Yellow Cake
If you're like me and have a hard time breaking away from all things chocolate, this is the perfect recipe to try next!
It has the perfect balance of flavor, moistness, and when paired with chocolate icing—chef’s kiss!
Is Yellow Cake a Vanilla Cake?
Well, yes and no! While they both have a vanilla taste, there are some key differences that can easily confuse you! Here are some characteristics of a yellow cake: due to the extra yolks, it has a more yellow hue, a fuller and butterier flavor, and it is moist. On the other hand, a vanilla cake is more white in color, lighter, fluffier, and spongier.
Baking Supplies
Kitchen Scale *
Two 8-inch Stainless Steel Cake Pans
Spatula
Small Bowls for Measuring Ingredients (see picture below)
KitchenAid Mixer (optional)
Parchment Paper Liners (optional)
Sifter (optional)
* One item I want to note is how important it is to use a scale that weighs in grams and milliliters, although there are a few exceptions to this rule. Baking is a science, and when bakers measure with measuring cups, this can lead to inaccurate measurements and wrong consistencies.
A few items to incorporate and avoid when baking:
Healthy Swaps to Incorporate:
Pasture-raised eggs (preferably organic)
Unsalted grass-fed butter (preferably organic)
Organic all-purpose flour or organic cake flour
Ingredients to Avoid:
Seed oils or vegetable oils
By making these simple ingredient swaps, you’ll definitely notice a difference in taste and quality!
Tips
Ingredients
Pasture-raised eggs: I highly recommend using pasture-raised eggs, as their deep yellow-orange yolks will enhance the color and richness of your yellow cake.
Ingredient Preparation
Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best mixing results.
Measuring for Accuracy: Use a kitchen scale to measure all ingredients accurately.
Sifting Dry Ingredients: Sift together all dry ingredients to remove clumps and achieve a smoother batter.
Baking Instructions
Cake Pan Options: If you don’t have 8-inch cake pans or want taller cake layers, you can use three or four 6-inch cake pans. I recommend using three 6-inch pans for fuller layers.
Batter and Baking Time: Keep in mind that the more batter you pour into the cake pans, the longer your cake may need to bake. Leave a 3/4 inch space from the rim of the pan to prevent overflow during baking.
Alternatives to Parchment: If you don’t have parchment paper circles for your 8-inch pans, here are a few options:
Butter and Flour: Coat the inside of the cake pans with softened butter using a paper towel. Then, take a spoonful of flour and lightly coat the interior. Shake the pan and turn it to ensure even coverage.
Avocado Spray: A great option is to use avocado oil spray—my favorite brand is Chosen.
DIY Parchment: Roll out a sheet of parchment paper, trace your cake pan, cut out the circle, and press it into the bottom of the pan.
Cooling Tips: After removing the cake pans from the oven, let them cool on a wire rack for about 10 minutes. When you're ready to remove the cakes, run a baking spatula or butter knife around the outer edge of the cake to loosen it from the sides of the pan. This will help ensure that the cake comes out easily.
Freezing Tips
Gentle Wrapping: When wrapping with cling wrap and tinfoil, be careful not to apply too much pressure. Pressing too hard can indent the cake, leading to an uneven layer.
Storing Safely: Always place the cake on a flat surface in the freezer to maintain its shape throughout freezing.
Dry Ingredients:
All-purpose flour: 330g
Sugar: 300g
Baking powder: 1 ½ tsp
Baking soda: ½ tsp
Salt: 1 tsp
Wet Ingredients:
2 large eggs + 2 egg yolks
Buttermilk: 395g
Olive oil: 80g
Room temperature butter: 139g
Vanilla: 1 tbsp
Baking Instructions
Step 1: For ease of baking, preheat the oven to 325°F and pull out all ingredients, measuring them with a scale.
Step 2: Start by mixing the sugar and the softened room temperature butter. Mix together well and allow the butter and sugar to slightly lighten in color or until completely creamed.
Step 3: Add in the eggs, vanilla, and olive oil, then mix together.
Step 4: Sift all of the dry ingredients together. Once complete, pour half of the dry ingredients into the wet ingredients, mixing together but don't mix completely.
Step 5: Slowly add in the buttermilk and the rest of the dry ingredients. Mix to fully incorporate all of the ingredients, but don’t overmix.
Step 6: Prep two 8-inch cake pans. Line the bottom of the pans with parchment paper or use butter/avocado oil to coat the inside.
Step 7: Evenly pour the batter into the pans and tap once or twice on the counter to release any air bubbles in the batter.
Step 7: Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean. Allow the cake to cool for about 10 minutes before transferring it.
How to Freeze Your Cake
Step 1: Allow the cake to cool completely on a wire cooling rack until it reaches room temperature.
Step 2: Once cooled, wrap each cake layer individually in cling wrap, ensuring that all sides are tightly sealed to prevent any air exposure.
Step 3: For added protection against freezer burn, wrap each wrapped cake layer in aluminum foil.
Step 4: Place the wrapped cake layers in the freezer, where they can stay fresh for up to 3 months.
Ways To Use This Recipe
Round Cake
Sheet Cake
Cupcakes
Cake Pops
This cake holds a special place in my heart, as my family traditionally baked yellow cakes for birthdays and other special occasions. With every bite, I am transported back to dozens of joyful memories filled with time spent with family. I hope that this cake can be the start for many happy memories as it was for me. Enjoy!
sydney x