Sweet and Simple Yellow Cake with Chocolate Frosting
This recipe delivers a classic, tender yellow cake, perfect for any occasion. It combines basic pantry staples to create a moist, flavorful sponge. While the recipe focuses on the cake itself, it's designed to be paired with a rich chocolate frosting for a complete, delightful dessert. Its simplicity makes it approachable for bakers of all levels, promising a comforting homemade treat.
Equipment
- 1 Electric Stand Mixer Or a powerful hand mixer for creaming butter and sugar.
- 2 8-inch or 9-inch Round Cake Pans Standard size for a two-layer cake.
- 1 Large Mixing Bowl For the wet ingredients and final batter.
- 1 Fine-mesh Sieve Essential for sifting dry ingredients to ensure a tender crumb.
- 1 Wire Cooling Rack For proper air circulation and cooling of baked cakes.
Ingredients
Main
- 2 cups 256 g cake flour not self-rising
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons 112 g unsalted butter softened
- 1 cup 200g sugar
- 3 large eggs left at room temperature for 30 minutes
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened unsalted butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract until well combined.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients.
- Mix only until the batter is just combined and smooth; avoid overmixing to prevent a tough cake texture.
- Divide the batter evenly between the two prepared cake pans, spreading the tops smooth with a spatula.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely before frosting with your preferred chocolate frosting.
Notes
Achieving a tender, moist crumb relies on proper ingredient temperatures; ensure butter, eggs, and milk are at room temperature for optimal emulsion and a smooth batter. Sifting the cake flour with baking powder and salt is crucial for aeration and lump prevention, contributing significantly to the cake's delicate texture. When combining wet and dry ingredients, mix just until combined to avoid overdeveloping the gluten, which can lead to a tough cake. Thoroughly grease and flour your cake pans, or line with parchment circles, to prevent sticking. Always allow the cake to cool completely on a wire rack before attempting to frost, ensuring the frosting doesn't melt and slide off.