added 1/2 tsp of cinnamon to the cake batter. After frosting I topped/decorated with fresh sliced strawberries and blueberries. It was a hit and will definetly make again.
Rating: Unrated
08/13/2013
amazing cake! i will definitely make this again. although i had to reduce the confectioners' sugar to 2 and half cup.
Rating: Unrated
07/05/2013
Good cake! I wish the ingredients for the cake and the frosting were listed separately--there shouldn't be any guesswork when it comes to baking.
Rating: Unrated
05/12/2013
The frosting is a tad too sweet for my taste. Any suggestions on how to cut the sweetness?
Rating: 5 stars
05/05/2013
Previous review should say "butter cake" not bitter cake!!
Rating: 5 stars
05/05/2013
Good basic bitter cake that goes together quickly.