Classic Yellow Cake
User Reviews
5
Classic Yellow Cake
Description
Classic Yellow Cake features cake flour blended with baking powder and salt to provide structure and leavening. Butter and sugar are creamed until fluffy and light in color, then egg yolks and vanilla extract are incorporated to enrich the batter. The dry ingredients are added alternately with milk to maintain moisture and ensure a tender crumb. Baking times vary from 18 to 30 minutes until a clean toothpick confirms doneness. The result is a traditional, soft yellow cake suitable for layering and frosting.
The smooth texture and mild vanilla notes make this cake adaptable to various frostings or fillings, such as the suggested chocolate frosting, complementing its flavor. It is baked in two pans to create a layered cake, making it ideal for formal occasions or home baking alike.
To keep the cake moist and prevent dryness, it is important not to over-mix once the flour is added. Using cake flour or a mix of all-purpose flour and cornstarch improves the crumb's tenderness. Timing the bake appropriately and using a toothpick test ensures the right texture and prevents overbaking.
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter softened, unsalted
- 1 1/2 cups sugar
- 8 large egg yolk
- 3/4 cup milk whole
- 2 teaspoons vanilla extract
- chocolate frosting (for frosting)
Instructions
- Preheat oven to 350 degrees and butter and lightly flour two 9 inch cake pans.
- Sift your flour, baking powder and salt together in a medium sized bowl together twice.
- In a stand mixer cream your butter and sugar together until lightened in color and fluffy (about 2-3 minutes) before adding in the vanilla and egg yolks one at a time making sure the egg is fully incorporated before adding in the next one.
- Add in the baking powder, salt, then 1/2 cup batches of the flour at a time alternating with 1/4 cups of milk until just combined (beginning and ending with flour - do not over beat, this will make a dry cake - beat only until the flour is JUST combined).
- Pour into the cake pans evenly and bake for 18-30 minutes until a toothpick comes out clean.
Notes
- You can substitute 1 cup plus 14 tablespoons of all-purpose flour mixed with 2 tablespoons cornstarch for the cake flour.
- Use kitchen timers linked to the baking steps to keep track of baking duration precisely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 206mg | 69% |
| Sodium | 135mg | 6% |
| Potassium | 151mg | 3% |
| Sugar | 31g | 62% |
| Vitamin A | 805IU | 16% |
| Calcium | 83mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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