Desserts
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Makes two 9-inch layers, 12 servings
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Makes two 9-inch layers, 12 servings
The go-to cake recipe for all of the“yellow cake” lovers out there. This goes well with just about any filling and frosting,but we especially love it with our summer-inspired Berries and Cream Frosting (recipe follows).
Nutritional information per serving:Calories 432 (42% from fat)
carb. 58g
pro. 5gfat 21g
sat. fat 2g
chol. 63mg
sod. 300mgcalc. 69mg
fiber 1g
carb. 58g
pro. 5gfat 21g
sat. fat 2g
chol. 63mg
sod. 300mgcalc. 69mg
fiber 1g
Ingredients
- Nonstick cooking spray
- 3cups cake flour, not self-rising
- 1¾ cups granulated sugar
- 1tablespoon baking powder
- ¾teaspoon kosher salt
- 2large eggs, room temperature
- 2large egg yolks, room temperature
- 1½cups buttermilk, room temperature
- 2teaspoons pure vanilla extract
- 1cup vegetable oil
Preparation
- 1. Preheat oven to 350°F with the rack in the middle position. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment paper. Reserve.
- 2. Put the flour, sugar, baking powder, and salt together in a large mixing bowl. Mix on Speed 1 to fully combine, for a minimum of 30 seconds. Reserve.
- 3. Put the eggs, yolks, buttermilk, and vanilla extract together in a medium bowl. Mix on Speed 3 to combine.
- 4. Reduce to Speed 2, then gradually add the oil to the dry ingredients and mix until combined, then increase speed and mix until completely homogenous, about 1½ minutes.
- 5. Gradually add the egg/buttermilk mixture and mix on Speed 2 until completely combined.
- 6. Divide between the two prepared cake pans. Tap gently on the countertop to remove bubbles and place in preheated oven. Bake until the center springs back to the touch and a cake tester comes out clean when inserted in the center, about 25 minutes.
- 7. Remove from oven, cool in pans on a wire rack until cool to the touch. Remove from pans, then transfer cakes to a wire cooling rack to cool completely before frosting.
