Desserts
Golden Yellow Cake
Makes two short 9-inch layers
Golden Yellow Cake
Makes two short 9-inch layers
This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. Pair with our Chocolate Frosting to make a great cake for any occasion.
Nutritional analysis per serving (based on 12 servings): Calories 396 (45% from fat)
carb. 51g
pro. 5g
fat 20g sat. fat 2g
chol. 32mg
sod. 462mg
calc. 396mgfiber 1g
carb. 51g
pro. 5g
fat 20g sat. fat 2g
chol. 32mg
sod. 462mg
calc. 396mgfiber 1g
Ingredients
- Nonstick cooking spray
- 2cups cake flour, not self-rising
- 1tablespoon baking powder
- 2teaspoons baking soda
- ½teaspoon kosher salt
- 2large eggs
- 2large egg yolks
- 1⅔cups granulated sugar
- 2teaspoons pure vanilla extract
- 1cup vegetable oil
- 1½cups buttermilk
Preparation
- Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment paper. Reserve. Sift flour, baking powder, baking soda and salt together in a medium mixing bowl. Reserve.
- Put the eggs, yolks and sugar into the bowl of the Cuisinart® stand mixer. Attach the flat mixing paddle and mix on Speed 6 until light and fluffy, about 2 minutes. Add the vanilla extract and mix until incorporated.
- Reduce to Speed 2 and gradually add the oil. Increase to Speed 4 and mix until fully incorporated, about 1 minute. Scrape down entire bowl.
- Add one-third of the reserved dry ingredients to the bowl and mix until incorporated. Add one-half of the buttermilk and mix until incorporated. Repeat, ending with the dry mixture, stopping to scrape down the bowl as necessary.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven until cakes are golden, edges start to pull away from the sides of the pan, and a cake tester comes out clean when inserted in the center, about 25 minutes.
- Remove from oven, cool in pans on a wire rack until cool to the touch, then transfer cakes to a wire cooling rack to cool completely before frosting.
