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Yellow Cake with Vanilla Buttercream Frosting



1 Pouch Cup4Cup Yellow Cake Mix

1 ¼ cups whole milk

¾ cups vegetable oil

4 large eggs


FOR VANILLA FROSTING (for Chocolate Frosting, see below):

1 ¼ cups room temperature unsalted butter

¼ teaspoon salt

5 cups sifted powdered sugar

2 tablespoons vanilla extract

3 tablespoons room temperature milk




  1. Preheat oven to 325°F. Pull out milk and eggs
  2. Oil and line pan with parchment paper if using a cake pan.
  3. In a large bowl whisk room temperature eggs, milk, and oil together until combined.
  4. Add Cup4Cup cake mix, and whisk until smooth.
  5. Pour into oiled and parchment lined pan.
  6. Place cake in oven, and bake 35-40 minutes. Let Cool.


FOR VANILLA FROSTING (for Chocolate Frosting: remove 3/4 cup sugar and add 3/4 cup cocoa powder):
  1. Make Frosting:  Using a mixer, cream together butter and powdered sugar until smooth and creamy, approximately 1 minute on medium low speed.
  2. While mixing on low speed, add vanilla extract, milk, salt, and cocoa powder (if making chocolate frosting).
  3. When all ingredients are incorporated, mix on medium speed for 1 minute.
  4. Stop and scrape down sides, and continue mixing on medium speed for 3 minutes.
  5. Frost Cake or Cupcakes.


  •  9 inch cake round and 9×13 inch cake pans. Bake cupcakes for 25-30 minutes.