After years of testing and tweaking, our family has finally nailed the perfect yellow cake. And trust us—this is the real deal! It’s rich, moist, soft, and full of that classic buttery vanilla flavour you remember from birthdays and celebrations. The golden colour comes from egg yolks and a tiny bit of turmeric (optional), and the texture is just perfect.
Whether you’re planning to frost it or enjoy it plain with tea, this recipe will become a family favourite in no time.
Ingredients You’ll Need
Wet Ingredients:
- 1⅔ cups (360g) granulated sugar
- 5 tablespoons (75ml) vegetable oil
- 3 tablespoons (45g) butter, at room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 4 teaspoons vanilla extract
- ¼ cup sour cream, at room temperature
- 1¼ cups buttermilk, at room temperature
Dry Ingredients:
- 2½ cups (370g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon turmeric (optional, for colour)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch cake pan (or two smaller round pans if you prefer a layered cake).
Step 2: Cream the Fats and Sugar
In a large bowl, or in a stand mixer with a paddle attachment, mix sugar, oil, and butter on medium speed for 1 minute until creamy.
Step 3: Add Eggs and Flavour
Add eggs and yolks one at a time while mixing on low speed. Then stir in vanilla extract. Scrape down the sides of the bowl to ensure everything mixes evenly.
Step 4: Add Sour Cream
Add sour cream and beat the mixture until smooth and well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, mix flour, baking powder, salt, and turmeric (if using). Stir well to evenly distribute everything.
Step 6: Mix Batter
Add half the flour mixture to the wet mixture while slowly pouring in half the buttermilk. Mix gently just until it starts combining. Add the remaining flour and buttermilk the same way. Mix until everything is combined, but don’t over-mix.
Use a spatula to scrape the bowl and gently fold the batter to make sure it’s fully mixed from top to bottom.
Step 7: Bake
Pour the batter into the prepared pan(s) and smooth the top. Bake at 350°F (175°C) for 36–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Decorate
Let the cake cool completely before adding your favourite frosting. This cake works well with chocolate, buttercream, or even fruit-based frostings.
This yellow cake is everything a classic homemade cake should be—fluffy, moist, and full of warm vanilla flavour. It’s the perfect base for birthday cakes, celebration desserts, or even simple tea-time indulgence. Once you try this version, you’ll never go back to boxed mixes again. Whether frosted or plain, this golden cake always brings smiles!
FAQs
Why is it called yellow cake?
It’s called yellow cake because of its rich golden colour, which comes from the egg yolks and sometimes a tiny bit of turmeric. It also has a buttery vanilla flavour that’s very nostalgic.
Can I use only butter instead of oil and butter together?
Yes, you can, but the combination of oil and butter gives the best texture—moist and soft. Using only butter may make the cake a bit denser.
What can I use instead of sour cream?
Plain yogurt is a good substitute for sour cream. It gives the cake moisture and helps keep it soft, just like sour cream does.
Can this cake be used for cupcakes?
Yes, this batter works great for cupcakes! Just reduce the baking time to 18–22 minutes, and check with a toothpick to see if they’re done.
What frosting pairs best with this yellow cake?
Chocolate frosting is a classic choice, but you can also use vanilla buttercream, whipped cream, or even fresh fruit frosting. The cake is versatile and works with many flavours.
