First published in 1963 in The Pillsbury Family Cookbook, our yellow cake recipe has become a beloved family tradition. It’s called “yellow cake” thanks to the rich golden color that comes from butter and whole eggs. Over the years, very little has changed from the original—aside from updating the name. Some things are just too good to change.
But don’t let the name fool you—there’s nothing “basic” about this homemade cake. It’s rich, moist, and always a crowd-pleaser. Topped with creamy chocolate frosting, it becomes a celebration all on its own. Whether you're baking for a birthday, a potluck, or just because, this easy yellow cake recipe is sure to become your go-to for any occasion.
Recipe Ingredients
We’ve perfected our yellow cake with chocolate frosting over the years by testing and adjusting the ingredients until we were completely satisfied.
Butter: We've tried margarine, but salted butter remains our go-to for both the cake and the frosting. It blends more easily with other ingredients when softened, so let it sit at room temperature until pressing a finger leaves an imprint—that’s when it’s ready.
Flour: Our original recipe called for cake flour, but we switched to all-purpose flour since it’s what most people have on hand and works in so many baked goods.
Unsweetened Baking Chocolate: Its bitter flavor lets you control the sweetness of the frosting. It’s usually sold in bar form—just chop into pieces before melting.
Other Ingredients You’ll Need: Granulated sugar, powdered sugar, large eggs, vanilla, milk, baking powder, and salt.
Cookware You’ll Need
Back in 1963, we baked this basic yellow cake as a two-layer cake. Here’s what you’ll need to make this simplified, easy yellow cake recipe today.
13x9-Inch Pan: We recommend a shiny, uncoated metal pan which reflects heat best for a tender crumb and light crust. If you're using a dark, nonstick pan, lower the oven temperature to 325°F to prevent overbrowning.
Electric Mixer: It’s a must, making it quick and easy to cream the butter and sugar, as well as mix the batter.
Other Cookware You’ll Need: Measuring cups (both dry and liquid), measuring spoons, small, medium, and large mixing bowls, a rubber spatula, mixing spoon, cooling rack, and icing spatula.
How to Make Yellow Cake from Scratch
Here’s how to make this yellow cake with chocolate frosting.
1. Cream the Sugar and Butter
Beat the sugar and softened butter until light, fluffy, and pale yellow—about 2 minutes. This creaming step incorporates air into the butter, giving the cake a tender crumb.
2. Mix the Cake Batter
Add the eggs—one at a time—and vanilla. Gradually add the dry ingredients, alternating with milk—starting and ending with the dry ingredients. Dumping all the milk and flour in at once can lead to overmixing and a dense cake. Alternating helps the batter evenly absorb the milk, creating a tender texture.
3. Bake and Frost Cake
Let the baked cake cool completely before making the frosting. Spreading frosting on a warm cake will cause it to melt. Beat all frosting ingredients until smooth. To check consistency, spread a bit on the side of the bowl with a spatula. It should be smooth and easy to spread.
Possible Variations
We’ve heard from you that you love the versatility of this easy yellow cake recipe.
Make Cupcakes: One reviewer shared, “I used this recipe to make cupcakes. I filled cupcake liners a little more than halfway and baked for 17 minutes.”
Make 2 Layers: Divide the batter between 2 cake pans, and bake for about 25 minutes or until done.
Use with Other Recipes: Some reviewers shared that they used the cake recipe for shortcake, or “I used the Basic Yellow Cake recipe to make a Pineapple Upside Down Cake, and it came out GREAT!!!”
If you love cake like we do, here are a few more of our favorites: Coconut Cake and Tunnel of Fudge Cake. Or, browse our collection of cake and cupcake recipes to find your favorite.
Storing Yellow Cake
These are storage methods we’ve tested to keep your cake tasting delicious. Remember, the frosting contains dairy, so it should be refrigerated.
Refrigerator
Cover the cake with plastic wrap or store individual pieces in a covered container for up to 4 days. We also like to press a piece of plastic wrap directly against any cut surfaces to help keep the cake from drying out.
Freezer
• Unfrosted Cake: Wrap tightly with plastic wrap and foil. Store for up to 4 months.
• Frosted Cake: Freeze uncovered for about an hour. Then, wrap up like an unfrosted cake. Store for up to 3 months.
How to Thaw
• From the Refrigerator: Let stand at room temperature for 15 minutes.
• Frozen Unfrosted Cake: Loosen wrap, and let stand at room temperature for 2 to 3 hours before frosting.
• Frozen Frosted Cake: Loosen wrap, and thaw in the fridge overnight. Let stand at room temperature for 20 to 30 minutes.
Why Pillsbury Users Love This Recipe
We’ve heard from our users that this yellow cake recipe is a favorite for its simplicity and reliability. Home bakers love how easy it is to follow, making it perfect for everything from special occasions to everyday desserts. Even with a busy schedule, you can count on it to come together quickly and turn out just right.
What people really love about this yellow cake is the flavor and texture—rich, buttery, and moist, with just a touch of crispness at the edges. Many reviewers say it’s a good backup when old family recipes aren’t on hand. And because it comes from Pillsbury, a name they know and trust, bakers feel confident they’ll get the same great results every time. Its versatility also stands out, working beautifully as a classic sheet cake or shining in variations like strawberry shortcake or peach upside-down cake.
Frequently Asked Questions
Basic Yellow Cake
- Prep Time 20 min
- Total 1 hr 55 min
- Ingredients 13
- Servings 15
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 3/4 cup salted butter, softened
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
Frosting
- 4 oz unsweetened baking chocolate, chopped
- 3 cups powdered sugar
- 1/2 cup salted butter, softened
- 2 teaspoons vanilla
- 1/3 cup milk
Instructions
-
Step1
Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder, and salt until well blended. Set aside.
-
Step2
In a large bowl, beat the granulated sugar and 3/4 cup softened butter with an electric mixer on medium speed until light, fluffy, and thoroughly blended, scraping down the sides of the bowl occasionally.
-
Step3
Add eggs, one at a time, beating well after each addition. Beat in 1 1/2 teaspoons vanilla.
-
Step4
On low speed, beat in 1/3 of the flour mixture, then, half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and half of the milk, ending with flour mixture. Scrape side of bowl occasionally. Pour the batter evenly into the pan, and smooth the top.
-
Step5
Place the pan in the oven on the middle rack. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
-
Step6
To Make the Frosting (make sure the cake is completely cool before starting): In a small microwavable bowl, microwave the chopped chocolate uncovered on High for 30 to 60 seconds, stirring every 30 seconds until melted and smooth. Let cool for 10 minutes or until slightly cool, stirring occasionally.
-
Step7
In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Scrape side of bowl occasionally.
-
Step8
Gradually beat in melted chocolate until well blended and smooth. Immediately spread on cooled cake.
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Step9
Slice and serve. Store loosely covered in the refrigerator.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 13g
- 64%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 27%
- Sodium
- 270mg
- 11%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 43g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
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