Go Back
–+ servings

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.
Print Recipe
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 9–12 or 12 servings, depending on pan size

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.
Keyword 9-inch square cake, 9x13 cake, birthday cake, butter cake, yellow cake
Tried this recipe?Let us know how it was!