Description
This Best Yellow Cake Recipe yields a moist, tender, and fluffy cake with a delicate crumb, enhanced by rich vanilla flavor and a creamy chocolate American buttercream frosting. Perfectly balanced sweetness and a light texture make it an ideal choice for celebrations or any dessert craving.
Ingredients
Dry Ingredients
- 2 1/4 cups (254 grams) bleached cake flour, measured correctly
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients & Fats
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 1 3/4 cups (350 grams) granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup (57 grams) sour cream or plain full fat yogurt, at room temperature
- 3/4 cup whole milk, at room temperature
Frosting
- 1 Batch Best Chocolate American Buttercream
Instructions
- Prepare the pans: Preheat the oven to 350°F (177°C). Butter and flour two 8-inch cake pans, then line them with parchment paper circles for easy release.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: Using an electric mixer on high speed in a large bowl, beat the room temperature butter until smooth and creamy, about 1 minute. Add the granulated sugar and beat for 3 to 4 minutes until the mixture is light and fluffy, scraping down the sides as needed.
- Add eggs and vanilla: Beat in the eggs, egg yolks, and vanilla extract one at a time, ensuring each is fully incorporated. If the batter looks separated, continue mixing until it emulsifies into a smooth consistency.
- Add sour cream: Beat in the sour cream until just combined, enhancing moistness.
- Combine flour and milk: With the mixer on low speed, alternately add the flour mixture in three additions and the whole milk in two additions, starting and ending with the flour. Mix just until combined; avoid overmixing to maintain a tender crumb.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.
- Assemble the cake: Place one cake layer on a cake stand or turntable. Spread about one-third of the chocolate American buttercream evenly over the surface, allowing some to extend just over the edge. Invert the second cake layer onto the frosted layer so the top is flat. Use an offset spatula to cover the entire cake with the remaining frosting, smoothing edges and top for a neat finish.
- Serve or store: Serve immediately or refrigerate for up to 2 days. Before serving, allow the cake to come to room temperature for about one hour for optimal flavor and texture.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to preserve the cake’s tenderness.
- Using parchment paper in the pans helps to remove the cakes easily without damage.
- Letting the cake come to room temperature before serving allows the frosting to soften and flavors to develop fully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
