Yellow Cake Layers
Soft, moist yellow cake layers with classic buttery flavor, perfect for celebrations or everyday desserts, suitable for all ages and versatile for various frostings.
Ingredients
Instructions
- Cream butter and sugar together, then add eggs one at a time, mixing well after each addition.
- Sift together flour, salt, and soda.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the flour mixture.
- Stir in vanilla extract.
- Grease and flour 3 or 4 cake pans.
- Divide the batter evenly among the prepared pans.
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto racks to cool completely.
- Frost with your favorite frosting before serving.
Tips & Substitutions
For a lighter cake, make sure your butter is softened but not melted, and cream it well with the sugar until fluffy. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. For added flavor, consider incorporating a bit of almond extract along with the vanilla.
Serving Suggestions
These yellow cake layers are perfect for birthdays or special occasions and pair beautifully with your favorite frosting. Consider serving with fresh berries or a scoop of vanilla ice cream for a delightful dessert. They also work well as a base for layered cakes, like Tia Maria Trifle, adding versatility to your dessert table.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap each layer in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and frost before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Cake Layers contains roughly 586 calories, with 7g protein, 77g carbohydrates, and 24g fat. It is a good source of iron (16% of the Daily Value), vitamin C (16% of the Daily Value), and protein (13% 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 make this cake in advance?
Yes, you can bake the cake layers a day or two in advance. Just make sure to wrap them tightly once they cool to prevent them from drying out. Frost just before serving to keep the cake fresh.
What can I use instead of milk in this recipe?
You can substitute the milk with almond milk or coconut milk for a dairy-free option. If you prefer a richer flavor, buttermilk or yogurt can also be used, which may add moisture and tang.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it as baking times can vary based on your oven and the type of pans used.
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).