Classic Yellow Cake Recipe
User Reviews
4.9
Classic Yellow Cake Recipe
Description
The Classic Yellow Cake Recipe starts by creaming softened butter and sugar until light yellow, creating an airy base. Eggs and egg yolks are then incorporated one at a time to maintain texture. Dry ingredients including salt, baking powder, and flour are mixed separately and combined alternately with buttermilk into the fat mixture. This alternating method ensures even distribution without overmixing. Vanilla extract adds a quiet depth to the sweetened batter. The batter is divided into prepared pans and baked at 350°F until springy and a skewer inserted in the center comes out clean.
This cake yields a tender crumb with a moist yet sturdy structure suitable for frosting and assembling layered cakes or serving plain. The use of buttermilk contributes to a mild tang and enhanced moisture retention. It can be baked in either two or three 9-inch rounds or a 9x13 inch pan depending on the final presentation desired.
While there are no specific serving suggestions in the recipe, this yellow cake is versatile and pairs well with classic buttercream or cream cheese frostings. It makes a reliable base for both casual and special occasion desserts.
Ingredients
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 large egg
- 2 large egg yolk
- 1 teaspoon kosher salt
- 3 teaspoons baking powder
- 3 cups all-purpose flour
- 2 cups buttermilk
- 2 1/2 /2 teaspoons vanilla extract
Instructions
- Preheat oven to 350º F. Prepare two or three 9-inch round baking pans or a 9x13 baking dish by brushing with homemade cake goop (cake pan release) or by coating with butter and lightly flouring, shaking away any excess flour and discarding.
- Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next. Then, incorporate egg yolks the same.
- Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Stir in the vanilla.
- Divide the cake batter between the baking pans or pour into the 9x13 baking sheet pan.
- Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8-inch pans, 30 minutes for two 9-inch pans, and 35 minutes for a 9x13 baking pan. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 131mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 331IU | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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