Yellow Cake Recipe
User Reviews
4.8
Yellow Cake Recipe
Description
The Yellow Cake Recipe calls for cake flour to yield a light and tender crumb, though all-purpose flour can be substituted with adjusted measurements. The batter blends melted butter, oil, sour cream, eggs, and vanilla for moistness and flavor. Baking in two prepared pans at 350°F for around 40 minutes, the cake is done when it springs back lightly and a toothpick emerges with a few moist crumbs. Cooling the layers properly before frosting ensures a neat presentation. The included chocolate fudge frosting adds rich contrast to the cake's delicate texture.
This cake serves as a standard layer cake suitable for birthdays or other celebrations. It can also be portioned into cupcakes by filling liners two-thirds to three-quarters full and baking for 17-19 minutes at the same temperature, yielding about 31 cupcakes.
The cake layers can be made a day ahead and stored tightly wrapped at room temperature or frozen before or after assembly. Once frosted, the cake should be kept at room temperature for a few days or refrigerated up to a week, noting that refrigeration might dry the cake somewhat.
Ingredients
- 3 cups cake flour
- 2 ¼ cups granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ tsp table salt
- 12 Tablespoons butter see note, unsalted, melted then cooled
- ½ cup vegetable oil
- 1 cup sour cream
- 2 egg large eggs plus 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ cup milk whole
- 1 chocolate fudge frosting batch
Instructions
- Preheat oven to 350F (175C), grease two 8” round pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
- In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
- Add melted butter and vegetable oil and stir well until thoroughly combined.
- Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
- Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
- Divide into prepared 8” pans, and bake on 350F for 40 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter).
- Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack (don’t forget to remove the parchment bottoms) and allow to cool completely before decorating.
- These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section above) or serrated knife before decorating.
- Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.
Notes
- Cake flour is recommended for the best texture, but use 2 ⅔ cups all-purpose flour if needed.
- European-style butter enhances color and tenderness, but regular butter works fine.
- Cakes can be prepared a day ahead and stored at room temperature, or frozen before or after assembly.
- After assembling, store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week, with potential for some drying in the fridge.
- For cupcakes, fill liners ⅔-¾ full and bake 17-19 minutes at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 253mg | 11% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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