super moist yellow cake recipe scratch

Moist Yellow Cake Recipe, How To Make Moist Yellow Vanilla Cake From Scratch

Easy, delicious, moist homemade yellow cake made from scratch makes a perfect dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 315kcal
Author Recipe Garden


  • 1.5 cups All purpose flour (plus a little extra flour for dusting the pan)
  • 1.5 teaspoon Baking Powder
  • 1 cup Sugar
  • 1/2 cup Butter softened
  • 2 large Eggs room temperature
  • 1/2 cup Whole Milk
  • 1 teaspoon Vanilla essence
  • 2 drops yellow food color (optional) or use according to package instructions


  • Preheat oven to 300 degree Fahrenheit.
  • In a bowl, mix flour and baking powder together.
  • Beat the eggs and keep aside.
  • In another bowl, add the softened butter and sugar, beat well until well combined.
  • Add the beaten eggs to the butter sugar mixture and whisk together to mix all ingredients well.
  • Now add the milk and vanilla essence to the bowl, and mix well (add the food color also to the milk if you are using it).
  • Slowly add this wet mixture to the dry flour mixture, stirring in between so that no lumps are formed. Combine everything together to form the batter.
  • Prepare the cake pan (9 inch round cake pan will be perfect) by greasing with butter and dusting with little flour. You can also line the bottom of the baking pan with parchment paper which will help you to transfer the cake easily once it is baked. Also put the cake strips around the pan for even baking if you want a perfect flat level cake- make sure you follow the directions mentioned in the strips you are using.
  • Pour the cake batter into the pan and bake this for about 45 to 50 minutes in the oven or until a toothpick inserted in the center comes out clean. Mine was done in 50 minutes of time.
  • As soon as the cake is done, transfer it from the hot oven, allow the cake to cool down completely before you try to take it out of the pan or slice it.


Since this is a moist cake, make sure to grease the pan properly and also dust the pan nicely with flour before you pour the batter. You can also line the pan with a parchment paper if you can which will help you to transfer the cake easily. If you are not using parchment paper and if the cake sticks to the pan, you can run a butter knife through the edges of the pan which will release the cake from the sides and then keep the pan upside down on a clean surface, rack or plate where you wish to transfer the cake. After a few minutes, gently tap on the top of the pan which should easily release the cake onto the surface.


Calories: 315kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 129mg | Potassium: 140mg | Sugar: 25g | Vitamin A: 455IU | Calcium: 65mg | Iron: 1.4mg