Yellow Cake From Scratch
A moist, buttery yellow cake with classic vanilla flavor, perfect for celebrations or everyday desserts, appealing to bakers of all skill levels.
Ingredients
Instructions
- Cream together butter, sugar, and salt until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour, one cup at a time, mixing after each addition.
- Finally, add milk and vanilla, mixing until smooth.
- Pour batter into a prepared baking pan.
- Bake at 300°F for 1 to 1 1/4 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure your yellow cake is light and fluffy, make sure your butter is at room temperature before creaming it with sugar. If you don't have milk on hand, you can substitute with buttermilk for a richer flavor. For a twist, add lemon zest or almond extract to the batter. This cake is versatile and pairs beautifully with Blueberry Pie(Diabetic) for dessert.
Serving Suggestions
Serve your yellow cake plain or with a dusting of powdered sugar for a simple presentation. It also pairs well with fresh fruit or whipped cream. For a special occasion, consider serving it alongside Pumpkin Pie(10-Inch) to offer guests a delightful variety of flavors.
Storage & Reheating
Store any leftover yellow cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply microwave individual slices for about 15 seconds or warm in the oven at low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Cake From Scratch contains roughly 1800 calories, with 1g protein, 37g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 teaspoon to avoid an overly salty cake. Using unsalted butter allows you to control the saltiness of your cake more accurately.
How do I know when my cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, the cake needs more time in the oven. Start checking at the 60-minute mark.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. If you plan to frost it, wait until the cake has completely cooled before applying frosting to prevent it from melting.
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).