Yellow Cake
User Reviews
4.9
Yellow Cake
Description
The Yellow Cake recipe calls for cake flour, baking soda, baking powder, and kosher salt sifted to form the dry base, ensuring a fine, tender crumb. Butter and vegetable oil are creamed with sugar and vanilla to create a rich, moist batter, while eggs and egg yolks add structure and color. Buttermilk is folded in alternately with the dry ingredients to maintain batter lightness. The batter is divided into two prepared round pans and baked at a moderate temperature until a toothpick comes clean, resulting in a cake with soft crumb and slight golden crust.
The texture is tender and moist from the fat and buttermilk, while the vanilla adds a mellow sweetness. The cake, once cooled, can be frosted or served as is for various occasions where a balanced, traditional yellow cake is desired.
The recipe notes that nutritional information does not include frosting, and it advises gentle folding to avoid overmixing. Letting the cakes cool partially in the pans prevents sticking and helps preserve shape for layering or serving.
Ingredients
- 2 ¾ cups cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups granulated sugar
- ⅓ cup vegetable oil
- ⅔ cup butter room temperature, unsalted
- 1 tablespoon vanilla extract
- 2 large egg room temperature
- 2 large egg room temperature, yolk
- 1 ½ cups buttermilk room temperature
Instructions
- Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
- Add the eggs and egg yolks one at a time beating after each addition just until combined.
- Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.
- Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should come clean from the center when done.
- Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, frost and assemble the cake as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385 | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 90mg | 30% |
| Sodium | 286mg | 12% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 448IU | 9% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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