Yellow Cake
This Yellow Cake is moist and incredibly easy to make. Full of flavor with a tasty homemade chocolate frosting, this is the perfect cake for any party!
Servings: 12 servings
Calories: 876kcal
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 ¾ cup granulated sugar
- 3 large eggs room temp
- 2 large egg yolks room temp
- 1 tablespoon vanilla extract
- 1 ¼ cups buttermilk room temp
For the frosting:
- 1 ½ cups unsalted butter softened
- ¾ cup unsweetened cocoa powder
- 6 cups powdered sugar
- ½ teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 6-7 tablespoons heavy whipping cream
- Sprinkles for garnish optional
Instructions
- Preheat the oven 350°F and lightly spray 2 9-inch cake pans with baking spray. Add parchment paper to the bottom of the pans and spray the top of the paper with baking spray before setting them aside.
- Stir together the flour, baking powder, baking soda, and salt in a medium-size mixing bowl.
- In the body of a stand mixer with the paddle attachment on, cream the butter, oil, and sugar together for 3 minutes.
- Add the eggs one at a time until fully mixed in the wet ingredient mixture. Add the egg yolks and mix them in with the vanilla to the mixture.
- Add half of the dry ingredients to the wet ingredients and stir it in until well combined.
- Now, add half of the buttermilk to the mixture, stir until well combined. Repeat with the remaining dry ingredients and then buttermilk, scraping down the sides as needed to ensure all gets properly mixed. Do not overmix.
- Divide the batter between the two cake pans. Use a spatula to smooth out the top of the batter, this will ensure the cakes bake evenly.
- Bake cakes for 22-28 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pan.
- While the cakes are cooling, make the chocolate frosting. In the body of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, add the butter and whip until it's smooth.
- Add the cocoa powder to the whipped butter and carefully mix it in until combined. Add the powdered sugar a little at a time to the mixture, mixing the first batch in completely before adding more. The chocolate mixture will be thick.
- Add the salt, vanilla, and 6 tablespoons of heavy cream and mix until smooth. If frosting appears too thick add an additional 1 tablespoon of heavy cream. Once mixed in, turn the speed up to medium-high and whip for 3 minutes until the frosting is light and fluffy. Scrape down the sides as needed to ensure all gets incorporated.
- To assemble the cake, remove the cakes from the pans and discard the parchment paper.
- Trim the tops of the cake if there is any doming so they are even and flat, making assembly easier.
- Place one of the cakes bottom side down onto your serving dish or cake plate. Add 1 cup of the frosting and smooth it out to the sides.
- Place the other cake, top side down, on to the frosting.
- Take about another cup of frosting and lightly frost the entire cake, making a crumb coat. Place in the fridge for at least 2 hours or up to overnight to set.
- Take the rest of the frosting and frost the outside of the cake. Add sprinkles if using. Cut, serve, and enjoy.
Notes
- This homemade Yellow Cake is best enjoyed at room temp.
- You can freeze the leftover cake, see above on how to do that.
- Make sure to store your cake properly to prolong its shelf life.
- You can swap out the homemade frosting for other choices, see my suggestions above.
- Make sure you use room temperature ingredients, it's crucial.
- Don't overbake your cake, you don't want to dry it out.
- The amount of frosting you make in this recipe is enough to frost the cake, but not enough to do any decorating. If you wish to have enough for more detailed frosting decorations, make 1.5 times the frosting.
Nutrition
Calories: 876kcal | Carbohydrates: 115g | Protein: 7g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 293mg | Potassium: 253mg | Fiber: 3g | Sugar: 90g | Vitamin A: 1318IU | Vitamin C: 0.05mg | Calcium: 95mg | Iron: 2mg