This wonderful and moist yellow cake will become a staple in your recipe collection. It’s a wonderful start for a wedding cake because it calls for 24 servings. You could bake one 9×13 and 12 cupcakes for other occasions. You’ll love this dish, I’m sure!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 – 9×13 inch pans |
Ingredients
- 1 cup butter
- 2 ½ cups white sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups buttermilk
- 3 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 2 ½ teaspoons baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 255 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made it and is there such thing as over beating the batter it looked very smooth and creamy thick and I added some vegetable oil in it too because my recipe had moved so I didn’t have buttermilk so I added some lime and 1/4 tsp cream of tarter to low-fat milk not what I would of preferred but that’s the only kind of milk I had and I made 2 round 9 inch cakes to make a two layer cakes and topped it with cool whip vanilla pudding mix and a can of crushed pineapples and the juice and put some in between the layers too it was so delicious it’s my favorite cake so far
Yes I would make it again
Nice basic cake. Nice and fluffy!
I followed the recipe and got a LOT of batter. The cake was very fluffy and not dry at all. It did have a similar taste to sweet cornbread (to me) when it was hot out of the oven, but once it cooled the taste changed. It was easy
This deserves more than 4 stars. You should pick your cake recipe based on the type of cake that you want. If you want a moist yellow cake with rich flavor this is a great cake. It’s my go to cake for birthdays.
I will not make this again.
That cake was fabulous! I enjoyed the simplicity of using this recipe. I’m making it again this week to share with family. I didn’t have to add a thing. It was so moist and delicious. My hat’s off to the recipes provider. Geri
I made it exactly according to the recipe but added raspberry and almond extracts instead of vanilla. Along with a little red food coloring to make it pink, it turned out beautifully!
Very moist. Everyone loved it.
Tried a number of variations but liked the original recipe as is the best.
Followed the recipe and loved it. It was a big hit with everyone in my family, especially my 8 year old niece!!
I will make it again. : )
I admittedly cannot give a fair review because I did not follow the recipe exactly – I used half and half instead of buttermilk because it was all I had. This aside – It still came out so good! I made cupcakes, baked at 350 for 20 minutes and they were so moist and yummy!
I used these for strabbery short cake, and added an egg, but it came out more like corn bread than a cupcake.
Unfortunately this cake tasted like baking soda. Only positive note I have is that it was moist…
I made this cake today 9/26/15 and the only changes I made was to use self rising flour instead of plain. I didn’t add any baking powder or baking soda since it’s already in the flour. THIS CAKE TURNED OUT SUPER MOIST and IS DELICIOUS. This is my yellow cake recipe from now on. Earskin
I am looking for a homemade yellow cake recipe that is moist and uses buttermilk. I just made this cake…as written…and I can see why some people are saying this cake reminds them of “cornbread.” The texture is flaky and not as light as I would have liked it to be. I will try another recipe (Yellow Clooney Cake) which calls for cake flour and hope that one is better. I have found the best buttermilk “chocolate” cake (Black Magic Cake) and I am still searching for the best yellow buttermilk cake. I like to test different recipes, and my husband eats the experiments :)I will keep trying…..
This is my go to yellow cake recipe. Not too sweet and texture is just right. I make it probably 10 times a year.
I made this cake over the weekend for a sunday dinner and it was more than great, I am going to make it again today….Bernadine M
My go to cake! Not too sweet, have used for cake pops, fondant covered, fruit and of course frosted. Not being too sweet you are not overloaded when covering with other sweets. Sturdy enough to hold fondant (see pic) but holds its own flavor. I got the “cornmeal” comments also but yet those same people paid me to make this cake for their celebrations! When I made cake pops with melted chocolate I was told it tasted like ice cream. I make as directed, always use cake flour and still sift that a few times. Great foundation cake- sturdy for heavy coverings but delicate enough for a whipped cream topping. OMG try with cool whip, pineapple and vanilla pudding mixed as a frosting. It is out of this world. One last thing- I do parties for work and have never brought any leftovers.
It is moist and delicious! I think it needs a little salt. I made chocolate fudgey frosting and it was great!