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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.