Yellow Basic Cake Recipe

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.
Makes: 12 Servings
Skill Level:

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Step 1

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.

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sifted cake flour

3 cups sifted cake flour

baking powder

2 1/2 teaspoons baking powder


1/2 teaspoons salt


1 3/4 cups sugar

butter or margarine

2/3 cup butter or margarine


2 eggs


1 1/2 teaspoons vanilla


1 1/4 cups milk




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Yellow Basic Cake is rated 4.1 out of 5 by 183.
Rated 2 out of 5 by from I am taking the beginner's cake decorating course at my local Michaels. So I decided to google and find a simple cake recipe from Wilton since I'm already taking the course. Prior to baking with this recipe (as well as reviewing other recipes online), I had read a lot of the comments. There was mixed reviews, so I thought that I would give it a try anyway. The cake turned out quite dry and dense, similar to other comments (like cornbread). It was quite disappointing because I had to bring the cake for decorating the following day. If this recipe does work, can an instructional video be provided? Would I try it again? Probably not!
Date published: 2012-11-18
Rated 5 out of 5 by from for the people that say this tastes like cornbread i ask: by whose standards? because the cornbread i make taste nothing like this...i have heard the newer packaged cornbreads people use these days taste more like cake than real cornbread anyway so...i digress...this cake is great as is but whenever i make a cake i add a cup of sour cream and a small pack of instant pudding just to ensure that it will stay moist since my cakes hang around in the fridge a while (i mostly bake cakes just to have around the house not for an occasion..i'm southern its what we do! :)..i use this basic recipe for so many of my cakes you really can't go wrong with wont find this in a box
Date published: 2012-10-11
Rated 1 out of 5 by from I just opened my bakery and needed a better yellow cake. I LOVE Wilton! Use all their products and lots of recipes but this one was just not good. While preparing the batter I knew something was off but I finished it anyway. It was a very thick consistency. Then I tasted it and all I could taste was flour. I then read the reviews (should always do that first) and realized a lot of others were having the same trouble. I tossed the batter in the disposal and started again. I found this one and it came out perfect! Super moist and tastes great! Hope this helps.
Date published: 2012-02-17
Rated 5 out of 5 by from I have tried many basic yellow cake recipes and I have to honestly say, this one is the BEST!! Super easy..and not dense at all! Very tasty! I started to torte it and couldn't stop eating the cake pieces. YUM..This one is definately going into my recipe folder! Thanks Wilton! Just a tip for some of the others commenting too...Hope this helps:) If your cake is coming out too dense or tasting like cornbread...its probably because you haven't sifted your flour or creamed your butter and sugar long enough.. Happy Baking everyone!
Date published: 2011-05-26
Rated 5 out of 5 by from This recipe is on point. Easy to make, and if you follow the instructions, you will get the perfect cake. I think a few people are over beating the batter , and this would make it tough and not airy. This was my first time using this recipe and it turned out excellent. I did add butter flavoring as well. Modification: The next time I do this recipe, I plan on adding either sour cream or cream cheese to it. This will make it have a stronger rich taste and seem like I spent hours on the batter. This is a great cupcake recipe as well.
Date published: 2012-08-28
Rated 5 out of 5 by from After trying other cake recipes, the instructions for this one were very easy to follow, the cake consistency was perfect, it made the filling and decoration very easy (especially because it was my first real decorated cake) At the end of the day, the cake turned out great! All our guests were delighted with the looks and most importantly the taste! Many could not believe it was actually made by me! Now, I can't wait for my daughther's comming birthday to attempt another wonderful cake that will hopefully impressed kids and grownups alike!
Date published: 2010-12-06
Rated 3 out of 5 by from Sometimes when ingredients read "3 cups sifted cake flour", it is measured wrong. In this recipe, as it is written, the cake flour should be sifted BEFORE measuring. If the recipe called for "3 cups cake four sifted" then the sifting would occur after the measuring. So if the flour is being measured before it is sifted, you are actually incorporating more flour than the recipe calls for. This could be one of the problems people are having with its texture. I used buttermilk in place of regular milk. It adds a bit more flavor and helps with keeping it moist (sour cream does this also). Vanilla - 2 tsp especially if you are using artificial or alcohol based extract...try to use pure vanilla....tastes much better. I cut the sugar down to 1.5 cups.
Date published: 2013-01-30
Rated 5 out of 5 by from This recepi is a Keeper! Cake texture came out perfect... I used 3 eggs (instead of 2) and used almond extract instead of vanilla. It came out DELICIOUS :)
Date published: 2015-12-03
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