Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the butter and sugar together for 4–5 minutes until very light and fluffy.
Step 4: Add Eggs and Vanilla
Add the egg yolks one at a time, mixing well after each addition.
Add the whole eggs and vanilla extract and beat until smooth.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the milk.
Begin and end with the flour mixture.
Mix only until combined.
Step 6: Bake
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Let the cakes cool in the pans for 10 minutes.
Turn out onto wire racks and cool completely before frosting.
Buttercream Frosting
- Beat butter until creamy.
- Gradually add powdered sugar.
- Mix in vanilla.
- Add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
Spread frosting between the layers and over the top and sides of the cake.
Baker’s Tips
- Use room-temperature ingredients for the best texture.
- Do not overmix the batter.
- For extra richness, substitute half of the milk with buttermilk.
- Store covered at room temperature for up to 3 days.
Recipe Summary
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours
- Servings: 12–14 slices
This Yellow Butter Cake is wonderfully soft, rich, and buttery with a fine, tender crumb—just the kind of classic homemade cake that never goes out of style. 🍰✨💛
