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Yellow Cake

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A classic yellow cake that’s rich, moist, and buttery with a tender crumb—perfect for birthdays, layered cakes, or as a comforting treat.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs and egg yolks one at a time, beating well after each. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide batter evenly between prepared pans and smooth the tops.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Frost and decorate as desired once cooled.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Use parchment paper rounds for easy removal from pans.
  • To make buttermilk substitute, combine 1 tbsp vinegar or lemon juice with 1 cup milk.
  • Can be made ahead and frozen unfrosted for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/yellow-cake/