Yellow Cake Recipe

This handmade chocolate buttercream frosting-topped yellow cake is delicious, fluffy, and created from scratch. This cake is excellent year-round!

– 3 cups cake flour spooned & leveled (345 grams) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup buttermilk room temperature (240 ml) – ¼ cup vegetable or canola oil (60 ml) – 1 tablespoon pure vanilla extract – 1 cup Danish Creamery unsalted butter softened (2 sticks; 230 grams)


– 2 cups granulated sugar (400 grams) – 6 large egg yolks at room temperature – 4 large egg whites at room temperature


Baking yellow cake at 350°F (180°C). Preheat three 8-inch round cake pans with nonstick spray and parchment! Mix cake flour, baking powder, soda, and salt in a large bowl.


Mix buttermilk, oil, and vanilla in large bowl. Add granulated sugar to butter in a stand mixer with the paddle attachment or a large bowl with a low-speed handheld mixer.


Sugar foams in 4–5 minutes on medium speed. Clean bowl bottom and edges before adding egg yolks. Three low-speed dry-ingredient-buttermilk rotations. Overmixing is bad.


Using a rubber spatula, mix the bowl bottom and sides. Scrub egg whites in another large bowl. Add more egg whites after incorporating half into the cake.


Evenly distribute cake batter in three pans. Tap pans on counter to expel air bubbles. Cook cakes until a toothpick inserted into the center comes out clean, 25–30 minutes.


Also See: 

Chocolate Peanut Butter Cake Recipe

Also See: 

Lemon Zucchini Bread Recipe