Classic Yellow Cake
Servings: 12 -14 servings
Yields: One 2-layer cake
Calories: 399kcal
Prepare this classic yellow cake recipe for a rich cake with a tender and moist texture. Perfect for birthday parties and making in advance!
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Ingredients
- 2 cups (250 g) all-purpose flour Note 1
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 2 sticks (230 g) unsalted butter at room temperature
- 1 cup (300 g) granulated sugar
- 2 large eggs at room temperature
- 2 egg yolks
- 2 teaspoon pure vanilla extract
- 2 teaspoons butter extract
- 1 cup (240 ml) buttermilk at room temperature, Note 2
Frosting:
- 1 batch Chocolate Mousse Frosting Note 3
Equipment
- 2 8-inch (20cm) round cake pans
- 1 stand mixer (or hand mixer) fitted with a paddle attachment
- 1 Wire rack
- 1 Serrated knife
Instructions
To make the cake layers:
- Preheat the oven to 350°F (175°C).
- Spray two 8-inch (20cm) round cake pans with cooking spray. Line the pans with a parchment paper and spray the parchment paper lightly with cooking spray. (Note 4)
- In a medium bowl, whisk flour, baking powder, baking soda and salt.2 cups all-purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon coarse kosher salt
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat butter and sugar on medium high speed until fluffy, 3-5 minutes. Scrape the sides of the bowl halfway.2 sticks unsalted butter, 1 cup granulated sugar
- Add eggs, vanilla, and butter extracts and mix on medium high speed until well incorporated, 1 minute.2 large eggs, 2 egg yolks, 2 teaspoon pure vanilla extract, 2 teaspoons butter extract
- Add half of the flour mixture and mix on low speed until just combined.
- Add buttermilk and mix on low speed. Then add the remaining flour mixture and mix until just combined, about 30 seconds. Don’t overmix!1 cup buttermilk
- Divide the batter evenly into the prepared pans and smooth the tops. Bake the cake for 27-30 minutes, or until the cakes are golden and inserted toothpick comes out clean.
- Let the cakes rest in the pans for 3 minutes. If needed, loosen the edges with a knife and invert the cakes onto a wire rack to cool completely. (At this point, cake layers can be wrapped and stored at room temperature for up to 1 day, or frozen for up to 1 month.)
To assemble the cake:
- While this cake doesn’t tend to develop a dome, I still like to level the cake layers with a serrated knife.
- Smear 1/3 of the frosting on the first cake layer into an even layer. Place the second cake layer and cover the entire cake with the remaining frosting.1 batch Chocolate Mousse Frosting
- Store the frosted cake for up to 3 days in the refrigerator.
Notes
Note 1: I do not recommend substituting all-purpose flour as it will result in a dense, coarse texture.
Note 2: To make buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Then, let the mixture sit for about 5 minutes before adding it to the cake batter.
Note 3: Feel free to substitute the chocolate mousse frosting with 1 batch of chocolate Swiss buttercream, 1.5 batch of chocolate cream cheese, or any other frosting you like best. Just make sure you have about 900 grams of frosting!
Note 4: This cake can be baked in two 9-inch cake pans as well. Start checking for doneness at 25 minutes.
Storing Tips:
- To store the cake, cover it loosely in foil, or place it in an airtight cake container.
- Freeze unfrosted cake layers for up to 1 month. Before freezing a frosted yellow cake, ensure your chosen frosting is also freezer-friendly.
- To store the cake, cover it loosely in foil, or place it in an airtight cake container.
- Freeze unfrosted cake layers for up to 1 month. Before freezing a frosted yellow cake, ensure your chosen frosting is also freezer-friendly.
Nutrition
Servings: 1 serving
Calories: 399kcal
Carbohydrates: 66g
Protein: 3g
Fat: 15g
Sugar: 61g
Sodium: 379mg