Filed Under: Cakes & Cupcakes

Best Yellow Cake Recipe

Recipe By Tessa Arias
February 25th, 2020
4.29 from 42 votes
4.29 from 42 votes

Best Yellow Cake Recipe is ultra rich, moist, tender, and fluffy! Super easy, homemade, and so much better than box mix, this will become your go-to cake recipe for every celebration!

Yield: 8 servings

Prep Time: 30 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Rich and sweet!
Texture: Perfectly moist, fluffy, and tender.
Ease: Pretty quick & easy for a homemade cake. I won’t use box mix again with this recipe!
Pros: My new go-to cake recipe.
Cons: None, really.
Would I make this again? Absolutely.

I have fond memories of my dad making yellow cake with chocolate fudge frosting for special occasions.

That’s definitely where I get my sweet tooth from, but my dad isn’t much of a scratch baker. Those cakes were always box mixes paired with the little tub of premade frosting with who-knows-what added in to keep it shelf stable.

Still, as a kid, I loved those cakes.

Best Yellow Cake Recipe is ultra rich, moist, tender, and fluffy! Super easy, homemade, and so much better than box mix, this will become your go-to cake recipe for every celebration!

Now as an adult… I find them shockingly sweet and artificial tasting.

But I will say I still like the fluffy moist texture of those box yellow cake mixes. I wanted to create a recipe that felt like those cakes I grew up with but with much better flavor. I think I’ve finally discovered it!

Honestly, it took about 7 tries to get this right over the course of 6 months. Layer cake is a hard recipe to want to test repeatedly in a short period of time. What are you supposed to do with all those mediocre leftover cake slices?!

So I went back to the drawing board and decided to start with my Best Birthday Cake as the base since that recipe is so well received. Where that cake texture is tighter and more delicate, I wanted this yellow cake to be a little looser and more moist like box mix.

I got rid of the egg separation method from that recipe, which involves whipping the egg whites, to get a richer texture and an easier process. More eggs + yolks, more butter, and a touch of sour cream help round everything out in this recipe.

I hope you love it!

How to Make the BEST Homemade Yellow Cake Recipe

Chocolate buttercream frosting being spread on yellow cake

How do I make MOIST & TENDER cake?

I highly highly highly advise weighing your flour when making cake. I always use my digital kitchen scale to weigh flour, but if you don’t have one use the “spoon and level” method to measure with measuring cups.

There are a few ingredients that help create a moist and tender cake. All the eggs + egg yolks add richness and moisture. The sour cream also tenderizes as well as adding more flavor.

Do I have to use whole milk?

Using whole milk will help to create a tender and moist cake as well. Whatever you do, don’t use skim milk.

Do I have to use cake flour?

Yes. That’s what helps create a tender cake.

Avoid DIY cake flour substitutions. They simply don’t work as well. Check out my Cake Flour 101 article here to understand why. The best thing to use in this recipe is bleached cake flour (like the Swans Down brand).

How to Properly Mix Cake Batter

Yellow Cake Batter in a mixing bowl

A stand mixer fitted with a regular paddle attachment is definitely the easiest way to mix up this batter. Start by creaming the butter + sugar together. There are two keys here: use butter at COOL room temperature and scrape down the bowl and paddle often (even if you’re using an attachment that “scrapes” as it blends).

This batter is very rich. It uses a lot of eggs and yolks, as well as whole cream and a touch of sour cream. That means you may need to beat slightly longer after each group of ingredients to really make sure it’s all incorporated. It’s very important your refrigerated ingredients are all at room temperature.

When you beat in the last ingredient which is the sour cream, it may look a little curdled. Just scrape down the bowl and continue beating on low speed until it comes together like the batter photo above.

What are the best cake baking pans?

Never use dark colored cake pans. They tend to overcook the edges, making them too brown and dry.

My favorite cake pans are definitely my Fat Daddio’s pans. They bake evenly and clean up easily!

Homemade yellow cake layers cooling on rack

Can I use a 9-inch pan instead?

This recipe calls for 8-inch baking pans, which is what will work best. You can also use 9-inch if that’s what you have. Your cake layers will be thinner. Just shave about 5 minutes to the baking time.

Can I make cupcakes with this recipe?

Yes, this recipe will make about 24 standard cupcakes. Bake in lined cupcake pans for about 17 to 20 minutes. Check out my full guide for how to convert cake into cupcakes!

Are there high altitude adjustments for baking cake?

If you’re baking at a high altitude, you’ll probably want to make some adjustments to this recipe. Since I live at sea level, I can only recommend following the advice in King Arthur Flour’s guide here.

The Chocolate Buttercream Frosting

Decorating a yellow cake recipe with chocolate icing
So for this recipe I absolutely ADORE using my brand new Best Ever Chocolate Buttercream recipe. It’s American buttercream that literally tastes, feels, and looks as close to the more difficult Swiss Meringue Buttercream that I’ve ever experienced. It uses two secret ingredients and 1 unusual technique to get those results, so I highly recommend you check out that recipe post here.

You can also use my Chocolate Swiss Meringue Buttercream recipe to frost this cake instead.

Or use my Best Buttercream Guide to make any flavor or variation you want to accompany this yellow cake!

How can I make this cake ahead of time?

Wrap unfrosted cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 3 days or in the freezer for up to 2 months. Defrost overnight in the fridge. Don’t defrost at room temperature or you will end up with mushy sticky cake.

How do I store this cake?

Cover with a cake keeper and store at room temperature for up to 8 hours then refrigerate. The buttercream acts as a kind of protective barrier to keep the cake inside soft and fresh. The sugar in the buttercream acts as a preservative to prevent the dairy from spoiling at room temperature. But after 8 hours I typically like to refrigerate layer cakes just to keep it safe. Allow to come to room temperature before serving.

My Favorite Yellow Layer Cake Tools:

Yellow Layer Cake with Chocolate Frosting on a cake stand

More Cake Recipes:

4.29 from 42 votes

How to make
Best Yellow Cake Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Best Yellow Cake Recipe is ultra rich, moist, tender, and fluffy! Super easy, homemade, and so much better than box mix, this will become your go-to cake recipe for every celebration!


  • 2 1/4 cups (254 grams) bleached cake flour, measured correctly
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks (227 grams) unsalted butter, at cool room temperature
  • 1 3/4 cups (350 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla
  • 1/4 cup (57 grams) sour cream or plain full fat yogurt, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 1 Batch Best Chocolate American Buttercream


Make the cake:

  1. Preheat the oven to 350°F. Butter, flour, and line two 8-inch cake pans with parchment circles.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.

  3. In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Scrape down the bowl as needed. Add the eggs, egg yolks, and the vanilla one at a time, beating well between additions until combined. Beat in the sour cream until combined.
  4. With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
  5. Divide the batter evenly among the prepared cake pans and bake for about 25 to 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling rack.

Assemble the cake:

  1. Place one cake layer on a cake turntable or cake stand. Spread about a third of the frosting in an even layer all over, pushing it out over the edge just slightly. Place the other cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

Recipe Notes

This recipe makes 24 cupcakes. Bake for 17 to 20 minutes, or until lightly golden brown at the edges and a toothpick comes out clean.
Course: Dessert
Cuisine: American
Keyword: birthday

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Janet Fazio — February 25, 2020 at 7:55 am

    Yellow cake is my favorite, but I’m really trying to make cakes from scratch these days and avoid the boxes with all the preservatives. I’m looking forward to baking this.

  2. #
    Sara — February 25, 2020 at 5:42 pm

    What can l use instead of sourcream in this recipe?

    • #
      SHIRLEY YOUNG — February 28, 2020 at 9:32 am

      For best results, sour cream is necessary. If you do not have sour cream, maybe it is better to try a recipe that has the ingredients you do have.

    • #
      Asha — February 29, 2020 at 10:55 pm

      I’ve used yogurt in place of sour cream and it’s worked very well.

  3. #
    Tonia Mees — February 28, 2020 at 9:55 am

    Hi! Bleached cake flour is not available in France.. can you tell me if l can make it?

    • #
      Tessa — February 28, 2020 at 2:05 pm

      Bleached cake flour is what I tested this recipe with so I’m not sure how other options would work!

      • #
        Tonia Mees — February 28, 2020 at 2:14 pm

        Thanks Tessa.. l love your recipes! And hate substitutes just like you.. so l am going to make something else.. keep up your wonderful work

  4. #
    Patricia — February 28, 2020 at 10:02 am

    Hi Tessa
    Your chocolate looks lovely I was just wondering if I cannot get cake flour what can I use instead or do you know how to make cake flour I’m in Dublin it’s hard to get that flour here

    Patricia obrien

    • #
      Tessa — February 28, 2020 at 2:06 pm

      Bleached cake flour is what I tested this recipe with so I’m not sure how other options would work!

  5. #
    Maria — February 29, 2020 at 2:37 am

    Hello because in my country cant find sour cream is there anything else i can use?

  6. #
    jk — February 29, 2020 at 7:35 am

    Tess, can I substitute half and half for the whole milk? I always have that and would be able to make this cake on the fly. If not, I would have to plan making the cake and buy milk. Thank you

  7. #
    Brittny — March 1, 2020 at 6:03 am

    Hi, I’m in the middle of making this and you have baking soda in the ingredients list but don’t mention it at all in the recipe. Do I not need to add it?

  8. #
    Olivia Frescura — March 6, 2020 at 12:31 pm

    This recipe turned out so well! I made the cake layers one night, wrapped and cooled in the fridge, and made the buttercream + finished the cake off the following night. Super easy process— the cake layers were so easy to level off and it turned out being the best layer cake I’ve ever done! The yellow cake really tastes like the boxed ones. I already loved the buttercream recipe as I tried it a few months back. I think I’ll try it with milk chocolate next time since I like things sweeter!

    • #
      Tessa — March 9, 2020 at 3:29 pm

      Yay!!! I’m so glad to hear that.

    • #
      Dawn M Anderson — August 29, 2020 at 1:17 pm

      Has anyone used this recipe to make a homemade Pig Pickin cake? Hubs wants that for his birthday and I don’t buy boxed cake mix or Cool Whip.

  9. #
    Sharyn Frisbie — March 7, 2020 at 6:39 am

    whole cream and a touch of sour cream

    In Ingredients it calls for whole milk – which is it?

    • #
      Tessa — March 9, 2020 at 3:28 pm

      Hi Sharyn, I think you missed a line. The recipe uses both.

  10. #
    Angela Dias — March 23, 2020 at 8:07 pm

    Instead of sour cream how about cream cheese?

  11. #
    Lea Bertolino — April 7, 2020 at 12:48 pm

    Unfortunately the title is appropriate! We made it during the quarantine stage of life and I could eat all the cake! We used AP flour and full fat Greek yogurt as was all we had and was still fab.

  12. #
    Hebatallah — April 11, 2020 at 9:47 am

    I made this yesterday and it was gone the same day lol.
    I was trying out the recipe so I made only one layer. Yum. This will be my go to recipe for yellow cake.

  13. #
    Lauren — April 17, 2020 at 9:55 am

    I made this cake for my husbands birthday. It was my first time making a cake from scratch and it was perfect! Light, airy, moist, and the buttercream was to die for! Thank you for the perfect recipe and easy step by step to help a first timer!

  14. #
    K. Hendricks — April 22, 2020 at 3:04 pm

    This cake was moist, light, fluffy, and delicious. It was perfect. I followed the cake recipe exactly and made no adjustments or substitutions whatsoever. Thank you. I did make a cooked fudge icing was the “icing on the cake.”

  15. #
    carol gregersen — April 22, 2020 at 8:27 pm

    This cake is so incredibly moist AND delicious. The recipe is simple and easy to follow. This is my new go-to, and I highly recommend you try it. Yuuuuuummmmmmm

  16. #
    Maddie — April 24, 2020 at 5:15 am

    Could I add sprinkles to the batter just before baking to make a funfetti cake?

  17. #
    Kathy — April 30, 2020 at 11:55 am

    I made this cake today. I substituted heavy cream for the milk. The cake sunk. It smells delicious but it looks horrible. I hope it tastes good. Is the heavy cream what made the cake sink?

    • #
      Tessa — April 30, 2020 at 4:48 pm

      Yes, heavy cream is not a suitable substitute for the milk in this recipe. It’s far too rich!

      • #
        Rachel — September 4, 2021 at 10:38 am

        You can use heavy cream with this recipe, just use half the amount and add the other half as water or thinner milk. I do this a lot and the cake turns out awesome 🙂

  18. #
    Ness — May 1, 2020 at 4:41 pm

    This is an amazing cake recipe! I had to make a few minor adjustments because I didn’t have any cake flour (had to use all-purpose) and I misread the recipe and used milk cold out of the fridge.

    Still came out amazing.

  19. #
    D canby — May 17, 2020 at 8:56 pm

    Moist and tasty. Easy

  20. #
    Christi Winters — May 25, 2020 at 4:06 pm

    My 8” cakes became too brown on the bottom and sides with a wet qspot in the middle. They were heavy and not light or fluffy. Too dense and course.

    Worked it to the penny of the recipe. Can’t imagine what went wrong. A lot of trouble and time for the result.

    Christi Winters
    San Diego

    • #
      Nl — February 6, 2021 at 7:46 pm

      Made this and it didn’t turnout correctly. I suspected my baking powder was to blame so I got a new container. I believe the culprit is the amount of sugar. 350 grams of sugar is a lot of sugar. ( At least I think)

  21. #
    Marcy — May 31, 2020 at 12:44 pm

    One place says whole cream & sour cream but the ingredients say milk & sour cream, which is it?

  22. #
    Marcy — May 31, 2020 at 12:46 pm

    Can you make this in a 9×13 pan?

  23. #
    Margaret — June 21, 2020 at 4:32 pm

    Followed the 4ecipe exactly but cake was pretty dry. I might have cooked it too long but it was not done in the middle. Disappointed in texture

  24. #
    Linds — June 23, 2020 at 5:44 am

    I have made this quite a few times and it is now my go to cake recipe. I have someone asking for an almond flavored cake instead. I would love to still use this recipe because I love the texture. Could I make this have an almond flavor instead?

  25. #
    Lira — June 25, 2020 at 6:15 am

    Last night I just felt like a cake. I wanted an apple cinnamon cake, but I needed a yellow cake recipe. I looked at lot of recipes and decided to try, “best yellow cake recipe.” OMG this cake is good I cannot deny how good it is. I added diced apples and cinnamon and nutmeg. My husband had two slices before bed. When I find recipes I like they get printed and placed in my recipe folder with a smiley face. this recipe will join the others. Give it a try. My ingredients were not at room temperature because making a cake last night was not part of my plans; however room temperature makes the cake even better.

  26. #
    Julie — July 5, 2020 at 9:46 am

    I have made this twice now, and it’s fabulous. Everyone raves about it. Love the chocolate ganache addition

  27. #
    Amy Grace — July 8, 2020 at 10:45 am

    This was an amazing cake and easy to make. I topped this with strawberry cheesecake icing and topped with large white chocolate curls. I served it with vanilla bean ice cream and strawberry purée. It was outstanding.

  28. #
    Carolyn — July 8, 2020 at 5:20 pm

    Question, I am wanting to make a 2 tier wedding cake with your recipe but am afraid this cake may be not dense enough to be transported, however it will be made using (2) 8″ x (2) 6″ round cake pans, what do you think, will it work?

  29. #
    Jessyca Miller — July 27, 2020 at 11:31 am

    I just made this cake and it looks very fluffy and amazing unfortunately it turned out super dry. I followed the recipe very carefully so I’m not sure went wrong. Not a fan though. I won’t be making it again.

  30. #
    Amy Smith — August 2, 2020 at 1:53 pm

    One of the best cakes I have ever made

  31. #
    Stefanie — August 13, 2020 at 6:28 pm

    So I wanted to do a trial run of them to see it this would be good for my sons birthday. I halved the recipe and did cupcakes. They came out sunken and fell apart when trying to get out of cupcake wrapping. They are yummy and the batter was! But I’m just wondering what I did wrong? I did substitute 2% lactaid bc that’s all I had in house. I would really love to use this recipe for cupcakes for my sons birthday and I love the airiness and taste.

  32. #
    Seleiya — August 22, 2020 at 5:45 pm

    Why are my cakes always uncooked on the inside?

  33. #
    Vickie — August 30, 2020 at 6:31 pm

    This was the worst cake that I have ever made. Very dense and it was dry. I followed the directions to a tee. I bake from scratch all the time and my daughter said I made way better cakes. I made this for my husband’s birthday.

  34. #
    Barbara — August 30, 2020 at 8:03 pm

    Fabulous recipe. Very moist, buttery, and packed with flavor. The consistency & denseness is similar to pound cake. It’s lovely to have on its own. I combined another recipe with this & made an apple donut cake! Great to eat alone or combine with other recipes.

  35. #
    Brittany — September 28, 2020 at 8:56 pm

    Cake fell apart on me. Middle was sunken and edges slightly burned. I followed directions so not sure what happened. Tasted good though.

  36. #
    Victoria Gimbel — October 4, 2020 at 12:30 pm

    Hi. Your introduction mentions whole cream, but the recipe only has whole milk and sour cream. 8 assume you mean whole milk in the introduction, but wanted to check. I can’t wait to try making it!

  37. #
    Gina — October 9, 2020 at 5:51 pm

    Hi there! Can I substitute coconut sugar for the granulated sugar in the cake? I’ve read that’s it’s a good 1:1 substitute.

  38. #
    Sharon — October 13, 2020 at 12:06 pm

    I used coconut milk. I know your recipe shows whole milk. But I didn’t have whole milk on hand. When I took the cake out of the oven and let cool… was moist because I had to cut a piece here there for assembly and put frosting on it. I put cake in a cake holder covered and wrapped cake holder in plastic and put into refrigerator overnight. I took cake out 2-3 hours before needed. It was at room temp when I served. It was a little dry. The cake dried out more the following day after initially serving. I’m thinking it was the coconut milk.

  39. #
    Lori S — October 18, 2020 at 2:06 pm

    Can this cake be frozen?

  40. #
    Wildflower — October 24, 2020 at 9:29 pm

    Made half the recipe in case it wasn’t a hit! I used whole milk Greek yogurt. Poured the batter into one small 1.5 liter rectangle glass baking dish. It baked up nice! Greasy from the butter! I don’t want to make the chocolate buttercream frosting called for…I will make my
    favorite instead!

  41. #
    Dushyanthi — October 27, 2020 at 1:31 pm

    Can you sub coconut milk for the milk?

  42. #
    Edmund Mendoza — November 9, 2020 at 9:55 pm

    Hello to make cake flour its easy its just all purpose flour and corn starch Google the recipe.

  43. #
    DENISE LEMON — November 24, 2020 at 4:57 pm

    I would like to make this a three layer cake,what would be the new ingredients

  44. #
    Richard Tunner — December 4, 2020 at 12:14 am

    Hi Tessa! Thanks for all your sharing! I am really eager to make this. My child is turning 6 next week so I will be giving this one a try for his birthday.

    • #
      Tessa — December 4, 2020 at 11:08 am

      Hooray! I hope she loves this cake recipe!

  45. #
    Susan Dubose — December 4, 2020 at 1:44 am

    I’ve used this recipe several times now after experimenting with some other yellow cake recipes found on this site. So good!

    • #
      Tessa — December 4, 2020 at 11:09 am

      So glad you love this cake recipe!

  46. #
    Anthony Allen — December 4, 2020 at 2:39 am

    So good. I definitely make this cake again. Highly recommend it for people who have a sweet tooth!

    • #
      Tessa — December 4, 2020 at 11:09 am

      Thanks so much for the kind feedback, Anthony!

  47. #
    Kathi — December 10, 2020 at 1:54 pm

    Truly is the best cake ever!! The secret is in the beating after each addition of butter/sugar and then eggs. Gets rave reviews and freezes like a charm!! I bake it in a rectangular pan and after cooled cut into squares and wrap in plastic wrap and then freeze in a freezer bag.

    • #
      Tessa — December 11, 2020 at 12:19 pm

      I am so glad to hear you love this cake recipe!

  48. #
    Kat — December 12, 2020 at 12:27 pm

    I know this recipe said avoid diy cake flower tricks but I made it with AP flower + cornstarch trick once and cake flower the second time and my cupcakes turned out the same. I used kitchen scale for exact measurements and they came out wonderful each time. This is my go to birthday cake recipe now

    • #
      Tessa — December 14, 2020 at 1:34 pm

      So glad you had success with this cake recipe! Hooray!

  49. #
    Carrie Nichols — December 19, 2020 at 11:36 am

    Best damn cake I’ve ever made! Easy enough for a homemade cake recipe, moist and fluffy. I didn’t have cake flour and made with regular and 2 of the 5 eggs were still cold-ish so the cake fell a little in the middle. But I used the chocolate buttercream icing recipe and no one knew a thing! this will be my go-to recipe for many years to come!

    • #
      Tessa — December 22, 2020 at 1:29 pm

      I’m so happy you enjoyed this cake!

  50. #
    Theresa Stefanick — January 3, 2021 at 1:15 pm

    Can I substitute namaste GF flour in this recipe? Should I make any adjustments if I do?

    • #
      Tessa — January 5, 2021 at 1:09 pm

      I’m not sure, I don’t have experience baking gluten-free!

  51. #
    Mickey — January 4, 2021 at 2:31 pm

    I made it for my birthday. Everyone said it was the best yellow cake they had ever tasted.

    • #
      Tessa — January 5, 2021 at 12:57 pm

      Happy birthday and YAY! So glad to hear that!

  52. #
    Renee Leight — January 15, 2021 at 7:58 am

    I do not want to layer or frost. Can I use a 9×13 baking dish? I will have to substitute low fat dairy ingredients.

  53. #
    DeForestt — January 17, 2021 at 6:00 pm

    I substituted the milk for a mixture of buttermilk and a little rum. SO GOOD!!!!

    • #
      Tessa — January 18, 2021 at 9:39 am

      Sounds delicious!

  54. #
    becca courier — January 19, 2021 at 3:03 pm

    does regular flour work?

    • #
      Tessa — January 20, 2021 at 9:54 am

      No, I would recommend using cake flour! More details on why in the pink box in this recipe post.

  55. #
    Shirley — February 2, 2021 at 7:05 am

    Is this as good with buttercream frosting ?
    Not chocolate

    • #
      Tessa — February 2, 2021 at 11:34 am

      Yes, absolutely! Enjoy!

  56. #
    Melissa — February 5, 2021 at 4:43 am

    Easy to make and delicious!

    • #
      Tessa — February 5, 2021 at 10:40 am


  57. #
    Mike — February 8, 2021 at 8:00 am

    Made exactly as stated. While it had good flavor the texture was more of a sponge cake than a layer cake and not at all like the texture of a boxed cake mix or even classic yellow cake recipe. The cake caved at center after removal from oven even though it was thoroughly baked and toothpick came out clean. If you look closely at the pictures of cake in this recipe you can see it has fallen also and is filled with the frosting which is what I did. Was looking for something a bit more moist than the classic wilton yellow cake and this isn’t it.

    • #
      Tessa — February 8, 2021 at 1:39 pm

      Hi Mike! I’m sorry this recipe didn’t turn out for you. It sounds like you may have overmixed your batter, which can result in a deflated and spongy cake. Did you substitute any ingredients, and did you use a digital scale to properly measure your ingredients? I’d love to help you figure out what went wrong!

  58. #
    Valerie — February 13, 2021 at 6:05 pm

    Can you clarify the egg amount. Is it 5 total, three total and 2 additional egg whites? Or is it 3 total with 2 out of three egg whites?

    • #
      Tessa — February 15, 2021 at 3:18 pm

      You’ll need 4 eggs total. 2 eggs (yolk + whites) and 2 egg yolks (no whites). Hope that helps!

  59. #
    Shelby — February 20, 2021 at 3:16 am

    The ingredients list milk but the instructions never say when to add it…so I ended up adding it at the end when I realized my batter seemed thick and not with the rest of the wet ingredients like most recipes call for.

    • #
      Tessa — February 22, 2021 at 3:09 pm

      Hi Shelby! If you read the recipe, you’ll notice the whole milk is called for when adding the flour mixture to the wet ingredients.

  60. #
    Beulah — February 20, 2021 at 8:12 am

    This recipe is absolutely outstanding. Followed the directions exactly (often, I alter recipes but not this one). I made cupcakes, thought about spritzing the cupcake papers with a little cooking spray, didn’t, and regretted it (trust me, you need to spritz the cupcake papers). Instead of icing these, I just sprinkled the tops with rainbow cookie sprinkles before baking. They’re so good, that’s really enough dressing up.

  61. #
    Chris — March 8, 2021 at 6:35 am

    I made this recipe exactly as written. Fresh ingredients, oven thermometer for accurate temp, etc. Not a single substitution. Placed the rack in the middle. It burned on the top and was undercooked in the middle. Cooked it a bit longer but it was a little hollow in the middle. Ended up quite dense, not fluffy which is what I was going for. But the flavor was good.

    • #
      Tessa — March 8, 2021 at 1:15 pm

      Hi Chris, I’m sorry your cake didn’t turn out! What kind of cake pan did you bake in? Were all of your refrigerated ingredients at room temperature?

      • #
        Chris — March 9, 2021 at 7:51 am

        Hi and thanks for the help. Yes they were room temp with the butter slightly cool to the touch, like you’ve taught us. Used anodized pans. Had to cook a bit longer for toothpick to come clean. My son and I love boxed cake mixes but noticed the white cake tastes so much like chemicals. If you ever have a white cake, I’ll be the first to try, lol. I really am trying to decipher what went wrong. PS, love your red velvet crinkle cookies.

        • #
          Tessa — March 9, 2021 at 2:52 pm

          Hi again – were your cake pans dark or light colored?

          • #
            Chris — March 9, 2021 at 5:38 pm

            Helllllo, they were just plain old fashioned pans, no color or finish. You’re very sweet to help me get to the bottom of this.

          • #
            Tessa — March 10, 2021 at 12:11 pm

            Okay got it! I think the type of pans used may have something to do with what went wrong. I’d recommend using the cake pans I linked to under the “best caking pans” in the pink box above the recipe!

  62. #
    Toni — March 16, 2021 at 6:05 am

    Hi – is “bleached” cake flour necessary? I hate to use any bleached flour. I’d like to try this for a friend’s birthday cake, but not sure if that is detrimental to the recipe. Thanks!

    • #
      Tessa — March 16, 2021 at 1:50 pm

      Hi Toni! I would definitely recommend bleached cake flour. You can use unbleached cake flour, but your cake might not be as soft and tender. More info on Cake Flour here:

  63. #
    Peggy Weaver — April 19, 2021 at 7:29 am

    Just made this cake – used 8” pans. The batter rose up and over the edge of the pans, and then collapsed. Total disaster. I’m super disappointed. I followed the recipe to the LETTER.

    • #
      Tessa — April 19, 2021 at 3:30 pm

      Oh no, Peggy, how frustrating! There are so many reasons why a cake can collapse, but it definitely shouldn’t rise over the pan! I’m glad you were using 8″ pans…how deep are they? I don’t recommend going less than 2 1/2 inches deep, I always use a 3″ for more flexibility and just to be safe. I’d also make sure you’re only filling the pans 3/4 full with batter. As for the collapse, these are the most common reasons: expired baking powder/baking soda (I have an article here on how to check), incorrect measurement of ingredients, overbeating the batter in the last stage, incorrect/inconsistent oven temperature, underbaking the cake, opening the oven door too early, etc… I highly recommend getting an oven thermometer to verify that your oven temperature is accurate (most home ovens aren’t–it’s very surprising!) as well as using a digital scale to measure your ingredients if you don’t already use one. I know this is a lot of information, but hopefully if one of these is tweaked, it’ll help next time. I really hope you give this recipe another try as it’s so delicious when it turns out!

  64. #
    Mae — April 22, 2021 at 6:43 am

    Sadly I made this and it exploded EVERYWHERE. I’m thinking that maybe 3 tsp of baking powder and 1/4 tsp baking soda was too much, but honestly I’m not sure. Bummed but glad it worked for other people!

    • #
      Tessa — April 22, 2021 at 2:22 pm

      Oh no, Mae, how incredibly frustrating! I haven’t heard of this issue yet, although I’m thinking it could be a couple different things. Did you substitute any ingredients, like using self-rising flour instead of cake flour? Do you measure ingredients with a digital scale? Also, how deep of a pan were you using? I’m wondering if your pan was too small or too shallow. Let me know, I’d love to help you figure out what went wrong!

  65. #
    cart girl — April 29, 2021 at 12:26 pm

    nice buttery taste…Even though I can eat Irish butter, I had to substitute out the other dairy…and it still turned out great. Nice crumb texture & taste. Thank you.
    I used almond/coconut milk and then 1/4 cup mayo
    With the 2 egg whites left over, I made a 7-minute frosting…good as well.

  66. #
    Kay — May 31, 2021 at 7:15 pm

    I’m having a hard time with the measurements I’m using a scale and I used the 254g of cake flour but just to make sure I did the measuring cups n leveled 2 1/4 c. Of cake flour and got different grams when I put it on the scale what’s going on??

    • #
      Tessa — June 1, 2021 at 1:38 pm

      It is very easy for people to measure flour inaccurately, which is why it’s so incredibly important to measure with a digital scale 🙂 If you’re ever without a digital scale to measure, I highly recommend measuring your flour by using the Spoon & Level Method, which I talk about in my article all about How to Measure Flour. Hope this helps 🙂

  67. #
    Marty — June 11, 2021 at 5:03 pm

    I’m surprised that this recipe has so many five star ratings. I followed the recipe to the T. Mine only rose on the sides while the center did not. It crumbles when I cut into it this is going to be a problem when I frost it. It is also too greasy. I had high hopes for this. I hate when recipes don’t turn out as the blog writer says it will.

    • #
      Tessa — June 14, 2021 at 12:04 pm

      I’m sorry to hear you’ve had issues with your cake, Marty! Crumbly cakes can happen from a variety of reasons like over mixing the batter or not using a digital scale to measure your ingredients, especially the flour. Did you substitute any ingredients? As for the issue with the center not rising, that could be from the same reasons I already discussed. It could also be from expired leavening agents or accidentally over measured leavening agents. If you’re baking at high altitude and didn’t adjust the recipe, that could also be the issue. Hope this helps!

  68. #
    Jocelyn — June 12, 2021 at 4:29 pm

    Delicious cake, but I wish you’d included the height of the 8″ pans you used — mine rose past the edges and made a huge mess. 🙁

  69. #
    Parul Gupta — June 19, 2021 at 6:15 am

    I tried your cake full recipe today and divided the batter into 4 equal 4inches round tin along with some leftover batter which I further put into muffin pan.
    My cake sunk in very badly, all the four tins along with the cupcakes. I am not sure what went so terribly wrong though I am a home baker and keeps baking basic vanilla sponge. Not sure if the moisture was too much in the batter or the fact that I filled my tins a little extra because it also over flowed. I am terribly disappointed as I was planning to bake these small 4 cakes and then frost them. I did everything carefully from the oven temp to avoid not over mixing the batter. This has happened with me for the first time! Very very disappointed !!!

    • #
      Tessa — June 21, 2021 at 1:22 pm

      This recipe calls for two 8-inch cake pans. I would recommend finding a recipe that specifically calls for smaller tins as that can drastically alter the outcome of any recipe. I’d love for you to try this recipe again, but with the recommended size pans, and I’m sure you’ll love it! 🙂

  70. #
    Betsyb — June 20, 2021 at 10:18 am

    Followed the directions exactly, weighed everything. Had a crumb or two sticking to the toothpick, so I know it wasn’t overbaked, 25 minutes. Looks amazing, wrapped it up and refrigerated it to frost on Father’s Day. Just cut into it…dry! So bummed, at least I know my frosting is delicious.

    • #
      Tessa — June 21, 2021 at 2:05 pm

      I’m sorry to hear your cake was dry! As you said you weighed your ingredients accurately (too much flour can cause a dry cake) and I’m assuming didn’t substitute anything, dry cakes can come from overcreaming your butter and sugar or overmixing your ingredients in general. The biggest reasons though are overbaking or using a dark colored cake pan. I wish I could help more! It’d be so much easier if I could transport myself to your kitchen lol!

  71. #
    Valerie — July 25, 2021 at 7:27 am

    Hi. How do I adjust the ingredients for 2 x 6 inch round pan?

    • #
      Emily @ Handle the Heat — July 26, 2021 at 12:00 pm

      Hi Valerie! We haven’t tried that but recommend using Wilton’s Cake Serving Guide. Let us know how it goes! You’re always welcome to use a 2 x 6 inch round pan but then make cupcakes with the leftover batter as an option as well. Check out the pink tip box above the recipe for more details 🙂

  72. #
    Giselle — August 12, 2021 at 12:37 pm

    How does this change if I only have all purpose flour?

    • #
      Emily — August 13, 2021 at 10:23 am

      Hi Giselle! Please check out the pink tip box above this recipe, we discuss the importance of using cake flour 🙂

  73. #
    Karen S — August 16, 2021 at 9:36 am

    The flavor and crumb of this cake are awesome! However, I tried baking the whole recipe in a 9×3″ pan and it sunk in the middle while it was still in the oven, the cake was cooked through and tasted great so I wasn’t that it was undercooked. I am guessing since I used a different size pan than was called for is the reason why it fell in the middle.
    Since 3″ pans are very popular right now I figured I would try it. Any suggestions as to what to do differently so it doesn’t sink?

    • #
      Emily — August 16, 2021 at 10:27 am

      Hi Karen! Unfortunately, we haven’t tried baking this recipe in a 9×3 pan, so I can’t offer any advice! We always suggest following the size pan the author uses for best results.

  74. #
    rvdraws — August 24, 2021 at 10:55 am

    What is bleached cake flour? I live in India we don’t use this flour here, can I use regular fine flour instead of this?

    • #
      Emily — August 25, 2021 at 7:52 am

      Hi there! Check out the pink tip box above this recipe for more details about cake flour, which includes a link to our Cake Flour 101 article. We haven’t tried this recipe with regular flour as this recipe works best with bleached cake flour.

  75. #
    Ali — September 25, 2021 at 9:06 am

    Followed to the letter. Sunk in the middle and was so soft that it disintegrated when removing from pans… such a waste of ingredients and time. 🙁

    • #
      Emily — September 27, 2021 at 2:07 pm

      I’m so sorry to hear of your issues with this recipe, Ali! Do you use a digital scale to measure your ingredients? Did you substitute any ingredients? I’m linking our article here about How to Prevent Cakes and Loaves from Sinking. Hopefully this will help!

  76. #
    Mimi — October 6, 2021 at 7:02 am

    Making it again!

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