Yellow Cake Recipe
User Reviews
4.9
Yellow Cake Recipe
Description
The recipe starts by preheating the oven and preparing cake pans. Flour, baking powder, and salt are whisked together to evenly distribute leavening agents and salt. Butter and sugar are creamed in a stand mixer until light and fluffy, which incorporates air for a light texture. Eggs and vanilla extract are added incrementally for smooth mixing. The flour mixture and milk are added alternately to maintain batter consistency and avoid overmixing.
The batter is divided evenly into pans and baked about 30 to 35 minutes until a toothpick inserted in the center is clean. Adjust baking time for pan size or when making cupcakes. The cooled cake layers are ready to be frosted.
The chocolate buttercream is made by mixing softened butter with unsweetened cocoa powder and powdered sugar, balanced with milk or cream and vanilla extract to a smooth consistency. This frosting complements the yellow cake by adding rich chocolate flavor and creamy texture.
Storage notes recommend airtight containers to preserve freshness and suggest that slices can be frozen for longer storage. Bringing the cake to room temperature before serving improves texture and flavor. The recipe is featured in the author's cookbook for reference.
Ingredients
Yellow Cake
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup butter softened to room temperature, salted
- 1 ½ cups granulated sugar
- 3 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1 cup milk whole
Chocolate Buttercream Frosting
- 1 ½ cups butter softened to room temperature (3 sticks, salted
- 1 cup cocoa powder unsweetened
- 5 cups powdered sugar
- ⅓ cup milk or cream
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
Cake
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line bottoms of each pan with parchment paper circles.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.
- Add the eggs to the butter and sugar, one at a time, beating well after each addition, then mix in the vanilla.
- Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.
- Divide the batter evenly between the two prepared round pans, then bake for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean. If using larger 9-inch pans, the cakes will be a little thinner and bake in slight less time (around 23-27 minutes), and if making cupcakes, they will bake for 18-21 minutes.
- Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.
- Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.
Frosting
- In a large bowl, beat the butter and cocoa powder together until creamy and smooth.
- Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed.
- Add the vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed. Use to frost a 2-layer cake.
Notes
- Store the cake covered or in an airtight container at room temperature up to 1 day or refrigerate up to 7 days.
- Allow refrigerated cake to come to room temperature before serving for best texture.
- Freeze individual slices wrapped in plastic and packed in an airtight container for up to 2 months; thaw at room temperature before eating.
- This yellow cake recipe is featured on page 255 of the cookbook "House of Nash Eats Everyday."
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 99g | 33% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 570mg | 24% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 1175IU | 24% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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