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Scrumptious "Yellow Cake" from Baked from Scratch. Easy!

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Joined: Dec 10, 2005

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Posted to Thread #30157 at 4:16 pm on Mar 11, 2018

Hubby and I were so pleasantly surprised by this cake: wonderful texture and flavor. I'll make it again and again. The only changes I made was that I halved the salt and used vanilla bean paste instead of extract.

80 Yellow Cake from Baked from Scratch

• 1/cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tsp. vanilla extract
• 2 2/3 cup all-purpose flour
• 2 ½ tsp. baking powder
• 1 tsp. kocher salt
• 1 cup whole buttermilk, room temperature

Preheat oven to 350F. Butter and flour 2 (9-inch) round cake pans

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternating with buttermilk, beginning and end with the flour mixture, beating just until combined after each addition. Divide batter between prepared pans.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.


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