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 Easter Homemade Yellow Cake Recipe
This Homemade Yellow cake is ultra-rich, moist, tender, and fluffy! Much better than any box cake mix. This is perfect for a Birthday Cake or for any other celebration, like Easter. 
This Homemade Yellow cake is ultra-rich, moist, tender, and fluffy! This is perfect for a Birthday Cake or for any other celebration, like Easter. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 + 15 minutes
Servings
slices
Ingredients
Yellow Cake
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Sea Salt
  • 2 sticks unsalted butter, at cool room temperature or 1 cup
  • 1 1/3 cup Granulated Sugar
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 2 tsp Vanilla Extract
  • 1/4 sour cream or plain full fat yogurt, at room temperature
  • 3/4 whole milk warm
Pastry Cream
  • 5 egg yolks
  • 1/2 cup Granulated Sugar/ Caster Sugar
  • 3 tbsp cornstarch
  • 2 cups whole milk
  • 1/4 tsp Sea Salt
  • 4 tbsp butter
  • 2 tsp Vanilla Extract
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 + 15 minutes
Servings
slices
Ingredients
Yellow Cake
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Sea Salt
  • 2 sticks unsalted butter, at cool room temperature or 1 cup
  • 1 1/3 cup Granulated Sugar
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 2 tsp Vanilla Extract
  • 1/4 sour cream or plain full fat yogurt, at room temperature
  • 3/4 whole milk warm
Pastry Cream
  • 5 egg yolks
  • 1/2 cup Granulated Sugar/ Caster Sugar
  • 3 tbsp cornstarch
  • 2 cups whole milk
  • 1/4 tsp Sea Salt
  • 4 tbsp butter
  • 2 tsp Vanilla Extract
This Homemade Yellow cake is ultra-rich, moist, tender, and fluffy! This is perfect for a Birthday Cake or for any other celebration, like Easter. 
Instructions
Yellow Cake
  1. Preheat the oven to 350°F. Butter, flour, and line two 8-inch cake pans with parchment circles.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute.
  4. Add the sugar and beat on high speed for 3 to 4 minutes, until light and fluffy. Scrape down the bowl as needed. Add the eggs, egg yolks, and the vanilla one at a time, beating well between additions until combined.
  5. Beat in the sour cream until combined.
  6. With the mixer on low speed, add the flour mixture in three additions alternating with the whole milk, beginning and ending with the flour, mixing just until combined. Do not overmix.
  7. Divide the batter evenly among the prepared cake pans and bake for about 25 to 30 minutes, or until a toothpick comes out clean. Let cool for 20 minutes in pans before turning out onto a cooling
Pastry Cream
  1. Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
  2. In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
  3. While whisking vigorously, slowly pour the hot milk into the egg mixture.
  4. Return mixture to the saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
  5. Place one cake layer on a cake stand. Spread about a third of the frosting in an even layer all over, pushing it out over the edge just slightly.
  6. Place the other cake layer upside-down onto the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

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