Can I use self-rising flour instead of all-purpose flour?

We don’t recommend using self-rising flour for this recipe. Self-rising flour contains added baking powder and salt, which can throw off the balance of the recipe and affect the cake’s texture and rise. For best results, stick with all-purpose flour, and measure your leavening ingredients separately as listed. That way, you’ll get the light, tender crumb this yellow cake is known for.

Kitchen Tested

Basic Yellow Cake

Name: Basic Yellow Cake
Prep time: 20 min
Total time: 1 h 55 min
Yield: 15
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/3 cups granulated sugar; 3/4 cup salted butter, softened; 3 large eggs; 1 1/2 teaspoons vanilla; 1 1/4 cups milk; 4 oz unsweetened baking chocolate, chopped; 3 cups powdered sugar; 1/2 cup salted butter, softened; 2 teaspoons vanilla; 1/3 cup milk

Prep time:20 min
Total time:1 hr 55 min
Ingredients:13
Servings:15
Calories per serving:460

By Edited by Mandy(Opens in a new tab)Updated 06/12/2025

Basic Yellow Cake

Prep time:20 min
Total time:1 hr 55 min
Ingredients:13
Servings:15
Calories per serving:460

First published in 1963 in The Pillsbury Family Cookbook, our yellow cake recipe has become a beloved family tradition. It’s called “yellow cake” thanks to the rich golden color that comes from butter and whole eggs. Over the years, very little has changed from the original—aside from updating the name. Some things are just too good to change.

But don’t let the name fool you—there’s nothing “basic” about this homemade cake. It’s rich, moist, and always a crowd-pleaser. Topped with creamy chocolate frosting, it becomes a celebration all on its own. Whether you're baking for a birthday, a potluck, or just because, this easy yellow cake recipe is sure to become your go-to for any occasion.

Recipe Ingredients

We’ve perfected our yellow cake with chocolate frosting over the years by testing and adjusting the ingredients until we were completely satisfied.

Butter: We've tried margarine, but salted butter remains our go-to for both the cake and the frosting. It blends more easily with other ingredients when softened, so let it sit at room temperature until pressing a finger leaves an imprint—that’s when it’s ready.

Flour: Our original recipe called for cake flour, but we switched to all-purpose flour since it’s what most people have on hand and works in so many baked goods.

Unsweetened Baking Chocolate: Its bitter flavor lets you control the sweetness of the frosting. It’s usually sold in bar form—just chop into pieces before melting.

Other Ingredients You’ll Need: Granulated sugar, powdered sugar, large eggs, vanilla, milk, baking powder, and salt.

Cookware You’ll Need

Back in 1963, we baked this basic yellow cake as a two-layer cake. Here’s what you’ll need to make this simplified, easy yellow cake recipe today.

13x9-Inch Pan: We recommend a shiny, uncoated metal pan which reflects heat best for a tender crumb and light crust. If you're using a dark, nonstick pan, lower the oven temperature to 325°F to prevent overbrowning.

Electric Mixer: It’s a must, making it quick and easy to cream the butter and sugar, as well as mix the batter.

Other Cookware You’ll Need: Measuring cups (both dry and liquid), measuring spoons, small, medium, and large mixing bowls, a rubber spatula, mixing spoon, cooling rack, and icing spatula.

How to Make Yellow Cake from Scratch

Here’s how to make this yellow cake with chocolate frosting.

1. Cream the Sugar and Butter

Beat the sugar and softened butter until light, fluffy, and pale yellow—about 2 minutes. This creaming step incorporates air into the butter, giving the cake a tender crumb.

2. Mix the Cake Batter

Add the eggs—one at a time—and vanilla. Gradually add the dry ingredients, alternating with milk—starting and ending with the dry ingredients. Dumping all the milk and flour in at once can lead to overmixing and a dense cake. Alternating helps the batter evenly absorb the milk, creating a tender texture.

3. Bake and Frost Cake

Let the baked cake cool completely before making the frosting. Spreading frosting on a warm cake will cause it to melt. Beat all frosting ingredients until smooth. To check consistency, spread a bit on the side of the bowl with a spatula. It should be smooth and easy to spread.

Possible Variations

We’ve heard from you that you love the versatility of this easy yellow cake recipe.

Make Cupcakes: One reviewer shared, “I used this recipe to make cupcakes. I filled cupcake liners a little more than halfway and baked for 17 minutes.”

Make 2 Layers: Divide the batter between 2 cake pans, and bake for about 25 minutes or until done.

Use with Other Recipes: Some reviewers shared that they used the cake recipe for shortcake, or “I used the Basic Yellow Cake recipe to make a Pineapple Upside Down Cake, and it came out GREAT!!!”

If you love cake like we do, here are a few more of our favorites: Coconut Cake and Tunnel of Fudge Cake. Or, browse our collection of cake and cupcake recipes to find your favorite.

Storing Yellow Cake

These are storage methods we’ve tested to keep your cake tasting delicious. Remember, the frosting contains dairy, so it should be refrigerated.

Refrigerator

Cover the cake with plastic wrap or store individual pieces in a covered container for up to 4 days. We also like to press a piece of plastic wrap directly against any cut surfaces to help keep the cake from drying out.

Freezer

• Unfrosted Cake: Wrap tightly with plastic wrap and foil. Store for up to 4 months.

• Frosted Cake: Freeze uncovered for about an hour. Then, wrap up like an unfrosted cake. Store for up to 3 months.

How to Thaw

• From the Refrigerator: Let stand at room temperature for 15 minutes.

• Frozen Unfrosted Cake: Loosen wrap, and let stand at room temperature for 2 to 3 hours before frosting.

• Frozen Frosted Cake: Loosen wrap, and thaw in the fridge overnight. Let stand at room temperature for 20 to 30 minutes.

Why Pillsbury Users Love This Recipe

We’ve heard from our users that this yellow cake recipe is a favorite for its simplicity and reliability. Home bakers love how easy it is to follow, making it perfect for everything from special occasions to everyday desserts. Even with a busy schedule, you can count on it to come together quickly and turn out just right.

What people really love about this yellow cake is the flavor and texture—rich, buttery, and moist, with just a touch of crispness at the edges. Many reviewers say it’s a good backup when old family recipes aren’t on hand. And because it comes from Pillsbury, a name they know and trust, bakers feel confident they’ll get the same great results every time. Its versatility also stands out, working beautifully as a classic sheet cake or shining in variations like strawberry shortcake or peach upside-down cake.

Frequently Asked Questions

Incorrectly Measuring Flour: Too much flour makes the cake dry or heavy. Spoon flour into your measuring cup and level off. Don’t scoop from the bag.

Cold Butter: It won’t cream well and can cause dense cake or lumpy frosting. Let it come to room temperature before mixing.

Overmixing: Mixing too much after adding flour can make the cake tough. Mix just until combined.

Opening the Oven Door Early: This can cause the cake to collapse if the center hasn’t set. Use the oven light, and avoid opening the door until the minimum bake time.