Sometimes you just want to go the extra mile and make something from scratch. Making your own Homemade Yellow Cake is easier than you might think and it is so delicious!
Preheat the oven to 350°F. Lightly spray a 9x13x3 baking dish with baking spray and set aside.
In a medium-sized bowl, stir together the flour, baking powder and baking soda (if using unsalted butter, you'll also add one teaspoon of salt here).
In the body of a stand mixer with the paddle attachment (or a bowl with an electric hand mixer), cream the butter, oil, and sugar for 3 minutes until fluffy. Note: you don't have to have a stand mixer.
Add the eggs one at a time until fully mixed in. Add the egg yolks and mix them in with the vanilla.
Add half of the dry ingredients and stir it in until combined.
Next, add half of the buttermilk, and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
Pour the batter into the prepared baking dish and smooth out the top.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. If you see the cake is browning too much, cover it loosely with foil.
Let cool completely.
Once the cake is cool, make the frosting. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer add the butter and whip until smooth.
Add the cocoa powder and slowly mix it in until combined.
Add the powdered sugar a little at a time, mixing the first batch in completely before adding more. The mixture will be thick.
Add the salt, vanilla, and 4 tablespoons of heavy cream. Mix until smooth. If it appears too thick, add an additional 1 tablespoon of heavy cream. Once mixed in, turn the speed up to medium-high and whip for 3 minutes until light and fluffy. Scrape down the sides as needed.
Frost the cake with an even layer of frosting. Add sprinkles if using. Cut and serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
When picking your baking dish, choose one that is deeper, like a 9x13x3-inch baking dish rather than a normal 9x13x2-inch baking dish. This way there is enough room for the cake to rise and be able to add frosting on top.
Unsalted butter can be used. Just add one teaspoon of salt to the dry ingredients.
You gotta use buttermilk in this to keep it moist. I do not recommend milk. You could maybe substitute with heavy cream.
Change up the texture of the cake or the frosting by adding sprinkles, chocolate chips, chopped up candies or chopped nuts.
Leftovers can be stored at room temp in an airtight container or wrapped appropriately for up to 5 days. You can keep it longer by freezing it for up to 3 months.