Yellow Cake
Ingredients
The cake
-
2 ½
cups
cake flour
-
2 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1 ¾
cups
granulated sugar
-
4
large
egg yolks
-
2
teaspoons
pure vanilla extract
-
1
cup
buttermilk
-
2
large
egg whites
-
⅛
teaspoon
cream of tartar
The chocolate buttercream
-
1 ¼
cups
unsalted butter
-
3 ½
cups
confectioners’ sugar
-
¾
cup
unsweetened cocoa powder
-
3-5
tablespoons
heavy cream
-
¼
teaspoon
salt
-
1
teaspoon
pure vanilla extract
-
optional
sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch round cake pans.
- Whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together for 3 minutes, then add the egg yolks one at a time and mix in the vanilla.
- Gradually mix in the dry ingredients and buttermilk until combined.
- Whip the egg whites with cream of tartar until fluffy, then gently fold them into the batter.
- Divide the batter between the prepared pans and bake for 27-31 minutes, tenting with foil if necessary.
- Allow the cakes to cool completely in the pans.
- Make the chocolate buttercream by beating the butter, then adding the sugar, cocoa, cream, salt, and vanilla.
- Assemble the cake by frosting the top of one layer, adding the second layer, and frosting the top and sides.
- Refrigerate the cake for 30-60 minutes before slicing for cleaner cuts.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
80mg
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