Yellow Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment rounds, then grease the parchment.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
3. Beat the butter and sugar on medium-high speed for about 3 minutes until light and creamy. Add the oil and beat for 1 minute. Beat in the egg yolks, then the vanilla.
4. Beat in about one third of the dry ingredients and half the buttermilk on low speed. Repeat with another third of the dry ingredients and the rest of the buttermilk. Add the remaining dry ingredients and beat on low until combined. The batter will be very thick, so check for lumps by hand.
5. In another bowl, whip the egg whites and cream of tartar on high speed for about 3 minutes, until medium-stiff peaks form.
6. Gently fold the egg whites into the batter, then divide it evenly between the prepared pans.
7. Bake for 27-31 minutes, until a toothpick inserted in the centre comes out clean.
8. Cool the cakes in their pans on a rack for 1 hour. Loosen the edges with a knife, remove the cakes, peel off the parchment and cool completely on the rack before frosting.
9. For the frosting, beat the butter on medium speed for about 2 minutes until creamy. Add the icing sugar, cocoa powder, 4 tablespoons of cream, salt and vanilla. Beat on low for 30 seconds, then on high for 1 full minute without over-whipping. Adjust with extra icing sugar if too thin or more cream if too thick.
10. Level the cakes with a serrated knife and discard the tops. Place one layer on a serving plate, spread about 3/4 to 1 cup of frosting over it, and top with the second layer.
11. Spread about 1 cup of frosting over the top and sides as a thin crumb coat, then refrigerate until set, about 20 minutes.
12. Cover the cake with the remaining frosting, decorate with sprinkles if desired, and refrigerate 30-60 minutes before slicing for neat slices.
13. Store leftovers covered at room temperature up to 1 day, or refrigerated up to 5 days. Let refrigerated cake sit at room temperature at least 30 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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