Classic Yellow Cake Recipe
Make a deliciously moist and fluffy yellow cake topped with chocolate buttercream frosting. Classic homemade dessert recipe!
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Servings: 24 servings
Calories: 186kcal
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups pure cane sugar
- 1/2 cup canola oil
- 2 large eggs separated*
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 1/2 cups buttermilk
- 2 1/2 cups unbleached cake flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Pre-heat the oven to 350°.
- If you're making buttermilk, make it first and set aside.**
- Cream (or mix) the butter and sugar together for a good 5 to 8 minutes.
- You can also cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is already creamed.
- Meanwhile, sift the dry ingredients together at least 3 times.
- Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
- Finally, when everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.
- Pour the cake batter into a well-greased 9″x13″ cake pan.
- Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
- When the cake is fully baked, remove it from the oven and allow it to fully cool before attempting to frost it. If you’re making round cakes or cupcakes***, let the cakes cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.
- Once the cake has fully cooled, top it with delectable chocolate buttercream frosting****, slice, and serve.
Notes
*When mixing the other liquid ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
**You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.
***Keep in mind, if you're making round cake or cupcakes, cooking times may differ.
****Icing not included in nutritional facts. See nutritional info for chocolate buttercream frosting at the link above, included in the recipe instructions.
Nutrition
Serving: 24servings | Calories: 186kcal | Carbohydrates: 22g | Protein: 2g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 187mg | Sugar: 13g
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