Yellow Cake
Soft, buttery classic yellow cake—perfect for birthdays, celebrations, or any day you crave something homemade. Delicious with chocolate or vanilla frosting!
Equipment
- Two 9-inch round cake pans
- electric mixer
- Mixing bowls
- Measuring cups and spoons
- rubber spatula
- Whisk
- Cooling racks
- Icing spatula
- Parchment paper
- Sifter
Ingredients
- 2 1/2 cups cake flour or homemade substitute
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 2 tsp pure vanilla extract
- 1 cup buttermilk or whole milk
- 2 tbsp vegetable oil optional, for extra moisture
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add eggs, egg yolks, and vanilla, mixing well after each addition.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry mix. Mix until just combined.
- Divide batter evenly into pans and smooth the tops.
- Bake 25–30 minutes, until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then turn out onto racks to cool completely.
- Frost cooled cakes with vanilla buttercream or chocolate frosting as desired.
Notes
Chill cake layers before frosting for easier assembly. Store covered at room temperature for up to two days, or in the fridge for longer freshness. Works as a layer cake or sheet cake.
Nutrition
Calories: 320kcal | Protein: 5g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 230mg