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This is it - my favorite yellow cake! This recipe makes an incredibly moist yellow cake that is a perfect small size (8 inch square) for a weekend treat.

Perfect Weekend Yellow Cake

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4.5 from 11 reviews

  • Author: Erin Browne
  • Total Time: 33 mins
  • Yield: 9 servings 1x


  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp butter flavoring*
  • 1/3 cup oil, vegetable or canola
  • 1/2 cup whole milk
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350F. Grease and flour an 8-inch square light metal baking pan and set aside. Dark metal or glass pans not recommended.
  2. With an electric mixer, beat the sugar, eggs, vanilla extract and butter flavoring until it begins to thicken, 1-2 minutes. Add the oil and milk and mix until just combined.
  3. In a second bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the wet in 2 additions, mixing until just combined - do not overmix.
  4. Transfer the batter into the prepared pan and bake on center rack until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 25-30 minutes. I recommend checking the cake early to make sure you don't overbake it.
  5. Frost cake with Not Too Sweet Chocolate Buttercream


* I like McCormick or Watson's brand. I do not like Wilton brand.

  • Prep Time: 5 mins
  • Cook Time: 28 mins
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