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Moist yellow cake slice made with nutty brown butter and tangy sour cream on a dessert plate.

Classic Moist Yellow Cake

Rebecca Blumer
This classic yellow cake is plush and moist with a golden crumb that stays tender for days. It features a deep buttery flavor and a hint of vanilla, making it the perfect base for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 282 kcal

Equipment

  • 9x13 inch baking pan
  • Medium mixing bowl
  • Large Mixing Bowl
  • Electric hand mixer or stand mixer
  • Whisk

Ingredients
 

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

Instructions
 

Prep the pan and dry mix

  • Heat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan well, including the corners, because that is where cakes love to cling.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture looks evenly blended and airy, with no streaks of leavening.

Creaming for lift and a fine crumb

  • In a large bowl, beat the white sugar with the shortening until it turns pale and fluffy, which usually takes 3 to 5 minutes of mixing.
  • Add the eggs one at a time, beating well after each addition, ensuring the batter stays glossy and smooth without separating.

Alternate wet and dry, then bake

  • Add the dry ingredients and the milk in alternating turns, mixing just until the dry flour is no longer visible to avoid creating a tough texture.
  • Stir in the vanilla extract, scrape the sides of the bowl, and pour the batter into the prepared pan. Bake for about 30 minutes until a toothpick comes out clean and the top springs back.

Cool completely before frosting

  • Let the cake cool completely in the pan before adding any frosting to ensure the topping does not melt or slide off.

Notes

Room Temperature Tip: Use eggs and milk that have reached room temperature to ensure the batter emulsifies properly and stays satiny.
Flour Precision: Avoid packing your flour into the measuring cup, as too much flour is the primary cause of a dry or crumbly cake.
Mixing Secret: Stop the mixer the moment the last streaks of flour disappear to maintain a velvety and tender crumb structure.
Make-Ahead Storage: If baking a day early, wrap the cooled cake tightly in plastic wrap to keep it moist, or apply a light simple syrup soak.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 282kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 3.5gCholesterol: 50mgSodium: 240mgPotassium: 80mgFiber: 0.5gSugar: 25gVitamin A: 150IUCalcium: 60mgIron: 1.2mg
Keyword birthday cake, moist cake, yellow cake
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