Perfected Yellow Cake
User Reviews
4.6
Perfected Yellow Cake
Description
This Perfected Yellow Cake combines softened butter, granulated sugar, and vanilla beaten together before adding whole eggs and additional yolks one at a time. The dry ingredients—cake flour, baking powder, baking soda, and salt—are sifted and alternately mixed with a milk and sour cream mixture to create a luscious batter. Baking at 350 degrees Fahrenheit produces layers with a moist crumb and subtle sour cream tang. The method emphasizes avoiding overmixing and using room-temperature components for optimal texture.
The cake's flavor is a delicate mix of sweetness, butter, and vanilla with a hint of richness from the egg yolks and sour cream. It develops a fine, soft crumb typical of well-made yellow cakes and can be paired with a variety of frostings or fillings. It’s suitable for celebrations or everyday desserts where a classic cake is desired.
The notes recommend using proper cake flour or a homemade substitute for best results and adjusting leavening if baking at high altitude to avoid sinking layers. Maintaining room temperature for dairy and eggs and careful measuring help ensure the cake rises evenly without becoming dense or dry.
Ingredients
- 1 cup butter softened to room temperature
- 1 ¾ cups granulated sugar
- 2 teaspoons vanilla
- 3 egg room temperature, large
- 2 egg room temperature, large yolks
- 2 ¼ cups cake flour lightly measured, see note for high altitude adjustments
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda see note
- ½ teaspoon salt
- ½ cup milk 1% or above, room temperature
- ½ cup sour cream light or regular, room temperature
Instructions
- To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
- Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
- In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
- One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
- Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
- Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
- Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
- Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
- Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
- Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.
Notes
- Use cake flour for a light texture, or substitute all-purpose flour and cornstarch as directed.
- Keep eggs, milk, and sour cream at room temperature for proper emulsification and rising.
- Adjust baking soda slightly if the cake tends to sink in the middle, especially at high altitudes.
- Mix ingredients carefully to avoid overworking the batter, which can cause a dense cake.
User Reviews
Overall Rating
4.6
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