A soft, buttery yellow cake with a tender, moist crumb. Choose either the smaller 9-inch square batch or the full 9×13-inch batch; do not combine the two ingredient groups.
Buttery Yellow Cake (9-Inch Square or 9×13-Inch)
A soft, buttery yellow cake with a tender, moist crumb. Choose either the smaller 9-inch square batch or the full 9×13-inch batch; do not combine the two ingredient groups.
Equipment
- Electric hand or stand mixer
- Mixing bowls
- 9-inch square metal pan or 9 x 13-inch metal pan
- Wire cooling rack
- Parchment paper, optional
Ingredients
For One 9-Inch Square Cake
- 184 g cake flour about 1 1/2 cups plus 1 tablespoon
- 1 3/8 teaspoons baking powder
- scant 1/4 teaspoon baking soda
- 1/3 teaspoon fine salt
- 156 g unsalted butter about 11 tablespoons; softened to room temperature
- 208 g granulated sugar about 1 cup plus 2 teaspoons
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 111 g full-fat sour cream about 7 tablespoons; room temperature
- 166 g whole milk about 2/3 cup plus 1 teaspoon; room temperature
For One 9 x 13-Inch Cake
- 266 g cake flour 2 1/4 cups
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 226 g unsalted butter 1 cup or 16 tablespoons; softened to room temperature
- 300 g granulated sugar 1 1/2 cups
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 160 g full-fat sour cream 2/3 cup; room temperature
- 240 g whole milk 1 cup; room temperature
Instructions
Choose the Pan Size
- Use only the ingredient group for your chosen pan: either the 9-inch square quantities or the 9 x 13-inch quantities. Do not combine both groups.
Prepare the Cake
- Heat the oven to 350°F. Generously grease a light-colored metal pan in your chosen size. If you intend to remove the whole cake, line the bottom with parchment and grease the parchment.
- Whisk together the cake flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the softened butter and sugar on medium-high speed for a full 3 minutes, until very light and fluffy.
- For the 9-inch square cake, beat in the whole egg and egg yolk. For the 9 x 13-inch cake, beat in both whole eggs. Add the vanilla, scrape down the bowl, and beat in the sour cream.
- On low speed, mix in half the dry ingredients, followed by half the milk. Repeat with the remaining dry ingredients and milk.
- Stop mixing as soon as the batter is smooth. Scrape the bottom of the bowl by hand to incorporate any remaining pockets of flour.
- Spread the batter evenly in the prepared pan.
Bake and Cool
- Bake the 9-inch square cake for 32 to 38 minutes. Begin checking at 30 minutes.
- Bake the 9 x 13-inch cake for 32 to 38 minutes, rotating the pan halfway through. Tent loosely with foil if the top or edges brown too quickly.
- The cake is finished when the center springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely in the pan on a wire rack before frosting or serving.
Notes
For the best buttery flavor and texture, use real cake flour, full-fat sour cream, whole milk, and properly softened—not melted—butter. The 9-inch square quantities are 9/13 of the original 9 x 13-inch formula, preserving approximately the same batter depth. One whole egg plus one yolk closely matches the mathematically scaled egg weight while adding richness and yellow color.
Tried this recipe?Let us know how it was!
Source: Sally's Baking — 9×13-Inch Yellow Birthday Cake
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