Tender Moist Classic Yellow Cake Quick question… what did you grow up calling this? Yellow cake with chocolate frosting… or just chocolate cake? Either way, let’s make the classic from scratch. Makes: Two 8-inch cake layers Dry Ingredients • 2⅓ cups (290g) all-purpose flour • 1¼ cups (250g) granulated sugar • 3 tsp baking powder • ½ tsp fine salt Fats • ½ cup (113g) unsalted butter, softened • ¼ cup (60g) neutral oil Wet Ingredients • 2 large eggs, room temperature • 4 large egg yolks, room temperature • 1 cup (240g) buttermilk, room temperature • 1 Tbsp vanilla extract • ½ tsp butter extract (optional) Buttermilk Hack: No buttermilk? Mix 1 cup whole milk with 1 Tbsp lemon juice or white vinegar. Let sit for 5–10 minutes, then use as directed. Directions 1. Preheat oven to 325°F (163°C). Grease and line two 8-inch cake pans with parchment paper. 2. Mix together the flour, sugar, baking powder, and salt. 3. Add the butter and oil, mixing until the mixture resembles fine damp sand. 4. In a separate bowl, whisk together the eggs, egg yolks, buttermilk, vanilla, and butter extract. 5. Add the wet ingredients to the dry ingredients in 2–3 additions, mixing on low until incorporated. 6. Mix on medium speed for 30–45 seconds until smooth. Do not overmix. 7. Divide evenly between the prepared pans. 8. Bake for 38–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 9. Cool in the pans for 10–15 minutes before turning out onto a wire rack to cool completely. Looking for the classic chocolate frosting? Check out my next video where I share the frosting recipe and show you how I decorate this cake with those nostalgic swoops and swirls! If you make it, I’d love to see it! Tag me so I can share your creations. 💛 #ScratchBaking #YellowCake #CakeRecipe #HomeBaking #BatterWithIan - @batterwithian