Description

Easter Homemade Yellow Cake (Rich, Fluffy & From Scratch)

Hey friends — if there’s one dessert that deserves the spotlight on your Easter table, it’s this classic yellow cake. But not the boxed kind. We’re talking buttery, golden, impossibly moist layers made completely from scratch.

This cake is soft, rich, and fluffy all at once — the kind that makes people pause after the first bite and ask for the recipe before they’ve finished their slice.

Let’s bake something unforgettable.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg yolks
2 large whole eggs
1 cup whole milk
2 teaspoons pure vanilla extract

Instructions

1. Prep the Pans

Preheat oven to 350°F (175°C).

Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides. This guarantees easy release.

2. Mix the Dry Ingredients

In a bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

3. Cream Butter & Sugar (The Most Important Step)

Beat butter and sugar on medium-high for 3–5 minutes until very pale, fluffy, and light.

This step incorporates air — which means lift and softness.

Scrape down the bowl halfway through.

4. Add the Eggs

Add egg yolks and whole eggs one at a time, mixing well after each addition.

Add vanilla with the final egg.

The batter should look smooth and creamy.

5. Alternate Dry Ingredients & Milk

Reduce mixer speed to low.

Add:

⅓ of dry ingredients
½ of milk
⅓ dry
Remaining milk
Final ⅓ dry

Mix only until just combined.
Do not overmix.

6. Bake

Divide batter evenly between pans.

Bake for 28–32 minutes, until:

Golden on top
Slightly pulling from edges
Toothpick comes out with a few moist crumbs

Do not open oven before 25 minutes.

7. Cool Completely

Cool in pans for 15 minutes.

Turn out onto wire racks, remove parchment, and cool completely before frosting.

Warm cake will melt frosting.

Notes

Lemon Easter Cake

Add zest of 2 lemons to butter mixture.
Replace 2 tablespoons milk with lemon juice.

Almond Vanilla

Swap 1 teaspoon vanilla for almond extract.
Top with sliced almonds.

Funfetti

Fold in ½ cup rainbow sprinkles (not nonpareils).

Brown Butter Version

Brown the butter first, cool until softened again, then cream as directed for a nutty flavor boost.