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The Best Yellow Cake I’ve Ever Had Recipe

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★★★★★

4.7 from 135 reviews

This rich and moist yellow cake is made with a combination of cake flour, buttermilk, and a blend of butter and vegetable oil, creating the best texture and flavor. Topped with a silky, homemade cocoa buttercream frosting, this classic layer cake is perfect for any celebration or indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 2 and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients for Cake

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 1/3 cup (75g/80ml) vegetable oil
  • 4 large egg yolks, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (240g/ml) buttermilk, at room temperature

Egg Whites

  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar

Buttercream Frosting

  • 1 and 1/2 cups (339g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 3/4 cup + 2 Tablespoons (76g) unsweetened cocoa powder (natural or Dutch-process)
  • 4–6 Tablespoons (60–90g/ml) heavy cream (or half-and-half or milk), at room temperature
  • 1 and 1/4 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

Optional Decoration

  • Sprinkles

Instructions

  1. Prepare the pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, then line them with parchment paper rounds. Grease the parchment paper to ensure cakes release easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl with a mixer fitted with a paddle attachment, beat softened butter and granulated sugar on medium-high speed for about 3 minutes until light and creamy. Scrape down the bowl as needed. Add vegetable oil and beat for 1 minute until combined. Then, add egg yolks and vanilla extract, beating well.
  4. Combine dry and wet ingredients: Add one-third of the dry ingredients and half the buttermilk to the batter, mixing on low speed until incorporated. Repeat with another third of dry ingredients and remaining buttermilk. Finally, add the remaining dry ingredients and mix until combined. The batter will be thick; whisk by hand if necessary to remove lumps.
  5. Whip egg whites: In a separate large bowl with a whisk attachment, beat egg whites and cream of tartar on high speed until medium-stiff peaks form, about 3 minutes.
  6. Fold in egg whites: Gently fold the whipped egg whites into the batter, taking care not to deflate them. Divide batter evenly between the prepared pans.
  7. Bake the cakes: Bake for 27–31 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 1 hour. Loosen edges with a knife, remove from pans, peel off parchment, and cool completely on the rack.
  8. Make the frosting: Using a mixer with a paddle attachment, beat softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 4 tablespoons heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency with more confectioners’ sugar or cream as needed.
  9. Prepare cake layers: Level the tops of the cakes with a serrated knife. Place one cake layer on a cake stand or plate. Spread 3/4–1 cup of frosting evenly on top.
  10. Apply crumb coat: Add the second layer on top, then apply about 1 cup of frosting thinly over the top and sides to seal in crumbs. Smooth with a bench scraper if desired. Refrigerate for 20 minutes to set the crumb coat.
  11. Finish frosting and decorate: Spread remaining frosting evenly over the cake’s top and sides. Decorate with sprinkles if desired. Chill for 30–60 minutes before slicing for cleaner cuts.
  12. Storage: Cover leftover cake tightly. Store at room temperature for up to 1 day or refrigerate for up to 5 days. If refrigerated, bring cake to room temperature for at least 30 minutes before serving to soften.

Notes

  • Use cake flour for a tender crumb; spoon and level the flour for accuracy.
  • Room temperature ingredients help create a smooth batter and better rise.
  • Carefully folding egg whites preserves airiness for a lighter cake.
  • Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
  • The cake is best served at room temperature for optimal flavor and texture.
  • Sprinkles are optional but add a fun decorative touch for celebrations.

Keywords: yellow cake, buttercream frosting, layer cake, classic cake, moist cake, homemade cake

Find it online: https://flavorsbymaya.com/the-best-yellow-cake-ive-ever-had-recipe/