The Perfect Yellow Cake Recipe

If you’re looking for a cake recipe that is light, fluffy, and packed with rich flavor, then you’ve come to the right place!

This yellow cake with chocolate frosting is a great choice for birthdays, special celebrations, or simply to satisfy your sweet cravings. With a few tips and simple ingredients, you can create a beautiful and tasty cake that will impress your family and friends.

 Ingredient for this Yellow Cake

Before you start, make sure you have all the ingredients measured and ready to go. Here’s what you’ll need:

Cake Batter

• 3 cups cake flour

• 2 & 1/2 tsp baking powder

• 1/2 cup unsalted butter (room temperature)

• 1/2 cup butter-flavored shortening

• 1 & 3/4 cup granulated sugar

• 1 tsp salt

• 3 large eggs (room temperature)

• 2 large egg yolks (room temperature)

• 1 tbsp vanilla extract

• 1 & 1/3 cup buttermilk (room temperature)

  
  
  
  

Chocolate Buttercream Frosting

• 1 cup unsalted butter, softened

• 3 cups confectioners sugar

• 1/2 cup unsweetened natural cocoa powder

• 3 to 4 Tbsp heavy whipping cream, plus more to thin the frosting

• 2 tsp vanilla extract

• 1/4 tsp salt

Cake Instructions:

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Sift the dry ingredients: In a mixing bowl, sift together the cake flour and baking powder three times. Sifting is essential to ensure the cake is light and airy. Once sifted, set the mixture aside.

3. Cream the butter and shortening: In your stand mixer’s bowl, using the paddle attachment, combine the unsalted butter and butter-flavored shortening at low speed until smooth. Be sure to scrape down the sides of the bowl and the paddle as needed to fully combine.

4. Add sugar and salt: With the mixer still on low speed, gradually add the granulated sugar and salt. After about 30 seconds, increase the speed to medium-high and beat for 4-5 minutes. This step is crucial for aerating the butter and sugar, resulting in a light and fluffy cake. Be sure to scrape down the sides twice during this stage.

5. Incorporate the eggs: Reduce the mixer speed to low, and add the eggs and egg yolks, one at a time. Make sure each egg is fully incorporated before adding the next. Once all the eggs are in, add the vanilla extract and increase the speed to medium-high. Beat the mixture until it turns thick and pale yellow (about 3-4 minutes).

6. Alternate dry and wet ingredients: With the mixer on low, begin alternating between adding the dry flour mixture and the buttermilk. Start by adding 1/3 of the flour mixture, then half of the buttermilk. Continue with another 1/3 of the dry ingredients, followed by the remaining buttermilk, and finish with the last of the dry mixture. Scrape down the bowl between each addition to ensure everything mixes evenly.

7. Final mix: After all the ingredients are incorporated, scrape down the sides of the bowl and mix on low until just combined. Be careful not to overmix, as this can result in a dense cake.

8. Bake the cake: Divide the batter evenly between your prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with minimal crumbs. The sides of the cake should pull away from the pan slightly, and the center should spring back when gently pressed.

9. Cool the cake: Remove the cakes from the oven and allow them to rest in their pans for 10 minutes. Invert the cakes onto cooling racks and allow them to cool completely before frosting.

Chocolate Buttercream Frosting Instructions

• With a handheld or stand mixer, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.

• Add confectioners sugar, 3 Tbsp heavy cream and 1/4 tsp salt.

• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting

• Add in 2 tsp vanilla extract, mix.

• Sift in the cocoa powder and mix well until creamy.

• That’s it! Now spread it on your cake.

 Tips for Success:

• Room temperature ingredients: Make sure all of your ingredients are at room temperature. This helps them blend together smoothly and creates a more uniform batter.

• Scrape the bowl: Scraping down the bowl and paddle ensures all ingredients are fully incorporated, especially in the early stages.

• Sifting flour: Don’t skip the step of sifting the flour. It may seem tedious, but it makes a big difference in the cake’s texture!

With this foolproof cake recipe, you’ll have a delicious and moist cake ready to impress. Whether it’s for a special occasion or just because you’re craving something sweet, this cake will become a go-to in your kitchen!