Moist Yellow Cake Recipe

Moist Yellow Cake Recipe

from cakesbymk.com
53 min

This rich, buttery, super tender yellow cake recipe is made entirely from scratch and is the best I've had. Its made up of moist vanilla cake layers that have extra egg yolks (for a richer flavor and color), followed by a super smooth, creamy and not-too-sweet chocolate buttercream. Perfect for celebrations!

Ingredients

  • 2⅓ cups all purpose flour
  • ¼ cup cornstarch
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt (omit if using salted butter)
  • ½ cup unsalted butter (room temperature)
  • ½ cup unflavored vegetable oil (I use canola oil)
  • 1⅔ cups white granulated sugar
  • 2 large eggs (room temperature)
  • 3 large egg yolks (room temperature)
  • 1¼ tbsp vanilla extract/essence
  • 1 tsp white vinegar
  • 1¼ cups buttermilk (room temperature)
  • 1¼ cups dark chocolate
  • 1½ cups unsalted butter (room temperature)
  • 3 cups powdered sugar (also known as icing/confectioners sugar)
  • 2 tsp vanilla extract/essence
  • ⅓ cup heavy cream (room temperature)
  • ½ cup natural cocoa powder (you can use Dutch processed too, but it will make the frosting more dark as opposed to light brown)

Directions

  1. 1

    IMPORTANT: For this yellow cake recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂

  2. 2

    Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

  3. 3

    In a microwave safe bowl add in chocolate (break into smaller pieces if using a chocolate block), and melt in the microwave for 30 second bursts at a time, mixing in between each burst until the chocolate is almost melted (be careful not to overheat it otherwise the chocolate can burn - you can use a bain marie/double boiler if you prefer). Let the chocolate sit for a few minutes and then mix until smooth. Set aside to cool.

  4. 4

    Trim off the tops of the cake layers with a serrated knife so that they're nice and flat. I like to trim the edges too but this is optional.