David's Yellow Cake Recipe - Allrecipes.com
David's Yellow Cake Recipe
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David’s Yellow Cake
See how to make a moist yellow cake from scratch. See more
  • READY IN 50 mins

David's Yellow Cake

Recipe by  

"After trying different cake recipes that I thought were too dry, I decided to try making up one of my own."

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch layers Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2008

With no disrespect to other reviewers who had a variety of issues and criticisms with this recipe, it occurs to me that either they are too familiar with boxed yellow cake, or are unfamiliar with basic, scratch, cake making techniques. True, boxed yellow cake is more moist, but it tastes, well, like boxed cake mix, which is unmistakable and just plain bad. True, scratch butter cakes can have a tendency to be a little dry, particularly yellow butter cakes. But this yellow cake is definitely better than any I have ever tried in my 50 years of baking--more moist than most, flavorful, and with a light and tender crumb. Cream your butter and sugar well, a good few minutes. This is key for a light and fluffy cake! Follow the recipe directions carefully--add yolks one at a time, blending well after each addition. Add the flour and milk separately and with a light hand, beginning and ending with the flour. And do not overbake! If your cake is dry or dense you are not following the directions. I made half a recipe in an 8x8" pan and frosted it with half a recipe of "Buttercream Icing." I challenge you to find a better yellow cake with buttercream frosting in any well-respected neighborhood bakery, or in any old-fashioned baker's recipe box!

Most Helpful Critical Review
Jul 25, 2003

This cake recipe acted more more like corn bread. The flavor just isnt that good, and the texture is horrible. David should come up with a new one to replace this one.

Dec 04, 2006

This is the BEST yellow cake recipe there is.My search ends here.The only difference that i did was to take away 2tbsps of the regular AP flour in each cup and substitute it with 2tbsps of cornstarch as suggested by another reviewer.I did this as i didnt have any cake flour on hand.The cake came out moist,fluffy and delish.Beats a boxed mix anyday. As a tip for new bakers like myself: 1.Absolutely do sift the flour and baking powders twice for maximum integration. 2.Do beat the yolks one by one ,it adds to the fluffiness. 3.Once the batter is poured into the pan,tap the pan a few times on top of the counter so that batter will spread evenly and rise evenly.

Jul 05, 2007

This is the best yellow cake recipe. I normally use 4 whole eggs instead of the 8 yolks (because I don't really have a use for the whites) and I use regular all-purpose flour and it comes out great every time. I usually frost my cakes with buttercream icing and everyone tells me they are great. Thanks for the recipe!

Jan 14, 2009

After trying this recipe for the first time I found it a little dry, dense, and eggy, so I experimented with it to change the flavor and texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I added 1/2 cup more flour(all purpose), instead of 3/4 c milk I used 1 1/4 cup low-fat buttermilk (to make more moist). After making these few adjustments my cakes come out just the way I like them Good!

Jul 08, 2007

Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cornbread had cornmeal in it.

Jul 06, 2003

The first time I baked this cake, I forgot to take out the egg whites - Yuck! It was really bad. However, the next time, I took the egg whites out and I was blown away - this is by far the best tasting yellow cake I have ever had! And I don't bake - ever! The fact that it came out so amazingly well absolutely floored me! My family loved it too! IF ever I need to fix a yellow cake again, I won't go near a cake mix. David, Betty Crocker doesn't have anything on you!

Sep 06, 2006

I've made this cake several times and I think it's so moist that I like to eat it without any icing on it at all. It is not dry as others have stated. If you think it's too dry you're either not measuring the ingredients properly, not using the ingredients stated in the recipe, or you're overbaking the cake. Use a toothpick to test if the cake is done. Touching the top of the cake to see if it springs back isn't as a reliable test for doneness with this cake.


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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