Best 5 Classic Yellow Cake Recipes

CLASSIC YELLOW CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
• Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
• Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
• Decorate the top with rainbow sprinkles, if desired.
• Remove the parchment paper. Slice and serve.
• Enjoy!

CLASSIC YELLOW CAKE BATTER

Steps:

• Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
• Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
• In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
• Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

CLASSIC YELLOW CAKE

Steps:

• Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
• Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
• Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
• Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
• Cool in pan 10 minutes. Then turn onto wire rack to cool completely.

CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING

Steps:

• Make the cake:
• Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
• Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
• Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
• Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
• Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
• Make the frosting:
• Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
• Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING

Steps:

• Make the cake:
• Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
• Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
• Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
• Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30-35 minutes.
• Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
• Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
• Make the frosting:
• Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2-3 minutes. Cover and store at room temperature until ready to use.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
• Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.