Homemade Classic Yellow Cake Recipe
A classic homemade yellow cake recipe that’s moist, fluffy, and perfect for any occasion. This traditional American dessert features a buttery, tender crumb with subtle vanilla and butter flavoring, baked to golden perfection and ready to be frosted with your favorite chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Two 9-inch cake layers (serves about 12) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened (do not melt)
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter flavoring (optional)
- 1 cup buttermilk, room temperature
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line the bottoms of two 9-inch round cake pans with parchment paper circles, then grease and lightly flour the pans. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, creating a smooth base for the cake batter.
- Add Eggs: Add the eggs and egg yolks one at a time to the butter-sugar mixture, mixing thoroughly after each addition to fully incorporate and develop the batter.
- Flavor the Batter: Stir in vanilla extract and optional butter flavoring to enhance the cake’s rich taste.
- Combine Wet and Dry Ingredients: Add the dry ingredients alternating with the buttermilk into the wet ingredients, beginning and ending with the dry. Mix until the batter is fluffy and thick, scraping down the sides of the bowl to ensure even mixing.
- Rest Batter: Let the batter rest for 5 minutes to allow the ingredients to settle and develop.
- Pour and Spread Batter: Pour the batter evenly into the prepared cake pans. Use an offset spatula to spread the batter into an even layer for uniform baking.
- Bake the Cake: Bake for 30 to 35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs attached. You may need to bake a few minutes longer depending on your oven.
- Cool and Remove from Pans: Let the cakes cool in the pans on a wire rack until warm enough to handle. Carefully remove the cakes from the pans and allow them to cool completely before frosting.
- Frost: Once cooled, frost the cake with your favorite chocolate frosting or icing of choice.
Notes
- Ensure all dairy and eggs are at room temperature for best mixing and cake texture.
- Do not melt the butter; it should be softened to cream properly with sugar.
- Use parchment paper in the cake pans for easy removal without damaging the cake edges.
- The batter will be thick but should be fluffy after mixing—avoid overmixing to keep the cake tender.
- Baking time may vary depending on the oven; check at 30 minutes and add additional time if needed.
- The cake layers can be made ahead and frozen; thaw completely before frosting.
- Resting the batter before baking improves texture and crumb.
Keywords: yellow cake, classic cake, homemade cake, moist yellow cake, vanilla cake, birthday cake, dessert
Find it online: https://cookwithlea.com/homemade-classic-yellow-cake-recipe/
