Homemade Yellow Cake with Pastry Cream Frosting

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Why You’ll Love This Recipe

  • Superior Flavor and Texture: Crafted from scratch, this cake boasts a rich, buttery taste and a tender crumb that boxed mixes can’t match.

  • Versatility: Ideal for birthdays, holidays, or any celebration, this yellow cake serves as a perfect base for various frostings and fillings.

  • Simple Ingredients: Utilizing common pantry staples, this recipe is both accessible and straightforward.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Yellow Cake:

  • Bleached cake flour

  • Baking powder

  • Baking soda

  • Sea salt

  • Unsalted butter, at cool room temperature

  • Granulated sugar

  • Eggs, room temperature

  • Egg yolks, room temperature

  • Vanilla extract

  • Sour cream or plain full-fat yogurt

  • Whole milk

For the Pastry Cream:

  • Egg yolks

  • Granulated sugar

  • Cornstarch

  • Whole milk

  • Sea salt

  • Butter

  • Vanilla extract

Directions

Yellow Cake:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch cake pans by buttering, flouring, and lining them with parchment circles.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and sea salt.

  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter on high speed until smooth and creamy, approximately 1 minute. Add the granulated sugar and continue beating on high speed for 3 to 4 minutes until light and fluffy.

  4. Incorporate Eggs and Flavorings: Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the vanilla extract until combined.

  5. Add Sour Cream: Beat in the sour cream (or plain full-fat yogurt) until the mixture is well combined.

  6. Combine Dry Ingredients and Milk: With the mixer on low speed, add the dry ingredient mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.

  7. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 20 minutes before transferring them to a cooling rack to cool completely.

Pastry Cream:

  1. Heat Milk and Vanilla: In a medium saucepan, combine 1½ cups of whole milk and the vanilla extract. Cook over medium-high heat, stirring frequently until it just begins to simmer. Remove from heat.

  2. Prepare Egg Mixture: In a separate medium bowl, whisk together the remaining ½ cup of milk, egg yolks, granulated sugar, and cornstarch until smooth.

  3. Combine Mixtures: While continuously whisking, slowly pour the hot milk into the egg mixture to temper the eggs.

  4. Cook the Pastry Cream: Return the combined mixture to the saucepan. Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a boil. Once thickened, remove from heat and stir in the butter until melted and smooth.

  5. Cool the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool completely before using.

Assemble the Cake:

  1. Layer the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a portion of the cooled pastry cream evenly over the top.

  2. Add Second Layer: Place the second cake layer on top, ensuring it is level.

  3. Frost the Cake: Use the remaining pastry cream to frost the top and sides of the cake, creating a smooth and even finish.

  4. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the pastry cream to set.

Servings and Timing

  • Servings: This recipe yields approximately 12 slices.

  • Preparation Time: 30 minutes

  • Cook Time: 25 to 30 minutes

  • Cooling and Assembly Time: Approximately 1 hour

Variations

  • Flavor Infusions: Incorporate lemon or orange zest into the batter for a citrus twist.

  • Alternative Fillings: Substitute the pastry cream with chocolate ganache, fruit preserves, or cream cheese frosting for different flavor profiles.

  • Decorations: Top the cake with fresh berries, edible flowers, or festive sprinkles to suit the occasion.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 3
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Homemade Yellow Cake with Pastry Cream Frosting

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  • Author: Isabella
  • Total Time: About 1 hour 30 minutes (including cooling and assembly)
  • Yield: 12 slices
  • Diet: Vegetarian
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Description

Indulge in this ultra-moist, tender, and buttery homemade yellow cake, layered and frosted with rich, creamy pastry cream. Perfect for Easter, birthdays, or any special occasion, this from-scratch recipe beats any boxed mix in flavor and texture.

Ingredients

For the Yellow Cake:
  • 2 ¾ cups bleached cake flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 cup unsalted butter, cool room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 tsp vanilla extract
  • ½ cup sour cream or plain full-fat yogurt
  • ¾ cup whole milk
For the Pastry Cream:
  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 2 cups whole milk, divided
  • ¼ tsp sea salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  • Preheat & Prep Pans – Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining them with parchment circles.
  • Mix Dry Ingredients – In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
  • Cream Butter & Sugar – Beat butter until creamy (1 min), then add sugar and beat until fluffy (3-4 min).
  • Incorporate Eggs & Flavorings – Add eggs and yolks one at a time, mixing well. Stir in vanilla extract.
  • Add Sour Cream – Mix in sour cream or yogurt until fully combined.
  • Combine Dry & Wet Ingredients – Gradually add dry ingredients in three parts, alternating with milk. Mix just until combined.
  • Bake – Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to a rack.
  • Make Pastry Cream – Heat 1½ cups of milk with vanilla in a saucepan until simmering. In a bowl, whisk ½ cup milk, egg yolks, sugar, and cornstarch. Gradually add hot milk while whisking. Return to heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let cool with plastic wrap touching the surface.
  • Assemble the Cake – Place one cake layer on a plate, spread pastry cream evenly on top, then place the second cake layer over it. Frost the cake with remaining pastry cream.
  • Chill & Serve – Refrigerate for at least 1 hour before serving.

Notes

  • Avoid overmixing the batter to maintain a tender crumb.
  • Cake layers can be baked a day ahead; wrap tightly and store at room temperature.
  • For a chocolate twist, drizzle melted chocolate over the assembled cake.
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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