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Fluffy Yellow Layer Cake Recipe

Achieve the light and fluffy texture of a boxed cake mix, but with the delicious homemade taste! This recipe, inspired by America's Test Kitchen, delivers a supremely moist and tender yellow cake that's perfect for birthdays, celebrations, or any day you crave something sweet. Forget dry, disappointing cakes – this recipe guarantees a show-stopping dessert. Note: Butter should be melted before adding to the recipe.

Prep Time 20 mins
Cook Time 42 mins
Calories 373.2 kcal
Protein 10g
Rating 4.2 (6 Reviews)
Fluffy Yellow Layer Cake 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fluffy Yellow Layer Cake

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How to Make Fluffy Yellow Layer Cake

  1. Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
  2. Grease two 9-inch round cake pans (2-inch high). Line the bottoms with parchment paper, grease the parchment, and dust the pans with flour. Tap out excess flour.
  3. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In a separate bowl, whisk together 1 1/2 cups granulated sugar and 1 cup (2 sticks) melted unsalted butter.
  5. Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 4 large egg yolks to the wet ingredients. Whisk until well combined.
  6. In a clean bowl of a stand mixer fitted with a whisk attachment, beat 4 large egg whites at medium-high speed until foamy (about 30 seconds).
  7. Gradually add the remaining 1/4 cup granulated sugar to the egg whites while beating. Continue beating until stiff, glossy peaks form (30-60 seconds).
  8. Gently fold 1/3 of the egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain.
  9. Divide the batter evenly between the prepared cake pans.
  10. Lightly tap the pans on the counter 2-3 times to remove air bubbles.
  11. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the cakes are pulling away from the sides of the pans.
  12. Let the cakes cool in the pans on a wire rack for 10 minutes.
  13. Run a small knife around the edges of the cakes to loosen them. Invert the cakes onto a greased wire rack, then peel off the parchment paper.
  14. Invert the cakes again and let them cool completely on the rack (about 1 1/2 hours) before frosting.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

121g

Fat

37g

Carbs

17g

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60 Minutes Or Less Time To Make Course Preparation Desserts Cakes