Classic Yellow Cake
The ultimate comfort dessert, this Classic Yellow Cake is fluffy, rich, and perfect for any occasion. Its buttery flavor and tender crumb make it a crowd favorite, while the endless frosting options keep it exciting. Bake one tonight and make memories!
Equipment
- Cake Pans (9-inch)
Ingredients
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar
- 4 large Eggs
- 2 large Egg Yolks
- 1 teaspoon Kosher Salt
- 3 teaspoons Baking Powder
- 3 cups All-Purpose Flour
- 2 cups Buttermilk
- 2.5 teaspoons Vanilla Extract
Instructions
- Preheat your oven to 350º F. Prepare your baking pans by brushing them with butter and lightly flouring them. This ensures that your cake releases easily after baking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until the mixture is light yellow and fluffy, which should take about 2 to 3 minutes. This step is crucial as it incorporates air, leading to a lighter cake.
- Add the eggs one by one, ensuring each egg is fully mixed in before adding the next. This helps maintain the emulsion and keeps your batter smooth.
- Next, mix in the egg yolks, continuing to beat until fully incorporated and the mixture is creamy.
- In a separate bowl, whisk together the kosher salt, baking powder, and all-purpose flour. This helps distribute the leavening agent evenly throughout the flour for consistent results.
- Gradually add half of the flour mixture to the butter and sugar mixture, stirring until just combined. This prevents overmixing, which can toughen the cake.
- Now pour in half of the buttermilk and mix until combined. Repeat this process with the remaining flour and buttermilk, stirring gently after each addition.
- Finally, add the vanilla extract and mix until everything is just combined. Avoid overmixing to ensure a tender cake.
- Divide the batter evenly between the prepared pans or pour it all into a 9×13 baking dish. Smooth the top with a spatula.
- Bake in the preheated oven until the cake springs back when touched and a toothpick inserted in the center comes out clean. For two 8-inch pans, this should take around 25 minutes; for two 9-inch pans, about 30 minutes; and for a 9×13 pan, about 35 minutes.
- Once baked, remove the cakes from the oven and allow them to cool for about 8 to 10 minutes in the pans. Then, transfer them to a wire rack to cool completely before frosting.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to 3 months. Just thaw them in the fridge before frosting.
- Pairing: This cake pairs wonderfully with fresh fruits like strawberries or raspberries for a refreshing touch.
- Add Citrus: Incorporate lemon or orange zest into the batter for a subtle citrus flavor boost.
- Frosting Variations: Try different frostings such as cream cheese, whipped cream, or even a flavored buttercream for unique twists.