Yellow Layer Cake
Indulge in the timeless charm of a classic Yellow Layer Cake, a buttery, moist dessert that's perfect for celebrations or any occasion that calls for a touch of nostalgia. This from-scratch recipe starts with pantry staples like all-purpose flour, creamy unsalted butter, and pure vanilla extract, delivering layers of golden perfection with a tender crumb. The batter comes together effortlessly, alternating dry ingredients and whole milk for ultimate lightness. With just 20 minutes of prep time, this versatile cake bakes into two 9-inch layers, making it ideal for frostings, fillings, and creative decorations. Whether you're crafting a simple birthday cake or a luxurious multi-layer masterpiece, this Yellow Layer Cake guarantees rich flavor and crowd-pleasing results every time.
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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 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In a large mixing bowl or the bowl of a stand mixer, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pure vanilla extract until fully incorporated.
Reduce the mixer speed to low and begin adding the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth out 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.
Remove the cake pans from the oven and allow them to cool on wire racks for about 10 minutes. Then, run a knife around the edges of the pans and carefully turn the cakes out onto the racks to cool completely.
Once the cakes are completely cool, level the tops with a serrated knife if needed before frosting and stacking as desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 34.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 76 mg | 2% | |
*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.
