This Classic Yellow Cake is tender, rich and flavorful. One secret ingredient makes this the BEST yellow cake recipe. The texture of box mix with the flavor of a homemade butter cake. Layer with my Double Chocolate American Buttercream for a magnificent cake perfect for any occasion.
Prep your Pans: I sprayed my pans and lined with parchment
Sift together cake flour, cornstarch, salt and baking powder. Set aside.
In a small bowl whisk together milk and sour cream. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in the eggs one at a time followed by egg yolks, scraping down the sides of the bowl after every two eggs or so. Add the extracts with the last bit of eggs.
Switch the mixer to low and then alternately add the flour mixture and sour cream. I don’t wait until all the flour has incorporated until I add the next batch. I just keep adding with two hands. Pro-style. I do stop the mixer to add the last of the sour cream because I like to scrape it all out with a rubber spatula.
Pour into prepared pan and smooth the top.
Bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 20-25 minutes depending on your oven
Let her COOL 10 minutes and then loosen the edges with a paring knife and then turn them out onto a rack. Allow to cool completely.
Layer and frost with your favorite buttercream!
Video
Notes
Yield: 9-inch 2-layer cake Note: Can also easily be divided into a three-layer cake.