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)

Ingredient

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

Direction

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.

1

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.

2

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.

3

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.

4

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.

5

Also See: 

Chocolate Peanut Butter Cake Recipe

Also See: 

Lemon Zucchini Bread Recipe