Basic 3-Layer Yellow Cake

Name: Basic 3-Layer Yellow Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 9-inch layer cake
Ingredients: 4 cups cake flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup unsalted butter; 2 cups sugar; 1 Tablespoon pure vanilla extract; 4 large eggs; 2 cups buttermilk

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4.9

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
1 9-inch layer cake
Calories
300 kcal
Course
Dessert
Cuisine
American

Basic 3-Layer Yellow Cake

Cassie Woods

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Recipe slightly adapted from Homemade Decadence by Joy Wilson. Published with permission.

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Ingredients

Servings

4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
1 Tablespoon pure vanilla extract
4 large eggs at room temperature
2 cups buttermilk

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Instructions

Put oven racks in the centre and upper third of the oven and preheat the oven to 300F. Grease and flour three 9-inch round baking pans. (Aimee's note: I used two 9-inch and three 5-inch pans)
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3, to 4 minutes.
Add the eggs, one at a time, beating for 1 minute between each addition. Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well.
Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula.
Divide the batter among the prepared cake pans.
Bake until golden brown on top and a wooden pick inserted in the centre comes out clean, about 30 minutes.
Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.

Notes

Baking the cakes at a lower temperature helps them rise evenly, without peaks in the centre. This is better when preparing a naked cake. I still trimmed my top, but not by much2. If you’re not using right away, double-wrap the cake layers in plastic wrap, and freeze for up to 7 days. When ready to frost, remove from the freezer, unwrap, and frost frozen.