Moist yellow cake recipe that gives you perfect results every time! No more wondering how your cake will turn out -- this recipe is easy and delicious! And you can use it for a layer cake or cupcakes.
Prep Time20 minutesmins
Cook Time25 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 10servings
Calories: 529kcal
Author: Lucy Brewer
Ingredients
4whole large eggs, room temperature
2large egg yolks, room temperature
1cupbuttermilk, room temperature
3teaspoonsvanilla extract
3cupscake flour, sifted
1teaspoonbaking soda
2teaspoonsbaking powder
¼teaspoonsalt
2cupsgranulated sugar
12tablespoonsunsalted butter, diced, softened
⅓cupvegetable oil
Instructions
Preheat oven to 350°.
Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
Notes
Tips for Making the Best Yellow Cake:
Make sure your butter is room temperature but not too soft. It should not be squishy.
Don't overcook the cake layers. Keep a close watch.
Use good quality butter in this recipe. Cheap store-brand butter will affect the taste and texture.