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Yellow cake

  • 285 g Cake Flour
  • 2 1/2 t Baking Powder
  • 1/4 t Baking Soda
  • 1/2 t Medium-Grain Salt
  • 220 g Unsalted Butter
  • 350 g White Granulated Sugar
  • 4 Egg Yolks
  • 2 t Pure Vanilla Extract
  • 240 g Buttermilk, room temperature
  • 2 Egg Whites
  • 1/8 t Cream of Tartar

Substitute 1 t white vinegar and 100 g milk for 100 g buttermilk.

  1. Preheat oven to 180ºC (350ºF). Grease two 9-inch springform pans and line with parchment paper.
  2. Combine dry mix. Stir together flour, baking powder, baking soda, and salt.
  3. Combine wet mix. Cream butter and sugar. Add egg yolks, and vanilla, and whip until combined.
  4. Make batter. Slowly add dry mix and buttermilk to wet mix while beating to combine: add 100 g dry mix and 120 g buttermilk and beat until combined; add another 100 g dry mix and the rest of the buttermilk and continue beating until combined; add rest of the dry mix and continue beating until combined.
  5. Whip egg whites and cream of tartar to stiff peaks. Gently fold the egg whites into the batter--careful to avoid over-mixing.
  6. Pour batter into cake pans.
  7. Bake. Bake at 180ºC for 30 minutes until the cakes are baked through; after 18 minutes, tent with aluminum foil.
  8. Cool. Set aside cakes on a wire rack at room temperature until completely cooled.
  9. Frost and serve.

Learn how to cut square parchment paper to fit your round pan.1

The batter will be very thick.2

You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

  1. McKenney, Sally. "Parchment Paper Rounds for Cakes (Video)." Sally's Baking Addiction. 10 May 2022. ↩

  2. McKenney, Sally. "The Best Yellow Cake I've Ever Had." Sally's Baking Addiction. 25 May 2020. ↩