Yellow Cake Recipe

Yellow Cake Recipe

Ingredients

• 2 and 1/4 cups (300g) cake flour (spoon & leveled)*
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
• 1 and 3/4 cups (350g) granulated sugar
• 2 large eggs + 2 additional egg yolks, room temperature and separated (see note)*
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk*
• 1/8 teaspoon cream of tartar*

Chocolate Buttercream

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
• 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: sprinkles

Method

1. Preheat oven to 350°F (177°C)
2. Grease two 9-inch cake pans or line with parchment paper
3. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl
4. Set aside
5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes
6. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next
7. Beat in the vanilla extract until combined
8. Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined
9. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined
10. Add the rest of the dry ingredients and beat on low speed until combined
11. Beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes
12. Slowly and gently fold the egg whites into the thick cake batter
13. Pour/spoon batter evenly into cake pans
14. Bake: Bake for around 27-31 minutes or until the cakes are baked through
15. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning
16. To test the cakes for doneness, insert a toothpick into the center of the cake
17. Allow cakes to cool completely in the pans set on a wire rack

Make the buttercream:

1. Beat the butter on medium speed until creamy, about 2 minutes
2. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract
3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute
4. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream/milk if frosting is too thick

Frosting

1. If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface
2. Place 1 cake layer on your cake stand or serving plate
3. Evenly cover the top with frosting
4. Top with 2nd layer
5. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting
6. Spread remaining frosting all over the top and sides
7. Garnish with sprinkles, if desired
8. Refrigerate for 30-60 minutes before slicing
9. Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days

Full List of Dessert Recipes
Full List of Cake Recipes