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Homemade Yellow Cake photo

Yellow Cake

This yellow cake is moist, fluffy, and bursting with flavor—perfect for celebrations or a sweet treat any day!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Electric Mixer
  • Spatula
  • 9-inch Round Cake Pans
  • Wire Rack
  • Offset spatula

Ingredients
  

For the Cake:

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 3/4 cups granulated sugar
  • 1/3 cup grapeseed oil
  • 5 large eggs at room temperature
  • 2 egg yolks egg yolks at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon butter extract
  • 1 cup sour cream at room temperature

For the Buttercream Frosting:

  • 2 cups unsalted butter slightly cold
  • 5 cups confectioner's sugar measured then sifted
  • 1 tablespoon pure vanilla extract
  • pinch salt

For the Chocolate Ganache:

  • 1 cup semi-sweet or dark chocolate chips
  • 1/4 cup heavy whipping cream

Instructions
 

Cake Preparation

  • Preheat your oven to 350°F (175°C) for even baking.
  • Grease and flour two 9-inch round cake pans to prevent sticking.
  • In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In another bowl, beat the unsalted butter, granulated sugar, and grapeseed oil with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  • Add the large eggs and egg yolks one at a time, mixing well after each addition. Then mix in the vanilla and butter extracts.
  • Add the sour cream to the butter mixture and mix until fully combined for extra moistness.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Buttercream Frosting

  • In a large mixing bowl, beat the slightly cold unsalted butter until creamy.
  • Gradually add the confectioner's sugar, mixing on low speed.
  • Add the vanilla extract and a pinch of salt. Beat until fluffy.

Cake Assembly & Ganache

  • Once the cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream on top.
  • Add the second layer, then frost the top and sides of the cake.
  • In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
  • Let the ganache cool slightly before pouring over the frosted cake.

Notes

  • Ensure all your ingredients are at room temperature for the best results.
  • Do not overmix the batter once you add the dry ingredients to maintain a light and fluffy texture.
  • Feel free to customize the frosting by adding flavors or colors as desired.
  • You can substitute sour cream with Greek yogurt for a tangy flavor.
  • Wrap and freeze cake layers for up to three months for advanced preparation.
Keyword Birthday, Buttercream, Classic, Easy, Moist