Cake Central › Recipes › Classic Yellow Cake

Classic Yellow Cake

After trying several recipes this week for a good/moist yellow cake this one wins hands down. I was luckily enough to stumble upon it online and thought I would share it here. It has a melt in your mouth texture and wonderful crumb. Wonderful butter flavor :-) Sour cream adds richness to classic yellow cake while whipped egg whites lighten it up. Top with Buttercream Icing.


  • * 2-1/4 cups sifted cake flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 pound (2 sticks) sweet butter, room temperature * 2 cups sugar * 4 large egg yolks * 2 teaspoons vanilla * 1 cup sour cream * 4 large egg whites


Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Preparation: Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment. Sift together the flour, baking powder, and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Comments (77)

Do you know if this is any good as cupcakes??
this tastes good already will try it. thanks
I always make this cake...its by Sylvia Weinstock. It's amazing!
This is an awesome receipe. I just made cupcakes - it yielded 24 cupcakes. I only put two tablespoons of batter in the cupcake liner. They are so moist, incredibly delicous - thanks so much for sharing. I baked them at 325 degrees for 20 minutes. They are just to die for!!!!
By the way - these did not produce a dome either - love it love it
oops, sorry I didn't reply to questions. Yes, this is Sylvia's recipe that I found online. I fell in love with it and wanted to share because I didn't see it in the recipe section. It truly is a wonderful cake and is so flavorful and moist. I have made cupcakes with it just fine. Hope everyone gives it a try!
Hey, I thought this link would help if anyone wanted more info on this recipe. I really enjoyed reading this thread and found some great info on these recipes. I hope this link works.
This was a great recipe. It will replace my old vanilla cake. Thanks crazyladybaker. Very moist!!!!!
Awesome recipe that works well with cupcakes, too!
How many cups is this for this recipe???? It sounds really good. I'm going to try it for some cupcakes.
Rena29379- I really don't know how many cups it makes. Sorry I couldn't help with that.
This is the best yellow cake recipe EVER!!!! Don't even waste your time with another yellow cake recipe. Trust me I have tried them all! Been using it for 13 years now. Love her and her loopy glasses too! Her fudge cake is also outrageous. I have her Sweet Celebrations cake decorating book from way back.
Have you ever used this for a marble cake? If so how much cooled melted chocolate should I add? Someone told me once it made 6 cups.
Cakeview- I had to laugh at the glasses comment. I can't stop staring at them when she is on tv. Glad you mentioned the choc fudge cake because I just got that book you are talking about and saw that recipe. I will try it out.
Would this recipe make a 1/2 sheet cake or should I make the batter twice.
lill7028212- since sheet cakes can sometimes vary in size this is all that I can share about it: Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.
I just wanted to confirm - based on your response (crazyladybaker) for baking two 8" pans, I could use the batter for one - 10" and one 6"? Also has anyone froze this cake, did it hold up well? Thanks :-)
Hello All! I tried the cake recipe yesterday. I will say that it is definitely moist and not dry. I did find that it was very buttery tasting... not sure if a bit too much? The bottom was a bit greasy... maybe b/c I lightly buttered and floured the pan before baking. Just wondering if anyone else found it a bit too buttery? This was my first time baking the cake.
This sounds so D-lish! I was just wondering if it would hold up to covering with fondant?
OMG!!! This is the best cake. I love everything about this cake. I really wish I would have know about then for my daughters b-day party. I made 3 different cakes that fell. I was highly upset. This is my cake now and forever!!! Thanks for this fabulous post.
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