Dessertscarlsbadcravings5.0
Homemade Yellow Cake
Soft, buttery, and incredibly moist, this is the ultimate classic yellow cake recipe with a tender, bakery-style crumb. Finish it with my ultra-fluffy chocolate buttercream for a celebratory birthday cake that disappears fast and has everyone going back for seconds! See the post for step-by-step photos, expert tips, and variations.
👥 12 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 1h🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
CAKE
2
Prep: Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment paper, or I love these round silicone nonstick baking mats. Lightly grease the pans with nonstick cooking spray. (You may also use two 9-inch cake pans.)
3
Dry Ingredients: Whisk the cake flour (measure correctly! See Notes), baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
baking powder2 teaspoonssalt1 teaspoonunsalted butter, (room temperature)16 tablespoonsteaspoon salt, plus a pinch1/4
4
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter and sugar on medium-high speed for ⏱️ 3-5 minutes (no less!), until very creamy and fluffy, occasionally scraping down the bowl.
5
Add Wet Ingredients: Scrape down the bowl. Add the sour cream, vegetable oil, and vanilla extract, and beat on medium-high until combined, about ⏱️ 30 seconds. Mix in the eggs and the egg yolks, one at a time, blending each fully into the batter before adding the next to prevent an “eggy” taste.
vegetable oil2 tablespoonsvanilla extract1 tablespoonlarge eggs, (room temperature)2large egg yolks, (room temperature)2
6
Alternate Ingredients: With the mixer on low, add the flour mixture in three additions, alternating with the milk (begin and end with dry ingredients). Stop mixing when a few steaks of flour remain, then stir the rest by hand. There should be some small lumps—do not overmix.
7
Bake: Divide batter among the prepared cake pans (I use a kitchen scale). Bake at 350°F for ⏱️ 18-24 minutes for 8-inch pans and ⏱️ 25-31 minutes for 9-inch pans, or until a toothpick inserted into the center comes out with a few moist crumbs.
8
Cool: Cool the cakes in the pans for ⏱️ 10 minutes, then invert onto wire racks to cool completely before frosting.
9
Chocolate Frosting
10
Sift: Sift the powdered sugar, cocoa powder, and salt into a very large mixing bowl, then whisk to combine.
salt1 teaspoonunsalted butter, (room temperature)16 tablespoonsteaspoon salt, plus a pinch1/4
11
Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and fluffy, about ⏱️ 60 seconds.
12
Combine: With the mixer on low, gradually add the sugar/cocoa mixture to the butter until mostly incorporated, then slowly add the cream and vanilla. Scrape down the sides of the bowl.
13
Make it Fluffy: Increase the speed to medium-high and beat for a full ⏱️ 2 minutes-no less! If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1- 2 more Tablespoons of cream. Taste the frosting and add a pinch more salt if it’s too sweet.
salt1 teaspoonunsalted butter, (room temperature)16 tablespoonsteaspoon salt, plus a pinch1/4
14
ASSEMBLE AND FROST
15
Level Cakes: The cakes must be completely cool before continuing. Using a serrated knife, level the top of each cake.
16
Layer Cakes: Place one cake layer on a serving plate, cut side up. Evenly frost with a cup of frosting. Top with the 2nd cake layer, cut side up, and evenly frost with another cup of frosting. Top with the third cake layer, cut side down.
17
Frost: Spread the frosting evenly over the top and sides of the cake, and decorate/pipe the top as desired.
18
Serve: Time permitting, refrigerate for ⏱️ 30 minutes before slicing for prettier, cleaner slices, then let it come to room temperature for serving. Enjoy!
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