Yellow Cake

Yellow Cake with Buttercream Frosting

Yellow Cake With Buttercream Frosting

Ingredients

Servings : 14

• 1 1/4 cups (160g) all-purpose flour
• 1 1/4 cups (135g) cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 2/3 cups (356g) granulated sugar
• 3/4 cup (6 oz) unsalted butter, softened
• 1/4 cup (2 oz) vegetable oil
• 3 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 cup (8 oz) buttermilk

Frosting:

• 1 batch buttercream frosting

Method

1. Preheat oven to 350 degrees F
2. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment
3. Lightly dust pans with flour and shake out excess, set pans aside
4. Sift all-purpose flour and cake flour into a mixing bowl
5. Add baking powder, baking soda and salt and whisk 20 seconds, set aside
6. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy
7. Blend in vegetable oil
8. Mix in eggs one at time then blend in egg yolks
9. Mix in vanilla
10. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined
11. Repeat process once more then finish by mixing in remaining 1/3 of the flour mixture
12. Scrape down sides and bottom of bowl with a rubber spatula
13. Divide batter among prepared cake pans
14. Bake in preheated oven 25 – 29 minutes until toothpick inserted into center comes out clean
15. Cool in pans several minutes. Run knife around edge to make sure they are loose and turn onto wire racks to cool
16. Frost with buttercream once cool