Moist Homemade Yellow Cake Recipe (3 Layers) | Bakery-Style Classic Cake

Introduction

A classic yellow cake is the heart of countless celebrations—birthdays, anniversaries, holidays, and every sweet moment in between. This 3-layer Yellow Cake Recipe delivers everything people love about old-fashioned homemade cakes: tender crumbs, rich buttery flavor, golden color, and a soft, melt-in-your-mouth texture that frosting hugs beautifully. Unlike boxed mixes, this from-scratch version is lush, velvety, and incredibly moist, achieving the perfect balance of sweetness and structure.

What makes this yellow cake special is its classic Southern bakery style—heavy on butter, full of real eggs, and whipped to fluffy perfection for tall, gorgeous layers. The cake rises evenly, slices cleanly, and holds up to any frosting you love, whether it’s chocolate, buttercream, cream cheese, or caramel. This is the kind of recipe people save for years, passing it down as a trusted family favorite.

If you’ve been searching for the ultimate homemade yellow cake with dependable results and bakery-quality texture, this 3-layer yellow cake is your new dessert masterpiece.

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Optional Frosting (Choose your favorite):

• Classic chocolate buttercream
• Vanilla buttercream
• Cream cheese frosting
• Caramel frosting

Preparation:

Step 1: Preheat the Oven and Prepare the Pans

Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes until light, pale, and fluffy.
This step builds the airy structure that keeps the cake soft.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract. The batter should look creamy and smooth.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt.
This ensures even distribution and prevents dense spots in the cake.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the milk.
Start and end with the flour mixture.
Mix gently until just combined—avoid overmixing to keep the cake tender.

Step 6: Pour and Bake

Divide the batter evenly among the three prepared pans.
Bake the layers for 23–28 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Layers

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Frost and Assemble

Place the first layer on a serving plate, spread frosting over the top, and repeat with all layers.
Cover the outside with a generous coat of frosting for a picture-perfect finish.

Variation:

• Buttery Yellow Sheet Cake: Bake in a 9×13-inch pan instead of layers for a simpler version.
• Lemon Yellow Cake: Add 1 tablespoon lemon zest and replace 2 tablespoons milk with lemon juice.
• Marble Cake: Swirl 1 cup chocolate batter into one or more layers.
• Vanilla Bean Cake: Add vanilla bean paste for a richer, aromatic flavor.
• Moist Sour Cream Yellow Cake: Replace 1/2 cup of milk with sour cream for extra richness.

COOKING Note:

For perfect yellow cake layers, always use room-temperature ingredients. This helps the batter emulsify properly, resulting in a smoother texture and even rise. Overbaking is the biggest cause of dry cake—remove the layers as soon as the centers are set and spring back lightly when touched.

Serving Suggestions:

• Pair with rich chocolate frosting for the classic birthday-cake flavor.
• Layer with pastry cream or whipped cream for a lighter dessert.
• Serve with fresh berries for a fruity twist.
• Add sprinkles to make a funfetti-style celebration cake.

Tips:

• Use parchment paper rounds to prevent sticking.
• Weigh your flour for best accuracy—too much flour makes cake dense.
• Chill cake layers before frosting to avoid crumbs mixing into the icing.
• Beat butter and sugar thoroughly; this is key to moist layers.
• If your layers dome slightly, level them with a serrated knife before stacking.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Nutritional Information (Approx., per slice):

Calories: 420

Protein: 5g

Sodium: 230mg

FAQs

1. Why is my yellow cake dense?

Usually from overmixing or adding too much flour. Mix gently and measure accurately.

2. Can I freeze the layers?

Yes! Wrap cooled layers in plastic wrap and freeze up to 3 months. Thaw before frosting.

3. Why are room-temperature ingredients important?

They create a smooth batter and allow better aeration, giving the cake a fluffier texture.

4. Can I replace whole milk with buttermilk?

Yes—this adds extra moisture and a slight tang for a bakery-style flavor.

5. What frosting is best for yellow cake?

Chocolate buttercream is the classic pairing, but any frosting works beautifully.

Conclusion

This Yellow Cake Recipe (3 Layers) is everything a homemade celebration cake should be—moist, buttery, fluffy, and tall with perfectly tender crumb and rich golden flavor. Whether you frost it with chocolate, vanilla, caramel, or cream cheese frosting, this cake stands proudly as a timeless classic that belongs in every baker’s recipe collection. Once you try this from-scratch version, you’ll never reach for a boxed mix again.

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