Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

A basic yellow layer cake recipe, suitable for birthday cakes, etc. This recipe makes two 9-inch layers or 2 dozen (standard sized) cupcakes (bake cupcakes 12 to 15 minutes until firm and golden).

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. Butter and flour the sides of two 9-inch round cake pans.
  3. Line each pan bottom with a piece of parchment paper cut to fit pan.
  4. Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
  5. Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
  6. Add sugar and beat until blended.
  7. Add the eggs one at a time, mixing well after each egg.
  8. Beat in the vanilla extract.
  9. On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
  10. Beat just until blended.
  11. Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
  12. Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
  13. Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
Most Helpful

This is the best cake I've ever made! I substituted buttermilk for the regular milk and frosted it using kittencals chocolate frosting and it was delicious. I made it for my DH's Bday and we had 25 people over to celebrate. It was a hit!!! I mused this recipe to make another cake for my daughters birthday and it turned out perfect. Today I used it to make cupcakes and another marvelous turnout. It makes extly 2 dozen cupcakes and took about 15 minutes in the oven!!! Definitely my go to cake recipe.

Fit Cook October 24, 2012

I think this cake used to be called a 1,2,3,4 cake. Anyway, have used it as a basic cake for years and can guarantee it is one of the best. One suggestion is that the eggs are separated, whites beaten until soft peaks form and folded in last. Just gives it a different texture. The sky is the limit when it comes to the many uses this can be put to. Even makes a very good base for strawberry shortcake. Definitely do not substitute margarine or shortening for butter. Thanks for submitting such an excellent recipe.

waynejohn1234 September 04, 2009