Our yellow cake is rich, buttery, and moist thanks to the use of butter and oil, and tender and light due to cake flour. It’s sturdy enough to layer confidently but maintains its fluffy, airy crumb. The only thing that makes this cake better is a generous layer of indulgently decadent chocolate buttercream frosting. As the frosting stands, it forms a lightly flaky, crispy crust that reveals a creamy, fudgy mouthful underneath, an ideal combination of textures.

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Yellow Layer Cake

Makes 1 (8-inch) cake

Ingredients

• 1 cup (227 grams) unsalted butter, softened
• ¼ cup (56 grams) neutral oil
• 2 cups (400 grams) granulated sugar
• 2 large eggs (100 grams), room temperature
• 6 large egg yolks (112 grams)
• 1 tablespoon (13 grams) vanilla extract
• 3 cups (375 grams) cake flour
• 2½ teaspoons (12.5 grams) baking powder
• 1½ teaspoons (4.5 grams) kosher salt
• 1¼ cups (300 grams) whole buttermilk
• Chocolate Frosting (recipe follows)

Instructions

• Preheat oven to 350°F (180°C).
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• Spray 2 tall-sided 8-inch round cake pans with baking spray with flour. Divide batter between prepared pans (about 775 grams each), smoothing tops.
• Bake until a wooden pick inserted in center comes out clean, 30 to 40 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
• Level cooled cake layers, if desired. Place 1 cake layer on a serving plate, and spread 2 cups (380 grams) Chocolate Frosting on top. Place remaining cake layer on top, and spread remaining frosting on top and sides of cake as desired. Cover and refrigerate for up to 3 days.

Notes

*pro tips

Cake layers and frosting can be made ahead. Tightly wrap cooled cake layers in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Frosting can be refrigerated in an airtight container for up to 3 days. Let cake layers thaw in the refrigerator, and let frosting come to room temperature and re-whip before using.

This recipe makes two tall cake layers and a very generous amount frosting that, when combined, create a dramatic presentation. Feel free to halve the layers horizontally for 4 thinner layers or decrease the amount of frosting to suit your preference.

To get frosting swoopy and smooth without air bubbles, vigorously stir it with a silicone spatula for 10 to 15 seconds to knock out extra air before using.

 

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