Classic Moist Yellow Cake

Classic Moist Yellow Cake

Ingredients

• All-purpose flour – 2½ cups (315 g)
• Baking powder – 2½ teaspoons
• Salt – ½ teaspoon
• Unsalted butter (soft) – 1 cup (226 g)
• Granulated sugar – 1¾ cups (350 g)
• Large eggs – 4 (room temperature)
• Egg yolks – 2 (room temperature)
• Vanilla extract – 2 teaspoons
• Whole milk – 1 cup (240 ml)

Instructions

Preheat your oven to 170°C / 350°F. Grease and line two 8-inch round cake pans or one 9×13-inch pan.

In a bowl, whisk together the flour, baking powder, and salt, then set aside.

In another bowl, cream the butter and sugar together until pale, fluffy, and light in texture. Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry ingredients to the batter in three portions, alternating with the milk. Start and end with the dry ingredients, mixing gently just until combined. Do not overmix.

Divide the batter evenly into the prepared pan(s) and smooth the top.

Bake until a toothpick inserted into the center comes out clean, about 30–35 minutes for round pans or 40–45 minutes for a sheet pan.

Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before frosting.