Thursday, July 9, 2015


Everyone needs a GOOD yellow cake recipe and this one is delicious, super moist, super tender, and it freezes well.  There are so many uses for this versatile cake: bake it in a  9 x 13 for a potluck buffet; make it into a huge batch of cupcakes; make a DELICIOUS strawberry shortcake, plus many others.

4 large eggs at room temperature
2 egg yolks  at room temperature
1 1/4 cups buttermilk (divided) at room temperature
2 teaspoons vanilla extract
3 cups CAKE FLOUR  (spooned into cup and leveled off)
2 cups granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup UNSALTED butter (room temperature)

Preheat oven to 350° and spray the bottom and sides of two 9" round cake pans with vegetable spray + line the bottom of each pan with parchment paper (or waxed paper in a pinch) and then spray the paper. Set aside.

Note: The order in which the ingredients go together seem a little backwards, but never fear, it works and produces a cake with wonderfully light texture and taste

In a small bowl whisk together the 4 whole eggs + 2 egg yolks and 1/4 cup of the buttermilk (you'll use the rest later) and add vanilla. Whisk until well mixed, set aside.

Sift the cake flour (cake flour tends to get little lumps in it) then whisk it together with the sugar, baking powder and salt. Using a electric mixer, add the room temperature butter and the remaining 1 cup of buttermilk. Mix on low until everything is well blended, then turn the speed up to medium and beat until the mixture is light and fluffy (2 minutes).

Add the egg-buttermilk mixture to the batter (adding one third at a time, making sure its well incorporated before adding more egg). Beat until you can't see the egg anymore, but don't over beat.

If you are making cupcakes, this recipe will make 24 large cupcakes.

If you are making a layer cake, pour batter into two 9" prepared pans and bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

single layer -- recipes makes two layers

Let the cakes cool in the pan for about 10 minutes, then (to loosen the sides of the cake) run a sharp but THIN knife blade around the inside edge of the pan. Turn cake out onto cooling rack and completely wrap HOT CAKE with plastic wrap. Cool completely before frosting.


Anonymous said...


What do you do as far as wrapping the 9x13 in plastic? Do you just skip this step or do you just lay plastic on top of the cake. I've been to scared to try and get the whole 9x13 out of the pan and wrap. But wrapping it when it's hot does make it so much moister.

Thank you,

Lisa in Fort Worth

Coleens Recipes said...

To Lisa in Fort Worth: I never skip this step, it makes a huge difference in all of my cakes. As for wrapping a 9x13, I just use two strips of plastic wrap (side by side and slightly overlapping to make one wide piece).

kathysews said...

Soooo, what kind of frosting is shown in the picture? It looks delicious, too!

Coleens Recipes said...

To Kathy Sews: The frosting is called Creamy Frosting at this link: But it doesn't work as written; if you add 1 tablespoon of cornstarch to the flour in the recipe, it works perfectly and is delicious (plus it doesn't use powdered sugar, go figure!!)

Anonymous said...

Thank you Coleen! This is one of the best tips I've had in years as far as wrapping the cake while it's hot. Thank you for all your wonderful ideas and recipes!

Lisa in Fort Worth

artist said...

All your cakes looks delicious! Tahnk you for your recipe, beautiful photos.