Best Yellow Cake Recipe

Step 1

For the flatest cake layers, spray the center only of 9" pans with a non-stick baking release, line the bottom of the cake pans with parchment paper and spray the center only with the spray. DO NOT SPRAY THE SIDES OR OTHERWISE PREPARE THE PAN. See Cake Pan Prep for detailed information..

Step 2

The butter must be very soft, but not runny in anyway. A temperature of of about 75℉ to 77℉ should do it.

Step 3

Preheat the oven to 350 degrees.

Step 4

Whisk the yolks, one fourth of the buttermilk and vanilla in a bowl.  Set aside.

Step 5

In a mixing bowl, combine the dry ingredients and mix briefly to blend.  Add the butter and the remaining buttermilk.  Mix on low until the ingredients are moistened, then raise to medium and beat for 2 minutes.   Scrape down.

Step 6

Add the egg yolk mixture in thirds, beating about 30 seconds after each addition. Scrape down between additions. Divide into the desired number of layers or cupcakes.

Step 7

2 layers = 540 grams each .  Bake for 20 to 25 minutes.  They are about 1 1/2" tall.3 layers = 360 grams each.  Bake for 18 to 21 minutes. They are about 1"  tall.4 layers = 270 grams each.   Bake for 15 to 18 minutes. They are about 2/3"  tall.25 to 30 regular size cupcakes with a #16 scoop, well scraped off.  Bake for 15 to 20 minutes.

Step 8

Bake as called for or until a tester comes out clean or it springs back when the center is lightly touched.  The cake should not pull away from the sides of the pans.

Step 9

Cool in pans, release and use as desired.

Step 10

The batter weighs approximately 1080 grams.