
How To Make Yellow Cake
A classic yellow cake acts as a versatile dessert that you can experiment on. Decorate it or frost it to your liking, our recipe makes it easy to learn.
Serves:
Ingredients
- 2Âľcupscake flour
- ½tspbaking soda
- 1½tspbaking powder
- 1tspkosher salt
- 1½cupsgranulated sugar
- â…“cupvegetable oil
- â…”cupunsalted butterroom temperature
- 1tbspvanilla extract
- 2largeeggsroom temperature
- 2largeegg yolksroom temperature
- 1½cupsbuttermilkroom temperature
Instructions
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Preheat your oven to 325 degrees F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.
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In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
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Add the eggs and egg yolks one at a time beating after each addition just until combined.
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Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts.
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Begin and end with the dry ingredients. Gently fold until only very small lumps remain. Avoid using an electric mixer for this step.
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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.
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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
- Calories:Â 392.53kcal
- Fat:Â 18.54g
- Saturated Fat:Â 7.62g
- Trans Fat:Â 0.46g
- Monounsaturated Fat:Â 7.87g
- Polyunsaturated Fat:Â 1.86g
- Carbohydrates:Â 51.41g
- Fiber:Â 0.53g
- Sugar:Â 26.71g
- Protein:Â 5.19g
- Cholesterol:Â 90.08mg
- Sodium:Â 276.43mg
- Calcium:Â 94.05mg
- Potassium:Â 98.98mg
- Iron:Â 2.62mg
- Vitamin A: 114.68µg
- Vitamin C:Â 0.31mg
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