Easy Yellow Buttermilk Cake

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This cake is my go-to yellow cake after years of searching. It has a light texture, golden crust and stays moist for days, is easily scaled up, and accepts any number of fillings. This is a thick, velvety, luxurious mixture. And it only has two steps to mix it.

Prep Time15

Cook Time20

Total Time35

Course: Cake, Cakes, Dessert

Cuisine: American

Keyword: Buttermilk Cake, Easy Yellow Buttermilk Cake, Yellow Cake

Servings: servings

Calories: 261kcal

Author: Helen S Fletcher

Ingredients

4 large egg yolks (68 grams or 2 ¼ ounces)
⅔ cup buttermilk
2 teaspoons vanilla extract
1 ¾ cups cake flour (225 grams or 8 ounces)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter (170 grams or 6 ounces, softened)

Instructions

For the flatest cake layers, go here to prepare the pans.
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 790 grams or 27 ¾ ounces.

Notes

These layers can be frozen, well wrapped, for several months.

Weights and Baking times

2 layers = 390 grams each or 13 ⅔ ounces each. They are about 1 inch tall. Bake for18 to 20 minutes.
3 layers = 265 grams each or 9 ⅓ ounces each. They are about ⅔ inches tall. Bake for 15 to 18 minutes.
4 layers = 195 grams each or 6 ¾ ounces each. They are about ½ 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.

Nutrition