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