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Here is my delicious and best yellow cake recipe made from plain, all-purpose flour. |
Besides pumpkin pie for Thanksgiving, I also made a layer cake since some of my guests don’t care for pumpkin. This is another delicious yellow cake that uses all-purpose flour, but is fine-textured and stays quite moist with a pound cake like taste. Inside, I added a cooked cream vanilla filling before frosting with a vanilla butter cream icing, sprinkled with shredded coconut flakes for my best yellow cake recipe.
My recipe may seem more work than usual, but I assure you that it is well worth it. The cake is easy. It involves just your basic creaming of butter and sugar before alternating with your dry ingredients and milk.
What takes up more time is making the filling besides the icing. However, you can always cheat by buying a ready-made icing to shorten this process, if you prefer to do so. I just always like to make my own since it is more economical and I know the exact ingredients that we’re eating.
hope that when you’re in the mood to bake that you’ll give my recipe a try because it does go over very well. If you would like to try another fantastic yellow layer cake that also uses plain, all-purpose flour, then check out my recipe for my Delectable Yellow Layer Cake.
My Best Yellow Cake
3 cups of flour
2 cups of sugar
1 tablespoon of baking powder, leveled
1-1/2 cups of milk
½ cups or one stick of butter, softened
2 teaspoons of vanilla extract
2 large eggs
Vanilla Custard Filling:
1/3 cup sugar
2 tablespoons and 1 teaspoon of cornstarch
1-1/2 cups of milk
2 egg yolks
1 tablespoon of vanilla extract
To Prepare the Cake:
Cream the softened butter that you left out for a while at room temperature with the sugar until light and fluffy. Beat in the eggs, one at a time to incorporate.
Add the sifted dry ingredients next, beating in a little while alternating with the milk and vanilla until all the ingredients are combined.
Grease and line with wax paper two 9-inch cake pans before pouring the batter into both of them.
Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated or until a cake tester or toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before attempting to remove.
To Prepare the Filling:
Separate the eggs and put the yolks in your pot. If just take the eggs out of the refrigerator and attempt to separate, this is a bad idea. To speed up the process, I run them under some warm water first or leave out at room temperature.
Now mix your cornstarch with the cold milk to make a creamy mixture.
Add this milk mixture and sugar to the waiting yolks and begin cooking on medium heat until it bubbles and thickens. Make sure to stir occasionally so it doesn’t burn.
Take off of the heat and add the vanilla.
Allow this cool before filling and icing with your favorite butter cream icing.
ENJOY!

- 3 cups of flour
- 2 cups of sugar
- 1 tablespoon of baking powder leveled
- 1-1/2 cups of milk
- ½ cups or one stick of butter softened
- 2 teaspoons of vanilla extract
- 2 large eggs
- Vanilla Custard Filling Ingredients:
- 1/3 cup sugar
- 2 tablespoons and 1 teaspoon of cornstarch
- 1-1/2 cups of milk
- 2 egg yolks
- 1 tablespoon of vanilla extract
-
To Prepare the Cake:
-
Cream the softened butter that you left out for a while at room temperature with the sugar until light and fluffy. Beat in the eggs, one at a time to incorporate.
-
Add the sifted dry ingredients next, beating in a little while alternating with the milk and vanilla until all the ingredients are combined.
-
Grease and line with wax paper two 9-inch cake pans before pouring the batter into both of them.
-
Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated or until a cake tester or toothpick comes out clean.
-
Allow to cool in the pan for about 10 minutes before attempting to remove.
-
To Prepare the Filling:
-
Separate the eggs and put the yolks in your pot. If just take the eggs out of the refrigerator and attempt to separate, this is a bad idea. To speed up the process, I run them under some warm water first or leave out at room temperature.
-
Now mix your cornstarch with the cold milk to make a creamy mixture.
-
Add this milk mixture and sugar to the waiting yolks and begin cooking on medium heat until it bubbles and thickens. Make sure to stir occasionally so it doesn’t burn.
-
Take off of the heat and add the vanilla.
-
Allow this cool before filling and icing with your favorite butter cream icing.
-
ENJOY!
Nice cake! Coconuts are super yummy too. Now you've made hungry for goodies!
This sounds really good and decadent. I think I would add chopped pecans also. Yum!
Author
Thanks. Try it and let me know what you think.
This cake recipe is excellent! It is moist and fluffy with a great flavor! It isn’t overly eggy like other recipes I’ve tried. I also love that it is made with all-purpose flour. The only changes I made were to add about a 1/4 tsp of salt and a little vinegar to the milk (to simulate buttermilk). I also had to omit the custard. The vanilla flavor was over-powering and maybe should be decreased to 1 tsp instead of 1 tbsp? I scraped it off and used a chocolate buttercream (made with coconut cream instead of whipping cream) and sprinkled the unsweetened coconut flakes on top. We were all very happy with the final result. Thank you for sharing!
Author
Hi,
Thanks! I’m glad you liked the cake. Feel free to make the changes you prefer. No recipe is written in stone. Everyone has their own preferences of how they like something to taste. Take care and enjoy.