Yellow Cake Recipe
User Reviews
5
Yellow Cake Recipe
Description
The Yellow Cake combines a mixture of all-purpose flour and corn starch with baking powder, salt, butter, vegetable oil, eggs, buttermilk, and vanilla extract. Whipping the butter and sugar well followed by adding eggs one at a time produces a light batter. Alternating additions of dry ingredients and buttermilk maintains moisture and structure. Baking in buttered and floured pans at 350°F yields evenly cooked layers with a tender crumb and flat tops, suitable for stacking.
The cake layers are complemented by a chocolate buttercream frosting made from butter, cocoa powder, powdered sugar, milk, and melted semisweet chocolate. This frosting is mixed to a fluffy, spreadable consistency and can be adjusted with more liquid for texture. Together, they create a classic yellow and chocolate combination popular for celebrations.
When preparing the cake, using a scale or properly spooned flour measurement is key to avoid dryness. Cake strips can help promote even baking and flat cakes. Scraping the mixing bowl frequently ensures uniform mixing. Variations in pan size can require adjusting ingredient quantities. These layers can be cooled on racks before frosting for best results.
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour 270g
- 1/4 cup corn starch 35g
- 1 1/4 cup granulated sugar 250g
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter room temperature, 113g, unsalted
- ¼ cup vegetable oil 60mL
- 3 egg room temperature, large
- 2 egg yolk
- 1 tbsp vanilla extract 15mL
- 1 cup buttermilk 240mL
For the Chocolate Buttercream:
- 1 ¼ cup butter 1 cup room temp, ¼ cup melted, unsalted
- ¼ cup cocoa powder
- ½ tsp salt You can add less if you're salt-sensitive
- 1/2 cup milk divided
- 1 lb powdered sugar 450g
- ⅓ cup semisweet chocolate
Instructions
For the Cake
- Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.
- Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.
- Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again.
- Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.
- Bake at 350F for about 30 minutes or until the centers are set and springy.
- Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.
For the Chocolate Buttercream
- Melt 1/4 cup of the butter in a microwave. Mix in the cocoa power and set aside.
- Melt 1/3 cup of semisweet chocolate with 1/4 cup milk then mix together and set aside. You can use 1/2 cup of chocolate for an extra-rich frosting if desired.
- Beat one cup of room temperature butter in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.
- Pour in the melted butter cocoa mixture, mix to combine then scrape the bowl down and mix again. Add the powdered sugar and mix on low. Pour in the melted and cooled chocolate ganache then drizzle in about 1/4 cup of milk. Scrape the bowl down and mix until smooth. Your frosting should be silky, soft and luscious.
For the Assembly
- Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use a spatula to swirl the buttercream around for a rustic effect.
Notes
- Measure flour accurately using a scale or by spooning and leveling to avoid dry cake layers.
- Use cake strips or homemade alternatives to achieve flat, evenly baked cake layers.
- Scrape the mixing bowl often to ensure a consistent batter and frosting texture.
- Adjust the recipe for larger pans by doubling or tripling as needed for 8 or 9-inch pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 674kcal | 34% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 147mg | 49% |
| Sodium | 239mg | 10% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
| Vitamin A | 963IU | 19% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
