How To Make Yellow Cake From Scratch? - Coffee House and Pastries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

How do you make a yellow cake?

Hints for making a homemade yellow cake recipe. Use the right ingredients and special egg technique for a fluffy, buttery from-scratch cake. Preheat the oven to 325 degrees. Divide the egg yolks from the egg whites. Place the egg whites in a medium bowl. Place the egg yolks in another bowl and set aside.

What gives cake flour its yellow color?

Butter and egg yolks give it a beautiful, golden yellow color and the buttermilk keeps the cake moist and rich. What is the difference between cake flour and all-purpose flour?

How do you make a light and fluffy cake?

In medium bowl, stir flour, baking powder and salt until well blended. In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.

What kind of Pan do you use to make yellow cake?

This yellow cake from scratch can be baked in two 8- or 9-inch round cake pans; grease and flour pans. Make as directed above; pour batter evenly between 2 prepared pans.

What is yellow cake made of?

Yellow cakes (often called yellow butter cake) are called “yellow” cake because both the batter and cake take on a pale yellow color. The batter is made with whole eggs and real butter which both help to achieve the yellow coloring. Yellow cake is fluffy and light and has a very mild custardy flavor.

Is yellow cake mix vanilla?

What is the difference between yellow cake and vanilla cake? So a yellow cake is a type of vanilla cake. Vanilla cakes will either be white if they use egg whites or yellow if they use whole eggs and butter. Many white cakes will use oil and colorless flavorings like almond oil to keep the color light.

What ingredients make a cake moist?

You can create moist, bakery-quality cakes like this at home using these 7 simple steps:

Use Buttermilk Instead of Milk.

Add Vegetable Oil.

Use Instant Clearjel or Instant Pudding Mix.

Use the Right Recipe.

Don’t Overbake.

Bake in Sheet Pans Instead of individual Cake Pans.

Use a Simple Syrup or Glaze.

What makes a yellow cake mix yellow?

Yellow cake uses butter as the fat and calls for whole eggs. The combination of the two creates the batter’s signature yellow color, while maintaining a neutral flavor. Also, because of the butter and the egg yolks, yellow cake tastes richer than white cake.

Is vanilla cake the same as yellow cake?

When you do come across a recipe that’s specifically called vanilla cake and not white or yellow cake, look closely at the ingredients: If it contains only egg whites, it’s a white cake, and if it contains whole eggs, it’s a yellow cake.

What flavor is yellow cake mix?

What are Yellow Cake Mixes? It is a cake mix containing more egg yolk and less or no egg white. This is also the reason for the yellow color of the cake. It has a vanilla flavor, like white cake mix, and only uses whole–wheat pastry flour.

Is butter golden cake mix the same as yellow?

What’s the difference between yellow cake mix and butter yellow cake mix, you ask? Simply put, butter mixes require butter in the ingredients; yellow cake mixes can use any type of fat, though they typically call for vegetable oil.

How is yellow cake different than white?

The Eggs Have It

It’s mostly in the wet ingredients, namely: eggs. Those shelled ovals make almost all the difference between white and yellow cakes. White cake uses only, or almost all, egg whites. Yellow cakes get their color and more custardy flavor from using whole eggs, including the yolks (sometimes extra).

What causes a cake to be dry?

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while mixing the batter, or baking the cake too long or at too high a temperature. Once you understand how to avoid the common cake-baking blunders, you’ll bake a moist cake every time.

What makes a cake light and fluffy?

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

What are the 3 types of cakes?

Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

Butter Cake. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.

Pound Cake.

Sponge Cake.

Genoise Cake.

Biscuit Cake.

Angel Food Cake.

Chiffon Cake.

Baked Flourless Cake.

Can you turn a white cake mix into a yellow cake?

If using boxed cake mix, according to Leaf.tv, you can add 3 whole eggs and 1/3 cup of vegetable oil to boxed white cake mix to make it yellow.

Which is better white or yellow cake mix?

The white variant uses ordinary flour and only egg whites. What is this? 2) Base cakes made from yellow cake mix are richer, moister, and more bodied as compared to those made out of the white kind. Despite the plainness, white cake mix complements complex desserts better than the yellow variety.

What flavor is Funfetti cake?

Funfetti cake is a buttery vanilla cake with sprinkles throughout the batter and frosted with vanilla buttercream. When it comes to vanilla cakes – they fall into 2 categories: yellow cake – which is made with whole eggs to give it a golden yellow color.

How do you make homemade yellow cake?

unbleached cake flour ( you can use all-purpose but the crumb texture will be different)

granulated sugar

baking powder

kosher salt

unsalted butter

How to make the perfect classic yellow cake?

You can make this yellow cake recipe in round cake pans to make a layer cake,or in bundt pans for a decorative cake.

Cake flour has a little bit less protein than all purpose flour,so it will give you a softer cake in the end.

Lighten this recipe up by substituting some of the butter with applesauce.

How do you make a homemade cake from scratch?

Creaming Butter and Sugar. Want light,fluffy cakes with a tender crumb? This first step is an important one that should not be overlooked.

The Role of Eggs in a Cake. After the butter and sugar are creamed together,it is time to add the eggs.

Alternating the Flour and Milk. Alternate adding the remaining dry ingredients with the wet.

What is a good recipe for yellow cake?

Preheat oven to 350 degrees F.

Place parchment paper in the bottom of two 8 or 9 inch round cake pans.

In a large bowl,cream sugar and butter until smooth.

Add the eggs and yolks,one at a time,beating after each addition.

Stir together baking powder,salt,and flour in a medium bowl.

Homemade Yellow Cake Recipe {How to Make From-Scratch Buttery Yellow Cake}

Making a homemade yellow cake recipe?Here are some pointers.A fluffy, buttery from-scratch cake may be made by using the appropriate ingredients and a particular egg method.One of the things I like about you all is that you encourage me to attempt new experiences.

If you were with us at the beginning of the new year, you may remember that I sent out a reader poll asking for suggestions on what recipes you’d like to see me post.The answer was overwhelmingly enthusiastic.I’ve compiled a spreadsheet with the names of wonderful foods you’d want to see on your family’s dinner table.

Thank you very much!Many of you who found us as a result of this cake expressed a desire for a homemade yellow cake, which we were happy to provide.A yellow cake was something I hadn’t given much thought to before to this.What is it that gives the cake its golden color?What is it about yellow cake that makes it taste different from white cake?

It wasn’t difficult at all once I got my head around the concept.
Yellow cake does have a distinct flavor that is distinct from white cake.
It’s creamier and has a stronger butter taste.
I dug through my favorite old cookbook, looking for a good dish to use as a starting point.

When I saw a cake that I recognized as having enormous potential based on the materials and method utilized to create it, I jumped at the opportunity.Let’s have a discussion about it.

Ingredients for a From-Scratch Yellow Cake

Cake flour. In the course of my from-scratch cake testing over the past few years, I’ve discovered that cake flour is a must-have ingredient for homemade cakes. Is it possible to make this homemade cake with all-purpose flour? Probably. However, I haven’t tried it and therefore cannot recommend it. If you want a smooth texture, cake flour is the way to go. Butter is usually found in a box in the baking aisle, right next to all of the other flours
it’s easy to find. Shortening is used in the majority of the old-fashioned cake recipes I’ve come across. After experimenting with both butter and shortening in the recipe, I decided to replace the shortening with butter instead of using both. Despite the fact that shortening appears to have a slightly better texture, the flavor that butter imparted to the cake was unmistakably superior. The butter also contributes to the enhancement of the yellow color by imparting a buttery flavor. Vanilla extract is used in the majority of baked goods, and this cake is no exception. But to truly give this cake a flavor that is a little different from standard white cake, you’ll also incorporate butter flavor. You may find small vials of butter flavour just near the extracts in the baking aisle. Dont’ miss it! It gives the cake such a rich, delicious taste

Our Hint for a Fluffy Yellow Cake

Although the flavors of the ingredients in this handmade yellow cake recipe are excellent, there is a technique we employ to ensure that it has the ideal texture. Here’s the inside scoop. Divide the eggs and whisk the egg whites until they are thick and stiff, similar to a meringue in texture and consistency. Then mix in those light and airy egg whites into the batter that has been produced. The cake is made lighter as a result of this. It’s the same approach we use for our almond cream cake, which you can find here. There are a few steps that must be completed in order to make the fluffy egg whites. 1. Make sure the basin and utensils you’ll be using to froth the egg whites are clean and clear of oil before you begin. Depending on how long it takes your eggs to reach the stage where they can stand on their own, you may have to start over from the beginning. Cleaning the equipment and using a powerful mixer are essential. 2. After you’ve incorporated the egg whites, don’t overmix the batter anymore. This is something I cannot express enough. Gently fold the paper. Do not combine too hastily. And if you follow these suggestions, you should have no trouble making this homemade yellow cake recipe. What’s our favorite way to eat it? Chocolate icing on top. Of course, it’s homemade. But, to be honest, we’ve enjoyed this homemade yellow cake recipe without any additional toppings in the past. Because the flavor is just that excellent, to put it bluntly. Servings 15 individual servings 15 minutes for preparation Preparation time: 32 minutes Time allotted: 47 minutes 270 grams 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt
3/4 cup thick buttermilk
1 1/2 recipes Chocolate Buttercream
3 large eggs divided
3/4 cup softened butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 teaspoons butter extract
3 large eggs divided

325 degrees Fahrenheit is the temperature in the oven.
Separate the egg yolks from the egg whites using a spatula.
In a medium-sized mixing basin, whisk together the egg whites. Alternatively, place the egg yolks in a separate bowl and put them aside.
Using a hand mixer set on high speed, whip the egg whites until they are frothy and hold a peak when folded in half
Using a small mixing bowl, transfer the egg whites and put them aside.
In the same mixing bowl that you used to whisk the egg whites, whip together the butter and sugar until light and fluffy.
Combine the egg yolks, vanilla, and butter extracts in a large mixing bowl. 1 minute of continuous beating
Whisk together the flour, baking soda, and salt in a small mixing basin until well combined and smooth.
Half of the flour mixture should be added to the creamed butter. Mix
Half of the buttermilk should be added. In a separate bowl, whisk together the remaining flour mixture and buttermilk, then add to the cake batter, mixing well after each addition.
Beat for no more than 1 minute, or until the mixture is smooth. Don’t overmix the cake batter
it will turn out tough.
Using a rubber spatula, carefully fold the egg whites into the cake batter until well combined. Take care not to combine the ingredients too rapidly or brutally. Just carefully fold the egg whites into the mixture until they are completely incorporated. This is responsible for keeping your cake airy.
Prepare two 9-inch round cake pans by greasing and flouring them.
Divide the cake batter evenly between the two pans that have been prepared.
Bake for 25 minutes, or until the top of the cake springs back when lightly touched on the surface. It is important not to open the oven door until you believe your cake is finished baking, or the cakes may fall.
Set aside for 5 minutes, after which you should use a knife to loosen the edges of the cakes and put them out onto a wire rack to cool fully
Once the cake has been allowed to cool completely, apply the chocolate frosting (or whichever icing you choose!).

249 calories |34 grams of carbohydrates |3 grams of protein |10 grams of fat |

6 grams of saturated fat |62 milligrams of cholesterol |259 milligrams of sodium |

91 milligrams of potassium |20 grams of sugar |355 international units of vitamin A |42 milligrams of calcium |0.4 milligrams of iron Julie Clark’s biographical information Hello, my name is Julie Clark, and I’m the CEO and recipe developer for Tastes of Lizzy T.

I want to share the finest of our family recipes with you, using my B.A.
in Education and more than 30 years of cooking and baking experience.

From Scratch Yellow Cake {Homemade Butter Cake Recipe}

Everyone needs a good, old-fashioned yellow cake recipe that they can make from home. Chocolate buttercream is a fantastic match for the rich, buttery flavor and light texture of this cake. You’ll adore the chocolate buttercream that we’ve used to decorate this yellow cake!

From Scratch Yellow Cake

Homemade yellow cake with chocolate buttercream icing is one of the cake combinations that I can’t seem to get enough of. This is a no-fail homemade butter cake recipe that may be used in a variety of ways. Despite the fact that we prefer chocolate icing, you may use any frosting of your own. It’s a timeless classic!

What is in yellow cake?

What gives a yellow cake its distinctive flavor, have you ever wondered? To put it another way, it’s the butter. Because of the butter and egg yolks, the cake has a gorgeous golden yellow hue, and the buttermilk makes it moist and dense.

What is the difference between cake flour and all-purpose flour?

We’ve dedicated a whole page to the topic of the finest flour for making cakes. That may be found by clicking here. However, in summary, the protein composition of cake flour and all-purpose flour differs from one another. Cake flour produces a cake with a lighter crumb than all-purpose flour, therefore if a recipe asks for cake flour, you should substitute it for all-purpose flour.

9″ Round Cake or 9×13″ Cake

We prepared this cake in two 9-inch round cake pans, but it may also be baked as a 9-inch-by-13-inch sheet cake if you want. Change the baking time accordingly; baking in a 9-by-13-inch pan will take a few minutes longer than baking in a standard pan. Keep a watchful eye on it!

Tools to Make Yellow Cake

Stand Mixer: While a hand mixer would suffice, I find it much simpler to create frostings with a stand mixer.
Cake flour is an absolute must-have for everyone who enjoys baking from home.
Beater Blade with Scraper: Possibly the greatest innovation of all time
9″ Round Cake Pan: These are the pans that I use the most
A straight icing spatula is useful for smoothing out frosting because of its long straight blades.
Wire Cooling Racks: These will assist you in cooling your cakes more rapidly.

Servings 15Preparation 15 minutesCook time 32 minutesTotal time 47 minutes 3 big eggs (divided)
3 large eggs (divided)
3 large eggs (divided)
3/4 cup melted butter
1/4 cup flour
Sugar (granulated): 1 1/2 cups
1 teaspoon of pure vanilla bean essence
Butter extract (about 1 1/4 tablespoons)
2 1/4 cups cake flour (270 grams)
2 1/4 cups baking powder
1-and-a-half tablespoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
A half teaspoon of salt
3/4 cup thick buttermilk (optional)
Chocolate Buttercream (three cups)

325 degrees Fahrenheit is the temperature in the oven.
Separate the egg yolks from the egg whites using a spatula.
In a medium-sized mixing basin, whisk together the egg whites. Alternatively, place the egg yolks in a separate bowl and put them aside.
Using a hand mixer set on high speed, whip the egg whites until they are frothy and hold a peak when folded in half
Using a small mixing bowl, transfer the egg whites and put them aside.
In the same mixing bowl that you used to whisk the egg whites, whip together the butter and sugar until light and fluffy.
Combine the egg yolks, vanilla, and butter extracts in a large mixing bowl. 1 minute of continuous beating
In a small mixing basin, combine the flour, baking powder, baking soda, and salt
set aside.
Half of the flour mixture should be added to the creamed butter. Mix
Half of the buttermilk should be added. Mix
After you’ve added the remaining flour mixture and buttermilk, be sure to mix it in thoroughly between each addition
Beat for no more than 1 minute, or until the mixture is smooth. Don’t overmix the cake batter
it will turn out tough.
Using a rubber spatula, carefully fold the egg whites into the cake batter until well combined. Take care not to combine the ingredients too rapidly or brutally. Just carefully fold the egg whites into the mixture until they are completely incorporated. This is responsible for keeping your cake airy.
Prepare two 9-inch round cake pans by greasing and flouring them.
Divide the cake batter evenly between the two pans that have been prepared.
Bake for 30-32 minutes, or until the top of the cake springs back when lightly touched on the surface. It is important not to open the oven door until you believe your cake is finished baking, or the cakes may fall.
Set aside for 5 minutes, after which you should use a knife to loosen the edges of the cakes and put them out onto a wire rack to cool fully
Once the cake has been allowed to cool completely, apply the chocolate frosting (or whichever icing you choose!).

Based on the cake being sliced into 15 pieces and 1 serving being 1 slice of frosted cake, the calories stated are for a total of 450 calories.It is impossible to know exactly how many calories are in a recipe since different brands of products have varied nutritional information.428 calories |63 grams of carbohydrates |

4 grams of protein |18 grams of fat |8 grams of saturated fat |

62 milligrams of cholesterol |341 milligrams of sodium |180 milligrams of potassium |46 grams of sugar |355 international units of vitamin A |

46 milligrams of calcium |
1 milligram of iron

Basic Yellow Cake

It’s impossible to have too many recipes for fluffy yellow cake from scratch, and it doesn’t get much easier than this one.It’s light and fluffy, and it’s very wonderful.This no-fail homemade yellow cake recipe is quick to prepare and simple to create, and it is certain to please.You can have it in the oven in less than 20 minutes if you follow a few simple steps and use cupboard staple items.

This delicious yellow cake with chocolate icing is a delicious way to make any occasion even more memorable than usual.

Ingredients

Cake

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
3/4 cup melted butter
1 1/2 teaspoons vanilla
3 eggs
1 1/4 cups milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Frosting

2 teaspoons vanilla extract
1/3 cup milk
4 ounces unsweetened baking chocolate, chopped
3 cups powdered sugar
1/2 cup butter, melted

Steps

1 Preheat the oven to 350 degrees Fahrenheit. Prepare a 13×9-inch baking pan by greasing and gently flouring it. In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly combined. 2 In a large mixing basin, using an electric mixer on medium speed, beat the granulated sugar and 3/4 cup melted butter until light and fluffy, scraping down the sides of the bowl regularly. In a separate bowl, whisk together 1 1/2 teaspoons vanilla and the eggs until thoroughly combined. Alternately add the flour mixture and 1 1/4 cups milk, mixing vigorously after each addition and scraping down the sides of the bowl. Pour the batter into the pan in an equal layer.
3
A toothpick inserted in the center should come out clean after 30 to 35 minutes of baking. Allow for thorough cooling, approximately 1 hour.
4
Meanwhile, in a small microwaveable dish, microwave chocolate, uncovered, on High for 30 to 60 seconds, stirring every 30 seconds, until melted and smooth, about 30 to 60 seconds total. Allow for a 10-minute cooling period. 5 In a large mixing basin, using an electric mixer on low speed, cream together the remaining Frosting ingredients until smooth. Gradually whisk in the melted chocolate until everything is properly combined. Spread on the cake as soon as possible.

Tips from the Pillsbury Kitchens

Tip 1 This yellow cake recipe produces a typical sponge-style cake, whose light texture is due to the air that is whipped into the melted butter and sugar after they have been creamed together until smooth and fluffy. It’s also vital to get the flour measurements right. Aerate your flour by softly spooning it into a measuring cup with the flat side of a knife and leveling it off with the flat side of the knife. Tip 2: Don’t overbake your homemade yellow cake since too much flour will make the mixture too thick and the final cake texture will be dense. When softly touched with a fingertip, the top will bounce back to its original shape, giving it a beautiful golden brown hue. Another option is to use a toothpick put into the middle of the cake, which should come out clean after the cake is finished baking.
tip 3 This yellow cake from scratch may be made in two 8- or 9-inch round cake pans
oil and flour pans before baking. Make the batter according to the directions above, then divide it evenly between two baking pans. Baking time is 25 to 35 minutes, depending on how clean the toothpick inserted in the middle comes out. Allow for a 10-minute cooling period. Remove the pans from the oven and place them on a cooling rack. Allow for thorough cooling, approximately 1 hour. Assemble the cake, fill it with frosting, then decorate it.

Nutrition Information

460 calories, 21 grams of total fat, 5 grams of protein, 61 grams of total carbohydrate, and 43 grams of sugar

Nutrition Facts

Serving Size: 1 Serving

460 Calories 460 Calories 460 The calories from fat are 190, and the total fat is 21g, or 32 percent.13 g of saturated fat (64 percent of total fat) 1/2 gram of trans fat 80 milligrams of cholesterol 27 percent of the population Sodium is 270 milligrams.11 percent of the population 1440 milligrams of potassium, or 4% carbohydrate total: 61g (20 percent of the total) 2 g of dietary fiber (eight percent) 43% of the calories come from sugars.Vitamin A is present in ten percent of the population.

Zero percent of the population is vitamin C-deficient.Calcium ten percent ten percent ten percent Iron is 15 percent of the total.

Exchanges:

One-and-a-half cup starch, zero fruit, two-and-a-half cup other carbohydrate, zero skim milk, zero low-fat milk, zero milk, zero vegetable, zero very lean meat, zero lean meat, zero high-fat meat, four fat; *Percent Daily Values are calculated using 2,000 calories as the basis for the calculation.

More About This Recipe

You will have a go-to recipe that will never fail to please and wow your guests after you have made yellow cake from scratch.″Did you make this yourself?″ others will inquire, and you may simply grin and nod in response.Not that it matters if your never-fail recipe just took a few simple steps and a few staple cupboard ingredients—or that you were able to mix it up and pop in the oven in under an hour.There’s simply something about cake that seems so joyful that it appears to be the one dessert that everyone enjoys.

Baking a cake is a great way to greet a new neighbor, make a big impression at the next neighborhood potluck, or just wish someone a happy birthday; there’s really no better way to do it.When you’re looking for something a little bit different to bake, this yellow cake recipe is likely to become your go-to baking endeavor.And now that you’ve learned how to bake yellow cake, you can explore our cake and cupcake recipe collection for additional time-tested faves, heirloom classics, and entertaining modern twists on old favorites.

Yellow Cake {A Scratch Recipe}

It’s true that certain days nothing but a huge slice of buttery handmade Yellow Cake will suffice.I like it covered in a thick layer of decadent chocolate buttercream, but I’m not picky!The hunt for the best homemade Yellow Cake recipe is over.You’ve come to the right place.

Today, we’re delighted to share a handmade Yellow Cake recipe with you that is absolutely fluffy, moist, and flavor-packed with fresh ingredients.Check out the stunning yellow cake in the photo.Ahhhhh….

The BEST Yellow Layer Cake- So versatile!

Everyone needs a go-to recipe for handmade yellow layer cake, and this one is deserving of a spot in your collection of favorite dessert recipes.It’s our go-to option.In addition to being tasty, this recipe is quite adaptable!This rich homemade yellow cake recipe may also be used to make yellow cupcakes, which are delicious!

The cake layers are really moist and soft, yet firm enough to hold up to fondant, and it provides an excellent base cake recipe for experimenting with other extracts and flavorings.In addition to our handmade Marble Cake, Pineapple Cake, and scratch Coconut Cake, we utilize this yellow cake recipe in a handful of other of our favorite cake recipes, including our homemade Coconut Cake.

The Mixing Method for this Yellow Cake

When preparing this dish, the mixing method is a hybrid between the reverse creaming method of combining and the standard method of mixing.As with our other reverse creaming technique recipes, the dry ingredients are mixed first, followed by the butter until the mixture is the consistency of gritty sand.It is only in this procedure that the eggs are inserted in a sequential manner, as opposed to the customary way.The wet components are then added at the conclusion of the process.

The end product is a cake that is extremely moist, flavorful, and has a finer crumb than the original.

How to Make Yellow Cake from Scratch

However, here is a brief breakdown of the procedures we took to make our cake, which you can see further down in this post.Preheat the oven to 325 degrees Fahrenheit first.Using a pastry brush, grease and dust three 8 2 inch round cake pans.In addition, I prefer to line the bottom of each pan with a piece of parchment paper.

Next, combine the first five ingredients in a large mixing basin large enough to accommodate your stand mixer.Mix on a low speed for at least 30 seconds to ensure that everything is well-combined.Add the somewhat softened unsalted butter to the bowl in slices and mix on a moderate speed just until it resembles coarse sand, about 30 seconds.

This is due to the butter coating the dry ingredients, which causes them to stick together.Keep the mixture from becoming a huge dough-like ball by not over mixing.After that, add the room temperature eggs one at a time, mixing well after each addition.1 cup buttermilk should have vanilla essence added to it.Pour the ingredients into the mixer slowly while using the lowest speed.

Increase the speed to 2 or 3 times the original (on a KitchenAid mixer).
Mix for a total of two minutes.
The batter will be light and fluffy with a smooth texture.
In the event that you are using a hand mixer rather than a stand mixer, you will need to mix for a few extra minutes.

Finally, equally distribute the yellow cake batter among the three 8-inch round pans that you have prepared.Bake at 325 degrees for 25 to 30 minutes, depending on the size of the pan.Wait approximately 10 minutes after the cake layers have been removed from the pans and placed on a wire rack before flipping them out.

FOR THE CHOCOLATE BUTTERCREAM FROSTING

Simply said, this is a standard American buttercream, which means it is quite simple to put together: butter, confectioners’ sugar, a pinch of salt, a few drops of vanilla extract, milk, and, in this case, cocoa powder to give it a chocolaty flavor.Everything about it is fantastic, even the taste.The whole, printable recipe may be found lower down in this page.Add in the softened unsalted butter and blend on a low to medium speed until the mixture is smooth.

In a separate bowl, combine the vanilla and the butter.Combine the powdered sugar, salt, and unsweetened cocoa powder in a mixing bowl.

Pour in the majority of the milk. Be sure to start mixing at a slow pace to avoid creating a cloud of powdered sugar in your kitchen.

Pour in the majority of the milk and stir well to incorporate. Make a slow start so that you don’t create a cloud of powdered sugar across your kitchen.

The chocolate frosting will become quite smooth as you continue to combine it. If the frosting is too thick, you may thin it out with extra milk (1 Tablespoon at a time), or if it is too soft, you can add more powdered sugar.

What Gives a Yellow Cake it’s Yellow Color?

Because of the eggs and butter in this recipe, yellow layer cakes, such as this one, have a wonderful light shade of yellow.Not only do these components bring richness and flavor to the dish, but they also add color!When comparing the color of certain yellow cakes to others, there might be some variance in hue based on the number of eggs and butter used, as well as the brand of cake.Some kinds of butter have a more vibrant yellow hue than others, and some egg yolks are similarly more vibrant than others.

Whatever brand/variety of eggs or butter you choose, your yellow cake will always be darker in color than most white cakes (which commonly skip the egg yolks) or recipes that call for oil or shortening instead of butter.This yellow cake is really delicious, and it will surely become a family favorite!On May 9, 2019, we modified our old Yellow Layer Cake in favor of this new version, which has even more butter and buttermilk for a softer crumb and an additional boost of moistness!

As an extra benefit, this new yellow cake recipe produces far more batter (about 8 cups vs.6.5).The finished cake has a height of little more than 4 inches.If you have a sentimental attachment to our OLDER version of Yellow Cake from Scratch, you may still find it here.

What Frostings Pair Well with Yellow Cake?

Now that you’ve made the BEST homemade Yellow Cake, you’ll want to experiment with some different frostings!With yellow cake, everything tastes excellent, which makes it a fantastic go-to dish for every occasion.There isn’t a bad solution in this case, whether you’re desiring chocolate or something sweet and fruity!The following are some of my favorites to keep in mind.

(Of course there’s chocolate buttercream!) Frosting made with chocolate and cream cheese Vanilla Buttercream is a classic flavor.Frosting with Lemon Cream Cheese Strawberry Buttercream Frosting is a delicious dessert.Frosting made with white chocolate

Ingredients

3 cups (342g) cake flour
2 cups (400g) sugar
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 sticks (226g) unsalted butter, softened
4 large eggs
1 cup (239g) buttermilk — **if you do not have buttermilk, see note below
3 cups (342g) cake flour
2 cups (400g) sugar
2 teaspoons (8g) baking powder
1/2 teaspoon (3g)
1 heaping tablespoon (12 g) pure vanilla essence

For the Chocolate Buttercream

Unsalted butter (339g), softened (do not soften butter in the microwave)
8 cups powdered sugar (icing sugar in the UK) (920g), plus additional sugar if necessary. ** If you want a softer frosting for cupcakes, I recommend using 7c. (805g) of powdered sugar.
Unsweetened cocoa (not Dutch processed
measure first, then sift
1 cup (82g) unsweetened cocoa
3/4 cup (180 g) milk + 2 Tablespoons or more if necessary to get the spreading consistency you like
and
1 teaspoon salt
2 teaspoons vanilla (12 grams)
1 teaspoon sugar (6g) We like a finer grain of simple popcorn salt to cut through the richness of the popcorn

Instructions

325 degrees Fahrenheit should be set for the oven. Prepare three 8×2 inch round cake pans by greasing and flouring them. Prepare each pan by placing a piece of parchment paper in the bottom of each pan.
Place the first five ingredients in the mixing bowl of your stand mixer.
Mix on a low speed for at least 30 seconds to ensure complete incorporation.
Mix on a low speed until the mixture resembles coarse sand. Add the softened butter (cut into pieces) and mix until it resembles coarse sand.
When you press some of the dry ingredients between your fingers, they will become moistened and covered with the butter, and they will stay together. It is important not to over-mix otherwise the mixture will turn into a huge dough-like ball.
Add the eggs one at a time, mixing well after each addition.
1 cup buttermilk should have the vanilla added to it.
Pour the ingredients into the mixer slowly while using the lowest speed.
Increase the speed to 2 or 3 times the original (on a KitchenAid mixer). 2 minutes of mixing is required. The batter will be light and fluffy with a smooth texture. If you are using a hand mixer rather than a stand mixer, you will need to mix for a little longer
otherwise, you may skip this step. Divide the mixture evenly between the three 8-inch baking pans that you have prepared.
Bake at 325 degrees for 25 to 30 minutes, depending on the size of the pan.
Allow to cool for 5 minutes before removing from pans.

For the Chocolate Buttercream Frosting

Mix on a low to medium speed until the butter is completely smooth. In a separate bowl, combine the vanilla and the butter. Pour in the powdered sugar, salt, and cocoa powder
then pour in the majority of the milk. Set the mixer to low speed to avoid creating a cloud of powdered sugar in your kitchen
continue to mix, adding the remaining milk as needed, until the batter is smooth. It may take 5 to 6 minutes to achieve the smoothness and consistency that you like in your smoothie. When using a manual mixer, the process will take longer. The frosting will become quite smooth as you continue to combine it. If the frosting is too thick, you may thin it out with extra milk (1 tablespoon at a time), or if it is too soft, you can add more powdered sugar.

This is the chocolate frosting that I prefer the most! The recipe may simply be doubled or reduced without losing its effectiveness. This recipe yields roughly 7 cups of whipped cream frosting (or more).

Notes

** Buttermilk Substitute: Place 1 tablespoon vinegar or lemon juice in a 1 cup measuring cup and stir well. To make a cup of milk, fill it halfway, mix it, and set it aside for 5 minutes.

Delicious Yellow Cake- Full Video Tutorial

Additionally, as previously indicated, we are also sharing our FAVORITE Classic Chocolate Buttercream Frosting Recipe with you!There is no way in hell I’m going to use canned chocolate icing.I guarantee you that this creamy chocolate buttercream tastes a million times better than the store-bought kind and is ridiculously simple to prepare!A link to this chocolaty, delicious, pipeable frosting is provided below: Classic Chocolate Buttercream is a must-have.

Don’t forget to check out our Recipes Area for a comprehensive collection of favorite cake, filling, and frosting recipes, as well as our Free Cake Lessons section for a plethora of free step-by-step cake and video tutorials!Finally, if you are interested in becoming a member of MyCakeSchool.com, we would be delighted to have you as a member.Members get full access to our whole cake video instructional library, which contains hundreds of cake video courses!

Join us now!Every cake decorator should know that there is always something interesting and fresh to learn, regardless of their skill level.You may get all of the necessary information on this page: Sign up for MyCakeSchool.com!Greetings and Best Wishes for Baking!

How to Make a Yellow Cake from Scratch

Article to be downloaded article to be downloaded There is nothing quite like a freshly baked cake. They are both more delicious and less expensive than store-bought cakes. Baking a cake is not as difficult as you may imagine. This approach may be used by anybody, regardless of their skill level, to produce a wonderful yellow cake.

Ingredients

3 eggs
2 egg yolks
1 14 cup (300 mL) milk
13 cup (79 mL) vegetable oil
2 12 tsp (12.3 mL) baking powder
14 tsp (1.23 mL) salt
1 13 cups (320 mL) granulated sugar
34 cup (180 mL) melted butter
1 12 tsp (7.39 mL) vanilla
2 12

1 assemble all of the materials. Ensure that the butter is at room temperature before using it. If the butter is cold, it can be warmed for a few seconds in the microwave
otherwise, it must be room temperature.
Allow the eggs to get to room temperature by allowing them to set out for 30 minutes or by placing them in a warm basin of water for 5 minutes prior to preparing the cake.
By breaking two eggs and allowing the white run between your fingertips, you can easily separate them. Remove the whites and discard them or keep them for another purpose.
Set aside some time for the milk to reach room temperature.

2Place a rack in the centre of the oven and warm to 350 degrees Fahrenheit (177 degrees Celsius). Promotional material
3 Prepare the cake pans by lining them with parchment paper. Place a cake pan on top of a layer of parchment paper and bake for 30 minutes. Mark the pan with a pen all around it and cut out the circle that is formed. Placing the parchment paper in the bottom of the pan will help to prevent sticking. Spray the interior edges of the pan with nonstick cooking spray or coat the pan with shortening before cooking.

One of the mixing bowls should have the butter and sugar already in it. Blend until completely smooth.
2 Combine the wet ingredients in a separate bowl. Combine the oil, butter, and sugar in a mixing bowl. Combine until everything is well-combined.
Add in the eggs and yolks one at a time, beating well after each addition. After each egg has been added, beat until well combined
put in the vanilla and beat until well combined

3 Combine the dry ingredients in a separate bowl. To the other mixing bowl, add the flour, baking powder, and salt and toss to blend the ingredients
To the butter/egg mixture, stir in a portion of the dry ingredients. To blend, stir the ingredients together.

4Add a small amount of milk to the butter and egg combination. 5Continue to add the dry ingredients and milk one at a time until all of the ingredients have been incorporated.
6 Bake for 25-35 minutes, depending on the size of the pans. Divide the mixture between the two pans. Inserting a toothpick into the center of the cake will allow you to determine if the cake is done. If the toothpick comes out completely clean, the cake is done baking. Continue to bake the cake if the toothpick comes out with batter on it.
Remove the cakes from the oven and set them aside to cool for a few minutes before serving. Next, flip the cakes out of the pans onto a wire cooling rack, remove the pans, and allow the cakes to cool fully.

1 Gather all of the materials and weigh them. 14 tsp (1.23 mL) tablespoons salt, 3 cups (710 mL) powdered sugar, 3 tbsp (44.4 mL) heavy cream, and 1 teaspoon (4.93 mL) vanilla extract are all you need to make this dessert.

2 Combine all of the ingredients. Using an electric mixer, cream the unsalted butter until it is light and fluffy, then add the salt and whisk until everything is well incorporated.
Add 1 cup of powdered sugar at a time, allowing each cup to be fully incorporated before adding the next cup
Using a mixer on medium-low speed, slowly pour in the heavy cream
As soon as all of the ingredients are incorporated, raise the speed to high and continue beating for another 30 seconds.
Pour in the vanilla extract.

3 Decorate the cake with icing. Prepare your cake by chilling it for at least 2 hours before icing.
Place the first cake layer on a cake plate lined with parchment paper
then repeat with the remaining layers.
Place a generous quantity of frosting on the cake using a spatula and spread evenly
Stack the second layer on top of the frosted layer and press down.
Frost the top layer a second time, allowing the frosting to spill over the sides. Repeat the process with the bottom layer.
Using a short sweeping motion, spread the icing on the sides of the cake while holding the spatula vertically.
Once the initial coat of frosting has been applied, place the cake in the refrigerator for at least 1 hour.
Frost the cake a second time with vanilla frosting before finishing with a third coat.

4 Finally, decorate the cake. For a birthday cake, use the following ingredients: Decorate the cake with sprinkles and decorate the top with birthday candles
Fruit may be used to decorate your cake in the following ways: Layer the top with your favorite fruit and the sides on top of that

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Things You’ll Need

Baking pans (two round), parchment paper, nonstick cooking spray or shortening, measuring cups and spoons, two mixing bowls, electric mixer, spatula, pen or pencil, scissors, wooden spoon, toothpick, cooling rack

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The Best Yellow Cake Recipe – completely from scratch and 100% perfect!

Recipe for traditional yellow cake that’s soft, buttery, and moist, with a delicate crumb and the perfect amount of sweetness.With a straightforward vanilla taste, it is ideal for highlighting your favorite frosting or simply eating on its own.What’s the best part?This cake is totally from scratch and is delicious.

So here’s the issue about yellow cake mix, and box mixes in general: they’re not really good for you.I’m not going to hold it against anyone who chooses to use or even like them.We all have our preferences, and some individuals are particularly fond of their cake mix.

A culinary science lab has chemically manufactured it to be extraordinarily soft and to rise properly every time, and it’s delicious.When I was a youngster, my mother used it, and I thought it was good (however, as a young adult I considered myself Team Pie until I started making cakes from scratch).My grandmother used it as the foundation for her ″renowned″ chocolate pistachio cake, which she made every year for Christmas.

Homemade Yellow Cake vs. Boxed Cake Mix

Curiosity got the better of me last year, and I decided to purchase two boxes of cake mix.I’d been baking from scratch for a long time and was interested as to why people were so fond of boxed cake mixes.To be completely honest, I was impressed by how foolproof everything seemed to be.Homemade cake recipes often follow a procedure that looks something like this: creaming butter and sugar until light and fluffy, then adding eggs one at a time, alternating between dry and wet components.

All of this occurs at a variety of different mixer speeds.I threw the cake mix and other ingredients into my stand mixer, set it on high speed, and stepped away from the counter top.After a few minutes, the batter had become as light as a cloud.

Then I took a bite of the batter.I also got to try a piece of the completed dessert.They didn’t taste really nice to me.While I thought the texture was delightfully soft, the flavor was cloyingly sweet; I couldn’t fathom adding any more sweetness to it by icing the cake.In addition, there was a chemical aftertaste.

At the end of the day, it needs to be delicious in my opinion.
What’s the purpose if you don’t have anything to say?
It’s for of these reasons, my friends, that I believe you should create this homemade yellow cake recipe.
Due to my fondness for Cool Ranch Doritos, I will refrain from preaching against chemical additives.

What’s the Difference Between Yellow and White Cake?

With one exception: the eggs!Yellow cake and white cake are nearly identical with one exception: the eggs!The egg yolks in this yellow cake recipe give it its yellow hue and custardy flavor, whereas white cakes are made only of egg whites.Additionally, while it is not always the case, white cake is frequently made using cake flour, whereas yellow cake is generally made with all-purpose flour.

Ingredients

You’ll need the following ingredients to make this simple homemade yellow cake: all-purpose flour, baking powder, cornstarch, half-and-half, vanilla extract, unsalted butter, granulated sugar, and eggs.

How to Make Yellow Cake From Scratch

Step 1: prep cake pans

Using cooking spray, butter the bottoms of two 8-inch cake pans (do not grease the edges), and then line the tops with paper circles. Preheat the oven to 350 degrees F. Tip: If at all feasible, set the cake pans on a sheet pan to prevent them from sliding around. This will make the process of putting the cakes in and taking them out of the oven considerably simpler.

Step 2: Combine wet and dry ingredients in separate bowls

In a medium-sized mixing basin, whisk together the flour, cornstarch, baking powder, and salt until well combined. In a liquid measuring cup, combine the half-and-half and vanilla extract; then, in a small dish or separate liquid measuring cup, break the eggs and mix well.

Step 3: Cream the butter and sugar

Scrape down the edges of the mixing bowl if necessary to include any particles of sugar or butter that did not get incorporated into the mixture throughout the whipping process.

Step 4: Add the eggs

To the butter mixture, add the eggs one at a time, beating well after each addition. After you’ve finished adding the last egg, turn off the mixer and scrape down the bowl. Tip: At this point, the yellow cake batter may appear slightly curdled in appearance. That is very typical!

Step 5: Add the wet and dry ingredients

Adding the dry and wet components to the butter mixture in alternate batches, beginning and finishing with the dry ingredients, will be necessary.

Step 6: Beat the cake batter for 30 seconds

This step must not be skipped! We cannot stress enough how critical it is that you spend a few extra seconds beating the cake batter. This helps to strengthen the batter’s structure, resulting in a more delicious cake.

Step 7: Divide and bake

To smooth out the tops of the cakes, use an offset spatula to spread it out. If you neglect this step, your cake will likely rise unevenly in the oven after it is baked. Using a toothpick, poke a hole in the center of the yellow cake to see if it is done.

Step 8: Remove the cakes from the pans

Allow the yellow cakes to cool completely in their pans before removing them from the oven.To carefully flip the cake out, you’ll most likely need to use a knife to loosen the edges of the cake before gently releasing them.You may use any icing you like to decorate this cake, but I’ve included some suggestions in the recipe card below if you’re looking for a simple recipe.More information may be found at: While not absolutely necessary, I believe that certain equipment like as offset spatulas and parchment rounds are really useful.

You may learn more about my cake equipment suggestions, as well as basic cake-making tips and tricks, by reading my article, How to Make a Perfect Layer Cake.

recipe tips

Check that the tops of the cakes are level before putting them in the oven (I do this with an offset spatula).This will aid in the baking process by ensuring that they bake evenly.Use a serrated bread knife to shave off some of the extra cake from the tops of the cakes if the tops are still unevenly baked before icing.Use a kitchen scale to weigh the flour, or at the very least double-check that you’re measuring it accurately.

Here’s an article that explains why this is significant: Methods of Measuring Flour At the very least, avoid making substitutes for ingredients and equipment while preparing a dish for the first time.The structure of the batter will alter depending on the size of the eggs used.Likewise, various forms of sugar will behave differently.

If you substitute non-dairy, skim, or whole milk for the half-and-half, the cake will be more thick and drier than if you use the latter.Increasing the size of the cake pan can lengthen the baking time and may have an adverse effect on the structure of the finished cake.For example, a 9-inch cake pan is really 25 percent larger than an 8-inch cake pan, which means that in order to make the exact same cake, you must increase the ingredients by 25 percent as well.More information about this may be found here.Check to see if your baking powder is still active.

Baking soda and powder lose their effectiveness with time, resulting in cakes that do not rise properly.

More Cake Recipes From Scratch:

If you enjoyed this yellow cake recipe, be sure to check out my Rum Cake, Vanilla Cream Cakes, Sour Cream Coffee Cake, and Chocolate Malt Layer Cake. For even more homemade cake and cupcake recipes, be sure to visit my dessert recipe archives. Print Pin Recipe

Classic Yellow Cake Recipe

Featuring a delicate texture and the ideal balance of sweetness, this yellow cake recipe is sure to please. It’s the ideal cake recipe to use as a base for your favorite buttercream frosting. I strongly advise you to eat chocolate! Course Dessert American cuisine is a type of cuisine that originated in the United States. Recipe for yellow cake (keyword) 15 minutes for preparation Preparation time: 30 minutes Time allotted: 45 minutes Servings a total of 16 slices (approximately) Calories: 258 kcal 1 cup half-and-half (or 1/2 cup whole milk + 1/2 cup heavy cream)
1 1/2 teaspoons kosher salt
6 ounces unsalted butter, cubed and at room temperature
12 ounces granulated sugar (341g or about 1 3/4 cup)
4 large eggs
7 ounces all-purpose flour (198g or 1 1/2 cups + 1 tablespoon using Spoon & Level Method)
2 ounces cornstarch (58g or 1/4 cup + 2 tablespoons)
1 1/2 teaspoon

Preheat the oven to 350 degrees Fahrenheit with a rack in the centre of the oven. Grease the bottom and sides of two 8-inch cake pans very lightly (do not grease the tops or sides), and then line the tops with paper circles. If at all possible, place the pans on a baking sheet (this will make it much easier to take both cakes into and out of the oven at the same time)
In a medium-sized mixing basin, thoroughly whisk together the flour, cornstarch, baking powder, and salt until well combined. Half-and-half and vanilla extract should be combined in a liquid measuring cup. Fill a small dish or a liquid measuring cup halfway with the eggs
The butter and sugar are combined on low speed for 3 minutes, or until pale and fluffy, in a stand mixer fitted with the paddle attachment (see recipe below). Mix for an extra 30 seconds if there are any clumps of unincorporated sugar and/or butter remaining on the sides or bottom of the basin. Slowly add the eggs, one at a time, pausing after the second and final egg to scrape down the sides of the bowl all the way to the bottom. It’s normal for the batter to look a little shattered at the conclusion of this phase
just keep going. Using a medium speed, quickly alternate between adding the dry and wet components, beginning and finishing with the dry ingredients in each addition. It shouldn’t take more than a minute to do this
Remove the bowl from the mixer and scrape along the sides and bottom of the bowl, making sure there are no dry spots hiding in there. Increase the speed to medium and continue mixing for an additional 30 seconds to aid in the formation of the batter’s structure. This step should not be skipped
Divide the cake batter evenly between the prepared cake pans, smoothing the tops with an offset spatula (do not skip this step or the cake will not rise evenly)
In a preheated oven, bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the pan to cool to room temperature before removing it from the heat. Using an offset spatula or knife, gradually loosen the cake’s edges from the pan
then, placing a cardboard circular or big cutting board against the cake pan, gently turn the cake
Use your favorite frosting recipe to decorate! (See notes for further suggestions.)

Please read my entire article for extra recipe notes, recommendations, and serving ideas!258 calories |35 grams of carbohydrates |3 grams of protein |

11 grams of fat |6 grams of saturated fat |74 milligrams of cholesterol |

244 milligrams of sodium |90 milligrams of potassium |21 grams of sugar |385 international units of vitamin A |0.2 milligrams of vitamin C |

44 milligrams of iron

Recipe Troubleshooting

In order to receive prompt assistance with a recipe problem, please send me an email using the form on my contact page. Whenever feasible, I’ll get back to you with answers to your urgent questions! Any general queries should be left in the comments section below:)

Yellow Cake with Chocolate Frosting

A traditional handmade Yellow Cake recipe with chocolate icing, as well as step-by-step images and instructions for making the cake and frosting from scratch!This simple cake recipe is created from scratch, just like all of my other favorite cake recipes.I hope you enjoy it.Cake recipes that have proven to be very popular include the following: Hershey’s Perfectly Chocolate Chocolate Cake, Coconut Cake with Pineapple Frosting, and German Chocolate Cake.

Yellow Cake

Everyone should have an easy homemade Yellow Cake recipe in their cookbook collection, and this recipe is delicious, delicate, and all-around excellent!When it comes to baking, there’s nothing quite like a basic yellow cake, especially when it’s topped with the best homemade chocolate frosting ever!There are no complicated steps in this recipe, making it suitable for bakers of any skill level (even those of you who have never made a cake from scratch in your lives)!

Yellow Cake, White Cake and Vanilla Cake; What’s the difference?

Despite the fact that it appears to be a foolish question, many people are perplexed as to the difference between a yellow cake, a white cake, and a vanilla cake.Using simple pantry materials, each of these sorts of cakes is produced from scratch using handmade pastry dough (flour, baking powder, salt, vanilla, buttermilk, etc.).Because both the batter and the finished cake have a pale yellow tint, yellow cakes (also known as yellow butter cakes) are referred to as ″yellow″ cakes.The batter is created with whole eggs and genuine butter, both of which contribute to the golden coloration of the finished product.

Yellow cake is fluffy and light, with a slight custardy taste that is not overpowering.White cake is produced only from egg whites, which ensures that the cake’s hue remains true to its name.As an alternative to or in conjunction with butter, white cakes may also use shortening, which helps to keep the white coloration consistent.

Many people also use clear vanilla extract in the cake batter instead of ordinary vanilla extract because regular vanilla extract has the potential to colour the batter.When someone refers to a Vanilla Cake, they are referring to either a white cake or a yellow cake, depending on their preference.It is a yellow cake if the cake batter contains egg yolks, which is what they are referring to.A white cake is defined as one that comprises solely egg whites.There are several similarities between the two cake mixes, including the use of vanilla.

How to make homemade yellow cake:

Prepare your cake pans by lining them with parchment paper. Prepare two 9-inch round cake pans by lining the bottoms with parchment paper. Cut the paper to a size that will fit comfortably in the bottom circle of the pan (I use these handy parchment liners). Lightly coat the edges of the pan and the parchment paper with nonstick cooking spray before starting.
Combine wet ingredients in a separate bowl. Using an electric mixer, beat the sugar and butter together for several minutes, until light and fluffy in texture. Mix in the oil until fully incorporated. Add the eggs and yolks one at a time, beating after each addition, until the mixture is smooth. Mix in the vanilla extract.

Combine all of the dry ingredients. In a medium-sized mixing basin, combine the baking powder, salt, and flour. In two batches, alternately pour in some of the flour mixture, stirring to incorporate, and some of the buttermilk, finishing with the flour mixture and stirring to combine until just blended. Pour the batter into the pans in an equal layer
Bake. Preheat the oven to 350 degrees F and bake for approximately 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean or with only a few crumbs attached. Don’t overbake the cake, otherwise it will turn out dry.

How to make Chocolate Frosting from scratch:

Combine the melted butter and chocolate powder in a mixing bowl
Add the powdered sugar, milk, and vanilla extract and beat until light and fluffy, about 3 minutes.

To assemble the cake, start by placing one cooked and cooled cake layer on a serving plate or cake stand and frosting it from there.On top of the cake, spread a big scoop of chocolate frosting until it forms an even layer.Place the second cake layer on top of the first.I prefer to position it so that the bottom, flattest side of the cake is facing up, resulting in a totally flat top o