Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn’t get much basic biscuit recipe than this one. It’s light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. Grease and lightly flour 13×9-inch pan.

In medium bowl, stir flour, baking powder and salt until well blended. 4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. 2 teaspoons vanilla and eggs until well blended. 4 cups milk, beating well and scraping bowl after each addition.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. This yellow cake recipe makes a classic sponge-style cake—its light texture depends on the air you beat into the softened butter and sugar by creaming them together until they’re smooth and fluffy.

Measuring the flour accurately is important too. Don’t overbake your homemade yellow cake. It will be a rich golden brown and the top will spring back when lightly touched with a fingertip. You can also use a toothpick inserted into the center—it should come out clean when the cake is done. Bake 25 to 35 minutes or until the toothpick inserted in the center comes out clean. Remove from pans to a cooling rack.

Percent Daily Values are based on a 2,000 calorie diet. Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn’t get much easier than this one. It’s light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. Grease and lightly flour 13×9-inch pan.

In medium bowl, stir flour, baking powder and salt until well blended. 4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. 2 teaspoons vanilla and eggs until well blended. 4 cups milk, beating well and scraping bowl after each addition.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. This yellow cake recipe makes a classic sponge-style cake—its light texture depends on the air you beat into the softened butter and sugar by creaming them together until they’re smooth and fluffy. Measuring the flour accurately is important too.

Don’t overbake your homemade yellow cake. It will be a rich golden brown and the top will spring back when lightly touched with a fingertip. You can also use a toothpick inserted into the center—it should come out clean when the cake is done. Bake 25 to 35 minutes or until the toothpick inserted in the center comes out clean.

Remove from pans to a cooling rack. Percent Daily Values are based on a 2,000 calorie diet. Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn’t get much easier than this one. It’s light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. Grease and lightly flour 13×9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.

4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. 2 teaspoons vanilla and eggs until well blended. 4 cups milk, beating well and scraping bowl after each addition. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth.

In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. This yellow cake recipe makes a classic sponge-style cake—its light texture depends on the air you beat into the softened butter and sugar by creaming them together until they’re smooth and fluffy. Measuring the flour accurately is important too. Don’t overbake your homemade yellow cake. It will be a rich golden brown and the top will spring back when lightly touched with a fingertip. You can also use a toothpick inserted into the center—it should come out clean when the cake is done.