Yellow Cake with Vanilla Buttercream Frosting

I love having a go-to cake! It’s one that works for any occasion and for everyone! This Yellow Cake with Vanilla Buttercream Frosting is one of those cakes. It’s perfect for a birthday, holiday, wedding … you name it!

And with every good cake, comes a little work. But I always say, if it’s not worth the time, it won’t be worth the taste! I truly believe a good cake recipe needs to be a little work.

The cake will need the kitchen mixer but you will be able to use the kitchen mixer to make smooth.

I used three, 6-inch pans for the cake. That allowed me to have three layers. The frosting ratio was also perfect for all three layers.  For this cake, I wanted to do a thin layer around the sides so this worked out perfectly.

I also love adding fruit to the top of my cakes. It gives it color and with this cake being so simple, it gives you an added flavor that doesn’t get lost inside the cake — not to mention all mushy!
Here’s the tip of the day….put the cake in the refrigerator to allow the cake and the frosting to bind together before you slice it. It makes it so much easier to have cleaner slices like this one!

Yellow Cake with Vanilla Buttercream Frosting

You will love the flavor of this Yellow Cake with Vanilla Buttercream Frosting for your next special get-together.  It's perfect for a birthday party or holiday gathering.

Course Dessert
Keyword cake
Prep Time 30 minutes
Cook Time 15 minutes
Refrigerate 30 minutes
Total Time 45 minutes


For the Cake

  • 2 1/2 cups Cake Flour
  • 1 1/4 teaspoons Baking Powder
  • 1/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 3/4 cups Sugar
  • 1 1/4 sticks Unsalted Butter melted and cooled
  • 1 cup Buttermilk
  • 3 tablespoons Canola Oil
  • 5 teaspoons Vanilla Extract
  • 6 Egg Yolks
  • 3 Egg Whites

For the Vanilla Buttercream Frosting

  • 2 1/2 sticks Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Heavy Cream


For the Cake

  1. Pre-heat oven to 350 degrees.  Take melted butter and flour and prepare the cake tins

  2. Whisk the flour, baking powder, baking soda, salt, and 1 1/2 cups sugar

  3. Meanwhile in a separate bowl, whisk together the melted butter, oil, buttermilk, vanilla extract, and egg yolks

  4. In the kitchen mixer, beat the egg whites at medium speed until it starts to peak.  Add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to another bowl and set aside

  5. Add the flour mixture to the empty kitchen mixer bowl (you will need to dry it out from the egg mixture).  Gradually pour the butter mixture to the flour mixture and mix until incorporated.  Stop and scrape the sides of the bowl to make sure you get everything incorporated  

  6. Remove the batter and stir in 1/3 of the egg whites.  Then add the remaining whites and fold the batter

  7. Fill into the pans about 3/4 full.  Bake for 8-12 minutes.  Let cool and frost.

For the Vanilla Buttercream Frosting

  1. Using a hand mixer, beat the butter until smooth.  Add the powdered sugar and beat until fluffy

  2. And the vanilla and cream and mix until everything is completely incorporated.

  3. Start frosting the in-between layers of the cake.  Then start from the top with the remaining frosting and ice the rest of the cake

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