Serves 10
50 min
The Best Classic Yellow Cake
Recipe GLPR0aec3f23815b69
A rich and tender yellow layer cake with a delicate crumb and buttery flavor. Made with whole eggs and egg yolks for an extra golden color and moist texture, this versatile cake is perfect for celebrations and pairs beautifully with any frosting or filling.
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Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
2½ teaspoons vanilla extract
Directions
Preheat your oven to 350°F. Prepare two 8-inch round pans, two 9-inch round pans, or one 9x13-inch rectangular baking pan by lightly coating with nonstick baking spray or butter and dusting with a thin layer of flour, tapping out any excess.
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale yellow in color, approximately 2-3 minutes.
Add the four whole eggs to the butter mixture one at a time, beating well after each addition until fully incorporated. Then add the two egg yolks one at a time, beating until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add half of the dry ingredients to the butter and egg mixture, stirring until just combined.
Pour in half of the buttermilk and stir until combined. Then add the remaining flour mixture and stir until combined. Finally, add the remaining buttermilk and vanilla extract, stirring just until the batter comes together.
Divide the batter evenly among the prepared pans, or pour into the 9x13-inch pan.
Bake until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean: approximately 25-27 minutes for two 8-inch round pans, 28-30 minutes for two 9-inch round pans, or 35-37 minutes for a 9x13-inch pan.
Remove the cakes from the oven and allow them to cool in the pans for 8-10 minutes on a wire cooling rack. Invert the pans to turn the cakes out onto the cooling rack and allow to cool completely before frosting or filling.
