Best Yellow Cake Recipe

Preheat the oven to 350°F (177°C). Butter and flour two 8-inch cake pans, then line them with parchment paper circles for easy release.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined.

Using an electric mixer on high speed in a large bowl, beat the room temperature butter until smooth and creamy, about 1 minute. Add the granulated sugar and beat for 3 to 4 minutes until the mixture is light and fluffy, scraping down the sides as needed.

Beat in the eggs, egg yolks, and vanilla extract one at a time, ensuring each is fully incorporated. If the batter looks separated, continue mixing until it emulsifies into a smooth consistency.

Beat in the sour cream until just combined, enhancing moistness.

With the mixer on low speed, alternately add the flour mixture in three additions and the whole milk in two additions, starting and ending with the flour. Mix just until combined; avoid overmixing to maintain a tender crumb.

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.

Place one cake layer on a cake stand or turntable. Spread about one-third of the chocolate American buttercream evenly over the surface, allowing some to extend just over the edge. Invert the second cake layer onto the frosted layer so the top is flat. Use an offset spatula to cover the entire cake with the remaining frosting, smoothing edges and top for a neat finish.

Serve immediately or refrigerate for up to 2 days. Before serving, allow the cake to come to room temperature for about one hour for optimal flavor and texture.