Yellow Cake

A traditional yellow cake batter for those who prefer to make their cakes from scratch.


Enough batter to fill two 8 x 3-inch pans or one 10 x 3-inch pan


1 cup butter or margarine, room temperature
2 cups granulated (white) sugar
3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 cup buttermilk
3 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease pan(s) with Pan Release or cooking spray.

In a medium bowl, whisk together the eggs and 1/4 cup buttermilk. Stir in vanilla. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes. Add the egg and buttermilk mixture in three additions, beating 20 seconds after each addition. Scrape bowl and beat 15 seconds more. Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles.

Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean), 55 to 60 minutes for 8-inch round pans, 3-inch deep, or 60 to 65 for 10-inch round pans, 3-inch deep. Within 5 to 10 minutes, remove the cake from the pan and place on a wire cooling rack until cake is room temperature.

Additional Information

See chart for baking times for other pan sizes.

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