Fluffy Yellow Layer Cake
Indulge in the timeless charm of a homemade Fluffy Yellow Layer Cake, the epitome of soft, buttery perfection that’s ideal for birthdays, celebrations, or as a weekend baking treat. This classic dessert recipe is made with pantry staples like all-purpose flour, real butter, and a splash of vanilla extract, creating a moist and tender crumb with just the right amount of sweetness. The batter comes together effortlessly in under 20 minutes, thanks to a simple mixing technique that alternates dry ingredients with creamy whole milk to ensure ultimate fluffiness. Baked to golden perfection in two round cake pans, this versatile cake serves as the perfect canvas for your favorite frosting, from rich chocolate buttercream to tangy cream cheese icing. Whether served as a stunning centerpiece or sliced up for casual gatherings, this bakery-style yellow layer cake will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs, at room temperature
- 2 teaspoons Vanilla extract
- 1 cup Whole milk, at room temperature
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions (start and end with the dry ingredients). Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then run a knife around the edges and carefully invert them onto a wire rack to cool completely.
Frost and decorate the cake with your favorite buttercream or frosting as desired before serving.
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 649.5 g | 236% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 415.9 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
