Soft Yellow Cake
This soft yellow cake is light, tender, and easy to make, perfect for birthdays, snacks, or just because.
Ingredients
Dry Ingredients
- 2 cups cake flour Spoon into the cup and level for accuracy.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup melted and slightly cooled butter Ensure it's not too hot.
- 1/3 cup vegetable oil
- 1 cup buttermilk at room temperature Use room temperature for best results.
- 2 teaspoons vanilla extract
- 4 large egg yolks at room temperature
- 2 large egg whites at room temperature Beat separately to incorporate air.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.
- In a bowl, whisk the cake flour, baking powder, baking soda, and salt until combined.
- In a separate large bowl, mix the sugar, melted butter, and oil until smooth. Add the egg yolks and beat until combined.
- Stir in the vanilla extract and the room-temperature buttermilk. Mix until smooth.
- Add the dry mixture to the wet mixture. Stir with a spatula just until combined — don't overmix.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter with a spatula, keeping as much air as possible.
- Divide the batter evenly between the two prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Serving
- Spread chocolate ganache between the layers or serve with ice cream.
Notes
Use room-temperature eggs and buttermilk for even mixing. Do not overmix once you add the flour to keep the cake light.