yellow cake recipe

A fluffy, tender, moist, melt in your mouth yellow cake covered in the best chocolate buttercream imaginable.

Yellow Cake Recipe

all-purpose flour

corn starch

sugar (250 grams)

tsp baking powder

tsp salt

unsalted butter (room temperature, 113 grams)

vegetable oil (60 milliliters)

eggs (room temperature, large)

yolks

tbsp vanilla extract (15 milliliters)

buttermilk (240 milliliters)

unsalted butter

cocoa

½ tsp salt (You can add less if you're salt-sensitive)

milk (divided)

lb powdered sugar (450 grams)

chocolate

Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.

Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 

Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again. 

Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.

Bake at 350F for about 30 minutes or until the centers are set and springy.

Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.

For the Cake

Melt 1/4 cup of the butter in a microwave. Mix in the cocoa power and set aside.

Melt 1/3 cup of semisweet chocolate with 1/4 cup milk then mix together and set aside. You can use 1/2 cup of chocolate for an extra-rich frosting if desired.

Beat one cup of room temperature butter in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 

Pour in the melted butter cocoa mixture, mix to combine then scrape the bowl down and mix again. Add the powdered sugar and mix on low. Pour in the melted and cooled chocolate ganache then drizzle in about 1/4 cup of milk. Scrape the bowl down and mix until smooth. Your frosting should be silky, soft and luscious.

For the Chocolate Buttercream

Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use a spatula to swirl the buttercream around for a rustic effect.

For the Assembly

You'll love this moist, tender, and fluffy yellow cake made from scratch with luscious chocolate frosting, it's perfect for parties and just plain DELICOUS! I think a perfect yellow cake with rich creamy chocolate frosting might just be the perfect birthday cake. You get a nice balance of vanilla and chocolate and something about the color combination makes me feel nostalgic for childhood birthdays, candles and presents. 

Recipe: https://preppykitchen.com/yellow-cake/

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Yellow Cake

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!&nbsp;

Yellow Cake with chocolate frosting

unsalted butter (, at room temperature*)

oil (**)

sugar

eggs (, at room temperature)

large egg yolks (, at room temperature)

Tablespoon vanilla extract

baking powder

salt

buttermilk (, at room temperature)

butter (melted)

cocoa powder

milk

vanilla extract

Preheat oven to 350 degrees F.&nbsp;

Place parchment paper in the bottom of two 8 or 9 inch round cake pans.&nbsp; Cut the paper so it fits well in the bottom circle of the pan.&nbsp; Spray the pan and parchment paper with nonstick cooking spray.

In a large bowl, cream sugar and butter until smooth. Add oil and mix

Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.

Stir together baking powder, salt, and flour in a medium bowl.&nbsp;

Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.&nbsp;

Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don&#039;t over-bake or the cake will be dry.

Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.&nbsp;

For the Yellow Cake:

Stir together the butter and cocoa powder.&nbsp;

Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.

Once the cake has cooled completely, frost with chocolate frosting.&nbsp;

Tips for making ahead and freezing the cake are above in the post.

For the Chocolate Frosting:

https://content.jwplatform.com/videos/1XCmtJWs.mp4

A classic homemade Yellow Cake recipe with chocolate frosting and step-by-step photos and directions for how to make the cake and frosting from scratch!

A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender and butter cake that&#x27;s perfect for birthdays and everyday celebrations!

cake flour

baking soda

vegetable oil

unsalted butter (room temperature)

eggs (room temperature)

egg yolks (room temperature)

buttermilk (room temperature)

Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.

Add the eggs and egg yolks one at a time beating after each addition just until combined.

Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.

Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should come clean from the center when done.

Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, frost and assemble the cake as desired.

This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted.

Boston Cream Pie Recipe:

cake flour, (sifted*)

butter, (softened)

sugar ((granulated))

eggs

vanilla bean, (split lengthwise)

flour ((all-purpose))

egg yolks, (beaten)

heavy cream (or whipping cream)

chocolate ((semi-sweet

Top the bottom half of the cake with the custard, spreading the custard to the edge.

Carefully place the remaining cake half, cut side down, on top of the custard; gently pressing down.

If you think it is necessary, refrigerate for 1 hour to help keep the cake together.

Spread the Chocolate Ganache on top of the the cake, spreading the Ganache to the edge and down the side of the cake. &nbsp;Some people like to let the Chocolate Ganache drip down the sides of the cake (your choice).

Refrigerate the finished Boston Cream Pie approximately 1 to 2 hours before cutting and serving.

The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.

To cut the cake, wet a sharp knife in hot water, and shake off any excess water before making each cut. &nbsp;Let the cut portions stand at room temperature for approximately 10 to 15 minutes before serving.

The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated.

Makes 10 to 12 servings.

Boston Cream Pie Instructions:

Preheat oven to 375 degrees F. &nbsp;Butter and flour a 9-inch round springform pan. &nbsp;NOTE: You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. &nbsp;Adjust oven rack to the center position of your oven.

In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.

In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. &nbsp;Beat in the eggs, one at a time, beating well after each addition. &nbsp;Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. &nbsp;NOTE: It will take less time if using 2 cake pans. &nbsp;Let the cake cool in the springform pan on a wire rack for 10 minute. &nbsp;After 10 minutes, remove sides of springform pan and let cake cool completely.

When cake is completely cool, carefully remove cake from springform bottom. &nbsp;If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.

Yellow Cake Instructions:

In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately remove from heat and set aside to infuse for 10 to 15 minutes.  After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use.

In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth.  Add warm milk and scrapings from inside of vanilla bean.  Continue cooking, stirring constantly, until mixture begins to thicken.  Remove from heat and stir. Let mixture cool completely.

Custard Filling Instructions:

In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.  Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.

Use the Chocolate Ganache while still warm.   If your Chocolate Ganache has cooled, gently re-warm before using.

Chocolate Ganache (Icing) Instructions:

Easy, dense and moist homemade yellow cake made from scratch makes the perfect simple and delicious dessert.Recipe updated recently for even better results!

Dense Homemade Super Moist Yellow Cake From Scratch

flour

butter (softened)

In a bowl, mix flour and baking powder together.

Beat the eggs and keep aside.

In another bowl, add the softened butter and sugar, beat well until well combined.

Add the beaten eggs to the butter sugar mixture and whisk together to mix all ingredients well.

Now add the milk and vanilla extract to the bowl, and mix well (add the food color also to the milk if you are using it).

Slowly add this wet mixture to the dry flour mixture, stirring in between so that no lumps are formed. Combine everything together to form the batter.The texture of the cake batter is slightly thick since this is a dense yellow cake. However, it is not supposed to be super thick, so if you think the batter turned too thick (it also depends on the flour and other ingredients that you use), you may add a little more milk to the batter and mix well to combine. Do not add a lot of milk, but just add about one tablespoon of milk at a time, mix with the batter and only add one spoon of milk if necessary. The batter is supposed to be thick but you should be able to pour the batter to the pan easily, which is the right consistency of batter for this cake recipe.

To make the yellow cake batter

Preheat oven to 300 degree Fahrenheit.

Prepare the cake pan (9 inch round cake pan will be perfect) by greasing with butter and dusting with little flour. You can also line the bottom of the baking pan with parchment paper which will help you to transfer the cake easily once it is baked. Also put the cake strips around the pan for even baking if you want a perfect flat level cake- make sure you follow the directions mentioned in the strips you are using.

Pour the cake batter into the pan and bake this for about 45 to 50 minutes in the oven or until a toothpick inserted in the center comes out clean. Mine was done in 50 minutes of time. Sometimes oven temperatures and baking times can vary depending on the oven, so it is a good idea to check the cake after about 35 to 40 minutes of time, since overbaking can cause the cake to dry out.

As soon as the cake is done, transfer it from the hot oven, allow the cake to cool down completely before you try to take it out of the pan or slice it.

To bake the yellow cake

There&#039;s nothing more classic than a homemade yellow cake. This yellow cake recipe creates a moist and fluffy cake from scratch with excellent structure and texture, making it perfect for gorgeous layer cakes

Basic Yellow Cake Recipe

vanilla

Preheat the oven to 350ºF. Prepare two 8 inch round pans with vegetable pan spray.

In a medium bowl, sift together the cake flour, baking powder and salt.

In a large bowl, beat the softened butter and sugar with an electric mixer fitted with a paddle attachment (or a hand mixer with beaters) until light and fluffy, for about 3-5minutes.

 Add the eggs, one at a time, and vanilla. Mix well.

Add the flour mixture alternately with milk, beating well after each addition. Continue beating for one minute. Divide the batter evenly into the prepared pans.

Bake for 35-40minutes on the center rack or until a toothpick inserted into the center comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from the pans and cool completely on the grid.

https://www.youtube.com/watch?v=FpGq_HvK65A

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This classic yellow homemade cake recipe is simple, yet delicious! Watch and learn how to perfectly bake a cake from scratch by following these easy instructions.  This cake recipe is perfect for beginners or anyone looking for a new go-to recipe to bake for any occasion like birthdays or anniversaries.

Find the printable instructions here: http://bit.ly/2y4Ed4I

Find more birthday treat inspiration here: http://bit.ly/2t0v9I0

Watch this video in Spanish: http://bit.ly/2X70ZVt

TOOLS:
2 - 8" Round Aluminum Cake Pans: http://bit.ly/2t5yDcf
Parchment Paper: http://bit.ly/2sTxg1g
Bake Easy Non-Stick Spray: http://bit.ly/2JzIYIQ
Bake Even Strips: http://bit.ly/2l7RMqu
Angled Spatula: http://bit.ly/2LINEbV
Toothpicks
Cooling Grid: http://bit.ly/2sRP0d8
Cake Board: http://bit.ly/2LNDgPU

INGREDIENTS:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla: http://bit.ly/2sTZQzH
1 1/4 cups milk

RELATED VIDEOS:
Buttercream Icing Consistency: http://bit.ly/2Jq58sB
Wilton Royal Icing Recipe: http://bit.ly/2sRHbEG

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How To Make A Classic Yellow Cake | Wilton

https://www.youtube.com/watch?v=o9CMiMhaKlY

This rich, buttery, super tender yellow cake recipe is made entirely from scratch and is the best I&#39;ve had. Its made up of moist vanilla cake layers that have extra egg yolks (for a richer flavor and color), followed by a super smooth, creamy and not-too-sweet chocolate buttercream. Perfect for celebrations!

Moist Yellow Cake Recipe

all purpose flour

cornstarch

½ tsp baking soda

(omit

vegetable oil (I use canola oil)

white granulated sugar

vanilla extract/essence

tsp white vinegar

sugar (also known as icing/confectioners sugar)

heavy cream (room temperature)

natural cocoa powder

IMPORTANT: For this yellow cake recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂

Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in egg yolks and mix until well combined.

Add in vanilla, vinegar and buttermilk and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in your premixed dry ingredients to your wet mixture, and gently fold with a spatula until just combined. Avoid overmixing (only mix until you can&#39;t see anymore streaks of unmixed flour and the batter is uniform).

Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 38-40 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Once baked, allow the cake layers to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool.

In a microwave safe bowl add in chocolate (break into smaller pieces if using a chocolate block), and melt in the microwave for 30 second bursts at a time, mixing in between each burst until the chocolate is almost melted (be careful not to overheat it otherwise the chocolate can burn - you can use a bain marie/double boiler if you prefer). Let the chocolate sit for a few minutes and then mix until smooth. Set aside to cool.

In a large bowl (or the bowl of a stand mixer), add in butter, powdered sugar, vanilla and heavy cream. Mix on the lowest speed until the ingredients are combined, and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through. The frosting should be fluffy and smooth (see note 3 if it&#39;s not).

Add in the cocoa powder and cooled melted chocolate. Mix until well combined and smooth.

Chocolate Buttercream Frosting

Trim off the tops of the cake layers with a serrated knife so that they&#39;re nice and flat. I like to trim the edges too but this is optional.

Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of frosting.

Place the next cake layer on top and spread out more frosting on the top and sides of the cake.

Using a 1M piping tip, pipe some cupcake swirls on the top of the cake (or any piping you like). Slice and enjoy!

Assembly (see video for demonstration)

The cake is nice moist and very delicious BUT it’s not as yellow as I wanted it to be.

This cake recipe is AMAZING!!! I did make it with chocolate buttercream, but the next time, would like to try a vanilla buttercream and some sliced strawberries.  I would also love this cake without frosting.  It's very versatile.

This is a very good, classic yellow cake recipe. The texture is a bit more crumbly than I'd like rather than fluffy, but it is still really moist.

thankyou i will try and make this beautull yellow
 cake

I found this recipe after searching for a moist homemade yellow cake recipe and boy am I glad I picked this one!  I made it for my Sister-in-law's 60th birthday.  It was a huge hit!  Moist, light, fluffy and tasty.  I immediately pinned for later use!  Thank you Maryam!

Love this cake 
How can I convert this to fit a 9x13 without losing it's height

This is the best yellow cake ever. I’m extremely picky about cake and this has a delightful crumb, stays moist, and tastes amazing, even if you forget the cornstarch. lol 

I top it with my own salted vanilla frosting and it’s so addictive I can’t stop eating it. I made it for my birthday and I ate 80% of it.

If I am using a 9+13 pan what temperature would I use? And how long to cook it? Thank you!

https://content.jwplatform.com/videos/jkJwbQmk.mp4

This rich, buttery, super tender yellow cake recipe is made entirely from scratch and is the best I’ve had. Its made up of moist vanilla cake layers that have extra egg yolks (for a richer flavor and color), followed by a super smooth, creamy and not-too-sweet chocolate buttercream. Perfect for celebrations!

This Moist Yellow Cake recipe is moist and tender with a soft crumb! It’s made completely from-scratch and is way better than any cake mix. The cake pairs perfectly with the chocolate buttercream frosting for the perfect classic yellow cake!

Moist Yellow Cake with Chocolate Frosting

(300 milliliters) buttermilk

tbsp vanilla extract

(325 grams) all purpose flour

(310 grams) sugar

tsp baking soda

(224 grams) unsalted butter, room temperature

(560 grams) unsalted butter, room temperature

(1035 grams) powdered sugar

(114 grams) natural unsweetened cocoa powder

tsp vanilla extract

4–5 tbsp (60-75 milliliters) heavy cream

Sprinkles, optional

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.2. Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.3. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.4. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.5. Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.6. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.7. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.8. Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds.9. Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean.10. Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.
Make the buttercream

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