Ready to move beyond boxed cake mix? It’s time to take your baking skills to the next level! The good news is that making a cake from scratch is absolutely achievable for any home baker. If you’re just getting started, we’ve got essential tips and the perfect recipe for you. A classic yellow butter cake, freshly baked in your own kitchen—what could be better? Let’s dive in!
INGREDIENTS
- ½ cup unsalted butter, softened (plus extra for greasing the pans)
- 1 ½ cups sugar
- 3 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
- 2 ½ cups buttercream frosting (such as basic buttercream)
EQUIPMENT
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop or measuring cup (for dividing the batter)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Prepare the dry ingredients: Sift together the flour, baking powder, and salt. Set aside.
- Grease and flour the cake pans: Lightly coat the bottoms and sides of the pans with butter, shortening, or baking spray. Dust with flour, tapping out any excess. Alternatively, line the bottoms with parchment paper.
- Cream the butter and sugar: Using a mixer on medium speed, beat the butter and sugar together for 3 to 5 minutes until light and fluffy.
- Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. The batter should be smooth and creamy. Make sure the eggs are at room temperature to prevent curdling.
- Add half of the dry ingredients: With the mixer on low, gradually mix in half of the sifted flour mixture until just combined.
- Add the milk and vanilla: Slowly stream in the milk and vanilla while mixing on low speed, ensuring they are fully absorbed.
- Mix in the remaining dry ingredients: Add the rest of the flour mixture and mix until just combined. Use a spatula to scrape the bottom of the bowl, ensuring no dry pockets remain.
- Divide the batter evenly between the pans. Use a scale or a cookie scoop for accuracy. Smooth the tops with an offset spatula and tap the pans gently on the counter to release air bubbles.
- Bake for 25 to 30 minutes: The cakes should be golden, slightly puffed, and pulling away from the edges of the pans. A toothpick inserted in the center should come out clean.
- Cool in the pans for 15 minutes. Run an offset spatula around the edges to loosen the cakes.
- Remove from pans and cool completely: Flip the cakes out, peel off the parchment paper, and place them right-side up on a wire rack.
- Assemble and frost: Once fully cooled, spread the buttercream frosting between the layers and over the cake.
STORAGE TIPS
Wrap the cooled cake layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
