Easy Yellow Cake
A moist American yellow cake enhanced with vanilla pudding and sour cream, baked as two layers or one sheet cake.
Instant vanilla pudding, sour cream and extra vanilla turn a correctly sized yellow cake mix into a tender, moist cake with a fuller homemade-style crumb. The same batter works for a two-layer celebration cake or a simple rectangular sheet cake.
Instructions
- 1
Preheat the oven to 350°F (177°C). Choose either two 9-inch (23 cm) round pans for a layer cake or one 9 x 13-inch (23 x 33 cm) pan for a sheet cake.
- 2
In a large bowl with an electric hand mixer, or in a stand mixer with the paddle, beat the cake mix, pudding mix, sour cream, oil, eggs, vanilla and warm water on medium speed for about 2 minutes. Scrape the bowl as needed until evenly combined.
2 min
- 3
For a layer cake, grease the two round pans. Divide the batter evenly between them and spread it to the edges with a spatula.
- 4
Bake the layers for 25–30 minutes, until a toothpick inserted in each center comes out clean. Cool in the pans for 15 minutes, then turn onto a wire rack and cool completely before filling and frosting.
30 min
- 5
For a sheet cake instead, grease the 9 x 13-inch pan and optionally line it with parchment. Spread all the batter evenly to the edges.
- 6
Bake the sheet cake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
40 min
- 7
Let the sheet cake cool completely on a wire rack before adding your chosen frosting.
Ago's Notes
- Use a 15.25 oz (432 g) yellow cake mix. Some brands now sell 13.25 oz boxes, which are too small for these quantities.
- Use instant vanilla pudding mix, not cook-and-serve pudding. French vanilla pudding also works.
- Plain or vanilla yogurt can replace the sour cream. Any neutral-flavored vegetable oil can replace the listed oil.
- For 24 standard cupcakes, fill lined or greased wells with about 3 tablespoons batter each and bake at 350°F (177°C) for 18–22 minutes.
- Frosting is not included in the ingredient list. Chocolate or vanilla buttercream, strawberry or raspberry frosting, cream cheese frosting and marshmallow frosting all suit the cake.
- Store unfrosted layers well wrapped at room temperature for up to 1 day. With buttercream, keep covered up to 3 days at room temperature or 5 days refrigerated. Refrigerate dairy-heavy frostings and check all mix and frosting labels for allergens.
- The cake can be frozen before or after decorating; wrap it carefully to prevent freezer burn.
Cool the cake completely before adding filling or frosting so the finish stays neat.
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