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Yellow Cake 92.png

Yellow Cake

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5 from 1 review

🎂 Enjoy a classic Yellow Cake that’s moist, fluffy, and perfect for any occasion.
🍰 This homemade cake features a rich chocolate buttercream, making it irresistible and crowd-pleasing.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

– 2 ¼ cups all-purpose flour (270g) Provides the base structure.

– ¼ cup corn starch (35g) Helps create a tender texture.

– 1 ¼ cup granulated sugar (250g) Adds sweetness and moisture.

– 2 teaspoons baking powder Acts as the leavening agent.

– ½ teaspoon salt Balances the flavors.

– ½ cup unsalted butter, room temperature (113g) Contributes richness.

– ¼ cup vegetable oil (60mL) Enhances moisture and softness.

– 3 eggs, room temperature, large Binds ingredients together.

– 2 egg yolks Adds extra richness and color.

– 1 tablespoon vanilla extract (15mL) Infuses classic flavor.

– 1 cup buttermilk (240mL) Keeps the cake tender and moist.

– 1 ¼ cup unsalted butter (1 cup room temperature plus ¼ cup melted) Forms the creamy base.

– ¼ cup cocoa powder Gives the frosting its chocolate taste.

– ½ teaspoon salt (adjust to taste) Enhances the overall flavor.

– ½ cup milk, divided Helps achieve smooth consistency.

– 1 pound powdered sugar (450g) Sweetens and thickens the frosting.

– ⅓ cup semisweet chocolate Adds deep chocolate notes.

Instructions

1-How to Prepare the Perfect Yellow Cake: Step-by-Step Guide: Follow these clear steps to bake a moist and fluffy yellow cake from scratch. Start by preheating your oven to 350 degrees Fahrenheit and preparing three 6-inch round pans with butter and flour. This sets the stage for even baking and easy release.

2-Gathering and Mixing Ingredients: First, whisk together the 2 ¼ cups all-purpose flour (270g), ¼ cup corn starch (35g), 2 teaspoons baking powder, and ½ teaspoon salt in a bowl; set it aside for later. Next, cream the ½ cup unsalted butter (113g) and 1 ¼ cup granulated sugar (250g) using a stand mixer or hand mixer until light and fluffy. This step builds the base flavor and texture.

3-: Add the ¼ cup vegetable oil (60mL) and 1 tablespoon vanilla extract (15mL) to the mixture, then scrape down the bowl to ensure everything combines evenly. Beat in the 3 eggs and 2 egg yolks one at a time, mixing well after each addition. This incorporates air for a lighter cake.

4-Baking the Cake: Alternately add the flour mixture and 1 cup buttermilk (240mL) in batches, mixing on low speed until just combined. Avoid overmixing to keep the cake tender. Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until the centers are set and springy.

5-: Once baked, let the cakes cool in the pans for a few minutes, then invert them onto wire racks to cool completely. For the chocolate buttercream, melt ¼ cup of the unsalted butter and mix it with ¼ cup cocoa powder; set aside. Meanwhile, melt ⅓ cup semisweet chocolate with ¼ cup milk.

6-Assembling the Cake: Beat 1 cup unsalted butter (room temperature) until fluffy, then add the cocoa mixture and scrape down the bowl. Mix in 1 pound powdered sugar (450g) on low speed, followed by the melted chocolate mixture and the remaining ¼ cup milk gradually until smooth. To assemble, spread or pipe the buttercream on each layer and cover the whole cake.

7-: This process takes about 25 minutes to prep and 30 minutes to cook, for a total of 55 minutes. Adaptations for dietary needs, like using plant-based milk, make it easy for everyone.

Last Step:

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Notes

📏 Measure flour accurately using a scale or spoon-and-level method to avoid excess.
🔄 Scrape batter and frosting bowls frequently for even mixing.
🧻 Use strips around pans to create flat, moist layers; can be made with foil and paper towels.

  • Author: Brandi Oshea
  • Prep Time: 25 minutes
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  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 674
  • Sugar: 61 g
  • Sodium: 239 mg
  • Fat: 36 g
  • Saturated Fat: 23 g
  • Carbohydrates: 84 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 147 mg