Description
This easy yellow cake recipe features classic vanilla and butter flavors, resulting in a moist, tender crumb. It is perfect for any occasion, especially when crowned with a rich chocolate frost stripe.
Ingredients
- 2.25 cups all-purpose flour (270g)
- 1.75 cups granulated sugar (350g)
- 0.5 cup unsalted butter, softened (113g)
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature (240ml, or buttermilk for a tangier cake)
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened (113g, for frosting)
- 3 cups powdered sugar (360g, for frosting)
- 0.5 cup unsweetened cocoa powder (45g, for frosting)
- 2–4 tablespoons milk or cream (30-60ml, for frosting, oat milk often used)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350(°F) (175(°C)). Thoroughly grease and flour two 8-inch round cake pans or a 9×13 inch baking dish; line bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, and salt until light and well mixed.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer for 3-5 minutes until light, fluffy, and pale yellow. Add eggs one at a time, mixing well after each, then stir in vanilla extract until fragrant.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet in three additions, alternating with milk in two additions. Begin and end with dry, mixing just until combined, (if it looks overmixed and tough, stop immediately).
- Pour and Bake Cake: Divide the batter evenly between prepared pans and bake for 28-32 minutes (round) or 30-35 minutes (9×13), until a skewer comes out clean and edges are golden.
- Cool Cake Layers: Let cakes cool in pans for 10-15 minutes, feeling firm, then invert onto a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, cocoa, vanilla, and milk, beating until smooth and reaching your desired consistency. Add more milk by teaspoon if too thick.
- Frost and Assemble: Once completely cool, spread a generous layer of chocolate frosting between layers, then cover the top and sides smoothly with the remaining rich chocolate frosting.
Notes
Avoid overmixing the batter for a tender cake. For dairy-free options, use almond or soy milk. To add fiber, swap half the all-purpose flour with whole wheat pastry flour. Consider adding lemon or orange zest for a citrusy twist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 380 calories
- Sugar: 44 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg