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The best yellow cake starts with a boxed mix, but your friends and family will never guess it! This easy yellow cake has a perfectly moist and tender crumb and sweet vanilla flavor, making it your go-to cake for any occasion. Use this recipe to make a 9-inch layer cake or a 9×13-inch sheet cake.
The easiest yellow cake recipe
I make plenty of cake recipes from scratch, and I love doing that! But I don’t always have time or energy to make a homemade cake. That’s where my doctored cake mix recipe comes in.
By pairing a box of yellow cake mix with vanilla pudding mix and a few other simple ingredients, we get the perfect vanilla cake. The crumb has the same light, tender texture that you get from a homemade cake, but it only takes a few minutes to mix this simple cake together.
Mix this one up for birthdays, backyard cookouts, potlucks, or simply because you’re craving cake on a Thursday.
How to make this easy yellow cake recipe
Ingredients you’ll need
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Yellow cake mix: This is the base of the recipe. Make sure you buy a 15.25-ounce cake mix for this recipe to work correctly! Some brands have switched to 13.25-ounce mixes, so check the package carefully.
- Instant vanilla pudding mix: This adds extra flavor to the cake and helps keep it moist. I like to use regular vanilla pudding mix, but French vanilla will work, too!
- Sour cream: Similar to adding buttermilk to baked goods, the sour cream creates a tender cake crumb and also adds moisture. You can use plain yogurt in place of the sour cream, or try using vanilla yogurt for more vanilla flavor.
- Vegetable oil: Or your preferred neutral-flavored oil.
- Large eggs
- Pure vanilla extract
- Warm water
And that’s it! I bet you already have most of what you need in the fridge or pantry already.
Making this recipe
This easy yellow cake recipe makes either a 9-inch double-layer cake or a 9×13-inch sheet cake.
To make the batter, use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water in a large bowl until well combined. Scrape down the sides of the bowl as needed.
For a 9-inch layer cake, divide the cake batter between two greased 9-inch pans. Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
For a 9×13-inch sheet cake, spread the batter into a greased 9×13-inch cake pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before filling and frosting the tops and sides of the cake as desired with piping bags and tips or offset spatulas.
Frosting suggestions
You can top this easy yellow cake with any of your favorite frostings. Since the cake itself is so quick and easy to make, I like to make one of my homemade frosting recipes to go with it.
Some people think of funfetti cake as the traditional birthday cake, while others think it’s yellow cake with chocolate frosting. If you fall into the latter category, use my chocolate buttercream frosting!
You can also never go wrong with vanilla buttercream frosting. Or change things up with strawberry frosting or lightly tanging raspberry buttercream!
Cream cheese frosting is also always a hit thanks to the light tanginess it adds, and marshmallow frosting is a fun option, too.
Don’t forget to add plenty of sprinkles when you’re done!
Filling ideas
If you’re making a layer cake, consider using a different filling between the layers. Some of my favorite cake fillings include:
Storage tips
Unfrosted yellow cakes can be stored, well wrapped, at room temperature for up to a day before frosting them.
Once you frost the cake, storage will depend on the style of frosting used. If using buttercream, you can store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If using cream cheese frosting, marshmallow frosting, or any other dairy-heavy frosting, store the cake in the refrigerator instead of at room temperature.
For longer-term storage, consider freezing the cakes either before or after decorating. Check out my post on how to freeze cake for detailed directions.
Frequently asked questions
Yes! Divide the batter between 24 standard-size cupcake wells lined with grease-proof liners. Bake at 350°F for 18-22 minutes. Allow the cupcakes to cool completely before decorating.
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Preheat oven to 350°F.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water. Beat for about 2 minutes on medium speed until well combined.
1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) box instant vanilla pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract, ½ cup warm water
For a 9-inch layer cake:
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Grease (2) 9-inch cake pans. Divide batter evenly between the two pans, spreading to the edges with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 15 minutes in the pans before turning the cakes out onto a wire rack to cool completely.
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Fill and frost cooled cakes with your favorite frosting, such as chocolate buttercream.
For a 9×13-inch sheet cake:
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Grease (1) 9×13-inch cake pan and/or line with parchment paper. Pour batter into the pan and spread to the edges with a spatula.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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Let cake cool completely on a wire rack before topping with your favorite frosting.
If you want to make cupcakes with this recipe, divide the batter between 24 lined or greased standard cupcake wells (about 3 tablespoons of batter per well). Bake at 350°F for 18-22 minutes. Cool completely before frosting.
Serving: 1slice, Calories: 330kcal, Carbohydrates: 38g, Protein: 3g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 334mg, Potassium: 53mg, Fiber: 0.5g, Sugar: 23g, Vitamin A: 149IU, Vitamin C: 0.1mg, Calcium: 97mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
