Classic Yellow Cake Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 11/28/20
Vanilla Cake

Joe St.Pierre Photography / Stocksy
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 16 servings
Nutrition Facts (per serving)
276 Calories
17g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 276
% Daily Value*
Total Fat 17g 21%
Saturated Fat 9g 46%
Cholesterol 95mg 32%
Sodium 177mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Protein 3g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sour cream adds richness to classic yellow cake while whipped egg whites lighten it up. Top it with buttercream icing for a classic and delicious cake.

Recipe reprinted with permission from Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester (Simon & Schuster).

Ingredients

  • 2 1/4 cups cake flour (sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 pound ​butter (2 sticks, sweet, room temperature)
  • 2 cups sugar
  • 4 large egg yolks
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 4 large egg whites

Steps to Make It

  1. Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

  2. Sift together the flour, baking powder, and salt. Set aside.

  3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

  4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

  5. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

  6. In a separate bowl, with clean beaters, beat the egg whites to​ soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

  7. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

  8. Top with buttercream icing.