This easy Yellow Butter Cake recipe is a homemade yellow cake made with butter instead of oil. It is a rich, moist, cake that goes well with any frosting.
Yellow Butter Cake Recipe
You guys know by now that we’re not cake snobs around here. I’ll happily doctor up a cake mix to make a fabulous cake like The Best Coconut Cake You’ll Ever Make, but that doesn’t mean I don’t bake cakes from scratch. I think everyone should have a basic cake recipe up their sleeve and this Yellow Butter Cake Recipe is one of my favorites!
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The difference between this easy Yellow Butter Cake recipe and your usual homemade yellow cake recipe is that instead of using vegetable oil, or a mix of oil and butter, this is a yellow cake made with butter. That makes it a little richer, velvety smooth. It’s also just a little firmer, not dense like my Sour Cream Pound Cake, but firm enough that it is easier to handle than a really fluffy cake that sometimes crumbles as you assemble the cake.
Tips for making this Yellow Butter Cake recipe:
- Sift your flour. This will help make the cake a little lighter and fluffier. You can also use cake flour instead of all-purpose flour!
- Make sure your baking powder and baking soda is fresh! This will make a difference in how nicely your cake rises as it bakes.
- Use room temperature ingredients. Since we’re using butter for this recipe instead of oil you’ll want to make sure the ingredients you add to it are room temperature so they don’t make the butter firm up and clump.
This yellow butter cake recipe is a homemade cake that you can do anything with. Bake it in two 9-inch round cake pans to make a two layer yellow butter cake, or spoon the batter into a cupcake tin and make yellow butter cupcakes. It goes perfectly with every frosting from cream cheese, to vanilla, to my personal favorite, CHOCOLATE! If you want to keep it really light try frosting it with homemade whipped cream and topping it with fresh strawberries. The possibilities are endless!
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YELLOW BUTTER CAKE RECIPE
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- 2 cups All-purpose Flour sifted (you can substitute cake flour)
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ cup Butter softened
- 1 ½ cups Sugar
- 3 Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Butter Extract if you don’t have butter extract you can use vanilla extract
- ¾ cup Milk room temperature
- ½ cup Sour Cream
Preheat oven to 350 degrees F.
In a bowl combine sifted flour, baking powder, baking soda, and salt.
In the bowl of your mixer add butter and sugar. Cream together on medium high speed using the paddle attachment until it becomes light and fluffy.
Scrape down the sides of the bowl and add eggs one at a time mixing in each one well before adding the next.
Beat in the vanilla and butter extract.
While continuing to mix add ⅓ of the flour, then ⅓ of the milk, and ⅓ of the sour cream, mixing in each component before adding the next. Continue this process until all of the flour, milk, and sour cream has been added.
Pour the batter into 2 greased and floured 9-inch cake pans.
Place in the oven and bake at 350 degrees F. for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 10 minutes before removing from the cake pans and letting them cool complete on a wire rack.
Frost with your favorite frosting and enjoy!
Note: We are not nutritionists. These nutritional values are calculated using online databases and should be used as a guide only.