Servings: 36 servings
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 cup unsalted butter room temperature
- 1/2 cup butter flavored shortening
- 1 3/4 cup granulated sugar
- 1 tsp salt
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tbsp vanilla extract
- 1 1/3 cup buttermilk room temperature
Preheat your oven to 350°F, then liberally spray 2 8-inch round cake pans with non-stick baking spray.
In a mixing bowl, sift together the cake flour and baking powder three times then set aside.
In your mixer’s bowl, use the paddle attachment to combine the butter and shortening together, at low speed, until smooth. Stop the mixer and scrape down the bowl and paddle. Add the sugar and salt to the bowl and begin blending them with the fats at low speed. After 30 seconds of mixing, increase the speed to medium-high and beat the mixture for 4-5 minutes. Scrape down the bowl and paddle twice during this beating stage. Once the mixture is light and fluffy, decrease the speed to low. Begin adding the eggs and egg yolks, one at a time. Blend each in well after and scrape down the sides as needed. Once all of the eggs have been added add the vanilla extract, then increase the speed to medium-high. Beat until the mixture is thick and pale yellow in appearance, or for 3-4 minutes. With the mixer on the lowest speed, add dry mixture and the buttermilk to batter in stages. Begin with ⅓ of the flour mixture, followed by ½ of the buttermilk. Scrape down the bowl after the wet ingredients have been incorporated. Continue this mixing-in process: ⅓ of the dry, followed by remaining wet ingredients, and lastly the remaining dry ingredients.
Scrape down the sides of the bowl and the paddle and mix, at low speed, just the last of the dry mixture is combined.
Divide the batter evenly between your prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center of the cake comes with minimal crumbs attached. The sides of the cake will pull away from the pan, but the center will be springy and bounce back when pressed lightly.
Remove pans from the oven and allow them to rest in pans for 10 minutes. Invert cakes from pans onto cooling racks, then allow them to cool completely before frosting.
Keep your freshly baked cake in a dry, cool area and cover with foil or plastic wrap to keep from drying out. At room temperature, this cake will last for 2-3 days.
If refrigerating, Yellow Cake will last for up to a week in an airtight container. You can even freeze your cake; wrap it tightly in plastic wrap and place it in a heavy-duty freezer bag. The freezer will maintain the quality of the cake for 4-6 months. Defrost in the refrigerator overnight or on the counter at room temperature for about an hour.
Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 81mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 28mg | Iron: 1mg