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Moist Yellow Cake

Rated as 3.98 out of 5 Stars

"This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!"
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Ingredients

50 m servings 240
Original recipe yields 24 servings (2 - 9x13 inch pans)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts


Per Serving: 240 calories; 8.7 37.1 3.7 45 255 Full nutrition

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Reviews

Read all reviews 214
  1. 246 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour...

Most helpful critical review

For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flo...

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For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flo...

Fantastic :) yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour...

I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups,...

This is a fabulous cake! I've made it at least 6 dozen times, and it is easy to make, very moist and delicious. I don't understand the reviewers who said it tastes like cornbread. I've never ...

I guess It's my fault for being in a hurry and not reading the preamble but if you pay close attention to the directions the say "Grease A 9x13 Pan" not two! A in my book means 1. Also it says ...

I made this cake for my family, and they absolutely loved it! I was also a little puzzled about the cornbread remarks. I wonder if it is because a lot of people are used to yellow cakes made fro...

This cake has a cornbread consistency because of the combination of baking soda and buttermilk. For those who want to try again (or are trying for the first time), use milk instead of buttermilk...

Yum, yum, yum! I am so glad I decided not to go with boxed mix - this recipe blows Betty Crocker out of the water! Tastes fresh and home made, very lush and so incredibly moist. I don't get the ...

Worked as advertised...a very good cake. I substituted sour milk (a tablespoon of lemon juice mixed with each cup of milk) for buttermilk, and it still worked perfectly.