Fluffy Classic Yellow Cake

Learn how to make the best fluffy yellow cake. Follow this easy step-by-step tutorial to make this classic yellow cake that is a master recipe for layer cakes, sheet cakes, or cupcakes!

📝 Ingredients

• 2 1/2 cups (280 gr) cake flour (*see substitution)
• 1 tsp (4 gr) baking powder
• 1/4 tsp (2 gr) baking soda
• 3/4 tsp (3.6 gr) Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond kosher)
• 1 1/2 cups (294 gr) granulated sugar
• 1/2 cup (112 gr) unsalted butter, melted and cooled slightly
• 1/3 cup (79 ml) vegetable, canola, or avocado oil
• 1 cup (237 ml) buttermilk, room temperature (*see note for substitute)
• 2 tsp vanilla extract
• 6 large egg yolks, room temperature
• 3 large egg whites, room temperature
• 1/4 cup (50 gr) granulated sugar

👨‍🍳 Instructions

1. 1Prep: Preheat the oven to 350 F (177 C)....: Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
2. 2MIX THE DRY INGREDIENTS: Sift the dry ingredients into...: MIX THE DRY INGREDIENTS: Sift the dry ingredients into a large bowl and then whisk together to combine. Set aside.
3. 3MIX THE WET INGREDIENTS: In a separate medium bowl,...: MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
4. 4MAKE THE MERINGUE: In the bowl of a stand...: MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
5. 5COMBINE THE COMPONENTS: Pour the wet ingredients into the...: COMBINE THE COMPONENTS: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
6. 6Bake the cake at 350 F (177 C)...: Bake the cake at 350 F (177 C) for 20-23 minutes until the cake is set and a cake tester comes out with moist crumbs. Allow the cake to cool completely before frosting.
7. 7Store uneaten cake covered in the refrigerator for...: Store uneaten cake covered in the refrigerator for up to 4 days.