This simple yellow cake is the ideal base for ice cream cakes.  Firm and not too rich, it easily supports layers of ice cream, sauces and a mountain of toppings.     But it’s also perfectly delicious all by itself (particularly when it’s still warm from the oven!) 

  • Author: MJ


  •  258g   all-purpose flour
  •      4      eggs
  •  118g    whole milk
  •  1 TBS   vanilla extract 
  •   294g   sugar
  •   2 tsp    baking powder 
  • 1/2 tsp   salt 
  •    227g   unsalted butter (2 sticks)


Pre-heat the over to 350 degrees.  Butter and flour two 9″ cake pans or three 6″ cake pans.  Line the bottom of each pan with a piece of parchment paper.

Sift together the dry ingredients and set aside. 

In a stand mixer fitted with a paddle attachment, combine the eggs, milk, and vanilla on low.  Add in the butter a few chunks at a time.  Continue to mix on low until small clumps form then kick up the speed to medium.  

With the mixer still running, add in one cup of the dry ingredients.  Once that has been fully absorbed, slowly pour in the rest and mix until just incorporated.  

Evenly divide the batter between the pans.  Bake at 350 degrees for 23-28 minutes.