Description
This Homemade Yellow Cake recipe delivers a classic, moist, and tender cake with a rich buttery vanilla flavor. Perfect for celebrations or everyday treats, this cake features a creamy honey yogurt base and soft frosting with a hint of warm vanilla and a touch of red or pink food coloring for a subtle, charming hue.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk (can substitute with heavy cream, half and half, or soy milk)
- 1 5 oz. jar Oui Honey Yogurt (or 1/3 cup sour cream if unavailable)
- 1 cup melted butter
- 1 tablespoon vanilla extract
Frosting Ingredients
- 1 1/2 cups butter, softened
- 1 tablespoon vanilla extract
- 5 – 6 cups powdered sugar
- 1/2 teaspoon red food coloring gel (or pink if red is not available)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and smooth batter texture.
- Combine Wet Ingredients: In another bowl, beat the eggs lightly, then add the milk, honey yogurt, melted butter, and 1 tablespoon of vanilla extract. Mix until smooth and well combined.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Add vanilla extract, then gradually beat in powdered sugar until the frosting reaches a smooth, spreadable consistency. Add red (or pink) food coloring gel and mix well to achieve the desired hue.
- Assemble and Frost: Place one cake layer on your serving plate. Spread a layer of frosting on top. Place the second cake layer on top and coat the entire cake with the remaining frosting for a beautiful finish.
Notes
- If you don’t have honey yogurt, sour cream works as an excellent substitute for moisture and tang.
- Milk alternatives like soy milk, almond milk, or oat milk can be used depending on dietary preferences.
- The red food coloring is optional and can be replaced with pink or omitted if not desired.
- Ensure cakes are completely cool before frosting to prevent melting.
- Use room temperature ingredients for best batter consistency and cake texture.
