Description
This classic yellow cake recipe delivers a moist, tender crumb and rich buttery flavor that makes it the best yellow cake you’ve ever had. Perfectly sweetened and beautifully golden, this cake is ideal for birthdays, celebrations, or any occasion that calls for a delicious homemade treat. The cake layers pair exceptionally well with buttercream frosting or any favorite frosting of your choice.
Ingredients
Cake Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240ml) whole milk, room temperature
Instructions
- Preheat and prepare pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes on medium speed.
- Add eggs and vanilla. Beat in the eggs one at a time, mixing thoroughly after each addition to incorporate fully. Stir in the vanilla extract until combined.
- Combine wet and dry ingredients. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until combined; avoid overmixing to keep the cake tender.
- Divide batter and bake. Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert the cakes onto wire racks to cool completely before frosting.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Avoid overmixing the batter once the flour and milk are added to maintain a light texture.
- If you don’t have cake flour, you can substitute all-purpose flour with 2 tablespoons less per cup and add 2 tablespoons cornstarch to mimic cake flour’s texture.
- For extra moistness, you can add 2 tablespoons of sour cream or plain yogurt to the batter.
- Store the cake layers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
