This soft yellow cake is light, tender, and easy to make. It has a fine crumb and a gentle vanilla flavor that pairs well with frosting, fruit, or a scoop of ice cream. The steps are simple, and the batter comes together fast. If you like a classic, crowd-pleasing cake, this one works for birthdays, snacks, or just because.
What makes this cake worth baking
This cake stays moist and soft without being heavy. It uses a mix of melted butter and oil for flavor and tenderness, and beaten egg whites give it lift and light texture. It’s reliable for layered cakes or single-sheet cakes. If you enjoy classic cakes, the method is similar to other recipes — see some helpful notes on French butter cake tips for ideas you can borrow.
Step-by-step: Bake a Soft Yellow Cake
Follow these clear steps to bake the cake. Read all steps first, gather your ingredients, and work at room temperature for best results.
Ingredients you will need
- 2 cups (260 g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 + 1/2 cups (300 g) granulated sugar
- 1/2 cup (115 g) melted and slightly cooled butter
- 1/3 cup vegetable oil
- 1 cup (240 ml) buttermilk at room temperature
- 2 teaspoons vanilla extract
- 4 large egg yolks (at room temperature)
- 2 large egg whites (at room temperature)
If you want other ideas for dairy and texture, you might like techniques used in a sour cream coffee cake recipe.
Easy directions to bake
- Preheat the oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.
- In a bowl, whisk the cake flour, baking powder, baking soda, and salt until combined.
- In a separate large bowl, mix the sugar, melted butter, and oil until smooth. Add the egg yolks and beat until combined.
- Stir in the vanilla extract and the room-temperature buttermilk. Mix until smooth.
- Add the dry mixture to the wet mixture. Stir with a spatula just until combined — don’t overmix.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter with a spatula, keeping as much air as possible.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25–30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Spread chocolate ganache between the layers or serve with ice cream.
Best ways to serve Soft Yellow Cake
Serve slices plain, dusted with powdered sugar, or frosted with buttercream, cream cheese frosting, or chocolate ganache. For a simple dessert, add fresh berries and a scoop of vanilla ice cream. Layer the two cakes with any filling you like — jam, pastry cream, or whipped cream all work.
How to store this cake so it stays fresh
- At room temperature: Keep covered with a cake dome or wrap loosely in plastic wrap for up to 2 days.
- In the fridge: Store in an airtight container for up to 5 days. Let chilled cake come to room temperature before serving for best flavor.
- To freeze: Wrap each layer tightly in plastic wrap and foil, or place slices in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Simple tips for the best results
- Use room-temperature eggs and buttermilk so they mix evenly.
- Do not overmix once you add the flour — overmixing makes the cake dense.
- Fold the egg whites gently to keep the batter light.
- Measure flour correctly: spoon into the cup and level off, or weigh it for accuracy.
- If you like, try variations in fillings or frostings; browsing different dessert ideas can inspire you — for contrast, look at a rich no-bake option like a Black Forest cheesecake for flavor combos.
Easy ways to vary this cake
- Lemon: Add 1 tablespoon lemon zest and 1–2 tablespoons lemon juice to the batter for a lemon yellow cake.
- Chocolate: Replace 1/3 cup of the flour with unsweetened cocoa powder for a mild chocolate twist.
- Orange: Add orange zest and a little juice to the batter for a fresh citrus flavor.
- Layer ideas: Use jam, pastry cream, or whipped cream between layers.
Nutrition (approximate per slice, 12 slices)
- Calories: ~320 kcal
- Fat: ~15 g
- Carbohydrates: ~45 g
- Protein: ~4 g
Values are estimates and will vary with frosting or fillings.
Family-friendly serving ideas
- Cut into small squares for kid-friendly snack plates.
- Serve with fruit and a small scoop of ice cream for a simple family dessert.
- Use as a base for a birthday cake — kids can help decorate with sprinkles.
What pairs well with this cake
- Beverages: milk, coffee, or tea.
- Sauces and toppings: fresh berries, chocolate ganache, caramel sauce, or whipped cream.
- Ice cream flavors: vanilla, chocolate, or strawberry pair nicely.
Frequently asked questions
Q: Can I use all-purpose flour instead of cake flour?
A: Yes. For better results, remove 2 tablespoons of every cup of all-purpose flour and replace with 2 tablespoons cornstarch to mimic cake flour, or weigh carefully.
Q: Why beat egg whites separately?
A: Beating whites adds air and lightness. Folding them in gently keeps the cake tender and helps it rise.
Q: Can I skip the oil if I only want butter?
A: You can use all melted butter, but the oil helps keep the cake moist. Using all butter will change the texture slightly.
Q: How do I test for doneness besides a toothpick?
A: The cake should spring back lightly when you press the center and the edges will start to pull away from the pan.
Conclusion
If you want another clear, step-by-step version to compare, check this Yellow Cake Recipe – Preppy Kitchen. For a very moist take, this Moist Yellow Cake Recipe – Cakes by MK is a good reference. If you prefer a classic old-fashioned method, see the Fluffy, Moist Homemade Yellow Cake Recipe for extra tips.
Soft Yellow Cake
Ingredients
Dry Ingredients
- 2 cups cake flour Spoon into the cup and level for accuracy.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup melted and slightly cooled butter Ensure it's not too hot.
- 1/3 cup vegetable oil
- 1 cup buttermilk at room temperature Use room temperature for best results.
- 2 teaspoons vanilla extract
- 4 large egg yolks at room temperature
- 2 large egg whites at room temperature Beat separately to incorporate air.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.
- In a bowl, whisk the cake flour, baking powder, baking soda, and salt until combined.
- In a separate large bowl, mix the sugar, melted butter, and oil until smooth. Add the egg yolks and beat until combined.
- Stir in the vanilla extract and the room-temperature buttermilk. Mix until smooth.
- Add the dry mixture to the wet mixture. Stir with a spatula just until combined — don't overmix.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter with a spatula, keeping as much air as possible.
- Divide the batter evenly between the two prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Serving
- Spread chocolate ganache between the layers or serve with ice cream.
