This is a traditional yellow cake recipe that is tender and moist. Pairs well with Chocolate Frosting https://catherinechristiano.com/2020/01/15/chocolate-frosting-foolproof/ .This recipe makes a 2 layer 8" round cake or 24 standard size cup cakes. Allow time to cool completely before frosting.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Desserts - Cakes
Servings: 12servings
Author: Catherine Christiano
Ingredients
2 3/4cupscake flour
1/2teaspoonbaking soda
1 1/2teaspoonsbaking powder
1teaspoonkosher salt
1 1/2cupsgranulated sugar
1/3cupcanola oil
2/3cupunsalted butterroom temperature
1tablespoonvanilla extract
2largeeggsroom temperature
2largeegg yolksroom temperature
1 1/2cupsbuttermilkroom temperature
Instructions
Place oven rack in center and preheat to 325° F. Grease two 8-inch round cake pans and line bottoms with parchment paper. If making cupcakes, line muffin tin with paper liners.
In medium bowl, sift together flour, baking soda, baking powder, and salt.
In large bowl of stand mixer use whisk attachment to cream together sugar, oil, butter, and vanilla. Add eggs and yolks one at a time, beating until just combined after each addition.
Use a hand whisk to fold in dry ingredients in 3 parts, alternating with buttermilk in 2 parts. Do not use an electric mixer. Gently fold in just until very small lumps remain.
Evenly divide batter between prepared cake pans. Bake 30 - 35 minutes or until a toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes before removing from pans. Cool completely before frosting.
How to Freeze to Store
Once cake layers have completely cooled, wrap in plastic wrap and then foil. Store in freezer bag in freezer up to 3 months. When ready to use, keep wrapped until thawed.
Notes
Margarine can be substituted for the butter. If using salted butter or margarine, reduce the amount of salt.