The Best Yellow Cake Recipe

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 175°C (350°F). Grease three 8-inch round pans, line the bottoms with parchment and, if you have them, wrap the pans with soaked cake strips.
2. Whisk the flour, cornstarch, baking powder and salt in a medium bowl and set aside.
3. Beat the butter and sugar on medium speed for about 3 minutes until light and fluffy.
4. Add the oil and vanilla and mix, then scrape down the bowl. Add the eggs one at a time, mixing each in before the next, then scrape down and mix again.
5. On low speed, add the flour mixture in three batches, alternating with the buttermilk. Scrape down and mix again if needed. Divide the batter evenly among the pans and smooth the tops.
6. Bake for about 25–30 minutes, until the centres are set and spring back when gently pressed. Cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment and cool completely.
7. Melt ¼ cup (56g) of the butter in 15-second bursts in the microwave, then stir in the cocoa powder and set aside.
8. Melt the chocolate chips with the milk in 30-second bursts, stirring between each, until smooth. Let the ganache cool slightly.
9. Beat the remaining softened butter and the salt on medium speed for about 1 minute until creamy.
10. Add the cocoa mixture and beat, scraping the bowl as needed. On low speed, gradually add the powdered sugar. Then beat in the cooled ganache until fluffy and spreadable. If stiff, add milk a teaspoon at a time.
11. Place one layer on a plate and spread 1 cup (238g) of frosting over it. Add the second layer and repeat, then top with the third layer bottom-side up.
12. Cover the cake with the remaining frosting, swirl it with a spatula, and chill for 30 minutes before slicing.

Summarized from Preppy Kitchen's video. Watch it for the details.

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