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Classic Yellow Cake Recipe

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A soft, moist classic yellow cake with a rich flavor and tender crumb, topped with a tangy chocolate cream cheese frosting and festive sprinkles.

Ingredients

1 1/2 cups (285g) granulated sugar

1/2 cup (118 ml) vegetable oil

2 tablespoons (28g) unsalted butter, melted

2 large eggs, at room temperature

2 large egg yolks, at room temperature

1 tablespoon (15ml) pure vanilla extract

1/2 cup (120g) full-fat sour cream, at room temperature

2 1/2 cups (350g) all-purpose flour, sifted

2 teaspoons (7.5g) baking powder

1 teaspoon (4g) baking soda

1 teaspoon (5g) salt

1 1/3 cup (315ml) buttermilk, at room temperature

1/2 cup (1 stick) unsalted butter, cold (for frosting)

6 ounces cream cheese, cold

1/2 cup (55 g) cocoa powder

4 1/2 cups (585g) powdered sugar

2 tablespoons (30ml) milk or heavy whipping cream

1 tablespoon (15ml) pure vanilla extract (for frosting)

Sprinkles of choice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, beat together sugar, vegetable oil, melted butter, eggs, egg yolks, and vanilla extract on medium speed for about 2 minutes until light and well blended. Mix in sour cream until smooth.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  4. Add half of the dry ingredients and half of the buttermilk to the wet mixture. Mix on low speed until just combined. Add the remaining dry ingredients and buttermilk and mix until fully combined. Scrape down the bowl and fold to ensure even mixing.
  5. Pour the batter into a 9×13-inch pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. For the frosting, beat the butter for 3 to 4 minutes until softened. Add cream cheese and beat for 2 to 3 minutes until smooth and fluffy.
  7. Add cocoa powder and vanilla extract and mix until combined.
  8. Add powdered sugar in batches, alternating with milk or cream, beating until smooth and desired consistency is reached.
  9. Spread frosting over the cooled cake and top with sprinkles before serving.

Notes

Full-fat Greek yogurt can be used instead of sour cream.

Let the cake sit at room temperature before serving for best texture.

Store covered in the refrigerator for up to 5 days.

Can be made as cupcakes or layered cake; adjust baking time accordingly.

Add a touch of almond extract for extra flavor variation.

Nutrition

Find it online: https://chocolatecoveredamy.com/classic-yellow-cake-recipe/