This recipe for yellow cake is made from scratch and is very moist and fluffy. It is topped with chocolate buttercream frosting that was also made from scratch. This cake is great any time of the year.
INGREDIENTS
– 3 cups cake flour spooned & leveled (345 grams)– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1 cup buttermilk room temperature (240 ml)– ¼ cup vegetable or canola oil (60 ml)– 1 tablespoon pure vanilla extract– 1 cup Danish Creamery unsalted butter softened (2 sticks; 230 grams)
INGREDIENTS
– 2 cups granulated sugar (400 grams)– 6 large egg yolks at room temperature– 4 large egg whites at room temperature– 1 ½ cups Danish Creamery unsalted butter softened (3 sticks; 340 grams)– 4 ½ cups powdered sugar (540 grams)– ¾ cup unsweetened cocoa powder sifted (65 grams)– 6 tablespoons whole milk– 1 ½ teaspoons pure vanilla extract– ⅛ teaspoon salt
INSTRUCTIONS
Heat the oven to 350°F (180°C). Put three 8-inch round cake pans with nonstick cooking spray and parchment paper on the bottoms aside. Mix cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
1
Mix buttermilk, oil, and vanilla extract in a large bowl or measuring cup. Set aside. Beat the butter on low speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth, then slowly mix in the granulated sugar.
2
After adding all the sugar, mix on medium speed for 4–5 minutes until light and fluffy. As each egg yolk is added, scrape the bowl bottom and sides. Alternate buttermilk and dry ingredients three times on low speed. Mix each addition until combined to avoid overmixing the batter.
3
Scrape the bowl bottom and sides with a rubber spatula to mix everything. Set aside. Beating the egg whites to stiff peaks in a separate large bowl. Gently fold half the egg whites into the cake batter until just combined, then add the rest.
4
Evenly fill three pans with cake batter. Lightly tapping pans on counter releases air bubbles. Bake the cakes for 25–30 minutes until a toothpick inserted into the centre comes out clean. Remove pans from oven and let cool for 20–30 minutes. After knife-ing the outside, carefully remove the cakes from the pans and cool on a wire rack.