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Yellow Clooney Cake

Rated as 4.16 out of 5 Stars

"I call it the Clooney cake because it is oh so super moist. It is the best yellow cake recipe since the dawn of time. I really hope you like it!"
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1 h 55 m servings 485
Original recipe yields 12 servings (2 9-inch round pans)


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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 485 calories; 17.8 74.1 7.6 104 609 Full nutrition

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Read all reviews 49
  1. 55 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

OK. Confession. When I was younger and I'd make a cake, I'd always filch batter. By the spoonful. Couldn't help myself! As a result, my cakes were never very tall. Fast forward a few decades. I'...

Most helpful critical review

This was good,but I thought a bit dry. Not the yellow cake I was looking for. I did not edit the recipe at all. I really expected a moist yellow cake.So, this for me is not a keeper.

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Least positive

OK. Confession. When I was younger and I'd make a cake, I'd always filch batter. By the spoonful. Couldn't help myself! As a result, my cakes were never very tall. Fast forward a few decades. I'...

I'm a sucker for yellow cake. No frills, no fancy technique, just simple lovely cake. Very moist, very very delicious. Will be my go to yellow cake recipe (sorry grandma...) Also love that butte...

Overall this produced a good cake, but I have a few points for others. 1. This makes more batter than 2-9inch cake pans worth. More like 3-9inch cake pans. FYI. 2. This cake is a slow cooker - I...

I am the poster of this recipe. I shouldve noted that my pans are 2 inches deeper than regular pans you guys are probabaly using. So I can see how it may be a bit much for the regular pans tha...

I thought I was making this recipe and had mistakenly taken another off of the site. BAD mistake. It came out like a dense rock... like the one Patrick lives under in Spongebob. Anyway, this one...

This is the best yellow cake I've ever made. Really light, airy, perfect flavor. Almost like a mix cake but better. I cut the recipe in half and baked in a 13x9, came out perfect, 1-1/2 inches t...

We made cupcakes out of this recipe. They were light, moist, and fluffy. The perfect texture! The only change I made was to add extra vanilla. We'll be using this recipe again.

4.13.11 ... ... I liked this cake. Searching for the perfect yellow cake. This isn't "it," but it is good. Nice buttery flavor, v...

Made this exactly as written however would recommend 3 round pans instead of 2. I really liked how tall the layers were however it was hard to slice and fell apart easily. Will likely try it a...