Description
This classic homemade yellow cake recipe delivers a moist, tender, and flavorful cake perfect for any celebration or everyday dessert. Made from scratch with simple ingredients including both all-purpose and cake flour, buttermilk, and a combination of butter and vegetable oil, this cake offers a perfectly balanced texture and rich vanilla taste. Whether layered with frosting or enjoyed plain, it’s a timeless favorite.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all purpose flour, sifted
- 1½ cups cake flour, sifted
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1½ cups sugar
- 1/3 cup vegetable oil
- 2/3 cup butter
- 1 tablespoon good quality vanilla extract
- 2 extra large eggs
- 2 extra large egg yolks
- 1½ cups buttermilk (or soured milk)
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set this mixture aside to ensure even distribution of leavening agents.
- Prepare Pans: Grease and flour two 8-inch round cake pans, then line the bottom of each with a circle of parchment paper to prevent sticking and ensure easy removal.
- Cream Butter, Oil, Sugar, and Vanilla: Using the whisk attachment of an electric mixer, beat together sugar, vegetable oil, butter, and vanilla extract on high speed until the mixture is light and fluffy. This aerates the batter, contributing to a tender cake.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the two extra egg yolks and mix well to build structure and richness.
- Incorporate Dry and Wet Ingredients: Fold the dry ingredients alternately with the buttermilk into the creamed mixture. Begin and end with the dry ingredients, doing this in three additions of dry ingredients and two additions of buttermilk. Gently fold to combine, being careful not to overmix to maintain cake tenderness.
- Pour Batter into Pans: Once the batter is smooth and lump-free, evenly divide it between the two prepared cake pans.
- Bake: Preheat the oven to 325°F (163°C). Bake the cakes for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting or serving.
Notes
- Use room temperature ingredients for best mixing and texture.
- Sifting the flours and raising agents ensures a light, airy cake.
- Be careful not to overmix the batter after adding the dry ingredients to avoid a dense cake.
- Line pans with parchment paper to prevent sticking and ease removal.
- Allow cakes to cool completely before applying frosting to avoid melting.
- If buttermilk is unavailable, make soured milk by adding 1½ tablespoons of lemon juice or vinegar to 1½ cups milk and let it sit for 5-10 minutes.
