Yummy Yellow Cake

Yummy Yellow Cake

No matter the celebration, be it springtime, a birthday, or a special treat for guests, a yellow layer cake is a classic. Our family favorite version of this recipe was to layer it with sliced bananas and lots of whipped cream. Yum!

2 1/2 cups cake flour, plus extra for dusting             1 1/4 teaspoons baking powder

1/4 teaspoon baking soda                                           3/4 teaspoon salt

1 3/4 cups sugar                                                          3 tablespoons vegetable oil

10 tablespoons butter, melted and cooled slightly

1 cup buttermilk, room temperature                          2 teaspoons vanilla extract

6 large egg yolks, room temperature                         3 large egg whites, room temperature




  1. Preheat the oven to 350 degrees F. Grease two 9″ cake pans and line the bottoms with circles of parchment paper. Grease the paper rounds, dust the pans with flour, and knock out the excess. Whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar in a large bowl. In a large measuring cup, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.
  2. In a large bowl, beat the egg whites until foamy (about 30 seconds). While beating, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form (30 to 60 seconds). Set aside.
  3. Gradually add the butter mixture to the flour mixture while mixing until it’s fully incorporated, making sure to scrape down the sides of the bowl.
  4. Using a rubber spatula, stir in 1/3 of the egg whites into batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans, and tap the pans against the counter to dislodge any large air bubbles.
  5. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean (20 to 22 minutes.) Cool the cake on the pans on wire racks for 10 minutes. Loosen the cakes from the sides of the pans with a small knife, then invert onto the greased wire rack and peel off the parchment. Invert the cakes again and cool completely on the rack about 1 1/3 hours before icing.
  6. Enjoy!

Mary Z.