Description:
This Classic Yellow Cake is a timeless dessert with a moist, tender crumb, perfect for any occasion. The combination of butter, oil, and sour cream creates a rich flavor and velvety texture, while the buttermilk adds a slight tang that balances the sweetness. Topped with a smooth cream cheese chocolate frosting, it’s a crowd-pleaser for birthdays, celebrations, or just because!
Ingredients:
For the Cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 ½ cups (350g) all-purpose flour, sifted
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4g) baking soda
- 1 teaspoon (5g) salt
- 1 ⅓ cups (315ml) buttermilk, at room temperature
For the Frosting:
- ½ cup (1 stick) unsalted butter, cold
- 6 ounces cream cheese, cold
- ½ cup (55g) cocoa powder
- 4 ½ cups (585g) powdered sugar
- 2 tablespoons (30ml) milk or heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
- Sprinkles of choice, for topping
Instructions:
1. Prepare the Oven:
- Preheat your oven to 350°F (177°C). Grease a 9-inch by 13-inch pan and set it aside.
2. Mix the Wet Ingredients:
- In a large mixing bowl, combine sugar, vegetable oil, melted butter, eggs, egg yolks, and vanilla extract.
- Beat on medium speed for about 2 minutes until the mixture is well incorporated and slightly lighter in color.
- Scrape down the sides of the bowl as needed, ensuring the eggs and oil are thoroughly mixed.
- Mix in the sour cream until smooth.
3. Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Alternate adding half of the dry ingredients and half of the buttermilk to the wet mixture, mixing on low speed until just incorporated.
- Repeat with the remaining dry ingredients and buttermilk, and stir until combined. Use a spatula to scrape down the sides and ensure everything is mixed evenly.
4. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan.
5. Make the Frosting:
- While the cake cools, prepare the frosting by beating the cold butter and cream cheese together until creamy.
- Add the cocoa powder and mix until smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low until incorporated. Increase speed to medium and mix until fluffy.
- Add the milk (or cream) and vanilla extract and beat until the frosting reaches your desired consistency.
6. Frost and Decorate:
- Once the cake has cooled, spread the frosting evenly over the top.
- Add sprinkles if desired for an extra festive touch!
Tips for Success:
- Room Temperature Ingredients: Make sure the eggs, sour cream, and buttermilk are at room temperature to ensure the batter blends smoothly and the cake bakes evenly.
- Sifting the Flour: Sifting the flour is key to avoiding lumps and ensuring a tender crumb.
- Cold Butter & Cream Cheese for Frosting: Using cold butter and cream cheese will give your frosting a thick, stable texture—perfect for spreading on the cake.
- Check for Doneness: Be careful not to overbake the cake. A toothpick should come out clean or with just a few moist crumbs, but not wet batter.
This Classic Yellow Cake is the ultimate go-to for simple yet delicious baking. The moist cake paired with creamy chocolate frosting is a combination that never fails to impress!
Classic Yellow Cake Recipe
12
servings20
minutes30
minutesIngredients
For the Cake:
1 ½ cups (285g) granulated sugar
½ cup (118 ml) vegetable oil
2 tablespoons (28g) unsalted butter, melted
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon (15ml) pure vanilla extract
½ cup (120g) full-fat sour cream, at room temperature
2 ½ cups (350g) all-purpose flour, sifted
2 teaspoons (7.5g) baking powder
1 teaspoon (4g) baking soda
1 teaspoon (5g) salt
1 ⅓ cups (315ml) buttermilk, at room temperature
For the Frosting:
½ cup (1 stick) unsalted butter, cold
6 ounces cream cheese, cold
½ cup (55g) cocoa powder
4 ½ cups (585g) powdered sugar
2 tablespoons (30ml) milk or heavy whipping cream
1 tablespoon (15ml) pure vanilla extract
Sprinkles of choice, for topping
Directions
- This Classic Yellow Cake is a timeless dessert with a moist, tender crumb, perfect for any occasion. The combination of butter, oil, and sour cream creates a rich flavor and velvety texture, while the buttermilk adds a slight tang that balances the sweetness. Topped with a smooth cream cheese chocolate frosting, it’s a crowd-pleaser for birthdays, celebrations, or just because!
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