Description
Ina Garten’s classic yellow cake brings sunshine to dessert tables with its rich, buttery crumb and pure homemade charm. Delicate layers promise pure comfort, inviting sweet moments of pure indulgence that you’ll savor with each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ Cups (270g) All-purpose Flour
- ¼ Cup (35g) Corn Starch
- 1 ¼ Cups (250g) Granulated Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¼ Cup Cocoa Powder
- 1 Pound (450g) Powdered Sugar
Wet Ingredients:
- ½ Cup (113g) Unsalted Butter, room temperature
- ¼ Cup (60ml) Vegetable Oil
- 3 Large Eggs, room temperature
- 2 Egg Yolks
- 1 Tablespoon (15ml) Vanilla Extract
- 1 Cup (240ml) Buttermilk
- ½ Cup Milk
- ¼ Cup Unsalted Butter, melted
Chocolate and Additional Ingredients:
- ⅓ Cup Semisweet Chocolate
- ½ Teaspoon Salt (optional)
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and dust three 6-inch (15-centimeter) round cake pans with butter and flour to prevent sticking.
- In a medium mixing bowl, thoroughly combine the all-purpose flour, baking powder, cornstarch, and salt using a whisk. Reserve this dry ingredient mixture.
- Using a stand mixer or electric hand mixer, cream the butter and sugar until light and fluffy. Incorporate the vegetable oil and pure vanilla extract, blending until smooth.
- Add whole eggs one at a time, then egg yolks, mixing well after each addition to ensure complete integration.
- Gradually incorporate the reserved dry ingredient mixture and buttermilk into the butter mixture, alternating between the two. Mix until a uniform, silky batter forms.
- Evenly distribute the cake batter among the prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Allow the cake layers to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate frosting, melt unsalted butter and whisk in cocoa powder until fully combined.
- In a separate bowl, gently melt semisweet chocolate with milk, creating a smooth chocolate mixture.
- In a clean mixing bowl, beat room-temperature butter until creamy. Gradually add the cocoa powder mixture, powdered sugar, and melted chocolate mixture.
- Beat the frosting until it becomes smooth, glossy, and spreadable.
- Once the cake layers are entirely cooled, apply the chocolate frosting between each layer and generously cover the entire cake’s exterior.
Notes
- Butter and flour pans generously to guarantee clean cake layer release without frustrating sticking.
- Whisk dry ingredients meticulously to eliminate potential clumps and distribute leavening agents seamlessly.
- Create tiny air pockets by thoroughly creaming butter and sugar, ensuring a light, cloud-like cake texture.
- Incorporate eggs individually, allowing each to blend completely before adding the next for silky smoothness.
- Gently fold flour mixture and buttermilk alternately to preserve the batter’s delicate structure and prevent overmixing.
- Bring all ingredients to room temperature for effortless blending and consistent batter development.
- Cool cake layers entirely before frosting to maintain crisp edges and prevent melting or sliding.
- Select semisweet chocolate for frosting to introduce complex, rich undertones that complement the cake’s sweetness.
- Utilize a mixer to whip frosting into a luxurious, velvety consistency that glides across cake layers.
- Choose three 6-inch round pans to achieve an elegant, professional-looking layer cake with perfect proportions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 466 kcal
- Sugar: 37 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg