There’s something universally comforting about a yellow cake. It reminds us of birthdays, school bake sales, rainy day treats, and family dinners. But Ina Garten’s yellow cake takes things to another level. It’s simple but elegant, rich without being heavy, and flavorful without complexity.
This recipe delivers all the nostalgia of boxed cake mixes—without any of the artificial aftertaste or overly sweet profiles. Instead, you get a fluffy, golden crumb, moist texture, and warm vanilla-butter flavor that makes it a must-have for any baker’s arsenal.
Whether you’re new to baking or a seasoned cake connoisseur, this guide will walk you through everything you need to create the perfect yellow cake from scratch.
2. What Is Yellow Cake? Understanding the Classic
A yellow cake is a vanilla-flavored sponge cake that gets its golden hue from egg yolks and butter. It differs from a white cake (which uses only egg whites) and a sponge cake (which has a lighter texture).
Key Characteristics:
- Rich and buttery
- Moist, tender crumb
- Medium density (not as airy as sponge, not as heavy as pound cake)
- Pairs well with many frostings, especially chocolate and vanilla buttercream
Yellow cake is often used for layer cakes because it holds its shape well and cuts cleanly.
3. Why This Recipe Works
Unlike many overly complex cake recipes that require sour cream, buttermilk, or cake flour, this one keeps it simple. Pantry staples—flour, sugar, eggs, vanilla, butter, and milk—are all you need. No complicated steps. No rare ingredients.
Here’s why it’s foolproof:
- One-bowl creaming method: Saves dishes and minimizes errors.
- Balanced fat-to-flour ratio: Gives the cake structure and richness without heaviness.
- Vanilla-forward flavor: Makes it versatile and crowd-pleasing.
- Tested baking times: Ensures even rise and golden finish.
4. Ingredients You’ll Need (And Why)
All ingredients should be room temperature unless stated otherwise. This ensures better mixing and a more even bake.
Dry Ingredients:
- 2 ½ cups All-Purpose Flour
Structure provider. Measured correctly, it’s the base of your cake’s fluffiness. - 1 tablespoon Baking Powder
The leavening agent that helps the cake rise without any soda aftertaste. - ½ teaspoon Kosher Salt
Balances the sweetness and enhances flavor complexity.
Wet Ingredients:
- ¾ cup Unsalted Butter
Provides flavor and tenderness. Room temp butter creams best. - 1 ¾ cups Granulated Sugar
Adds sweetness and moisture retention. - 4 Large Eggs
Room temp eggs blend better and add richness. - 1 tablespoon Pure Vanilla Extract
The soul of your cake—don’t skimp on quality. - 1 cup Whole Milk
Hydrates the batter and keeps the crumb moist and soft.
5. Equipment Checklist
You don’t need a professional kitchen to nail this recipe. Here’s what you’ll need:
- 2 × 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Offset spatula (optional for frosting)
6. Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat butter and sugar together on medium-high until light and fluffy (about 3–4 minutes).
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each.
- Add vanilla and mix until combined.
Step 5: Combine Wet and Dry
- Alternate adding the dry mixture and milk in 3 parts, beginning and ending with dry.
- Mix until just combined—don’t overmix.
Step 6: Bake
- Divide batter evenly between the pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Expert Baking Tips for Perfect Yellow Cake
- Room Temperature Is Key: Cold eggs or butter won’t blend well, leading to uneven texture.
- Don’t Overmix: Once flour is added, mix gently. Overbeating = tough cake.
- Use Cake Strips: These help the cake bake evenly without doming.
- Check Early: Oven temperatures vary. Check at 30 minutes, not 35.
- Weigh Ingredients: If you have a kitchen scale, use it for precision.
8. Variations and Flavor Twists
- Lemon Yellow Cake: Add 1 tsp lemon zest + 1 tbsp lemon juice.
- Almond Twist: Replace ½ tsp of vanilla with almond extract.
- Funfetti: Fold in ½ cup rainbow sprinkles for a party-ready version.
- Chocolate Chip: Add mini chocolate chips (dust in flour first to prevent sinking).
9. Best Frosting Pairings
The beauty of yellow cake is how versatile it is. These are top matches:
- Classic Chocolate Buttercream
Rich and sweet, it balances the vanilla flavor. - Cream Cheese Frosting
Great for those who want something slightly tangy. - Whipped Cream and Berries
A light, refreshing choice that feels summery. - Vanilla Bean Frosting
Keeps it pure and elegant for weddings or showers.
10. Make-Ahead Instructions
Cake Layers
- Bake and cool fully.
- Wrap in plastic + foil and store in the fridge (3 days) or freeze up to 2 months.
Frosting
- Can be made ahead and stored in the fridge for up to 5 days.
- Bring to room temperature before using.
Fully Assembled Cake
- Store in the fridge up to 2 days before serving.
- Let sit out for 1 hour before slicing.
11. Storing and Freezing Tips
Leftovers
- Store at room temp in airtight container up to 3 days.
- In hot climates, refrigerate to prevent frosting meltdown.
Freezing Slices
- Wrap individual slices in plastic + foil.
- Freeze up to 1 month. Thaw overnight in the fridge.
12. Frequently Asked Questions (FAQs)
Q: Can I make this into cupcakes?
Yes! Fill cupcake liners ⅔ full and bake for 18–22 minutes.
Q: Can I use buttermilk instead of whole milk?
Absolutely. It adds a slight tang and more tenderness.
Q: What’s the best frosting for a kid’s birthday party?
Chocolate buttercream with sprinkles is always a hit!
Q: Why did my cake sink in the middle?
It could be underbaking, expired leavening agents, or opening the oven door too soon.
13. Nutrition Information (Per Serving)
- Serving Size: 1 slice (1/12 cake)
- Calories: 340
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Carbohydrates: 50g
- Sugar: 28g
- Protein: 4g
- Sodium: 210mg
14. Try These Cake Recipes Next
- Ooey Gooey Cinnamon Roll Cake – Sweet Easy Recipes Everyone Loves
- Lemon Cake Bursting with Sunshine – Light & Moist Every Time
- New York Cheesecake – No Crack, Creamy Every Bite
- Texas Tornado Cake – The Ultimate Moist Sheet Cake
15. Final Thoughts
This Ina Garten yellow cake is more than a dessert—it’s a kitchen confidence boost. Whether you’re baking for someone special or just indulging in a slice with coffee, this cake is guaranteed to impress. It’s one of those recipes that becomes a family favorite, gets passed down, and ends up in every celebration. With easy instructions, rich flavor, and reliable results, it earns a permanent spot in your baking rotation.
