Yellow 8 Inch Cake Recipe
Add this moist, buttery yellow cake to your recipe box for birthdays, holidays, and everyday celebrations.
Servings: 16
Ingredients
- 3 cups (375g) + 2 tablespoon cake flour
- 1 tablespoon baking powder
- 1 tea kosher salt
- 1 cup (227g) unsalted butter softened
- 2 cups (400g) granulated sugar
- 3 large eggs
- 3 egg yolks
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk
- ½ cup (120ml) sour cream
Instructions
- Preheat oven to 350°F. Grease and flour three, 8-inch round cake pans then line the bottoms with parchment paper. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat butter on medium-low speed until creamy, about 1 minute. Add the sugar then mix on medium speed until the mixture is fluffy and pale in colour, about 2 to 4 minutes. Scrape sides of bowl.
- Add eggs and eggs yolks, one at a time, beating on medium-low speed until blended. Add vanilla extract; beat on low speed until blended.
- Stop the mixer and add in half of the flour mixture. Once this is incorporated, pour in the milk followed by the sour cream and mix to combine. After the milk is absorbed, add in the remaining flour mixture. After the last streaks of flour are incorporated, mix the batter on medium-low speed for no more than 20 seconds until smooth.
- Pour batter into prepared cake pans. Bake for 24 to 26 minutes or until wooden pick inserted in centre comes out clean.
- Cool cakes on a wire rack for about 20 minutes or until pans are cool enough to handle then remove the cakes from pans. Continue to cool on a wire rack.
- Wrap each layer in a double layer of plastic wrap then chill in refrigerator for at least 2 hours or up to 2 days before cutting and frosting.
Notes
This cake is iced in White Chocolate Frosting