Yellow cake is a classic among high-ratio cake types. These are cakes that are made with high amounts of sugar proportionately equal or higher when compared to the flour. The yellow cake gets its props for being a moist and colorful high-ratio cake. This is achieved with a batter containing yolks instead of whole eggs. The yolks provide more emulsification for foods like the cakes. While shortening is sometimes added for this same reason, the yolks are also there to provide that rich color.

This recipe will ensure a well moist and colorful yellow cake comes out of the oven.

It's pretty simple to make and will yield four round cakes that can be stacked. Included in the recipe is a simple vanilla frosting to layer the cakes with.

Cake and icing recipe

Cake ingredients

  • 3 1/2 cups cake flour
  • 2 1/2 cups granulated sugar
  • 13 egg yolks
  • 1 stick unsalted butter, softened
  • 1 stick shortening, softened
  • 2 1/2 cups buttermilk
  • 1 tsp vanilla extract
  • 3 tsp baking powder

Frosting Ingredients

  • 2 cups confectionary sugar
  • 2 tbsp unsalted butter
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Cake directions

  1. Preheat the oven to 180°C. Sift the flour, salt, and baking powder together in a bowl. Set aside.
  2. Cream the butter, shortening, and sugar in a mixer fitted with a paddle attachment until all lumps disappear.
  3. Continue creaming and gradually add the yolks one at a time, fully incorporating each yolk before the next one is added. Scrape down the bowl, once halfway into mixing and again afterward. Add the vanilla extract. Continue to mix the batter for 5 additional minutes.
  4. Fold the flour into the batter and alternate with the buttermilk three times, ending with the flour to complete the batter.
  5. Divide the batter evenly among 4 greased and floured 9" pans. Bake for 30 minutes or until the center of the cakes springs back when touched.
  6. Remove to cool on a rack for 15 minutes. Remove by running a knife around the edges of the pans and invert the cakes on parchment lined pans.
  7. Using a cake knife, shave the domes off the tops of the cakes to make them flat.

Frosting directions

  1. Cream the confectionary sugar and butter in a bowl with an electric mixer fitted with a paddle attachment until all lumps disappear.
  2. Combine the milk and vanilla extract in another bowl. Gradually add the milk while creaming it until fully incorporated. Keep creaming until the frosting is light and fluffy.

Assembly directions

  1. Place one of the cakes on a rotating cake stand. Using a spatula, apply a small portion of the frosting on top of one of the cakes and slowly twirl the stand while keeping the spatula still over the frosting to spread it across the top in a circular fashion. Use the spatula to gently smooth the frosting flat.
  2. Stack the other cakes on top, repeating the frosting technique for each in between.
  3. Once all the cakes are stacked with icing on top, use the spatula to apply a portion of the icing on the side of the top cake while keeping it fixed over the icing. Slowly twirl the cake stand to apply the icing around the cake's sides. Repeat this technique with the other cakes in descending order.
  4. Once the icing is applied across all sides of the cakes, place the spatula vertically fixed across all the sides of the cakes. Slowly twirl the cake stand to evenly join and smooth down the icing across the sides.
  5. Serve immediately or seal and refrigerate.
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