Homemade Yellow Cake (Printer-Friendly)

A moist and fluffy yellow cake paired with smooth chocolate frosting for a delightful treat.

# The Ingredients You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ cup (1 stick) salted butter, softened to room temperature
05 - ½ cup vegetable oil
06 - 1 ¾ cups granulated sugar
07 - 3 large eggs, room temperature
08 - 2 large egg yolks, room temperature
09 - 1 ½ teaspoons vanilla extract
10 - 1 ¼ cups buttermilk, room temperature

→ Frosting

11 - 1 cup (2 sticks) salted butter, softened to room temperature
12 - ½ cup unsweetened cocoa powder
13 - 4 cups powdered sugar
14 - 1 teaspoon vanilla extract
15 - 4 to 5 tablespoons heavy whipping cream
16 - Sprinkles for garnish, optional

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Lightly spray a 9x13x3 inch baking dish with baking spray and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, and baking soda.
03 - Using a stand mixer with paddle attachment or a hand mixer in a large bowl, cream the butter, vegetable oil, and granulated sugar for 3 minutes until fluffy.
04 - Add eggs one at a time, mixing fully after each addition. Add egg yolks and vanilla extract; mix to combine.
05 - Add half of the dry ingredients to the wet mixture and stir until just combined. Add half of the buttermilk and mix gently. Repeat with remaining dry ingredients and buttermilk, scraping down the bowl sides as necessary.
06 - Pour batter into prepared baking dish and smooth the surface. Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning excessively.
07 - Allow cake to cool fully at room temperature before frosting.
08 - In a stand mixer or large bowl with an electric hand mixer, whip softened butter until smooth. Gradually add cocoa powder and mix until combined. Incorporate powdered sugar incrementally, mixing after each addition until fully blended and thick.
09 - Mix in vanilla extract and 4 tablespoons of heavy cream. If frosting is too thick, add an additional tablespoon of heavy cream. Increase mixer speed to medium-high and whip for 3 minutes until light and fluffy, scraping down sides as needed.
10 - Spread frosting evenly over cooled cake. Optionally, garnish with sprinkles. Slice and serve.

# Extra Tips:

01 - Use a 9x13x3 inch baking dish to ensure enough depth for cake rise and frosting. Unsalted butter can replace salted; add 1 teaspoon salt to dry ingredients when doing so. Buttermilk is essential for moisture; heavy cream may substitute in a pinch. Store leftovers in an airtight container at room temperature up to 5 days or freeze up to 3 months.

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