Yellow Cake Recipe


3 cups (330 g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups (10 fl oz or 300 ml) buttermilk


Preheat oven to 350°F. With parchment paper, line and butter two 8x2-inch pans. Set them aside. Sift together salt, flour, and baking powder in medium bowl. Cut butter into 1-inch slices and place them in the bowl of an electric mixer that has a paddle attachment or beaters.

Beat for 3 minutes on medium- high until butter is creamy and light in color. Stop and then scrape the sides of the bowl and continue mixing for 60 seconds, 1/4 cup at a time. Add the sugar, beating 1 minute after each addition. Scrape the sides of the bowl periodically. Add eggs one at a time. Reduce mixer speed. Then stir the vanilla into the buttermilk. Add dry ingredients alternately with the buttermilk. Mix just until well put together. Scrape the sides of bowl then mix for an additional 15 seconds.

Spoon batter into pan and smooth over with a knife. Slightly pick up the pan and drop it on to the counter to burst any air bubbles that might have formed. Allow batter to settle.

Center pan on rack on the lower third of the oven. Bake 45 to 50 minutes or until the cake is slightly brown on top and when you insert a toothpick it comes out clean. Let cake cool in pan.

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