Try this Yellow Layer Cake recipe, or contribute your own.
- Carbohydrate 117.128895330958 g
- Cholesterol 175.52675001864 mg
- Fat 30.4975084344281 g
- Fiber 2.44633340192636 g
- Protein 16.5538409984363 g
- Saturated Fat 12.9585537970901 g
- Serving Size 1 1 -12 (283g)
- Sodium 173.60136666974 mg
- Sugar 114.682561929032 g
- Trans Fat 2.29573101731586 g
- Calories 820 calories
Step-by-step
- Preheat oven to 350.
- Grease and flour 3 9-inch cake pans and then cover bottom with parchment paper.
- Sift together flour, baking powder and salt. Set aside.
- Cream butter and vegetable oil for 5-7 minutes.
- Add sugar to butter and mix well for several minutes.
- Add eggs and yolks, one at a time, mixing well after each addition.
- Add flour and milk alternately, starting and ending with flour.
- Stir in vanilla.
- Pour into prepared cake pans and bake for 20-25 minutes, until golden brown and springy to the touch.
Fat Selection and Textural Impact
Butter and vegetable oil share duties here, pairing flavor with moisture retention. Solid fats trap air during creaming, while liquid oils coat flour proteins to inhibit gluten development. Cream the butter and oil together for a full five to seven minutes to incorporate the volume needed for a tender crumb. Sift the cake flour before measuring to prevent dense pockets in the batter.
Adapting Proportions for Smaller Pans
Scaling this three-tier recipe down requires careful division of the nine whole and separated eggs. Halving the batch fits nicely into two eight-inch rounds without altering the 350-degree oven temperature. Weighing ingredients in grams guarantees precise ratios when reducing quantities past standard fractional measurements. Rotate the pans halfway through the twenty-minute bake time to ensure even rising.
Managing Leftover Layers
Leftover cake slices retain moisture for up to three days when stored in an airtight container at room temperature. Stale crumbs repurpose efficiently into trifle bases or toasted cake-crumb toppings for ice cream. Wrap unfrosted layers tightly in plastic wrap before freezing them for up to two months.
