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 it 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!
Yellow Cake
This 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 cake is interesting. Where I spent a lot of time creaming the butter and sugar, this one does none of that. It's basically two steps after assembling the ingredients. Not only is it the best one I have ever made, it is the easiest.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
See if you don't agree this is yellow cake at it's best and easiest.
How to Bake a Flat Cake Layer
At the bakery, we didn't have time to trim humpy cakes flat so I came up with a method to insure flat layers. It is based on the way an angel food cake is baked. Angel food cake pans are not prepared in any way. The batter is just added to the pan, smoothed out and baked.
Cake Pan Prep guides you to the perfect, flat cake layers every time. It's all in how the cake pan is prepared.
Easy Yellow Buttermilk Cake
Ingredients
- 6 large egg yolks (100 grams)
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 ½ cups cake flour (300 grams)
- 1 ½ cup granulated sugar (300 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (170 grams or 1 ½ sticks)
Instructions
- For the flatest cake layers, go here to prepare the pans.
- The butter must be very soft, but not runny in anyway. A temperature of of about 75℉ to 77℉ should do it.
- Preheat the oven to 350 degrees.
- Whisk the yolks, one fourth of the buttermilk and vanilla in a bowl. Set aside.
- In a mixing bowl, combine the dry ingredients and mix briefly to blend. Add the butter and the remaining buttermilk. Mix on low until the ingredients are moistened, then raise to medium and beat for 2 minutes. Scrape down.
- Add the egg yolk mixture in thirds, beating about 30 seconds after each addition. Scrape down between additions. Divide into the desired number of layers or cupcakes.
- Bake as called for below 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.
- The batter weighs approximately 1080 grams.
Notes
-
2 layers = 540 grams eah . Bake for 20 to 25 minutes. They are about 1 ½" tall.
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3 layers = 360grams each. Bake for 18 to 21 minutes. They are about 1" tall.
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4 layers = 270 grams each. Bake for 15 to 18 minutes. They are about 3/" tall.
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25 to 30 regular size cupcakes with a #16 scoop, well scraped off. Bake for 15 to 20 minutes.
Nutrition
Eileen says
Hi Helen, I know I recently reviewed this cake but I also just had the opportunity to make this for a retirement party. I did double the recipe for thicker layers to accommodate the number of guests. Here is the review they gave me:
Just wanted to let you know that I have never heard so many oohs, aahs, yummy sounds and seen so many satisfied faces and mouths ever!! There were constant smiles and ambitious looks for a 2nd slice! Everyone got to take home a "morning after" slice and I saw the retirement lady today and she said it was even better the next day! Just saying your cake was the hit of the party!!
Helen S Fletcher says
You are the best Eileen. So happy it made others happy. Love the idea of a morning after slice. Thanks so much for this kind email.
Eileen says
I have, like you, tried so many yellow cakes. This one as they say, takes the cake. It is by far the best tasting yellow cake I have ever had. Thank you Helen, for another winner.
Mary Soucy says
Many years ago (about 40 or so), I had a piece of yellow cake that was absolutely delicious. I remember it very well, it was so buttery and delicate of crumb. I didn't dare ask for the recipe, but when someone else did, they were not so gently rebuffed. I have been on the hunt for a cake to fit the bill for 40+ years. Might this be it????? If not, I am sure it will far surpass the yellow cakes I have tried since that day so long ago. I can't wait to put this together! When I do make this, I will write back and let you know how close to my original memory this brings me.
Thank you..... :)
hfletcher says
Hi Mary: I remember going on a tour of the houses we used to live in with my brother. I remembered the one we grew up for many years. I remembered it as so large and spacious on a big lot with those marvelous flowers, snowballs growing over our fence from the yard next door. Well, when I saw it, it was so small on a tiny lot and my beloved snowball bush was no more. Being so small, it seemed like a giant house to me.
I will be anxious to see how this compares.....
Hillary says
Would love to know your favorite frosting for this yellow cake.
hfletcher says
Hi Hillary: Tomorrow, I will be posting the "Lamington Torte" using this yellow cake. It is a new one I have just come up with and raspberry and chocolate mingle with toasted coconut and this yellow cake. The frosting we used at the shop with this cake was called the Spirited Chocolate. It contains creme de cocoa and is a very simple but really good buttercream. This frosting goes first and foremost with the Spirited Chocolate cake, which I will post fairly soon.
Diane Ridge says
I loved your blog and I cant wait to read more! I'm intrigued by Bobs comment about pan prep..... Thanks so much......
hfletcher says
Thanks Diane - It's encouraging to be so well received.
Joyce says
Helen, yellow cake has always caused me problems too. I'm looking forward to trying this one. Love the column!
hfletcher says
Thanks Joyce. I am surprised that so many others have had the same problem with yellow cake. But satisfying for me as I love company.
Bob Spena says
I suggest that you add the size of pans that the formula is scaled for.
hfletcher says
Hi Bob - thanks for letting me know I didn't put the size in. It said two 9 inch pans earlier. Since I included other options, I meant to erase only the two but took out the 9inch also. Thanks for bringing it to my attention. I"ll fix it as soon as I get home.
Bob Spena says
Thank you for your quick and positive reply. It's great (and and honor) to be heard and receive a respectful reply from you. BTW, I was totally intrigued by your suggested method of how to prepare a baking pan, namely by not using a fat to coat the pan. Looking forward to trying your method. Again, thank you. Bob
hfletcher says
Hi Bob: I thank you for reading my blog. I love teaching, I love sharing and I love my blog. It is people like you that make sharing so important to me. Helen
Eva Forson says
Helen, I have always had the same problems with yellow cake. I shall surely try this, it looks promising.
hfletcher says
Hi Eva: So comforting to know someone else had the same problem.
Janet says
Its always a joy to read your column..and the differences in methods UK/USA.
Have fun!!
hfletcher says
Hi Janet - I hope you are taking care of yourself my friend. I always enjoy your comments.