Old-Fashioned Yellow Cake

Old-fashioned yellow cake always takes me back to my childhood birthdays when my mom would bake a simple homemade cake instead of buying one so I’d sit on the counter and watch her carefully measure flour and crack eggs then she’d let me lick the spoon covered in sweet yellow batter so when the cake came out of the oven it filled the house with the most comforting buttery aroma then she’d top it with a generous layer of frosting and a sprinkle of toasted coconut so every bite felt like pure joy and celebration.

Now whenever I make this old-fashioned yellow cake I feel like I’m reliving those happy moments and sharing that same warmth with my own friends and family so it’s perfect for birthdays, potlucks, or any occasion that calls for a classic homemade dessert then the fluffy, tender crumb paired with the rich, buttery flavor makes it totally irresistible so I always end up sneaking an extra slice when no one is looking.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides structure and gives the cake a tender, light crumb.
• Baking powder – Helps the cake rise and become fluffy.
• Salt – Balances the sweetness and enhances the buttery flavor.
• Unsalted butter – Adds richness and that classic buttery taste.
• Granulated sugar – Sweetens the cake and helps create a soft texture.
• Eggs – Give structure and contribute to the moist, rich crumb.
• Vanilla extract – Adds warm, comforting flavor to the cake.
• Whole milk – Keeps the cake moist and tender.
• Sweetened shredded coconut – Toasted and sprinkled on top for extra flavor and texture.

Tools You’ll Need

• Mixing bowls – To combine the dry and wet ingredients separately.
• Electric mixer or hand mixer – To cream the butter and sugar until light and fluffy.
• Measuring cups and spoons – For accurate measurements.
• Whisk – To blend dry ingredients evenly.
• Spatula – For folding the batter and scraping down the sides of the bowl.
• Cake pan – To bake the cake evenly and get a nice shape.
• Cooling rack – To cool the cake before topping.

Instructions

Step 1: Prep the oven and pan

I preheat the oven to 350°F then I grease and flour my cake pan so the cake doesn’t stick.

Step 2: Mix dry ingredients

In a bowl I whisk together the flour, baking powder, and salt so everything is evenly distributed.

Step 3: Cream butter and sugar

In another bowl I beat the butter and sugar together until light and fluffy so it creates a tender crumb.

Step 4: Add eggs and vanilla

I beat in the eggs one at a time then I add the vanilla extract so the batter stays smooth and well combined.

Step 5: Alternate adding flour and milk

I gradually add the flour mixture and milk in batches, starting and ending with flour so the batter remains silky and smooth.

Step 6: Bake

I pour the batter into the prepared pan and smooth the top then I bake for about 30-35 minutes until a toothpick inserted in the center comes out clean so the cake stays moist and fluffy.

Step 7: Cool and top

I let the cake cool in the pan for a few minutes before transferring to a wire rack then once cool I top it with a layer of frosting or glaze and sprinkle toasted coconut on top so it looks beautiful and tastes extra special.

Tips

If you want a richer flavor I sometimes add a bit of almond extract along with vanilla so it gives the cake a subtle nutty note. You can also layer it with jam or lemon curd for a fun twist. Toasting the coconut before sprinkling makes it crunchy and adds a warm caramelized flavor.

Ways to Serve

I love serving old-fashioned yellow cake with a cup of coffee or tea for a cozy afternoon treat. It’s also perfect as a birthday cake with candles or dressed up with fresh berries and whipped cream for a summer dessert.

Frequently Asked Questions

Can I make old-fashioned yellow cake ahead of time?

Yes! I often bake the cake a day ahead and keep it wrapped so it stays moist and fresh.

Can I freeze old-fashioned yellow cake?

Absolutely! Just wrap it well without toppings so it stays fresh for up to three months.

Do I have to use coconut on old-fashioned yellow cake?

No! You can skip it or use other toppings like chocolate shavings, fruit, or sprinkles so it suits your preference.

See You in the Kitchen

I hope you give this old-fashioned yellow cake a try soon! It’s a classic recipe that always feels special and nostalgic, and I’d love to hear how it turns out for you. Share your photos or tag me when you bake it so I can see your beautiful creations! Don’t forget to save this recipe for your next celebration or cozy baking day.

Happy Cooking!

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