Recently I finally found my go-to yellow cake recipe! How did I not have one after having the blog all this time!? It’s my new favorite because it’s SO easy to whip up and the cake comes out fluffy, moist, and with that perfect, buttery yellow cake flavor.

yellow cake

  1. 2¼ cups cake flour (I used Bob's Red Mill)
  2. 1 tbsp baking powder
  3. ½ tsp salt
  4. 1½ cups sugar
  5. 3 large eggs
  6. ½ cup veg/canola oil
  7. 1 tsp vanilla extract
  8. 1 tsp butter flavoring
  9. 1¼ cups milk

chocolate frosting

  1. 1 cup unsalted butter, softened
  2. 1 (8-oz) pkg shortening (crisco)
  3. ½ cup, plus 2 tbsp unsweetened cocoa powder
  4. 1 tsp vanilla extract
  5. 2 Tbsp milk
  6. 4 cups powdered sugar

for the cake

  • Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick spray.
  • Whisk together cake flour, baking powder, and salt. Set aside.
  • In a large bowl, combine sugar, eggs, oil, vanilla, and butter flavoring. Mix on medium speed with an electric mixer until just blended.
  • Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Repeat with remaining milk and flour mixture. Mix well.
  • Divide batter evenly between cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for about 5 minutes before transferring to a wire rack to cool completely.