One Layer Yellow Cake without Buttermilk
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This Yellow Cake without Buttermilk Recipe is designed for home bakers who don’t have buttermilk on hand — and don’t want to rush to the store just for one recipe. Instead of relying on buttermilk, this recipe mimics its effects using milk and vinegar, achieving the same tender, moist crumb and subtle tang that makes classic yellow cake so irresistible.
The result is a soft, tender, melt-in-your-mouth yellow cake, finished with luscious, creamy, fluffy chocolate buttercream frosting. It’s simple, foolproof, and made in one layer for easy baking!
Trust Me, It Tastes the Same.
I developed this cake to solve a common baking problem: wanting a classic yellow cake without keeping buttermilk on hand. By understanding what buttermilk actually does — tenderizes the crumb and adds a subtle tang — this recipe replicates those effects using milk and vinegar. Sam x
No buttermilk required — milk + vinegar mimics the tang and texture
Single-layer simplicity — perfect for a quick, approachable bake
Yellow cake without buttermilk video
Why this recipe works
Rather than swapping ingredients blindly, this cake is built by understanding what buttermilk actually does in a recipe.
Mimicking Buttermilk: The vinegar and milk mixture slightly curdles the milk, adding acidity that reacts with baking soda for lift, while tenderizing the crumb and giving a subtle tang, just like traditional buttermilk.
Balanced Moisture and Tenderness: A combination of butter and oil ensures the cake stays moist and tender without being oily or heavy. Extra egg yolk adds richness and structure.
Chocolate Buttercream Contrast: The creamy, luscious chocolate frosting balances sweetness, adds indulgence, and enhances the soft texture of the yellow cake.
Ingredients you’ll need
Whole Milk
Adds moisture and helps create a cohesive, tender cake batter. Combined with vinegar, it mimics buttermilk for lift and subtle tang. Also used in the frosting to adjust consistency.
White Vinegar
Slightly acidifies the milk to replicate buttermilk, tenderizing the crumb and reacting with baking soda for extra rise.
All-Purpose Flour
Forms the structure of the cake while providing stability.
Cornstarch
Reduces protein content in the flour mixture, creating a finer, softer, more tender crumb.
Baking Powder
Provides lift and ensures an even rise for a light, fluffy cake.
Baking Soda
Reacts with the milk-vinegar mixture to create additional leavening and tenderizes the crumb.
Salt
Balances sweetness and enhances overall flavour. Also included in the frosting to prevent it from tasting overly sweet.
Unsalted Butter
Adds richness, moisture, and classic yellow cake flavour. Also used as the base for the frosting.
Granulated Sugar
Sweetens the cake while helping create a tender, soft crumb.
Eggs & Egg Yolk
Provide structure, richness, and stability, keeping the cake moist and cohesive.
Oil (Extra Virgin Olive or Neutral)
Adds extra moisture, helps keep the cake soft even after cooling, and enhances tenderness.
Vanilla Extract
Delivers classic yellow cake flavor and enhances the sweetness without overpowering. Also used in the frosting.
Powdered Sugar & Cocoa Powder
These are only used in the frosting, creating a creamy chocolate topping that complements the tender cake.
How to make yellow cake without buttermilk
Step 1: Pour the white vinegar into a 1-cup (240 ml) measuring cup. Pour in the milk and stir with a spoon until well combined. Let the mixture sit for 5 minutes while you continue with the batter, no longer.
Step 2: In a medium-sized mixing bowl, whisk together the flour, cornstarch and baking powder. Add the salt and whisk until well combined. Set aside.
Step 3: Beat softened butter and sugar for 1 minute until pale and creamy, scraping the bowl as needed.
Step 4: Â Add the two whole eggs one at a time, beating for 10 seconds after each addition. Add the egg yolk and beat for a further 10 seconds until well combined.
Step 5: Pour the prepared milk-vinegar mixture into the batter along with the oil and vanilla extract. Beat on low-medium speed for 15 seconds until just combined.
Step 6: Gently beat in half the flour mixture, then the rest, mixing just until combined. Avoid over-beating to keep the cake tender.
Step 7: Pour batter into the prepared pan, smooth the top, and bake 30–33 minutes until a skewer comes out clean. Cool completely before frosting with the chocolate buttercream.
How to store yellow cake
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well for up to 5 days – 1 week.
Freezing: Freeze unfrosted or frosted cake for up to 3 months. Thaw overnight in the fridge before serving.
More recipes
One Layer Yellow Cake without Buttermilk
Ingredients
Method
- Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8×8 inch square baking pan with butter and line with parchment paper.
Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Prepare the Milk: Pour the white vinegar into a 1-cup (240 ml) measuring cup. Pour in the milk and stir with a spoon until well combined. Let the mixture sit for 5 minutes while you continue with the batter, no longer. This allows the milk to slightly curdle, giving it a buttermilk-like texture and tangy flavor. Use the milk mixture when adding the liquids to the batter.
- Mix Dry Ingredients: In a medium-sized mixing bowl, sift together the flour, cornstarch, baking powder, baking soda. Add the salt and whisk until well combined. Set aside.
- Cream Butter & Sugar: In a separate large mixing bowl, using an electric hand mixer or stand mixer with the paddle attachment, add the softened butter and sugar. Beat for 1 minute until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add the two whole eggs one at a time, beating for 10 seconds after each addition. Add the egg yolk and beat for a further 10 seconds until well combined. Scrape down the sides of the bowl.
- Add Liquids: Pour the prepared milk-vinegar mixture into the batter along with the oil and vanilla extract. Beat on low-medium speed for 15 seconds until just combined.
- Combine with Dry Ingredients: Add half of the dry flour mixture to the wet batter and beat until just combined, leaving some flour visible. Add the remaining flour and beat on low speed until just incorporated. Ensure not to over-beat; once the flour is combined, turn off the mixer. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake: Bake for 30–33 minutes, or until a skewer inserted into the centre comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
- Beat Butter: In a large mixing bowl, beat the softened butter for 1 minute until creamy.
- Sift Sugar & Cocoa: In a separate bowl, sift together the powdered sugar and cocoa powder to remove any lumps and combine evenly.
- Add Sugar & Cocoa Gradually: Add half of the sifted mixture to the butter, beating until just combined. Add the remaining half and beat until well combined.
- Add Milk and Vanilla: Add the milk, vanilla extract, and salt, then beat for 30 seconds until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the chocolate buttercream evenly over the cake. Cut into squares and serve. Enjoy!