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Classic Yellow Cake Recipe

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Ingredients

2/3 cups Butter room temp
1/3 cup Vegetable Oil
4 whole Eggs large
2 Egg Yolks large
1 1/2 cups Buttermilk
2 tsp Vanilla Extract
1 1/2 cups All Purpose Flour
1 1/2 cups Cake & Pastry Flour
1 1/2 cups Sugar
1 tsp Salt
1 1/2 tsp Baking Powder

Classic Yellow Cake Recipe

This homemade yellow cake recipe is one that has endless possibilities. But paired with chocolate buttercream frosting, it can't be beat.

  • Easy

Ingredients

Directions

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The great Yellow Cake Recipe is one of the most searched for recipes on the web. And for good reason. It is considered amongst baking enthusiasts as an essential recipe for making cakes for all occasions.

Even if you don’t consider yourself a pro home baker, I’ll let you in on a little secret. With a few classic chocolate, vanilla and yellow cake recipes in your goodie arsenal, you will be set to make dozens of various recipes everyone loves.

This one basic yellow cake batter makes all these and more. Whether you fill your layers with pastry cream or fill them with cream layers of strawberry, raspberry, blueberry or chocolate, the possibilities are endless with this classic recipe.

Butter and egg yolks are what gives a good yellow cake it’s colour, which is why this recipe calls for two extra yolks. Using fresh eggs is best if you can.

Click here for the classic chocolate buttercream frosting that goes with this yellow cake like pb & jam.

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Steps

1
Done

Sift together dry ingredients: flours, baking powder and salt. Set aside.
Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper.

2
Done

Beat butter and sugar for about 6-8 minutes until creamy. Once the sugar and butter mixture is creamy, beat in 4 eggs + 2 yolks one at a time until combine. Beat in the vanilla.

3
Done

Begin to beat in a portion of the dry ingredients until combined followed by a portion of the buttermilk. Continue adding the dry and wet ingredients in increments until just combined. Do not over mix.

4
Done

Pour batter into two prepared (buttered, floured and parchment) round baking pans and bake in 350 degree oven for 30 minutes. Cool cakes before taking them out of pans. Finish with the best chocolate buttercream frosting or your favourite frosting.

Cake is done when an inserted toothpick comes out clean.

Toni Marie

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