Ingredients for Yellow Layer Cake
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How to Make Yellow Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in vanilla extract.
- Add egg yolks one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the whipped egg whites until just incorporated. Be careful not to deflate the egg whites.
- Pour batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, frost as desired. Store leftover cake in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
201g
Fat
80g
Carbs
28g
