Yellow Sheet Cake
Having a good yellow sheet cake recipe up your sleeve is always a good idea.
A lot of us grew up eating yellow cake, and I feel like it has a special place in so many of our hearts.
While there are a lot of different ways you can make a yellow cake (layer cake, cupcakes, you name it), my favorite version is a sheet cake! It keeps things simple and is so easy to make and serve.
Sheet cakes are definitely easier and quicker to decorate than the layer cakes I usually make.
What Makes a Cake a Yellow Cake?
When you ask someone what the defining characteristics of a yellow cake are, a lot of people don’t really know!
They know it has a tender crumb and a buttery taste, but beyond that, most people aren’t sure.
In my head, every yellow cake also has an amazing chocolate buttercream frosting.
Butter
Yellow cake recipes always call for butter as the fat. This gives the cake its buttery taste and tender crumb. In this recipe, I also include some oil to add a bit more moisture to the cake.
Butter also helps contribute to the yellow color of the cake layers.
I usually use butter that is pretty light in color, but this is one situation where I encourage you to use as yellow a butter as you can find!
Some brands of butter are more yellow than others. The color of butter is usually based on the diet of the cows.
Cows that eat a lot of grass make yellower butter because of the beta-carotene in the grass. Some brands also add coloring to their butter (always check the ingredients).
I’ve found that artisanal and/or organic butter usually has a deeper yellow color.
Whole Eggs
Another defining factor in a yellow cake recipe? Lots of eggs!
Most white cake recipes just use egg whites, like my vanilla layer cake recipe. Using whole eggs adds to both the color and the flavor of the cake. The yolks add a richer taste to the cake.
Similar to my advice on butter, I recommend using brown eggs instead of white eggs. Their yolks are a deeper shade of yellow, which also helps make the batter actually look yellow!
One of my pet peeves is when a “yellow cake recipe” actually makes a relatively white cake.
This yellow sheet cake recipe will still turn out great if you use white eggs, but the color of the batter will be more yellow if you use brown eggs.
Chocolate Buttercream
The final component of this yellow sheet cake is the frosting!
To truly be a yellow cake recipe, it has to have chocolate frosting. The two go hand in hand!
I like to pair my chocolate buttercream with this yellow sheet cake because it is my very favorite chocolate frosting.
It uses both cocoa powder AND melted chocolate, which gives it an intensely delicious chocolate flavor.
I chose to use melted dark chocolate, but you can also use milk chocolate!
Decorating This Cake
Sticking with the theme of the simple, delicious cakes we remember eating as kids, I kept the decoration of this cake very easy.
I made some swooshes in my chocolate buttercream with a small offset spatula, then added some pretty sprinkles around the sides of the cake.
If you don’t have an offset spatula, you could always use the back of a spoon!
This decoration only took a few minutes to make and was such a fun change of pace!
Tips for Making the Best Yellow Sheet Cake:
- Use brown eggs if you can! The yolks are a deeper yellow and give the cake that beautiful light yellow color.
- Take the time to properly cream together your butter and sugar! This incorporates air into the butter and gives your cake that perfectly fluffy texture.
- Properly measure the cake flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Use a pretty sprinkle blend to take your decoration to the next level!
- Be sure to use flower nails/heating cores to help your sheet cake bake more evenly and quickly.
- If you want to make a yellow layer cake, use my yellow layer cake recipe to make 3 8-inch cake layers.
- This recipe can be used to make about 20 cupcakes. Fill your liners about halfway and bake for about 18 minutes in a preheated 350°F/175°C oven.
- You can also use this recipe to bake a 12×17-in (half-sheet) cake, but I’d recommend doubling the recipe! Bake the cake for 45-55 minutes at 325°F/162°C, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
Making This Sheet Cake in Advance and Storage Tips
You can make this sheet cake in advance and freeze it. This breaks the process up and makes it more approachable.
You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
This cake can sit out at room temperature for a day, in the fridge for up to 5 days, or in the freezer for up to a month if stored in an airtight container.
Let Me Know What You Think!
If you make this yellow sheet cake recipe, I’d love to hear what you think! Please leave a rating and comment below.
If you share on social media, be sure to tag me @chelsweets and use #chelsweets so I can see your delicious creations.
Yellow Sheet Cake
Equipment
- Small Offset Spatula (optional)
Ingredients
Yellow Sheet Cake
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1 1/2 cups granulated sugar 300g
- 4 large eggs, room temperature 224g
- 3 cups cake flour 360g
- 1 Tbsp baking powder 12g
- 1 tsp fine salt 6g
- 1 cup buttermilk, room temperature 240g
- 1/3 cup vegetable or canola oil 75g
- 1 Tbsp vanilla extract or vanilla bean paste 12g
Chocolate Buttercream Frosting
- 2/3 cups dark or milk chocolate chips, melted and cooled 120g
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1/2 cup unsweetened baking cocoa 50g
- 1/2 tsp fine salt 3g
- 3 cups powdered sugar 375g
- 1/3 cup heavy whipping cream, room temperature 80g
- rainbow sprinkles – for decoration
Instructions
Yellow Sheet Cake:
- Preheat the oven to 325°F / 162°C. Line a 9×13-inch (quarter sheet) pan with parchment paper. Place two flower nails/heating cores in the center of the pan with the flat side sitting against the cake pan (make sure they are a few inches apart). Spray the pan and flower nails with nonstick baking spray.
- Place 1 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer or a large bowl. Beat on a medium-high speed using a whisk attachment for 2 minutes. The mixture should become lighter in color as air is incorporated into it.
- Mix in 4 eggs on a low speed, two at a time. Scrape down the sides and bottom of the bowl as needed with a rubber spatula.
- In a separate bowl, whisk together the 3 cups cake flour, 1 Tbsp baking powder, and 1 tsp salt.
- Add half the dry ingredients into the butter/egg mixture and mix on a low speed until combined.
- Then mix in 1 cup buttermilk, 1/3 cup oil, and 1 Tbsp vanilla extract on a low speed.
- Add in the rest of the dry ingredients and mix until the ingredients are just incorporated. Scrape down the sides and bottom of the bowl as needed with a rubber spatula.
- Pour the batter into the prepared pan. Reposition the flower nails so that they’re evenly spaced across the pan.
- Bang the pan on your counter to remove any air bubbles, then bake for 35-40 minutes.
- Rotate the pan halfway through to help the cake bake evenly.
- Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and place it on a wire rack to finish cooling. Once it's fully cooled, carefully flip the cake and remove the heating cores.
Chocolate Buttercream Frosting:
- While the yellow sheet cake bakes and cools, make the chocolate buttercream frosting.
- Melt 2/3 cup of chocolate first so that it has time to cool off before it's added into the frosting. Heat it in 15 second intervals, stirring between each interval until the chocolate is fully melted. Set aside.
- Beat 1 cup of butter on a medium speed for 30 seconds in a stand mixer with a paddle attachment or in a large bowl with a hand mixer until smooth.
- Mix in 1/2 cup cocoa powder and 1/2 tsp fine on a low speed until combined.
- Gradually mix in 3 cups of powdered sugar and 1/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
- Then mix in the cooled, melted chocolate on a low speed.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple of minutes to get the frosting SUPER smooth.
Yellow Sheet Cake Decoration:
- Spread an even layer of chocolate buttercream on top of the cooled sheet cake. Make swirls with an offset spatula or the back of a spoon.
- Add rainbow sprinkles around the perimeter of the cake and use a sharp knife to cut the cake into 16 squares. Then enjoy!
Video
Notes
Making This Yellow Sheet Cake in Advance and Storage Tips
You can make this sheet cake in advance and freeze it. This breaks the process up and makes this recipe more approachable. You can also make the frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. This cake can sit out at room temp for a day, in the fridge for up to 5 days, or in the freezer for up to a month if stored in an airtight container.Using a Different-Sized Sheet Pan
You can also use this recipe to bake a 12×17-in (half-sheet) cake, but I’d recommend doubling the recipe! Bake the cake for 45-55 minutes at 325°F/162°C, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.How to Make Yellow Cupcakes with This Recipe
This recipe can be used to make cupcakes. Fill your cupcake liners about 2/3 full and bake for about 18 minutes in a preheated 350°F/175°C oven. The yield varies based on pan and liner size, but one batch makes about 20 cupcakes!Nutrition
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I have a deep love of yellow cake with chocolate frosting! Thanks for the recipe, looks delicious!
Random nerdy cow fact: a Jersey cow’s milk has a very high amount of butterfat in her milk and so Jersey cows milk is more yellow in color than Holstein cow’s milk.
Hi Heather,
Thanks so much! Ah, that’s so interesting! I love learning things like that 🙂 Thank you for sharing!!
OMG Really nice end result!! I am in LOVE with this cake 😉
aw I am so happy to hear that Eva!! Thank you for sharing 🙂
Yum! Looks so good! Have you ever used coffee in your chocolate buttercream? My grandma and mom used to use coffee but I’m curious what you would do if you put coffee in it. I don’t even know the recipe of what they did because of course they just eye-balled everything. They never could tell you a real recipe with measurements. ?
Thanks Andrea! I haven’t, but that sounds incredible! I’ve tried it in my chocolate cake batter, but not my chocolate frosting.
If I were to try it, I’d dissolve a tsp of instant espresso in a Tbsp of hot water, let it cool, then add it in place of 1 tbsp of heavy cream. Hope that helps, happy baking!!
Thanks! I’ll have to try it!
Np <3
Can I use regular flour if I don’t have cake flour on hand?
Hi Danell,
If you don’t have cake flour, use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour called for in a recipe. Or if you don’t have cornstarch you can also just use AP flour in place of the cake flour, but the texture won’t be quite as soft or tender. Hope that helps, happy baking!
Can this yellow cake be use for cream cheese Rum Cake?
Hi Teresa,
Omg that sounds incredible! I think it could definitely be used for that. Now I want to try it!!! 🙂 haha happy baking!
Can someone tell me if you want self rising cake flour or not? Thank you. Excited to try this. Hope to find it in the grocery store tomorrow.
Hi Justina,
Since this recipe already calls for baking powder and salt, you don’t self rising cake flour (which already includes these).
However if that’s the type you got, you can just omit the baking powder and salt this recipe calls for and use the self rising cake flour in place of the cake flour in this recipe in a 1:1 ratio. Hope that helps, happy baking!
Do you think you could substitute GF flour for regular flour in this recipe?? Would there be any other adjustments needed if using GF flour? Thanks!!
Hi Michelle,
You can totally use a GF flour blend in this recipe, in a 1:1 ratio! With GF baked goods, I always recommend over mixing your batter to help give it structure, and to let it sit for at least 30 minutes before baking for best results (helps the GF flour absorb some of the moisture in the batter to prevent a grainy texture). Hope that helps, happy baking!
Can i use regular foour instead of cake flour ?
Hi Jacqueline,
You can in a 1:1 ratio, but it will change the texture a bit!
Or if you have cornstarch you can use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour in this recipe. Hope that helps, happy baking!
Can I use a glass 9×13 baking dish?
Hi Tiffani,
You totally can 🙂 Happy baking!!
Hi Chelsey!!
This was THE BEST yellow cake recipe ever!!! I’ve always loved your videos but this was my first time trying one of your recipes, and it will definitely become a staple in our household! My fiancé especially loved the chocolate buttercream 🙂 thanks so much!! ?
I am so happy to hear that Grace!! That is wonderful 🙂 Thank you so much for sharing!!
What kind of dark chocolate “ 2/3 cups of melted dark chocolate, cooled (114 grams, 4 oz.)” like unsweetened dark chocolate?? For the icing? Thanks
I just use dark chocolate chips, usually ghirardelli! dark chocolate chunks work too, or you can use milk or semi-sweet if you prefer those or have them on hand. Hope that helps, happy baking!
What can we use as a substitute for buttermilk?
Hi Naomi,
You can use full fat yogurt or sour cream, or whole milk plus 1 Tbsp white vinegar or lemon juice (to make your own mock buttermilk). Hope that helps, happy baking!
By far the best yellow cake recipe I’ve ever tried. So moist and flavorful. Thanks for sharing!
So happy to hear that Kristen!! Thank you for sharing 🙂
I wish I knew about not using the rising cake flour with baking powder beforehand because my oven caught on fire making this recipe, the batter was perfect and I used a 9×13 pan but not even 10 minutes in, I smelled burning the whole tray was overflowing into the broiler underneath and caught flames. My cake came out tremendously, so some adjustments definitely have to be made, but I have no doubt this cake would have came out great.
I’m so sorry to hear that Monee :/ That sounds like a scary situation, and a rough clean up.
Sadly if you used self rising cake flour it basically doubled the amount of leavening agents this cake should have had, so I could totally see that happening! Hopefully next time it will bake up better / be a less stressful experience <3
@Monee, you didn’t think for a moment since the recipe already had leavening included that it wouldn’t need self rising cake flour? Also, did she call for cake flour or self-rising cake flour? Dear Lord Chelsea do you ever just want to pull your hair out when reading these questions? Baking shouldn’t be this hard.
hahaha the comments on here do always keep me on my toes 😉
Followed the cake recipe to the exact, and it looked amazing once out of the oven. However it tasted like flour once I ate a slice yuck! So dissapointed!
So sorry to hear that Danielle! How did you measure your flour? Did you use cake flour? Hopefully we’ll be able to figure out what went wrong together.
Mine also came out with a weird taste. I used cake flour but maybe it was a weird brand? But it looked beautiful soo I will just practice decorating without eating it!
@Danielle, That happened to me to! I followed recipe exactly, and I love all the other recipes I e used of hers, but this one tasted flat and floury. The texture was also really bizarre I think from the cake flour. Can’t say I’d make it again.
I made this cake and frosting for my family for Easter and it was amazing!!! I wouldn’t change a thing!! Everyone loved it. I highly recommend you make this, you will not be disappointed!!!
Aw thank you so much Michelle!!! 🙂 I am so happy to hear that!
I don’t have these flowers ? Can I still make this cake? Lol! I’ve been looking for a yellow sheet cake recipe using cake flour since I’m almost out of AP and haven’t been able to find it when I go shopping lately . I’m excited to try this one ! Also must I remove it from the pan? Was hoping to just ice it in the pan and slice as needed.
Hi Toni,
You can totally still make this cake, it just might take a bit longer to bake through! You can definitely leave the cake layer in the pan and decorate it that way 🙂 Hope that helps, happy baking!
This is an extremely moist cake! I will be trying cupcakes next. The chocolate frosting is the best. It is not extremely sweet just the right sweetness. Thanks for the recipe!!!
So happy to hear that Michelle!! Thank you for sharing 🙂
How long does this cake taste good for? I am making my mum one for Mother’s Day (in days) and wondering if I should make it today or the day before
Can I make cake layers with this and then out the chocolate frosting on the outside
Hi Ollie,
If you make this cake the day before it should still taste great on mother’s day! I’d either wrap it in plastic wrap and frost it the day of, or frost it and then place it in an airtight container overnight. It can sit out at room temperature overnight.
Hope that helps, happy baking!
@Chelsweets, do you have a chocolate sheet cake recipe?
Made it the other day… I actually did have 2 flower nails in my rarely used tip kit. It is amazing . Didn’t do any decoration since I made it just to enjoy during the week for dessert but I will make it again and again so I’m sure I’ll decorate it someday lol!!
Haha that’s awesome Toni! I didn’t think about that, but you are so right that a lot of piping kits have flower nails in them!
Sometimes it’s nice not to fuss over the decoration and just enjoy the cake, I love doing that!! Happy baking <3
How long would I bake this cake in two 9 inch rounds for a layer cake?
Hi Vanessa,
If you want to make two 9 inch cake layers, I’d suggest using my yellow layer cake recipe instead, which makes the perfect amount of batter for that. Here’s the link: https://chelsweets.com/2019/11/18/best-yellow-cake-recipe/
They should bake in about the same amount of time as the recipe calls for (about 25 minutes), maybe a few minutes longer. Hope that helps, happy baking!
Hi Chelsea. I would love to try this recipe but can I use any other cake tin apart from that one. I just have round tins. Thanks
Hi Kangwa,
I actually have a version of this recipe that makes a layer cake with round pans, here’s the link: https://chelsweets.com/2019/11/18/best-yellow-cake-recipe/
hi can i use oat flour instead of regular flour?? and could i use honey instead of sugar?
Hi Chelsea,
I am making a cake for 75-100 people, I would need to make the bottom tier in a 12×18 pan. Can I do that with this recipe? If so what changes would I need to make?
Thanks:)
Hi, I also want to know about making it in a 12×18 pan. Will it be too thin? Should I increase the recipe?
Hi, Chelsea! I have won some prizes for my baking over the years, & I have been baking for some 50 years. I’m now retired. I would like to know why cake recipes that call for OIL in the list of ingredients, DON’T USE CLARIFIED BUTTER, instead of oil? Clarified Butter is used extensively in France in cake batters. And, Clarified Butter is now available almost everywhere in our mainstream grocery food stores, here in Canada and in the U.S., due to the large populations of East Indians / South Asians living here in North America. My husband and I live in a suburb of Toronto, Canada. I have successfully replaced OIL in cake recipes with CLARIFIED BUTTER, and the cakes turned out to be absolutely delicious with a moist and tender and softer crumb, and a lovely buttery under-note of flavor. However, I have found that one needs to use just a little less of CLARIFIED BUTTER than the amount of oil in the cake recipe because Clarified Butter is much heavier than most oils – Clarified Butter has the thick consistency closer to coconut oil. I find that using OIL in a cake recipe can turn the oil into a “trans oil” or “trans fat” at high temperatures, which is bad for human health. So, the Clarified Butter is a healthy substitute because Clarified Butter has a very high smoke point. BLESSINGS … Sheila J.
Hi! If this recipe were to be in a round cake, how many x-inch layers would it make? Thank you!
Hi there! I see I can put this recipe in a half sheet cake pan. But I want the cake to be thick, like your 1/4 sheet cake. Can I double this recipe?
How much batter does this cake make?
I’ve had such a hard time finding cake flour. None of my local grocery stores carry it. What brand do you usually use, thinking I can order on Amazon?
May I double this recipe for a 12×18 sheet cake?
If I want to use this recipe for 2 26×18 inch sheet pans what would I do? I need to make a sheet cake for 100 people.
Hi, this cake looks delicious, can the recipe be doubled for a full sheet (12×18) cake? Or do you have a recipe for a half sheet cake? Thank you.
@Michelle,
I meant doubled for a half sheet, thank you.
Hello! I made this cake in a 12 x 17 pan and it came out wonderful but just a bit too thin. Would I be able to double this recipe and bake it in the 12 x 17 pan for a thicker, taller cake? Thank you!
Very good yellow cake, everyone liked it and wanted the recipe. Thank you for the recipe.
This yellow cake recipe/volume worked great as written for three 6 inch layers (instead of the sheet pan). I baked on 325 convection for ~28 minutes. I was checking diligently every couple of minutes after 20 for signs of doneness…but not keeping track of the time past 20, sorry! I subsequently increased the frosting recipe by ~50% on the butter/sugar/cocoa and used 1 oz of melted unsweetened chocolate instead of dark. I increased the frosting volume because I wanted to make sure I had plenty for the layers/assembly, particularly since I was doing a caramel filling and needed to pipe a moat. Thank you for providing the ingredients by weight, it makes it so much easier to scale a recipe up or down!
My whole family raved about the yellow cake and how moist it was. Might be the new favorite!
This cake was so soft and fluffy ?? and delicious!!
I can’t find a recipe for yellow cake that is light and fluffy. The ones I have tried are heavy . I don’t overmix. Is this one light and fluffy?
Can you use a sheet cake and cookie cutters to make mini cakes?
I have everything I need, but buttermilk. I also don’t have any yogurt. I don’t keep regular milk in the house, so I’m wondering if the lemon juice/vinegar technique would work with the non-dairy milk? I’m thinking no?? If not, any other suggestions on what I can use in place of buttermilk?
Thanks!
Glad you love the frosting recipe! What happened with the cake when you made it? Hopefully we can figure it out together!
Hello! I’m in a predicament. I’ve used your recipes for years (love), but a friend of mine wants a similar cake to your vanilla round layer cake with vanilla buttercream recipe, but as a sheet cake. Is there a way to blend the two without compromising the end result? ?
Hi Eva,
One batch of my vanilla layer cake recipe can totally be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use a couple flower nails or heating cores to help the cake bake evenly. It should be just as delicious as when it’s made as a layer cake 🙂 Hope that helps, happy baking!
If I make the 1/2 sheet cake, about how tall will the cake be?
Hi Melissa,
If you make this recipe as 1/2 sheet cake (18in x 13in) it should bake up to be a little over 1/2 inch tall. Hope that helps, happy baking!
@Chelsweets,
Can I double this recipe for a 18×23 pan?
@Chelsweets,
I’m sorry. I meant a 18×13 ??????????
Hi Pam,
You can totally double this recipe and bake it in an 18×13-inch pan 🙂 Happy baking!
Hello, I tried this cake, the batter prior to baking was beyond perfect, thick but light with a wonderful flavor.
Unfortunately in my case I wanted to boost or enhance the chocolate taste and added espresso, but it ended up overpowering the buttercream. By day two and three it was much better, it faded a bit or I got used to it ?.
But when it came to the cake I noticed it was crumbly. When I would use a fork to eat it, it would kind of fall apart. Crumble too much, what did I do wrong?
The flavor was great but the crumbly factor was annoying to say the least. I could not get a clean bite with a fork. I googled it and hit a ton of different possibilities ..
Hi Carolina,
It can be quite a few different things! My top suggestion would be by to try baking it for a slightly shorter time (reduce by a couple minutes, but still test with a toothpick to make sure it’s baked through). It might be that your oven runs a tiny bit warm, or just cooks differently than mine! Hopefully that will make the cake a bit more more moist and help it keep its shape better. If you make it again, let me know how it turns out!
I made this sheet cake for my dads birthday as it’s his favorite combo. This was my second time trying a yellow cake recipe from scratch and it came out AMAZING. I tried a different recipe in the past and it was horrible from the cake to the icing — but with this one I received so many compliments and the cake is already gone. I had all purpose flour on hand and followed the measurements as written. I sent my baker friend a pic and she said your page is one of her favorites to use for recipes. I will definitely make this cake again. Thank you!
Hi Jams,
So happy to hear that!! Thank you so much for sharing 🙂
Hi,
How many cups of batter should i put in the baking pan to make the yellow cake 2 inches thick for a 13″x9″ pan . I need to know how many cups , that’s the way i bake.
Thanks phil
Hi Phil,
Sadly with this recipe I’m not totally sure how many cups of batter you’d need, but if you double this recipe it should make a 13×9″ cake that’s 2-inches tall. Hope that helps, happy baking!
This recipe does NOT work with 12 x 17 (half sheet) cake pan as indicated, unless you want a really thin layer or want to make two. Nonetheless I’m disappointed at 4:56 am … ugh ?.
Hi Jada,
I’m so sorry that your half sheet cake didn’t turn out how you’d hoped! Sadly if you only made one batch of batter but baked it in a pan that’s twice as large as the recipe calls for, it will only end up baking up to be half the height :/ I’d recommend doubling the recipe if you want to make a half sheet cake using this recipe. I’ve added a note to my recipe card to clarify this. Hope that helps for the future, happy baking!
I’m confused when you say you can use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour.
What does that mean lol.
Use 1 cup and take 2 tablespoons out of it? And do that 3 times since the recipe calls for 3 cups of cake flour?
Apologies for any confusion! You are right though! To simplify things/prevent you from repeating it three times, I’d recommend scooping three cups of cake flour into a bowl, removing 6 Tbsp of flour, then adding in 6 Tbsp of cornstarch (since this recipe needs 3 cups of cake flour) and whisking it all together. Hope that helps, happy baking!
Can this recipe be used for 8″ or 7″ cake pans?
Hi Justin,
I’d recommend just using my yellow layer cake recipe instead, which is designed to be baked in 8” pans! Here’s the link: https://chelsweets.com/best-yellow-cake-recipe/
However, if you’re deadest on using this recipe, one batch can be used to make 2, 8-inch cake layers or 3, 7-inch layers that are baked at 350F for 27-34 minutes. Test the center with a toothpick for doneness, they’ll be ready when the toothpick comes out with a few moist crumbs.
Hope that helps, happy baking!
Hi! Can I use this frosting recipe for cake filling?
Hi Gol,
Absolutely, this frosting would taste delicious as a cake filling 🙂 Hope that helps, happy baking!
I have a client wanting a “yellow” wedding cake. Does this recipe stack well?
Hi Kim,
Yes, it does! This recipe stacks beautifully. It’s sturdy enough to support multiple tiers while still being soft and moist, which makes it perfect for wedding cakes. Just be sure to chill the layers before stacking and use support dowels or straws if you’re doing more than one tier.
If your client wants a true “yellow” cake flavor and color, you can also use whole eggs and even bump up the egg yolks slightly to deepen the color and richness. Hope that helps, happy baking!
Made this cake for my son’s 2nd birthday after my box cake totally flopped and this was way better! I doubled the recipe for my 11×15 sheet cake pan. Definitely will be using this recipe again for future cakes!
Yay!!! So happy to hear that Hallie, thank you for sharing 🙂
what can I substitute for butter milk
can I use homemade buttermilk for cakes
Hi Ama,
Great question! You can use homemade buttermilk, sour cream, whole milk, or full-fat yogurt. Hope that helps, happy baking!