Butter Cake Recipe

Butter Cake

So many cake recipes but which one to choose!

Butter Cake Recipe, Yellow Cake Recipe,Vanilla Sponge Cake Recipe, White Cake!  Gaaaaaah!

Well, to make the decision easier I have written a quick post to help you get familiar with What Is Cake?

This cake right here is super moist and super flavorful.

It is more dense than a sponge cake, but not quite as dense as a pound cake.

The combinations are endless with this very versatile, very buttery, very delicious cake!

Now I know I mentioned that you wouldn’t necessarily want to pair this cake with a filling that requires refrigeration, but I have found that most of the fillings can withstand an hour or two at room temperature without disaster.

I actually went on to use this cake in my NEW Improved 2015 version of the Chocolate Mousse Cake and let me tell ya………..it was out of this world!

The cake was not cold or hard when I served it by letting it stay out for about an hour before.

See for yourself!

Chances are you won’t even want icing or filling that’s how good this cake is all by itself!

4.9 from 9 reviews
Butter Yellow Cake Recipe
All ingredients to be at room temperature before beginning
Preheat oven to 350° F
Prepare 2 8" Pans with Pan Grease
Serves: 2- 8" Cake Layers
  • Egg Yolks large 6 (108g)
  • Whole Milk *divided into ¾ cup and ¼ cup (for a total of 237ml)
  • Vanilla Extract 2 teaspoons
  • Cake Flour 2½ cup (300g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 1 Tablespoon + 1 teaspoon (20g)
  • Salt ¾ teaspoon
  • Unsalted Butter 12 Tablespoons (168g)
  1. Combine ¼ cup of milk with the egg yolks and vanilla and stir to combine.
  2. In the bowl of the Kitchen Aid mixer with the paddle attachment, combine the cake flour, granulated sugar, salt and baking powder. Mix on low speed to blend.
  3. Add the softened butter and the other ¾ cup milk to the bowl and blend on low for about 30 seconds to combine, then increase speed to medium and mix for another 1½ minutes.
  4. Scrape the sides and bottom of the bowl to ensure even mixing, then in 3 additions gradually add the milk and egg yolk mixture. Scrape the bowl between additions.
  5. Pour batter into prepared pans and bake immediately in preheated oven for approximately 35 - 40 minutes.
This style of mixing is adapted from Rose Levy Beranbaum who has created this 2 stage creaming method as a way to ensure we do not over develop the batter and create a tough cake.

Cake layers can be wrapped well in plastic and stored in the freezer for up to 1 month

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    1. Yes you can, pour the batter divided even between 2 cake pans (if you do not have 3 cake pans, pour the batter 2/3 in one pan and 1/3 in the other)

  1. Hi Gretchen,thanks for the post , please can I bake this recipe in a single pan e.g10 inch ,can this cake be covered with fondant for birthday cake, thank you.

    1. You are welcome, this entire recipe may be slightly too much for the 10″ pan- just fill the pan half full and use the remaining batter for a couple cupcakes 🙂

  2. Hi,
    Made dis cake. Cake turned out Lil dense but not fluffy.but taste was awesome…does dis taste like a pound cake? Dats how mine tasted. If not den I have gone wrong everywhere.I dun get cake flour and neither I get corn starch.I get corn flour and searched it on Internet to c if starch n flour r same but these things are different.so AP flour is d only option left Wid me now 🙁 :(. If u have any information regarding corn flour to b used to make cake flour pls lemme know.Want to make dis one again till I get fluffy texture like urs but if using APF is not going to give me fluffy texture in dis recipe i won’t opt it.

  3. Hi Gretchen,
    Thanks for d reply. I had been through d post earlier. But can I use corn flour in place of corn starch to make my cake flour. Internet says starch n flour r not same but some ppl say dey r!! Ne information u have regarding dis would be helpful .
    Thanks again.

    1. Read about Cornmeal to get some clarity about the names of all these things, but cornstarch is white, very fine powdery and looks like confectioners sugar- corn MEAL is yellow and gritty like ground dried corn

  4. Probably too late BUT here was Gretchen’s Moist Fluffy White Cake Recipe.

    All purpose flour 390g (3 cups)
    Baking powder 15g (1 Tbsp)
    Salt 2g (1/2 tsp)
    Unsalted butter 226g (1 cup)
    Granulated sugar 450g (2 1/4 cup)
    Vanilla extract *use clear if available 1Tbsp
    Egg whites 210g (7 large)
    Whole milk 1 cup (237ml)

    * in the bowl of the Kitchen Aid mixer, with the paddle attachment, cream the butter with the sugar until light and fluffy, approximately 5 minutes on high speed.

    *In a medium bowl combine the egg whites, milk and vanilla extract together and reserve.

    * meanwhile in another bowl, sift together the baking powder, salt with the all-purpose flour.

    * once the butter and sugar have been creamed sufficiently, you will add in about one-third of the flour mixture (with the mix to mixer on very low to avoid a flower shower all over your kitchen!).

    *Once the dry has been incorporated on medium speed, stop the mixer to scrape down the sides of your bowl to ensure you are always incorporating the ingredients evenly.

    *Once the liquid has been absorbed, you will now go back to your dry ingredients with another edition, repeat with remaining liquid in the same fashion, and then the last addition of dry ingredients until you have mixed in all the ingredients to a smooth, silky white cake batter.

    *Poor immediately into prepared pans.

    P.S. This recipe rises to about double! So be sure not to fill your cupcake liners any more than halfway or your cake pan. Bake at 350 degrees Fahrenheit for approximately 25 to 35 minutes depending on the pan sizes you are using. This cake can be stored in the freezer for up to a month wrapped well in plastic wrap. Thaw without the plastic wrap before using to build your cake.

  5. Dear Gretchen,
    Am a big fan of you and your recipes. love your patient and detailed explainations.
    Just one query. Can i use orange squash as a flavoring agent for this cake. If yes, then how much?

    1. Hey there thanks! Yes do you mean orange blossom water? You can add that in place of the vanilla or in addition to! (Id try 1 tablespoon and a zest of an orange too)

  6. I wonder if she meant a traditional pound cake? It called for a pound each of flour, sugar, butter, eggs or four pounds total.

  7. Hi Gretchen, I just love your recipes. recently I baked the chocolate buttermilk cake and fudge frosting and created the kitkat candy cake which was a HUGE success. thank you!
    I have a question, I have read that bakers can use “cake enhancers” which make a lighter cake. do you use cake enhancers and how much would u use?

  8. Hi Gretchen I’m from UK, we don’t have cake flour Is there something we can use instead as I’m really interested in trying your recipes. I’ve made the white cake and your famous Swiss buttercream (my favourite) thanks for sharing those xx

    1. we in holland also don’t have cake flour. so i will try to mix it like you describe, because i have use self rising (without extra baking powder) and 4 times it did not rise. thank you for this site and your recipe and explanation.

      1. Hi guys I know this is a year later but I’ve just found gretchens YouTube videos. Brilliant gretchens thanks for sharing. Ladies I’m in the UK too and have used SR flour as cake flour…works a treat.

        Made this cake for the first time tonight and apart from over-cooking it (my fault entirely) I’d go so far as to say it’s the best vanilla cake I’ve ever made (and I’m ancient by the way). The recipe actually works! And no curdling of the eggs….fab!

        Love it gretchen thanks again and I’m looking forward to trying more of your recipes. Oh and thank you for explaining the science behind it….always helps

  9. Hi Gretchen i like your cake recipes so much my favorite one vanilla sponge cake i was thinking about doubling it once but was afraid if it will not be the same result can you give me sugestion if i can double it or how to double it from 2 x8 inch pans to bake in 2 x12 inch pans .

  10. Hi Gretchen! I tried the butter cake recipe and it tasted like corn bread. I made sure everything was room temperature and measured everything out.Please help !

    1. Hmmm, I MUST KNOW what the ingredient is that some of you guys are using (as I have had this comment before) Now it could be, that you are not used to having a scratch recipe sponge cake? In which case, sponge cakes (not from a box) naturally are more dry and require a light brushing of simple syrup however I find that this recipe is soft, spongy and doesnt require any syrup at all, so I have to guess there is something else going on here? The flour you used? Did you overbake? Click on What is Cake to get a abetter understanding of all the different types of cakes there are, but also I want to see if you used ALL THE SAME INGREDIENTS as me and mixed exactly the same? (Watch the vid one more time and see if there was any subtle difference?)

      1. Hi Gretchen, I’ve been reading the comments about the cake tasting like cornbread and I think I have an idea…

        When I bake with cake flour instead of all purpose flour, I always notice a slight cornbread flavor. Especially when I use Swans Down Cake Flour. When I make my own cake flour, using APF and corn starch, the corn flavor is even more intense. When I use King Arthur’s unbleached cake flour, the corn flavor is not as noticeable. That said, I only notice the corn flavor when I bake with cake flour, which contains corn starch. Please forgive me if the cornbread mystery has already been solved. Too many comments to go through, LOL.

        Sending you a virtual hug for sharing your passion for baking and decorating. I am truly grateful and wish you the very best! : )

      2. I think I discovered the reason behind the cornbread taste.

        It’s the flour weight measurement. When my trusty kitchen scale crashed to the ground from atop the fridge, I was left to measure with a measuring cup. That’s when the cornbread taste came into play. With a new scale in place, the cornbread taste is gone 🙂

    2. that is some good cornbread you make. lol. I have found that if you over-beat the batter it will be denser yes more like a cornbread than a cake. remember that baking is a science and cooking is an art.

  11. Hi Gretchen,
    Thank you so much for all the wonderful recipes that you share on your website. I have a question, the recipe calls for two 8″ pans, how do I weigh my ingredients to make a 2kg cake?
    Thanks a bunch,

    1. Hi Mel, I get this question from time to time, and I just dont really know how to answer since herein the US we dont weigh our cakes. I mean I suppose you can weigh all the ingredients listed here and total them up to see the final weight of the batter? if thats what you mean? Then make adjustments accordingly

  12. Hi there thank you for the recipe. I wonder why egg whites were not used ? Or was it becos by using only the egg yolks will make the cake very soft? Enjoyed all your recipes and watch you on your channel often. Keep those amazing recipes coming and thank you !

  13. Hello Gretchen, thank you so much for sharing all your knowledge with us. I’ve learned so much from you. Thank you! Did you say you were moving to Florida? I wish you the best of luck. I live near Orlando. If you decide to have live classes I will be there. Good luck with your move.

    1. This is actually a method developed by Rose Levy Beranbaum where the fats coat the flour granules FIRST, preventing them from forming gluten, so – this is actually the way to prevent it ever being breadlike

  14. Hi Gretchen, how did u manage to keep your cake tops flat?
    Mine had cracks on the top and was “volcano-like”, having a high peak (which I then took it out and pressed it down to make it flatter).
    So how not to have the crack and peak?

    Btw I’m new to baking, so when baking do I use the top filament, bottom filament or both? I really don’t know when to use those filaments. From my past experiences, I learned that using both filaments are better.

    1. Hello, I did not do any tricks to make that happen, on the video the way I mixed it (be sure you are doing exactly the same as me) and the ingredients I used (be sure that you measure correctly! )
      But other than that I bake in the center rack in the oven, & I dont know what a filament is

      1. i see. yup I did everything same as you.. except that instead of 2 cake pans, I did it in 1. which may caused the peak and cracks.

        oh and I wanna say that this recipe is great! and tastes awesome. I don’t really like butter cakes, as it can be quite dry, but this recipe is quite moist!

        oops. sorry, it shld be oven heating element and not filament..

  15. Hi Gretchen!! I am really excited to make this recipe. Would it be okay if I used skim milk in the recipe instead of whole milk?

  16. Hi! I wanted to try this recipe this weekend I was wondering if I only have one cake pan can I bake one take it out and then use the other half of the batter. Or will the cake not rise properly if I split the time?

  17. I baked your Butter Cake for a granddaughters birthday and it was wonderful. Shared about a fourth of the cake with some neighbors and they raved that it was like wedding cake…..so good!

    I baked the cake as usual in the 8″ pans but the layers were very thick, much more than usual so I plan to try it next time in three pans and it will be perfect for use without splitting.

    This may be my favorite of your yellow cakes. I’ve made them all.

  18. Hi Gretchen,

    I have a lot of buttermilk left over, do you think I can use it in the yellow butter cake instead of the regular milk ? Thank you so much 🙂

  19. Hi Gretchen,
    Can I make this butter cake recipe into a lemon cake recipe?
    If so, how?

    P.S. Thanks for coming back with all the new recipes.


  20. Hi! I have followed you for a while now and through the changes! Do you still bake the vanilla butter cake? Is this butter cake a replacement for it? I love all of your recipes. Thank you for all you do 🙂

    1. Hi Cathy! thanks! This is different than the “golden butter cake” I think you are referring to But basically if you want that recipe it is my Pound Cake recipe (Im not sure why I named it Golden Butter Cake in the first place way back when….) but here it is:
      Unsalted Butter 6 Tablespoons (85g)
      Cream Cheese 3 ounce bar (1/3 cup) (85g)
      Granulated Sugar ¾ cup (150g)
      All Purpose Flour ¾ cup (98g)
      Baking Powder 1¼ teaspoons (6g)
      Salt pinch
      Eggs large 3 (150g)
      Vanilla Extract 1 Tablespoon (15ml)
      In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the butter and cream cheese together slowly to incorporate evenly.
      Add the sugar gradually while mixing on low until it is all combined well.
      Combine the eggs and vanilla and then add one at time to the creaming mixture. Be sure to mix well, before adding in the other egg and scrape the bottom and sides of the bowl often.
      Add the sifted flour and baking powder all at once and mix until smooth
      Pour batter into prepared loaf pan and bake immediately for approximately 35-45

  21. Hi Gretchen,
    I just jumped on from work to check ingredient lists before going to the store and see you have made changes to the recipe. Will one batter still make a single 1/4 sheet? Can’t wait to try it!
    Thanks so much for all your hard work.

      1. Is it my imagination? I thought you had cream cheese as well as butter in the cake. Anyway, will this recipe make a single 1/4 sheet layer?

  22. Hi Gretchen,

    Do you have a caramel cake recipes? I have not been able to find a good one.

    Please let me know


  23. I tried this recipe today & it was a total disaster! I live at 5500 ft above sea level & neglected to make the necessary adjustments for High Altitude. Consequently the cake(s) expanded like the 1959 film “the BLOB” overflowed all over the oven, then sunk in the middle and were burnt on top. 🙁 Needless to say they went to visit the dumpster. Lesson learned on High Altitude baking. Enjoy your video’s. St J

  24. Hi Gretchen. I’m an avid fan of yours and use all of your recipes. I have a question about baking a cake (not necessarily this one) in a large either quarter sheet or half sheet cake pan. I seem to always get dried out corners and edges on all of the cakes I bake in these large pans and wondered if you have any tricks or suggestions. I’ve tried covering the corners with foil and also tried lowering the temp or using convection but I can’t seem to be able to get the baking right. Please help.

    1. That’s typical of cake in sheet pans and why I always trim the edges when I build the cake the more edges you have (in square and sheet pans) the more areas are prone to drying. I don’t really think you are doing anything wrong

  25. Hi Gretchen,
    Thanks a lot for your recipe. I have a question in general. Can I reduce the amount of sugar in the cakes? I would like to use only half the amount of given sugar. If so will it affect the texture of the cakes? Please reply.

    1. Hello, baking is a science and the ingredients are composed in each recipe in certain proportions to each other. Can you tweak a little bit? Sure, will it change the outcome yes. it always does.
      Half the amount of sugar, not a great idea. but you can decide for yourself after some experimentation if it is acceptable to you

  26. Gretchen, I looooove your recipes! I’m a teacher, and I wanted to make this cake for my students, but I am wondering if it is okay to use this recipe for mini muffins. How many mini muffins do you suppose this recipe might make? And can I add chocolate chips or blueberries? Do you have any suggestions for alternatives if this recipe won’t work right?

    Sorry for all the questions. I want my students to try some yummy treats before the holidays, and you’re my favorite baker, so I just need to share one of your recipes with them. Thanks for always sharing and giving us so many excellent tips!

  27. Hi ,
    Ua old blog had golden vanilla cake which u said is perfect for leopard effect ..what is d name of that one on dis blog.

  28. Hi Gretchen,
    I love your site and have used your chocolate cake recipe for my fathers 90th birthday cake. it was great and everyone loved it. I was wanting to use your butter cake for Christmas with a old fashioned caramel icing and was wondering if it will hold up to this icing. Am going to add black walnuts to the cake as well. This was a cake my grandmother use to make for us. Again I us your site all the time and love it. Linda from SC

  29. Hi Gretchen,

    I tried leaving a message this am so if it comes thru twice excuse my nagging. I have successfully made this cake but this morning for some reason it fell in the center. I double checked my ingredients/measurments and directions. Any ideas why this might have happened? Could it have been under mixed?

    1. Hi Eileen, Is it possible your pans were overfilled? This is a big reason cakes fall in the center, the batter has no place to go but down!
      This batter should be in 2- 8″ Pans filled half way each

  30. Hi Gretchen,

    I just tried it again and the same thing happened. I weighed each out to make sure they were even and used commercial grade 8 in pans. Hmmmm…..wish I could figure it out. eileen

  31. Hi Gretchen. I love your recipes and I NEVER have a problem following them but this one is so simple but turned out VERY dry for me. I know you’re going to say I cooked it too long. I don’t think I did 25 minutes in my oven is normal for a moist cake. I checked it at 20 minutes and the top was still wet. Is there another reason for my deliciously dry cake? Thanks, Nuggett.

    1. Hey there im sorry this happened I’m not sure what would cause it to be dry unless you didn’t use the same flour as me and measured differently I always recommend to use a scale when possible since we all scoop flour differently and a cup of flour for you may weigh different than a cup of flour for me click here for more

  32. Hi Gretchen. I made this cake tonight and encountered a few problems although I admit I made a few changes to the recipe.

    # I made my own cake flour since its waaaaaay to expensive where I live.
    I calculated that 250g of AP + 50g of Corn Flour = 300g CF

    #I used 3 whole eggs, same weight as the yolks

    The result was:
    * Very crumbly
    *Fruits I mixed in all fell to the bottom.

    To be honest, the cake was so sweet, tender and quite pleasant to the eye. I would love to make it again, kindly help me with your corrections.

    1. Hi there Im sorry this happened, sometimes its just not a good idea to change a recipe since you never get the end result to be as intended, it may come close, but as you mentioned you had some errors.
      Im not sure about the fruits you mixed in? But this is not always a good idea, some recipes cannot handle that

    2. Hi Gretchen, i made this cake again and it was a LOT better than my first attempt, more stable and the crumbs were perfect. the only differences i made to your recipe were the use of home made cake flour and then i incorporated grated coconut powder into the milk.
      thank you for being extremely generous with your expensive wealth of knowledge.

      P.S the last time i mentioned “fruits” i actually meant raisins. please is there any way to prevent raisins from sinking to the bottom in this cake?

  33. Hi Gretchen,
    I don’t have 2x 8 inch pans so I baked the entire mixture in one unlined 9 inch spring form pan (greased with butter). The end result is a 9 inch cake just over 2 inches high which is perfect. I didn’t want it so high because it is for a kids party. I plan to put one layer of your chocolate mousse inside and frost with an italian meringue frosting tinted pale robin’s egg blue. Hoping this combo will taste good.

    I had to increase the cooking time by approx 20 mins for the centre to cook. In doing so, the outer crust became quite dark and the edges that touched the cake pan taste a little burnt. Is it possible to get it golden like yours using the one pan? Are there any tricks to stop over cooking/burning the crust when extending the cooking time? I have it in the freezer now and will try to cut the crust off before icing it. This can be a trial for the actual cake that I will be serving in 2 days time.

    1. Maybe the milk solids in the butter I used to grease the tin are what burnt? Would Ghee be an option. I try to stay away from buying hydrogenated fats in vegetable oils/shortening (which I guess is Copha in Australia?). thanks

  34. Hi Gretchen!

    I miss your pound cake and lemon cake recipe from your previous blog.

    Waited all this while for the same.

    It would be great, if you could provide me the same.

  35. Its me again……….LOL. please is there any way i can share pictures of my little creations with you? i’m not on any social media platform (i’m old school), so i’m wondering if you have a official email i could send my few pictures to.

    i would really love to show you how much you inspire me.

  36. These cakes look amazing. I am considering doing this cake for my daughter’s bridal shower. She wants the new rustic “naked cake” look with minimal icing on the sides. I would like to do three 10 inch layers so I have a few questions. How much batter does one recipe yield and will doubling it be enough? What are the tricks to getting the layers to bake so evenly, mine often develop a crown while baking. Also if I do three layers, no tiers, do I need to dowel? Lastly do you have any filling suggestions to pair with this cake? Thank you so much for your help. Karen

  37. Hey Gretchen, I was wondering what do I mix with all purpose flour to make cake flour as I only use all purpose flour

    Thanks in advance Sange

  38. Hi Gretchen,
    One last question with regards to baking the butter cake in 10 inch pans. What length of time would these bake? Thanks.

  39. Hi! I love your vanilla chiffon recipes on woodland bakery but i cant get on the site. Can you make it again please.? I’ve been using your recipe on family birthday cakes and they love it

  40. Hi Gretchen,

    Hope this finds you well.
    My question is what would I need to do to make this chocolate flavour? Add melted chocolate or cocoa powder? How much?

    Many Thanks from the UK 🙂

  41. Hi Gretchen! just wondering what type of frosting would be nice to frost this type of cake? Just new to baking and your channel and blog helps me a lot. THANKS !

  42. Hi Gretchen, let me start out by saying thank you. I am new to baking and you have taught me so much. I absolutely love your videos and recipes. I am an organic baker so it is hard to get organic cake flour I have read that you can make it by adding corn starch to ap flour have you ever done that. I think it said to take out 2tbsp of flour and add that amount of the corn starch. Thank you so much. Trish

    1. Hi Great! thanks and you are welcome too.
      I think you are talking about 2 different things though.
      Organic is a way that our food is grown and processed, you can’t really “make it” because it is simply food that is grown without pesticides.
      Perhaps you mean cake Flour CLICK HERE but be clear that a class or type of flour has nothing to do with organic growing methods.

  43. Hi Gretchen, I’m a bit confused here. Don’t get me wrong, the final cake looks fabulous ! But… Isn’t it exactly the contrary of what you always teached us about adding the flour at the end and never over mix the batter after it is added in order not to develop the gluten what would make the cake tough ?

  44. My altitude is approximately 4,000 feet above sea-level. How would you adjust this recipe for high-altitude baking? Is there a chart somewhere? I would love to be able to use adjusted recipes here in my mountainous surroundings. Do you use a conventional oven for you baking or a convection oven?

  45. I made this cake last evening, it was easy and the taste is wonderful. I am just waiting for you to give us ideas on how to build this cake. What type of filling would you recommend?

  46. I know there is probably a lot of science around using unsalted vs. salted butter. My challenge is I just don’t generally have unsalted butter around. If I leave out the salt and use salted butter what challenges will I run into?

  47. Hi!

    I like to check if I can use a 11inch square baking tin or 10inch round baking tin if I use the full share of the butter cake recipe.

    Please advise.

    Thank you and best regards
    Catherine – Singapore

  48. I made this today and followed your steps to a tee. I did end up weighing the ingredients and used the ultra fine sugar. It turned out so light and fluffy! Perfect!!!!
    I measured out 2 cups per 8 inch round using three rounds. Colored each one different and slit them in half after baking making a multi layered cake. AMAZING!
    Sure wish i could show you the photo on here but will try on your FB page 🙂

  49. Hi Gretchen… wuick questions :
    1. Can i sub 1/2 of the butter with oil ? If yes, how much oil needed?
    2. Can i sub the milk with water? If yes, how much needed?

    Million thanks in advance…. i love your blog 🙂

  50. Hi in the UK we have plain or self raising cake flour, which one should I use? Many thanks for sharing these amazing recipes

  51. Hi,
    What about your Golden Vanilla Butter Cake Recipe. I am unable to find it and what is the difference between it and this butter yellow cake recipe.

  52. Hi Gretche
    I want to bake a 6 inch cake. So how do I measure for 2 6 inch cake layers ? Also how long to bake fr 6 inches

  53. Hii gretchen! This cake is amazing…i made my own version of melted honey butter and drizzled it all over this cake….it was DIVINE!!!

  54. May I know ur baking powder is it double acting baking powder or normal baking powder?

    I think I read in one of ur reply in another recipe of yours that ur baking powder is double acting. I had baked ur cake before n it didn’t yield such a high cake. In Singapore, we have baking powder n double acting baking powder.

  55. Hi Gretchen
    I have been reading and watching all your recipes for almost year now. Have tried few and they have always turned out to be awesome. …thank you for sharing your knowledge you’re a blessing for people like me love you
    I have a very silly question butter cake recipes calls for paddle attachment for mixing ingredients unfortunately my cake mixer doesn’t have it…..was wondering will wisk attachment do the same job or is there any other fool proof way of getting job done??

    Thank you for all your help and wisdom


    1. HI Thanks! You can use the beaters of a regular hand beater if thats all you have, the whip attachment though, not so great since that is meant for incorporating air and not so much for creaming, and we need to sort of smash the ingredients into each other rather than ix in air

  56. Can I make this as a larger square layered cake? I want to make it look like a basketball hoop backboard.


    🙂 🙂 🙂

  57. I just made this cake but realized after that I only put 1 tablespoon of baking powered. Will this affect the cake???

    Thanks doll

  58. Hi Gretchen
    I want to make a rainbow cake but i dont want to use a white cake. I know that will affect the vibrancy of the colors but I have had a lot of fails with the white cake for some reason while all the other recipes work beautiful.
    My question is if i had to choose between all the vanilla recipes on your blog which would work best, and is there any chance i can leave any of these out while the others bake. i only have 3 pans 🙁

  59. hi gretchen,
    thanks for your earlier quick replies. your channel in highly engaging and dangerously addicting.
    i tried this recipe twice .it tasted awesome.
    my only question is when you cut the cake, it crumbles. it doesnt look firm. i wish i can post pics of my cake slices here.

    ps:i halved the recipe and i baked in a nonstick wilton easy layers 6 inch pan (the shallow pan used for rainbow cake) . baked for 18-20mins in 325 f.

    1. HI Thanks!! Im not sure what you mean by “crumbles” like falls apart into a pile of crumbs? In which case that would be bad. However it is normal for cakes to produce crumbs when we slice them that is why I FREEZE MY LAYERS before doing so CLICK HERE

      *Just a note on halving recipes, alot of time the math gets out of whack so its possible that happened here and you did indeed have an overly dry cake= crumbly?
      Always double check your measure

    2. April, I too had an issue with the cake or in my case, cupcakes crumbling. The taste is great but I don’t know what I did wrong to have them turn out the way they did.

      Gretchen, if you have any solutions for me I’m listening. I would love to make this again. I can’t get over how buttery the taste is!!

      1. Its so difficult for me to troubleshoot when I don’t have alot of info or didn’t really see how you mixed the recipe. The best advice I have is always the same: if you mix exactly as I show and use exactly the same ingredients and weights measure since there is alot of room for error in volume cups measure CLICK HERE FOR ABOUT THAT – then the recipe should really come out the same as mine and this is my fav vanilla cake its so good, light moist fluffy when done correctly

  60. Hi Gretchen,

    I was wondering for this recipe…I want to make a half sheet cake so would more than triple the recipe be needed? I just don’t want to make too much. Also would I be able to add lemon flavoring to this as the person I am making it for loves lemon cake.
    Much appreciated!!

    1. Hi! 1X recipe for 1- 12″ X18″ Layer (so if you want a 2 layer sheet cake you will need 2X) And yes to lemon extract & a couple lemon zest too

  61. Hi Gretchen. I’making a graduation cake for a friends daughter. I wanted to know if I can do fondant over the butter cake or vanilla sponge cake. Are they firm enough. Thank you seem like a giving person. Its awesome to see you share what you know. Thanks you

  62. Hi Gretchen,
    Is this cake good for carving? I dont want to opt for white cake since i already have many egg yolks lying in fridge.

  63. Hi Gretchen

    I am the one that asked about the 1/2 sheet and adding lemon flavoring as well. I am making this cake this week and just want to know exactly how much lemon extract and zest would be best?
    Thank you so much!!

  64. Hi, The recipe says it makes 2 – 8 inch cakes. I’m making a 2 tier cake. Bottom will be 14 inch and top will be 12 inch. I am using your chocolate cake recipe for the 12 inch(I was just going to double the recipe to make the 12 inch.). For the 14 inch, I was going to use this butter yellow cake and also double the recipe. Would this work?

    I also need to make a 9 inch cake, would this butter yellow cake recipe be okay, or are the layers going to be too thin.

    Thanks so much!

    1. Standard recipes that yield 2-8″ can be doubled for 1- 12″ layer
      I would say to go 2½X for a 14″ layer
      The rule of thumb is to fill pans half way full for 1- thick layer of whatever pan size you have

      (the butter cake will be fine for 9″- if you see in the picture and video my 8″ pans were to the top of a 2″ pan, so 9″ will not be too thin (in my opinion)

    2. Wow, you are truly amazing! Thanks so much for the quick response. Just one more question. Is it ok, when I double a recipe to double all the ingredients as one recipe and mix everything together or is it better to make two separate batches? Thanks again.

    3. Once, again than you so much for all your help, really appreciate all time that you take from your busy schedule help us all out.

  65. I just discovered your site. Love the recipes I see. I have been looking for a scratch cake that is not dry, can’t wait to try this one. Thanks for the great recipes!I use to be co-owner of a bakery but could never find great scratch recipes.

  66. Hi Getchen. Thank you so much for your recipes. Just a quick question, can I use this recipe to make cupcakes?

    Thank you for your time as usual

  67. Hi gretchen….. can u tell me how to make the cake flour? I mean how to make it with ordinary all purpose flour…..tq hope to hear from u soon..

  68. Is this the cake that people describes as “melt-in-your-mouth” cake? Because I’ve been trying to find for a cake recipe that results to that kind of mouthfeel. The cakes I’ve made while very moist & slightly dense, don’t have the “melt-in-your-mouth” experience…

    I’ve noticed that you’ve used the 2-stage creaming method here, and Ms. Joy of JoyofBaking said in her site regarding butter cakes:

    “Since the liquid is added after the butter and flour are combined, it reduces the gluten formation in the flour because the fat has had a chance to coat all the flour before the toughening action from the liquid can take place. This is why this method produces a melt-in-your-mouth cake (less gluten is formed).”

    So, can you attest to the claim that this procedure would give me the result I’m looking for? Thank you! I will test this recipe out soon as my schedule lets up, but I want to hear some input from a professional chef about this… 🙂

    1. HI I cannot really say that you will experience that sensation, I have found that most people have unique experiences with all types of recipes. For example I can say it is not too sweet and others say “Omg it’s too sweet!” LOL
      Or even the opposite. I love this cake the most when it comes to my vanilla cakes here at Gretchen’s Bakery, and this method first introduced to us in the late 80’s from Rose Levy Beranbaum is indeed a wonderful mix method which will do exactly as you explain.
      As for “melt in your mouth”? I think you may have to decide and test yet one more cake! 🙂

  69. Gretchen, I followed you when you had the bakery. Love your style of baking. I learned so much from you watching the videos. I am glad I found you again. I am starting to get back into baking again. Took time off for lung surgery and lost my father ( who loved to eat my baked goods). Then my mother decided to find a way to be with my Dad. Thank god I found her before it was to late. Baking was the one and only thing I loved to do. So trying to get my happiness back and start baking holding my father close in my heart. You inspire me to bake and have fun. Thank you ! Love your spirit and inspiration Gretchen.
    Sincerely, Katie

    1. Hi Kathleen! YAY Im so glad you found me here welcome back!! Im so sorry to hear about your mom and dad 🙁 How sad, Im sure it is very hard but keep those memories close since that is what we get to keep forever when someone we love is gone!
      Im happy that you decided to join me again here, so we can get through those rough days together!! Be sure to sign up to my email list so we can keep in touch a little bit better!

  70. Hi Gretchen! I have been wondering if you have a specific cake that you use when making tiered cakes. Someone said a dense cake? Loving your recipes and expertise advice! Thank you in advance.

    Fondly, Claudia
    Long Island, NY

  71. Hi Gretchen!! So excited to be a newbie! I read in a previous comment that this recipe CAN be used for cupcakes. Any additional info for making cupcakes (i.e. extra egg, etc.)

  72. Hi Gretchen
    The recipe for the butter cake, you say its for 2 8″ pans If I’m using 12×18 half sheet cake
    will this be enough batter to fill this pan

  73. HI, Gretchen, My name is Sheena Im fairly new to your You tube channel and website, and i can already tell that your recipes will help make my decorating business a sucess!I have a wedding cake coming up and would like to use the butter yellow cake recipe paired with fresh strawberries as a filling. Is that a good choice?

    1. I have not tried flax eggs in this recipe : 1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  74. Hi Gretchen (and everyone reading the comments!),

    I wanted to post and say that I just made this cake yesterday (for no particular reason..just because I can!) and coupled it with your Swiss Meringue Buttercream and I wanted to let you and everyone else know it was DELICIOUS.

    I promise, if you don’t over bake it and you follow Gretchen’s directions EXACTLY (I watched the video tens of times before attempting the cake and I watched the buttercream video at least 300 times already!) then you will get a superb cake.

    I can understand why people said the cake had a corn bread taste to it but I honestly feel I would not have even noticed that if I hadn’t read about it prior–and I mean it was a very very SLIGHT corn-like taste. I believe other people debunked the reason as to why that is in other comments though. I could see it reminding more people of corn bread if they had over baked it so be careful to not do that.

    If anyone has any questions about anything then you can reply 🙂 I will see if I can help Gretchen out with any questions but I am not an expert!

  75. I just made this cake today for my saturday party. Obviously, I have not cut it yet, but the way it looks! OMG it is so pretty. Thank you Gretchen. I watched her video once, and followed her recipe to a tee. Result? Beautiful! I’m rating this 4 because I have not tasted the cake yet. 🙂

  76. Hi Ms. Gretchen,
    I am your avid fan when it comes to this baking. Just wanna know if this is ok to bake a 6” x 3” round pan? Is the cake won’t make any crack in the center of the cake or how long the approximate time to bake? Thank you. God Bless..

  77. Made this recipe yesterday (with your Swiss Buttercream recipe), in my first attempt to avoid paying $350 for a wedding cake. IT WAS AWESOME! I will look no further for a recipe!

    Additionally, I ran out of vanilla after the first three layers and subbed lemon extract for the top three layers. While the taste was a bit artificial, I love the idea of a lemon flavored tier, so I’m going to try it again with less lemon extract and more lemon zest.

    Thanks for all your wisdom!

  78. hello Gretchen
    how are u …… I m follow ur recipes I want to ask u 1 thing next Friday my daughter’s birthday and I m going to make panda cake for her….. with butter iceing and foudant can u tell me if I make the 11 inch tyre cake then how I need to make butter icing can you tell me the measureing of butter or icing sugar…….is it possible I ready this cake 1 day before and cover with icing and sugar paste……. how can I cover and safe it…………

  79. Hello Gretchen ,
    tried the butter yellow cake.. it was a huge success.. light and fluffy. thanks a lot for sharing

    I wanted to double the recipe, my question is do I double the baking powder too? would it be too much?
    Thanks once again..

  80. Hi,
    Can I use whole eggs instead of just yolks? If yes how many I need? And what difference would that make in the cake?

  81. Hi Gretchen,
    I tired the Butter Yellow cake recipe this morning, excited but did not work out, the middle of the cake caved in after 25 minutes baking in the oven. when it cooled down 5 minutes I turned it upside down like you did on your video, but the cake fall apart. I hope to get your guidance:
    I live in Sydney AU, I watched your video three times, I followed the instruction and recipe carefully. Used kitchen aid stand mixer, I measured all ingredients as descried, I used fan forced oven on 160 C degree for 35 minutes. I divided your recipe in half to make just one cake. My oven does not hole 2 tins on same rack. I do not know what went wrong.

  82. many thanks Gretchen, the batter raised in full in about 20 minutes in the oven, then sunk in the middle form a dough like ring. another point is that I halved the recipe, but still mixed 30 second + 1 1/2 minutes in the stand mixer. maybe it is too long caused over beaten of the batter. any way I shall try next week.

  83. Hello from the midwest. Thank you for the recipe. My question is does this cake need to be refrigerated or can it be left out like box cakes?
    Thank you.

  84. Hello Gretchen! I did make your recipe and it turned out PERFECT. I just tweaked it a litttle bit. Instead of milk, I used buttermilk and instead of the teaspoon of baking powder, I added a teaspoon of baking soda plus the tablespoon of baking powder. The cake came out tasting absolutely heavenly.

  85. Hi Gretchen. First I would like to say your site is amazing. I teach Foods at a high school and we used your butter cake recipe yesterday so that we could try the American Buttercream, Swiss Buttercream, and Italian Meringue Buttercream. The icings turned out amazing, but the cakes we had a small problem with them sticking. We used a commercial baking spray, and they all stuck. Thanks for sharing all great information. We will definitely be doing more of your recipes.

  86. Hi Gretchen, I’m a regular here and have been for ages and you are absolutely hands down my fav internet baker. 1. your recipes are foolproof and 2. flavours are magical and 3. you are testing out and sharing vegan recipes (BEST). I have a cake mission this week…baking a cake for charity. I’d like to do a sheet cake so I can put a edible logo on the cake. The plan is a peaches and cream cake that is two layers, with cream and peaches in the middle and the whole cake iced. Which base cake would you recommend for this? I’m tossing up between this butter cake and your vanilla sponge that I have tried (tres leches!!) and was a major success. Thank you in advance xx

      1. Thanks so so much for the reply I really value it! Will try the butter cake since it sounds more moist and let you know.
        Yey! P.s. if you ever feel like visiting Australia and doing some sort of workshop I’ll be one of the first people to book :).

  87. Hey please tell me I need to bake only one cake of 1kg how will I adjust the quantities I’m not sure for which quantity (kgs) you have made also tell the baking temperature and can we use normal sugar

    1. Im sorry I do not bake cakes in Kg
      The written recipe states to preheat oven to 350F and Im not sure what normal sugar is, but I have granulated sugar listed for the ingredients

  88. Hi Gretchen,

    I am so excited I just had to come and tell you.

    I am 61yrs old and as long as I can remember I have being trying to bake cakes and every one was a failure with them not rising and the family have always joked with me saying that I bake wafers.

    Well no more!!!! I have just baked your Butter Cake and I have had SUCCESS!! It has risen beautifully and one layer is the size of two layers in all my previous attempts baking other cakes (or wafers :)).

    Thank you so much. Many years of wishing I could bake has come true. 🙂 🙂

    Thanks all the way from South Africa

  89. Gretchen, first Love Love you. You remind me of Sarah Palin. lol
    Not sure if that gets me in trouble or not.
    Down to business. Will this recipe work in a 9 x 13 pan??

    Thanks so much!

  90. I’m making a playstation remote controller cake to feed 30 people. First of all should I use a 10 in square or 12 square since I have to cut the cake to design it? Secondly if use your buttercream with this cake recipe will it hold under fondant?

  91. Hi Gretchen, I am wanting to make this cake for my nephews birthday and bake in a 12″ x 9″ baking tin and am wondering if a single quantity will give a good enough rise, or should I do 1 1/2 times the recipe….if so approximately how long in the oven?

    1. Im not sure how tall you pan is, but 1X recipe is fine for that dimension. Just be sure not to fill more than half full because it will rise to double

      1. Thanks Gretchen. The pan is 7cm (about 3″) high so there should be plenty of room. Thanks for the help….baking this morning. 🙂

  92. Hi! I just love this cake!! Just made it…. The flavor and texture are amazing!! Thank you for sharing the recipe.
    Do you have a recipe for a chocolate cake that is just as delicious, fluffy, and moist as this one that you can share?
    Thank you

  93. Hi Gretchen!

    Ive made this recipe many times and its a FABULOUS recipe! So buttery and light, love it!

    I now have a cake order for 30 people. According to Wilton’s serving chart, I should be making a 10 inch cake.

    How would you go about multiplying this recipe?

    Thank you and much love from Singapore!

    – Syad

  94. Hi Gretchen! The taste od this cake was wonderful. I did find it to be a bit crumbly for a carved cake I want to make. Can I substitute some if the cake flour for AP flour to add a bit more protein for structure. If so, how much. Thank you!

  95. Hi Gretchen!
    Hope this note finds you well! Thank you for your posts…recipes etc. I am a huge fan. Just wanted to know if you had a butter or vanilla cake recipe for a 10 x 2 inch round? Can I just double this above recipe ( butter ) or no? Thank you!

  96. Just made this cake and my son said it’s good but taste like a pound cake, I disagree. I made the mistake of over filling my 6 x 2 pan, my fault I knew better. Will make again very easy and delicious. Making your vanilla cake tomorrow for my grandsons Elmo birthday cake. Thank you for all that you do for the community.

  97. Hi Gretchen: Thanks for your prompt reply on freezing my half hemisphere cake. I’m going to try this cake because i want a firm cake and it sounds delicious by all the comments. It is an 8″ half hemisphere cake (4 ” deep I believe). Should i fill half way or slightly half way. I will use a nail for even baking. The site that sells the bakeware (Fat Dadios) says to put 6-1/4 cups batter in the pan and lower the temperature by 15-20 degrees Fahrenheit. Will one batch of this recipe work? Or should I halve it? Thanks again.

    1. half recipe for each half sphere, so I think you are saying you only have 1 – half sphere? half recipe will probably fill it 3/4 way? which is good to give it room to rise.

  98. Hi Gretchen. It’s been a while since I last left a comment/rating. I was one of those who had an issue with the butter cake tasting like cornbread. I’m so happy to report that since my first attempt, I have successfully made this cake three more times, yesterday being my fourth. One time I made them into cupcakes. I can’t tell you how fast they went, lol and the best part is, you don’t have to put an icing on them!! Yesterday’s bake… I did something you suggested we probably shouldn’t do which was pairing the cake with a filling that needed to be refrigerated. Last week I made a double batch of lemon curd. I used some of that to make my lemon curd/whipping cream and fresh blueberries/strawberries Pavlova. Because I had so much curd left over and to be honest, I’m still not ready to make one of your buttercream’s, I decided to put a thin layer of curd and some sliced strawberries on the first layer, then whipped up a batch of whipped cream to frost with. Gotta say, it was fantastic. Hubby took some to work this morning and I got a text saying it was so good. Thanks again for this amazing recipe as well as your pan grease recipe. That stuff is something else.

    I just have one question. Do you happen to have an orange curd recipe that actually taste like orange? Two weeks ago I tried to make one where the recipe called for two types of oranges, reducing the juice and to add a small amount of lemon juice for acidity but it didn’t work. It basically tasted like a very light flavored lemon curd. If you’ve got one I’d really appreciate you linking me to it. And yes, one day soon I DO plan on taking a crack at your Swiss Meringue buttercream recipe….

    1. awesome! thanks for the update! Im glad you nailed down the recipe! AS for the durd you can just use my recipe for lemon and replace the lemon juice with straight up orange.
      AND GO FOR THE SWISS! It’s not as intimidating as it seems!

  99. Hi! I’ve just seen your video tutorial for thus cake and it les me into this blog of yours.. Ive read the recipe and i think this is the one I’m looking for(still have to test it though). I just have this one question.. Can this cake recipe be used for a 3 tiered fondant cake? (I know this questions have been ask so many times here for i have also read all the comments but the hyperlinks doesn’t seem to work when i try to click/access it)

    Hoping for you prompt response. Thank you!

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