View Large Image Yellow Cake Recipe Get ingredients: 226 g (1 cup) butter (unsalted, room temperature, around 65° F / 18° C) 5 egg yolks (80 g) (large, room temperature) 2 eggs (100 g) (large, room temperature) 240 g (1 cup) buttermilk (room temperature) or: 212 g (1 cup minus 1 tbsp) milk (room temperature) 14 g (1 tbsp) white vinegar or lemon juice 8 g (2 tsp) baking powder 1/2 tsp baking soda 1 tbsp vanilla extract 360 g (3 cups) cake flour 350 g (1 3/4 cups) sugar (white, granulated) 5 g (1 1/2 tsp) kosher salt 57 g (1/4 cup) vegetable oil digital scale 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper glass measuring cup (1 cup or more) stand mixer large mixing bowl sifter spatula whisk 1 tsp, 1/2 tsp, 1/4 tsp Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Add to large glass measuring cup and set aside: 240 g (1 cup) buttermilk or: 212 g (1 cup minus 1 tbsp) milk 14 g (1 tbsp) white vinegar or lemon juice Stir with a fork or spoon to combine (about 15 seconds). Set aside for 5-10 minutes. Sift into large mixing bowl: 360 g (3 cups) cake flour 8 g (2 tsp) baking powder 1/2 tsp baking soda 5 g (1 1/2 tsp) kosher salt Whisk until combined (less than 30 seconds). Set aside. Set the oven to bake, 350° F (177° C). Attach the paddle to the mixer. Add to mixer mixing bowl: 226 g (1 cup) butter (chopped into about 8 pieces) 57 g (1/4 cup) vegetable oil Mix on low-then-high speed until smooth (about 30 seconds). Add to mixer mixing bowl: 350 g (1 3/4 cups) sugar Mix on low-then-high speed until light and fluffy (about 5 minutes). When ready, it should be pale yellow in colour, and it should have increased in volume. Add to small mixing bowl: 5 egg yolks (80 g) 2 eggs (100 g) Set mixer to low speed. Add each yolk one at a time. After adding a yolk, briefly increase to medium speed, then set back to low speed before adding the next yolk. Set mixer to low speed. Add to buttermilk: 1 tbsp vanilla extract Add to mixer mixing bowl: about 1/3 of dry ingredients mix on low until most of the flour disappears about 1/2 of buttermilk pulse the mixer a few times (turn off/on in short bursts) about 1/2 of remaining dry ingredients mix on low all remaining buttermilk mix on low all remaining dry ingredients Pulse until smooth. Scrape the sides. Mix on high for about 5 seconds. Turn off the mixer. Remove the bowl from the mixer. Pour the batter into the pans (about 723 g per pan). If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 30-35 minutes. To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the pan. The top and edges of the cake should be slightly browned. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 5 minutes. Invert each cake: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Lift the pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and place them in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes once they are completely cool and dry. Assembly Prepare a 2x batch of buttercream icing or Swiss buttercream icing. Assemble the cake. Crumb coat the cake with the icing. Reserve about 1-2 cups icing for decoration. Ice the cake with the icing.
