For some reason, yellow cake was always my nemesis. I just couldn’t find one I really liked and I couldn’t come up with one. I just skipped yellow cake every chance I got. One day, I decided enough was enough and started experimenting. By the time I was done, I had a yellow cake to be proud of and proud I was!
This yellow cake is very tender, light and stays moist for days. It is easily scaled up and accepts any number of fillings. This is a thick, velvety, luxurious batter.
The mixing of this yellow cake is interesting. Where I spent a lot of time creaming the butter and sugar, this one does none of that. It is basically two steps after assembling the ingredients. It is not only the best yellow cake I have ever made, it is the easiest.
See if you don’t agree that this is yellow cake at it’s best.
Yellow Cake 4 large egg yolks (68 grams or 2 1/4 ounces)
2/3 cup buttermilk
2 teaspoons vanilla extract
2 1/4 cups sifted cake flour (225 grams or 8 ounces)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter (170 grams or 6 ounces), softened (See Softened Butter)
Line the bottom of of the cake pans with parchment (see Cake Pan Prep or How to Get Flat Cake Layer.) Preheat the oven to 350 degrees.
Whisk the yolks, one fourth of the buttermilk and vanilla in a bowl.
In a mixing bowl, combine the dry ingredients and whisk briefly to blend. Place the dry ingredients in a mixer bowl and add the butter and the remaining buttermilk. Mix on low speed until the ingredients are moistened, then raise to medium and beat for 2 minutes. Scrape down. Add the yolk mixture in thirds, beating about 30 seconds after each addition.
Scrape down between additions.
Divide into the desired number of layers or cupcakes.
Level the batter in the pans. Bake as called for or until a tester comes out clean or it springs back when the center is lightly touched. The cake should not pull away from the sides of the pans.
Cool in pans, release and use as desired. To see how to release the cakes from the pan go to Cake Pan Prep or How to Get Flat Cake Layer.
The batter weighs approximately 790 grams or 27 3/4 ounces.
2 – 9″ layers = 390 grams each or 13 2/3 ounces each. They are about 1 inch tall. Bake for 17 to 20 minutes.
3 – 9″ layers = 265 grams each or 9 1/3 ounces each. They are about 2/3 inches tall. Bake for 15 to 18 minutes.
4 – 9″ layers = 195 grams each or 6 3/4 ounces each. They are about 1/2 inches tall. Bake for 12 to 15 minutes.
18 to 20 regular size cupcakes with a #16 scoop, well scraped off. Bake for 15 to 20 minutes.