There’s something timeless and universally comforting about a classic yellow cake. It’s simple, buttery, and versatile—perfect for casual afternoon tea, birthday celebrations, or as a base for layered desserts. This fluffy yellow cake is light yet moist, subtly sweet, and delicately golden with a tender crumb. It requires no fancy ingredients and can be enjoyed plain or dressed up with a glaze, fruit topping, or whipped cream.
This particular version uses powdered milk, which enriches the cake’s texture and flavor while allowing you to keep the wet ingredients minimal. Combined with softened butter, eggs, sugar, and flour, the powdered milk helps create a smooth, fluffy batter that bakes into a soft sponge with just the right density. Whether served with coffee, packed for a lunchbox treat, or used as the foundation for a layered cake, this yellow cake is one you’ll come back to again and again.
Ingredients Overview
3 eggs
100g unsalted butter, softened
150g all-purpose flour
50g powdered milk
150g sugar
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)
100ml milk
Each of these ingredients plays a key role in creating the texture and flavor of the cake. Butter provides richness and moisture, while sugar sweetens and helps create a light crumb when creamed with the butter. Eggs bind and lift the batter, contributing to the cake’s structure. All-purpose flour forms the bulk of the batter, and powdered milk adds depth and creaminess without increasing the liquid content. Baking powder ensures the cake rises evenly, and vanilla extract, though optional, enhances the flavor with a warm, aromatic note.
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). Grease and lightly flour a round cake pan, or line the base with parchment paper for easier removal after baking.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy. This step is key to incorporating air into the batter, which results in a soft, tender crumb. Use a hand mixer or stand mixer on medium speed for best results.
- Add the eggs one at a time, mixing well after each addition. This allows the batter to emulsify gradually and prevents it from curdling. Stir in vanilla extract if using.
- In a separate bowl, whisk together the all-purpose flour, powdered milk, and baking powder until evenly combined.
- Gradually add the dry mixture to the creamed butter and egg mixture, alternating with the milk. Mix on low speed or by hand just until the batter is smooth and no lumps remain. Avoid overmixing, which can make the cake dense.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Check the cake after 30 minutes to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and serve as desired.
Why This Recipe Works
The combination of butter and powdered milk gives this cake its signature richness and soft texture. Creaming the butter and sugar properly introduces tiny air bubbles into the batter, which expand during baking to create lift and fluffiness. The eggs add structure and moisture, while the dry milk powder not only deepens the flavor but also helps the cake brown evenly.
By alternating the dry ingredients with milk, the batter remains smooth and easy to work with, and the final bake has a balanced moisture level. The result is a buttery yellow sponge that holds together beautifully without being dry or heavy.
Serving Suggestions
This cake is wonderfully versatile and can be served in a number of ways:
Plain: Serve it as-is with a cup of coffee, tea, or warm milk for a comforting, everyday snack.
Lightly Dusted: Sprinkle with powdered sugar for a simple finish.
Fruity: Top with fresh berries, peach slices, or stewed fruit. Add a dollop of whipped cream for a light dessert.
Iced: Add a simple glaze made with powdered sugar and lemon juice or milk.
Layered: Slice the cake into layers and fill with jam, buttercream, or pastry cream for an easy layer cake.
Toasted: Slice and lightly toast leftover pieces in a dry pan or toaster oven. Serve with a touch of honey or yogurt.
Optional Variations
This base recipe lends itself well to customizations and flavor twists:
Citrus: Add a teaspoon of grated lemon or orange zest to the batter.
Spiced: Stir in a pinch of cinnamon or cardamom for warmth.
Chocolate chip: Fold a handful of mini chocolate chips into the batter before baking.
Nutty: Add chopped toasted nuts like almonds or walnuts for extra texture.
Coconut: Mix in a tablespoon or two of shredded coconut for a tropical twist.
Layer cake: Double the recipe and bake in two separate round pans to create a layered birthday-style cake. Frost with vanilla buttercream or chocolate ganache.
Using Powdered Milk in Baking
Powdered milk is a shelf-stable ingredient that adds richness and dairy flavor without increasing liquid volume. It’s especially useful in cakes where too much liquid can weigh down the batter. In this recipe, powdered milk enhances the color and flavor of the sponge while keeping the texture light.
If you don’t have powdered milk, you can substitute with an additional tablespoon of flour, but the depth of flavor will be slightly reduced. You can also rehydrate the powdered milk separately and use it as part of the 100ml of milk, but it’s typically more efficient and flavorful to add it directly to the dry mix.
Troubleshooting Tips
Cake didn’t rise well: Make sure your baking powder is fresh and not expired. Cream the butter and sugar thoroughly before adding eggs.
Cracked top: This is often due to the oven being too hot or the batter being overmixed. Make sure to follow the temperature closely and avoid overworking the batter.
Dry texture: Check the cake a few minutes early to avoid overbaking. Add a tablespoon of extra milk next time for added moisture.
Greasy bottom: Ensure you’re using the right amount of butter, and always grease the pan lightly without overdoing it.
Storing and Freezing
This cake keeps well at room temperature for up to 3 days. Store in an airtight container or cover with a cake dome to prevent it from drying out. If your kitchen is very warm or humid, refrigerate the cake and bring it to room temperature before serving for best texture.
To freeze, allow the cake to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped, to preserve moisture.
Perfect for All Occasions
Because this cake is so neutral and easy to pair with other flavors, it works for almost any occasion. Dress it up for birthdays with colorful frosting and sprinkles, or keep it minimal for a rustic dessert alongside seasonal fruit.
You can also bake it in a loaf pan or square pan instead of a round pan, depending on how you want to serve it. Cut it into bars for a casual snack or slice into wedges for a more traditional cake presentation.
Turning It into a Tea Cake
If you’re serving this yellow cake for tea or coffee time, consider infusing it with gentle flavors that pair well with warm beverages. Earl Grey, chamomile, or chai tea go beautifully with lightly spiced or citrus-infused variations of this cake. You can also brush the top with a little honey or citrus glaze while it’s still warm for a shiny finish and subtle sweetness.
To make it feel more like a traditional tea cake, serve with thin slices of fresh fruit, lemon curd, or clotted cream. The cake’s tender, buttery texture contrasts beautifully with creamy or tart accompaniments.
Layering and Frosting Tips
If you plan to frost or layer this cake, it helps to chill it slightly after cooling to make slicing easier. Use a serrated knife and slice horizontally into even layers. You can fill with vanilla buttercream, chocolate ganache, jam, or whipped cream.
For frosting, a classic vanilla or lemon glaze keeps things light. For something more indulgent, a rich chocolate or mocha frosting works well too. Because the base cake is not overly sweet, it balances out more decadent toppings without feeling too rich.
Final Thoughts
This fluffy yellow cake recipe is one of those simple, dependable classics that belongs in every home baker’s collection. Using basic pantry ingredients, including powdered milk, it yields a soft, moist, golden sponge that tastes just as good plain as it does dressed up.
Whether you’re baking for a special celebration or just want something sweet with your afternoon tea, this cake is a perfect choice. It’s easy to make, endlessly adaptable, and bakes up with a beautiful texture that will impress without requiring any complicated steps or equipment.
Once you’ve made it once, you’ll likely find yourself reaching for this recipe again and again—whether as a base for layered cakes, a snack cake, or simply a slice of home-baked comfort on an ordinary day.