Recipe: Yellow Layer Cake

Ingredients

Preheat the oven to 350°F and grease two 9-inch cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 ½ cups of sugar.
In another bowl, whisk together the melted butter, vegetable oil, vanilla, buttermilk, and egg yolks.
In a stand mixer, beat the egg whites with a pinch of cream of tartar until frothy, then gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Combine the flour mixture and butter mixture in the stand mixer, mixing on low speed until smooth.
Gently fold in the egg whites in three additions until no white streaks remain.
Divide the batter between the prepared pans and bake for 20-22 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter and powdered sugar together, adding vanilla and enough milk to achieve a spreadable consistency.
Assemble the cake by placing one layer on a plate, frosting it, adding the second layer, and frosting the top and sides as desired.

Servings

Calories

350

Total fat

15g

Total carbohydrates

55g

Total protein

Sodium

200mg

Cholesterol

100mg