Easy Yellow Cake Recipe
This Easy Yellow Cake recipe combines a box cake mix with instant vanilla pudding and simple ingredients to create a moist, tender, and flavorful cake perfect for any occasion. With minimal effort and straightforward steps, it yields a classic yellow cake that can be baked as layers or a sheet cake, ready to be topped with your favorite frosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes for layer cakes, 40 minutes for sheet cake
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Base
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant vanilla pudding mix
- ¾ cup sour cream (or plain yogurt)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup warm water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Ingredients: In a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, combine the yellow cake mix, instant vanilla pudding mix, sour cream or yogurt, vegetable oil, eggs, vanilla extract, and warm water. Beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined.
- Prepare Cake Pans for Layer Cake: If making a 9-inch layer cake, grease two 9-inch cake pans thoroughly to prevent sticking.
- Divide Batter: Evenly distribute the batter between the two prepared cake pans, using a spatula to spread it out to the edges.
- Bake Layer Cakes: Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
- Frost Layer Cakes: After the cakes have fully cooled, fill and frost them with your favorite frosting, such as chocolate buttercream.
- Prepare Pan for Sheet Cake: If making a 9×13-inch sheet cake, grease the pan or line it with parchment paper for easier removal.
- Pour Batter for Sheet Cake: Pour all the batter into the prepared 9×13-inch pan, using a spatula to spread it evenly to the edges.
- Bake Sheet Cake: Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
- Cool and Frost Sheet Cake: Allow the cake to cool completely on a wire rack before frosting with your preferred topping.
Notes
- This recipe offers flexibility: you can make either two 9-inch layer cakes or one 9×13-inch sheet cake with the same batter.
- Using sour cream or plain yogurt adds moisture and richness to the cake.
- Be careful not to overmix the batter to maintain a tender crumb.
- Make sure to grease pans thoroughly or use parchment paper to ensure easy cake removal.
- Allow cakes to cool completely before frosting to prevent melting or sliding of frosting.
- You can customize your frosting to suit your taste, with classic choices like chocolate buttercream, vanilla glaze, or cream cheese frosting.
Find it online: https://marthatasty.com/easy-yellow-cake-recipe/
