Old Fashioned Yellow Cake
A classic, moist yellow cake with buttery flavor and tender crumb, perfect for celebrations or everyday desserts, easily customized with frosting or fillings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
- Gradually add dry ingredients to the butter mixture alternately with water, beginning and ending with dry ingredients, and mix until just combined.
- Stir in vanilla extract.
- Pour batter into a greased and floured cake pan.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before frosting as desired.
Tips & Substitutions
To ensure a light and fluffy cake, make sure your butter is at room temperature before creaming it with the sugar. If you're out of eggs, you can replace each egg with a quarter cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water). For a richer flavor, consider adding a tablespoon of sour cream to the batter.
Serving Suggestions
This Old Fashioned Yellow Cake pairs beautifully with a rich chocolate frosting or a classic vanilla buttercream. Serve it with a scoop of vanilla ice cream for a delightful dessert experience. Consider adding fresh fruit or a drizzle of chocolate sauce for garnish. It also complements well with a warm cup of coffee or tea, making it a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving, and gently reheat slices in the microwave for a few seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Yellow Cake contains roughly 85 calories, with 1g protein, 8g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 921mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may turn out denser. To maintain a lighter texture, consider using a 50/50 blend of whole wheat and all-purpose flour.
What can I do if my cake sinks in the middle?
A sunken cake can be due to several factors including underbaking or opening the oven door too early. Ensure your oven is properly preheated and avoid opening the door until the cake is nearly done. If it sinks, you can salvage it by covering with frosting.
Is there a gluten-free option for this cake?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper structure. Follow the rest of the recipe as directed, and enjoy a gluten-free version of this classic cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).