Yellow Cake Recipe

Introduction

This classic yellow cake is a timeless dessert perfect for any celebration or simple treat. With a tender crumb and rich vanilla flavor, it pairs beautifully with a smooth chocolate frosting that’s easy to make at home.

Ingredients

• Cooking spray
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, plus 6 egg yolks
• 2 teaspoons pure vanilla extract
• 3/4 cup milk
• 1 cup (2 sticks) melted butter
• 3 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/3 cup heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Instructions

1. Step 1: Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease them lightly with cooking spray.
2. Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, and kosher salt. Set aside.
3. Step 3: In another large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed, then mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Then add the milk and stir until smooth.
6. Step 6: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
8. Step 8: To make the frosting, beat together the melted butter, powdered sugar, and cocoa powder until smooth. Add the heavy cream, vanilla extract, and a pinch of salt, then beat until light and fluffy.
9. Step 9: Level the cooled cakes by slicing a thin layer off the tops to create even surfaces. Spread half of the frosting over one cake layer, then top with the second layer and cover with the remaining frosting.

Tips & Variations

• For extra moist cakes, substitute half the milk with buttermilk.
• If you prefer a lighter frosting, try substituting half the butter with cream cheese.
• To enhance the cake’s vanilla flavor, use real vanilla beans or high-quality vanilla extract.

Storage

Store the frosted cake in an airtight container or cover loosely with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze separately the unfrosted cake layers for up to 3 months. When reheating, let refrigerated or frozen cake come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all whole eggs instead of egg yolks?

Using whole eggs instead of only yolks will change the texture and moisture of the cake slightly, making it less rich and tender. For best results, follow the recipe’s egg yolk quantity.

What is the purpose of cornstarch in this yellow cake?

Cornstarch helps soften the cake’s texture by reducing gluten formation, resulting in a more tender and delicate crumb.

Yellow Cake Recipe

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★★★★★

4.8 from 566 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This classic Yellow Cake recipe features a moist and tender crumb with a rich, buttery flavor enhanced by a blend of granulated and brown sugars. The cake layers are perfectly balanced with a smooth, creamy chocolate buttercream frosting made from melted butter, cocoa powder, and a hint of vanilla. Perfect for celebrations or as a delightful everyday treat.

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Ingredients

Scale 1x2x3x

Cake:

• Cooking spray, for greasing pans
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 6 large egg yolks
• 2 teaspoons pure vanilla extract
• 3/4 cup milk

Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, melted
• 3 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/3 cup heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

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Instructions

1. Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles and coat them lightly with cooking spray to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. This ensures even distribution of leavening agents for a uniform rise.
3. Cream butter and sugars: In another large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 5 minutes.
4. Add eggs and vanilla: Beat in the whole eggs and egg yolks, one at a time, ensuring each addition is fully incorporated before adding the next. Scrape down the bowl edges as needed. Stir in the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing until just combined to avoid overworking the batter. Then, mix in the milk until the batter is smooth and homogenous.
6. Divide and bake: Evenly split the batter between the prepared cake pans, smoothing the tops with a spatula. Bake on the center rack for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes: Allow the cakes to cool in the pans for about 10 minutes, then invert them onto wire racks to cool completely before frosting.
8. Make frosting: In a large bowl, beat together the melted butter, powdered sugar, and cocoa powder until smooth and well combined. Add the heavy cream, vanilla extract, and a pinch of kosher salt, beating until the frosting is light, fluffy, and spreadable.
9. Level and assemble: Use a large serrated knife to level the tops of the cooled cakes by slicing off a thin layer to create a flat surface. Place one cake layer on a serving plate, spread about half of the frosting evenly over it, then top with the second cake layer. Cover the top and sides of the assembled cake with the remaining frosting.

Notes

• Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
• Do not overmix the batter once the dry ingredients are added to maintain cake tenderness.
• If you prefer, you can substitute whole milk with buttermilk for a slightly tangier flavor and more moist crumb.
• For easier slicing, chill the cakes briefly before leveling and frosting.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: yellow cake, vanilla cake, chocolate frosting, classic cake recipe, homemade cake