Yellow Butter Cake Recipe

Classic Yellow Butter Cake

Butter cake recipe from the butter experts! This yellow cake is easy to prepare and popular for birthday cakes, wedding cakes and more.

15 min. prep time
12 servings
18318 Ratings


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
1 tablespoon vanilla
1 1/4 cups milk


Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.

Stir together flour, baking powder and salt in bowl. Set aside.

Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.

Divide batter evenly between prepared pans. Bake 29-34 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling racks.

Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.

Nutrition Facts (1 serving without frosting)

Calories: 330

Fat: 13g

Cholesterol: 95mg

Sodium: 350mg

Carbohydrates: 47g

Dietary Fiber: 1g

Protein: 6g

Recipe #11444©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Love this cake its my go to for the holidays
I definitely have made my share of yellow butter cakes and this recipe is not the best but definitely not the worst. I wanted to make cupcakes so I doubled the recipe and used half of it for cupcakes and the other half for a regular cake. In my opinion this recipe is great for cupcakes, initially I was worried if they would brown or not because they were taking a while in the oven but after a little patience they turned out fine. As for the cake, lets just say I won't be using this recipe for that again. It does require a little more time than usual to bake, and this may be my fault for beating so much air into the mix but it cracked at the top, and it was a mega one too. I didn't really have that problem with the cupcakes or other yellow buttercake recipes. But despite how it looks it tastes great! I have a question for bakers out there though. Did any of your cakes turn considerably hard after you let them cool? Mine did. I would like to know how not to make that happen please! Thanks.
This is my go to recipe for birthday cakes and cupcakes. I love it!
I made this recipe and was very disappointed with the results. It tasted more like corn bread than a yellow cake. Way too much baking soda. Very dry cake and tasted bad - not sweet at all which is what you want with a yellow cake..
Test Kitchen Comment


We have re-tested the recipe and compared to a box yellow cake this cake has a coarser texture similar to a cake made from scratch.
Posted October 11, 2013
I just made this and was very HAPPY!! with the out come if it.
Reading ur reviews seems like the recipe will be dry..have u evwe thought of putting 1/2C of oil just likw how do in a regular store bought cake? Im about to go bake it n im going to add the oil. Try adding more butter if u do not want to use oil..thats ur purpose of moisture..:-)
Test Kitchen Comment


I have made this recipe numerous times and always used softened butter. It provides the moisture the recipe needs.
Posted January 01, 2012
I loved it, I made for my grand daughters Birthday
Well, I made this cake tonight. But I had to make a lot of changes hence the 3 star's. well first I sifted the flour with the salt and baking powder twice. once then set it aside then again as I added it to the butter. I also added about 1/4 c. of sour cream and 3 tablespoons of oil. as I do with all of my cakes. I ran out of cake flour so subbed that for AP flour. then separated the white from the yolks. and added one yolk at a time as I added them to the butter,oil sugar and sour cream. I added the flour and milk in starting with flour then ending with it also.then whipped the egg white's with 1/4 t of cream of tartar to stiff peak's. then folded that in. I also added Butter extract as well as vanilla to give the cake that rich butter flavor it was missing. I then poured this over pineapples cherries and brown sugar to make a really good homemade pineapple upside down cake.Its a whole lot of steps but I really do feel if I had of followed this recipe as written it would have come out bad.
Too much flour, pretty bad.
This is a great recipe! I read the other reviews and I didnt think it was dry at all. I had to bake it a little longer than it called for but otherwise perfect. Great homemade taste
I read the reviews for this cake and decided to give it the benefit of the doubt. I added about 1/4 cup of mayonnaise and it was STILL really dry. It had a great flavor though and looked nice as well, but there's just no use for a dry cake unfortunately.
i used cake flour instead of all purpose flour,and 1 cup of butter,and 1 1/4 cup milk
it was delicious and moist ,my daughter and friends like it very much..i will make this again for my friends birthday...
I baked this cake in a 9 x 13 pan -- It rose very nicely, and was very moist (I added a couple of tablespoons of sour cream to the "wet" ingredients). I just felt like it needed a bit more flavor -- perhaps next time I make it, I will experiment with different extracts (almond, rum, or a combination of lemon and orange). It definitely had a unique taste, very different from a box mix.
I used 2c of self rising flour and a cup and a half of milk i also added 1/4c of oil for moisture. no need to meaure out salt and other dry ingredients when using self rising flour because it has all of that in it already. I greased and floured a bundt cake pan and this cake came out really good!
Terrible recipe, very, very dry and tasted horrible. What a west of my time and money!!
I read the other reviews and decided to try this recipe anyway. Followed the recipe exactly but used a bundt pan and baked for 50 minutes. Then I lightly sprinkled with powdered sugar. Cake was delicious!! My family loved it. Those of you who expect it to taste like box cake, it won't. You can't compare the two. This cake tastes like the cake my mom used to make from scratch when I was a kid. It is moist on the inside and yummy. Will definitely use this recipe again!
It had good flavor...But the cake was very dense and dry
while the flavor of the cake was okay, it was rather dry even with frosting
Add 1/2 cup of lemon juice and for the topping, mix 1/3 cup lemon juice with sweetened condensed milk. Add to the cake as soon as it comes out of the oven.

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