Moist Yellow Cake with Frosting Recipe

If you’re on the hunt for a show-stopping classic that’s guaranteed to impress for birthdays, holidays, or any sweet celebration, this Moist Yellow Cake with Frosting is your answer. Each bite delivers rich, buttery layers with the perfect tender crumb, wrapped in luscious clouds of vanilla buttercream. Impossibly soft, impossibly nostalgic, and truly irresistible, this is the kind of cake that turns simple ingredients into pure joy. Whether it’s for a special occasion or just because, you’ll find yourself coming back to this recipe again and again.

Ingredients You’ll Need

Baking a truly delicious Moist Yellow Cake with Frosting is all about using tried-and-true ingredients in just the right way. Each component, from the creamy butter to the touch of vanilla, brings something unique to the table, helping you achieve that perfect texture, flavor, and inviting golden hue.

• All-purpose flour: Gives the cake its structure while keeping the crumb light and tender.
• Baking powder: Ensures those beautiful, even layers by providing a gentle rise.
• Baking soda: Adds an extra lift, creating a perfectly soft interior.
• Salt: Enhances all the sweet and buttery flavors—don’t skip it!
• Unsalted butter: Provides that unmistakable richness and a soft, melt-in-your-mouth cake texture.
• Granulated sugar: Sweetens the batter and helps create a moist, tender crumb.
• Whole eggs: Four large eggs offer structure, flavor, and a sunshiny yellow color.
• Egg yolks: Extra yolks add luxurious richness and even more beautiful yellow tones.
• Whole milk: Keeps the cake moist and ensures every bite is soft and flavorful.
• Vanilla extract: Infuses warmth and sweetness into both the cake and the frosting.
• Powdered sugar: For that smooth, sweet, melt-in-your-mouth buttercream frosting.
• Heavy cream or milk: Adjusts the frosting’s texture, making it creamy and easy to spread.
• Pinch of salt: Balances the sweetness in your buttercream and brings out subtle flavors.

How to Make Moist Yellow Cake with Frosting

Step 1: Prepare the Pans and Oven

Preheat your oven to 175°C (350°F). Generously grease and line two 8-inch round cake pans with parchment paper, making sure each is ready for a quick release. If you prefer thinner layers, feel free to use four pans—it makes for an even more impressive, bakery-style presentation.

Step 2: Sift and Combine Dry Ingredients

Grab a medium bowl and sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting not only blends everything perfectly but also ensures your moist yellow cake stays airy and lump-free.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the sugar until the mixture looks pale and fluffy—this step is crucial for building the cake’s tender crumb and classic flavor. Patience pays off here; this is where your cake’s texture is born.

Step 4: Add Eggs and Vanilla

Add the eggs to your butter and sugar, one at a time, mixing well after each, then follow with the two extra yolks (they make all the difference in richness!). Stir in the vanilla extract to bathe the batter in that wonderful, comforting aroma.

Step 5: Alternate Dry Ingredients and Milk

Add the sifted dry mixture to your batter in three additions, alternating with the milk. Begin and end with the dry ingredients. Mixing just until smooth will keep your Moist Yellow Cake with Frosting supremely tender.

Step 6: Bake the Cakes

Divide the batter evenly between your prepared pans, gently smoothing the tops. Slide them into the oven for 30–35 minutes, or until a toothpick comes out clean and the cakes have pulled slightly from the edges. Let them cool in the pans for 10 minutes, then carefully transfer to a wire rack to finish cooling.

Step 7: Create the Layers

Once the cakes are fully cooled, use a serrated knife to slice each cake horizontally, creating four even, thin layers. This step is simple, but it’s the secret behind that impressive bakery look and the perfect ratio of cake to frosting in every bite.

Step 8: Make the Classic Buttercream Frosting

In a clean bowl, beat the softened butter until it’s fluffy. Gradually add the powdered sugar in batches, mixing on low then beating until light and creamy. Stir in vanilla, a pinch of salt, and just enough cream or milk to reach a spreadable, cloud-like consistency.

Step 9: Assemble and Frost

Place the first cake layer on your serving board. Add a generous swipe of buttercream, spreading to the edges. Stack the layers, repeating with frosting between each. Cover the cake with a thin ‘crumb coat’ to catch any loose crumbs, chill briefly, then finish with a smooth, final layer. Now it’s time to get creative—decorate as your heart desires!

How to Serve Moist Yellow Cake with Frosting

Garnishes

Dress up your beautiful cake with a shower of rainbow sprinkles for a playful touch, a crown of fresh berries for vibrant color, or even a scattering of lightly toasted crushed nuts for extra crunch. These little finishing flourishes are guaranteed to make your Moist Yellow Cake with Frosting look as good as it tastes.

Side Dishes

Pair slices of your cake with a chilled scoop of vanilla ice cream, a fresh fruit salad, or even a simple mug of milk or coffee. These sides are wonderfully simple, letting the rich, buttery flavor of your Moist Yellow Cake with Frosting take center stage while creating a truly memorable dessert moment.

Creative Ways to Present

Change things up by turning your cake into a decadent trifle—just layer cubes of cake with frosting and fruit in a glass bowl. Or serve miniature versions by cutting the cake into small squares and topping each with a different garnish. No matter how you present it, this cake shines beautifully in any setting.

Make Ahead and Storage

Storing Leftovers

Have extra slices? Store your Moist Yellow Cake with Frosting in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If chilled, let the cake sit at room temp for 20–30 minutes to soften the frosting before serving again.

Freezing

This cake freezes like a dream. Wrap individual slices or whole layers tightly in plastic wrap, then foil, and freeze for up to 2 months. For best taste and texture, thaw the cake overnight in the fridge or for a few hours on the counter before enjoying.

Reheating

If you prefer your cake a little warm, pop individual slices into the microwave for just 10–15 seconds. This gentle warmth revives the frosting and makes your Moist Yellow Cake with Frosting feel freshly baked every time.

FAQs

How do I keep my yellow cake extra moist?

The key is not overmixing your batter and not overbaking—pull the cake from the oven as soon as a toothpick comes out clean. Extra egg yolks and plenty of butter also help lock in that rich moisture.

Can I use a different size cake pan?

Absolutely! Two 9-inch pans will work, though your layers will be slightly thinner and bake a bit faster, so start checking for doneness at the 25-minute mark.

Can I make the frosting less sweet?

If you prefer a less sweet buttercream, reduce the powdered sugar slightly and beat in a couple extra tablespoons of heavy cream. A tiny pinch more salt can help balance out the sweetness as well.

Is it okay to use salted butter?

Yes, but if you do, skip the added salt in both cake and frosting, or taste as you go to ensure you don’t accidentally over-salt it.

Can I make this cake ahead of time?

Definitely! Bake the cake layers a day ahead and store them well wrapped at room temperature. You can also make the frosting and refrigerate it—just let it soften and re-whip before using for best results.

Final Thoughts

If you’re ready to bake a dessert that’s sure to win hearts and become a staple at your table, this Moist Yellow Cake with Frosting is the one to try. It’s as simple as it is stunning, and always delivers on texture, flavor, and that irresistible “just one more slice” feeling. Happy baking!