Basic Yellow Cake

Basic Yellow Cake with the BEST FROSTING EVER

And it’s so much better than “basic”!

Recipe printed from

Recipes courtesy Joann Sowles (and the Pillsbury: the Complete Baking Book)


2 ½ cups all purpose flour

3 teaspoons baking powder

¼ teaspoon salt

1 ¼ cups sugar

¾ cup butter, softened

1 teaspoon vanilla

3 eggs

1 cup milk

Frosting (recipe follows)

Heat oven to 350°.  Fill muffin cups with paper liners.  In medium bowl, combine flour, baking powder, and salt.  In large bowl, beat sugar and butter until fluffy. Add vanilla and eggs; beat well. Alternately add dry ingredients and milk, beating well after each addition. Spread batter evenly in muffin cups.

Bake 15-20 minutes or until toothpick inserted comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.

Makes approximately 16 cupcakes. This recipe will also make two 8- or 9- inch rounds or a 9x13 inch pan. Bake rounds 27-35 minutes and sheet pan 33-40 minutes.

Frosting: 2/3 cup softened butter, 4 cups powdered sugar, 1 teaspoon vanilla and 2-4 tablespoons milk (fat free is fine). In large bowl beat batter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and milk adding enough milk to get desired consistency.