Classic Yellow Butter Cake

Yellow Butter Cake Recipe
203
20 Reviews
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
1:25
Total Time
12 servings

Ingredients

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
4
large Land O Lakes® Eggs
1 tablespoon
vanilla
1 1/4 cups
milk

Directions

  1. Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
  2. Stir together flour, baking powder and salt in bowl. Set aside.
  3. 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.
  4. 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.
  5. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.

Recipe Tips

Nutrition Facts (1 serving without frosting)

Calories
330
Cholesterol
95mg
Carbohydrates
47g
Protein
6g
Fat
13g
Sodium
350mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I bake for a "tough crowd"😊. They love love loved this recipe.....made cupcakes. First time making it but for sure my go to from this day forward! YUM!!!! Thank you😄

Rating

Hi Julie - measuring flour is very important when baking, and can definitely affect how your baked goods turn out. We recommend stirring the flour in the container, spooning into a measuring cup, and leveling it off with a butter knife. This way you know you've measured correctly and will have success with your recipe. Happy baking!

Rating

I have not made this recipe yet, but from reading all of the reviews and the instructions, I'm wondering if the flower should be sifted before measuring it. That could be why so many people think it is too dry or has too much flour. I have always sifted my flour before measuring it when making a cake. Is this the proper way to go about measuring flour?

Test Kitchen Comment
From: Mallory
Hi Julie - measuring flour is very important when baking, and can definitely affect how your baked goods turn out. We recommend stirring the flour in the container, spooning into a measuring cup, and leveling it off with a butter knife. This way you know you've measured correctly and will have success with your recipe. Happy baking!
Posted April 06, 2016

Rating

Love this cake its my go to for the holidays

Rating

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.

Rating

This is my go to recipe for birthday cakes and cupcakes. I love it!

Rating

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.

Rating

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
From: Cindy
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

Rating

I just made this and was very HAPPY!! with the out come if it.

Rating

I have made this recipe numerous times and always used softened butter. It provides the moisture the recipe needs.

Rating

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
From: Cindy
I have made this recipe numerous times and always used softened butter. It provides the moisture the recipe needs.
Posted January 01, 2012

Rating

I loved it, I made for my grand daughters Birthday

Rating

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.

Rating

Too much flour, pretty bad.

Rating

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

Rating

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.

Rating

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...

Rating

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.

Rating

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!

Rating

Terrible recipe, very, very dry and tasted horrible. What a west of my time and money!!

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