Wilton Golden Yellow Cake Recipe Zoom

Golden Yellow Cake Recipe

Here's one of our kitchen-tested recipes! Golden Yellow Cake offers the homemade taste and slightly firmer-texture you can't get from a box mix.
Makes: Approximately 7 cups of batter.
Skill Level: None

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Step 1

Preheat oven to 350°. Spray bottom of 2 nine-inch rounds with vegetable pan spray.

Step 2

Sift together flour, baking powder and salt. Set aside. Cream butter and sugar together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

Step 3

Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 4

Pour into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on grid 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling grids. Cool completely before icing.

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cake flour

3 cups cake flour (sifted)

baking powder

2 1/2 teaspoons baking powder


1/2 teaspoon salt

butter or margarine

2/3 cup butter or margarine


1 3/4 cups sugar


2 eggs


1 1/2 teaspoons vanilla


1 1/4 cup milk




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Golden Yellow Cake is rated 4.3 out of 5 by 16.
Rated 4 out of 5 by from I made this cake in an 8" x 3" pan and it took a fair bit longer than expected to bake through (about 70 minutes). When I took it out of the pan, it had a little bit of crumble issue around the edges, but other than that it was great and was really easy to cover with icing (virtually no crumbs in my first coat). With a custard filling and butter cream icing it turn out pretty great for my first cake that didn't come out of a box. I may add a bit more liquid or just try it in a 2" deep pan and see it that helps the next time.
Date published: 2014-07-09
Rated 5 out of 5 by from Baked this "Golden Yellow Cake" per instructions and found it to be good (not overly fantastic) (subtle butter taste with margarine, I recommend real butter) (better than ok but not great) Appears white, not dry and has a tender crumb! I prefer real butter instead of margarine. Used a Wilton Bundt Cake Pan. Will bake again! Deceit stand-in for white cake.
Date published: 2013-07-12
Rated 5 out of 5 by from I LOVE this cake I use it as my base for everything by subbing things out and adding new I can make many flavors. I turned these into lemon cupcakes filled with strawberry cream filling and lemon frosting, my bf took them to school and they were gone with in 5 mins. I will always use the base and using 1 cup of butter instead is definitely worth the flavor.
Date published: 2013-11-15
Rated 2 out of 5 by from VERY crumbly, if your doing layers like i did for a rainbow cake, it falls apart so easily and breaks and cracks everywhere! As well as tears when icing. Im used to managing and making due, but if your a beginner this would be SOOOO frustrating. Every one said the cake tasted amazing so I cant complain there.
Date published: 2014-03-24
Rated 5 out of 5 by from Absolutely delicious!!!!! I just started making home made cakes a few months ago, and this is one of the best recipes that I have tried so far! I used a 10X2, and 6X2 round pan, and made this cake the top, and bottom layer of a three layered cake. The cake was moist, and sweet! Fantastic recipe!
Date published: 2011-04-27
Rated 5 out of 5 by from Made this cake for my grandson's birthday and he really liked it. He asked me to make another as soon as I could. I will make it for Thanksgiving with Chocolate icing this time as requested. Also, I added a 1/2 tsp Wilton's butter flavoring to cake recipe. Thank you Wilton's for recipe
Date published: 2011-11-18
Rated 5 out of 5 by from why is the cake white instead of yellow? it was very easy to make. the ingredients are always in my cabinets that's what i like about this recipe. i used this recipe to make a spiderman cake held up pretty good!
Date published: 2010-12-12
Rated 5 out of 5 by from This is my go to recipe for a yellow cake. I love the consistency of it because it taste amazing and is study enough to cut well if used in a wedding cake! A+++ for me!
Date published: 2011-10-20
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