View Large Image Yellow Cake Recipe Get ingredients: 227 g (1 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 245 g (1 cup) buttermilk (room temperature) or: 15 g (1 tbsp) white vinegar or lemon juice 230 g (1 cup minus 1 tbsp) milk (room temperature) 2 eggs (100 g) (large, room temperature) 5 egg yolks (80 g) (large, room temperature) 8 g (2 tsp) baking powder 5 g (1/2 tsp) baking soda 333 g (2 2/3 cups) cake flour 5 g (1 1/2 tsp) kosher salt 350 g (1 3/4 cups) sugar (white, granulated) 13 g (1 tbsp) vanilla extract (pure) 55 g (1/4 cup) vegetable oil 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) stand mixer glass measuring cup (1 cup or more) mixing bowl (large) sifter spatula whisk cooking spray (or butter) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Add to glass measuring cup: 245 g (1 cup) buttermilk or: 15 g (1 tbsp) white vinegar or lemon juice 230 g (1 cup minus 1 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for at least 5-15 minutes. Grease the bottom and sides of the cake pans with cooking spray (or butter). Cut parchment paper into circles and place in the bottom of the cake pans. Set aside. Sift into large mixing bowl: 333 g (2 2/3 cups) cake flour 8 g (2 tsp) baking powder 5 g (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). Ensure the oven rack is in the middle position. Attach the paddle to the stand mixer. Add to stand mixer bowl: 227 g (1 cup) butter (chopped into about 8 pieces) 55 g (1/4 cup) vegetable oil Mix on high speed until smooth (about 30 seconds). Add to stand mixer bowl: 350 g (1 3/4 cups) sugar Mix on 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 stand 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 stand mixer to low speed. Add to buttermilk: 13 g (1 tbsp) vanilla extract Add to stand mixer bowl: about a third of dry ingredients mix on low until most of the flour disappears about half of buttermilk pulse the mixer a few times (turn off/on in short bursts) about half of remaining dry ingredients mix on low all remaining buttermilk mix on low all remaining dry ingredients Pulse until smooth. Scrape down the sides of the bowl. Mix on high speed for 5 seconds. Turn off the stand mixer and remove the bowl. Pour the batter into the cake pans (about 723 g per cake pan). If necessary, use a spatula to spread the batter evenly. Tap the bottom of each cake pan firmly against the table to remove air bubbles. Bake for 30-35 minutes (or until a toothpick comes out clean). 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 cake pan. The top and edges of the cake should be slightly browned. Let cool at room temperature in the cake pans for 5 minutes. Invert each cake onto a wire rack: 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 cake 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 cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake 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 at room temperature on the wire racks (about 2 hours). After 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 after they are completely cool and dry. Assembly Prepare a 2× 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."
