Yellow Cake
25 min
Prep Time
30 min
Cook Time
55 min
Total Time
16
Servings
Yellow Cake
- ¾ cup unsalted butter, room temperature
- ¼ cup oil
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon vanilla extract
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2⅔ cups all-purpose flour
- 1 cup buttermilk, room temperature
Chocolate Frosting
- ½ cup butter, melted
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Line two 8-inch round pans with parchment and spray with nonstick spray.
- Beat the sugar and butter 3 minutes. Add the oil and mix. Beat in the eggs and yolks one at a time, then the vanilla.
- Stir together the baking powder, baking soda, salt, and flour. Add the flour mixture and buttermilk in turns, starting and ending with flour. Mix until just combined.
- Divide the batter between the pans. Bake 25–35 minutes, until a toothpick has a few moist crumbs. Do not overbake. Invert onto a rack and cool completely.
- For the frosting, stir the cocoa into the melted butter. Mix in the powdered sugar, milk, and vanilla and beat a few minutes until light and fluffy. Frost the cooled cake.