Name: Ina Garten Yellow Cake – Sweet Easy Recipes Everyone Loves
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 3/4 cup unsalted butter, room temperature; 1 3/4 cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon pure vanilla extract; 1 cup whole milk, room temperature

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If there’s one thing I’ve learned after a decade of ‘just one more slice,’ it’s that a homemade yellow cake like this hits a soft spot—literally and emotionally. I grew up with the box kind (you know the one), but once I got my hands on Ina Garten’s version, it was like finally understanding the hype behind Sunday family dinners. This yellow cake delivers that rich, buttery hug we all secretly hope dessert will give us. You mix pantry staples, pour, bake, and boom—you’re the star of the potluck. It checks all the boxes: one bowl, minimal drama, and maximum payoff. Perfect for celebrations, Tuesday nights, or those times you bake just to eat the batter. Loaded with flavor and easy enough not to need a culinary degree, this cake is a must for your rotation. Whether you’re obsessed with quick and easy recipes or just want an excuse to bake when it’s raining, this is your golden ticket.

1) Key Takeaways
2) Easy Ina Garten Yellow Cake Recipe
3) Ingredients for Ina Garten Yellow Cake
4) How to Make Ina Garten Yellow Cake
5) Tips for Making Ina Garten Yellow Cake
6) Making Ina Garten Yellow Cake Ahead of Time
7) Storing Leftover Ina Garten Yellow Cake
8) Try these Cakes next!
9) Ina Garten Yellow Cake
10) Nutrition

1) Key Takeaways

This yellow cake is buttery, fluffy, and great for any level of baker.
It only needs basic pantry ingredients, so you can make it anytime.
Perfect with any frosting or fruit topping you love.
Make it for birthdays, family get-togethers, or just because it’s Tuesday.

2) Easy Ina Garten Yellow Cake Recipe

When I think of sweet easy recipes that actually live up to the name, this yellow cake always comes to mind. It’s reliable. It’s buttery. It’s what I make when I don’t want to second guess myself or dirty a dozen mixing bowls.

You only need pantry basics to pull it together. No hunting down strange flours or mixing times that leave you guessing. This is the kind of cake you make when you’re craving a soft, golden slice that feels like childhood birthdays and cozy kitchen chats.

If you’ve been searching for sweet easy recipes that don’t cheat on flavor, this one’s worth bookmarking. I’ve made it on rainy Saturdays, and even once in my pajamas on a random weeknight. No shame. It always hits the spot.

3) Ingredients for Ina Garten Yellow Cake

All-purpose flour: This is the base that gives structure to your cake. Measure it carefully—too much and you’ll lose that light texture we love.

Baking powder: This adds the rise. It’s the invisible lift that gives your cake that beautiful crumb and soft bite.

Kosher salt: A small pinch makes a big difference. It rounds out the sweetness and makes every bite more flavorful.

Unsalted butter: Use it at room temp. It blends easier and whips up nice and fluffy with sugar. Bonus—it smells amazing while baking.

Granulated sugar: Adds sweetness, sure. But it also helps lock in moisture and makes the cake tender.

Eggs: Use large ones at room temperature. They help the cake bind and add a touch of richness too.

Vanilla extract: A whole tablespoon makes a difference. It brings warmth and rounds out the buttery flavor.

Whole milk: Room temp again. It gives the batter a smooth texture and helps the cake stay moist once baked.

4) How to Make Ina Garten Yellow Cake

Step 1: Preheat your oven to 350°F and grease two 9-inch cake pans. If you’ve got parchment paper, use it. It saves you from sticking drama.

Step 2: In one bowl, whisk the flour, baking powder, and salt. Don’t overthink it. Just mix until combined.

Step 3: In another bowl, cream the butter and sugar until it’s light and fluffy. This is the part where the magic starts.

Step 4: Add the eggs one at a time, mixing well after each. Toss in the vanilla, too. It should smell amazing by now.

Step 5: Add the dry ingredients and milk in parts—dry, milk, dry. Mix gently and stop when just combined.

Step 6: Pour the batter into your pans. Bake for 30 to 35 minutes or until a toothpick comes out clean-ish.

Step 7: Let cool in pans for 10 minutes, then transfer to a rack. Let it cool fully before frosting or sneaking a bite.

5) Tips for Making Ina Garten Yellow Cake

If your butter isn’t soft enough, the batter won’t blend well. Let it sit out at least an hour before you use it.

Don’t skip room temperature eggs or milk. Cold ingredients can make the batter clump or bake unevenly.

Use a toothpick or cake tester to check doneness. The center should spring back when lightly pressed.

6) Making Ina Garten Yellow Cake Ahead of Time

This cake actually improves overnight. Bake the layers, let them cool, and wrap them tightly. They’ll hold up in the fridge for a couple of days.

If you want to freeze them, wrap each in plastic then foil. When you’re ready, thaw in the fridge and frost once they’re soft again.

Frosting ahead? Chill the frosted cake in the fridge. Just pull it out an hour before serving so it softens a bit.

7) Storing Leftover Ina Garten Yellow Cake

Once it’s frosted, store the cake in a sealed container on the counter for two to three days. If your kitchen runs hot, pop it in the fridge.

Want it to stay soft? Press a piece of wax paper or wrap against any exposed sides. This keeps it from drying out.

If frozen, it keeps well for a month. Thaw it in the fridge overnight, then bring it to room temperature before serving.

8) Try these Cakes next!

9) Ina Garten Yellow Cake