Yellow Cake Recipe

Ingredients (17)

• 3 cups cake flour (spooned & leveled (345 grams))345 g
• 2 teaspoons baking powder≈ 9 g
• ½ teaspoon baking soda≈ 3 g
• ½ teaspoon salt≈ 3 g
• 1 cup buttermilk (room temperature (240 ml))≈ 244 g
• ¼ cup vegetable or canola oil ((60 ml))≈ 55 g
• 1 tablespoon pure vanilla extract≈ 13 g
• 1 cup Danish Creamery unsalted butter (softened (2 sticks; 230 grams))230 g
• 2 cups granulated sugar ((400 grams))400 g
• 6 large egg yolks (at room temperature)≈ 108 g
• 4 large egg whites (at room temperature)≈ 132 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 ½ cups Danish Creamery unsalted butter (softened (3 sticks; 340 grams))340 g
• 4 ½ cups powdered sugar ((540 grams))540 g
• ¾ cup unsweetened cocoa powder (sifted (65 grams))65 g
• 6 tablespoons whole milk≈ 92 g
• 1 ½ teaspoons pure vanilla extract≈ 6 g
• ⅛ teaspoon salt≈ 0.8 g

flour 345 gbatter 1541 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 126 recipes. Shaded: the middle half. Tick: the median.

• Sugar116% · 65th percentile · median 108%
• Fat83% · 86th percentile · median 66%
• Egg70% · 86th percentile · median 56%
• Liquid71% · 28th percentile · median 82%
• Leavening3.5% · 37th percentile · median 3.9%
• Salt0.9% · 39th percentile · median 1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

25 to 30 minutes

median 28 minutes