This is the Basic Yellow Cake recipe for large cake construction. I use this recipe whenever I want to create a wedding cake or similar cake with multiple tiers. It’s a buttery tasting cake with a firm texture. It works well with a variety of frosting and fillings, and is very versatile.

Basic Yellow Cake Recipe

Makes enough batter for two 8-inch round cake tins.

2-1/4 Cups sifted all-purpose flour

1 Tablespoon Baking Powder

¼ teaspoon salt

1-1/2 sticks unsalted butter cut into tablespoon sized pieces

¾ Cup Sugar

1 teaspoon vanilla extract

3 large eggs at room temperature

¾ Cup whole milk at room temperature

1. Prepare your baking pans by spraying with cooking spray, then line with either wax paper or parchment paper and spray a second time with cooking spray.
2. Preheat oven to 350F
3. Sift the flour, baking powder and salt and set aside
4. Place the butter in the bowl of your stand mixer and beat at speed 4-6 for two minutes until soft and creamy. Turn down mixer to speed 2 and gradually add the sugar. Once all the sugar has been added turn the speed back up to medium and beat for an additonal 3 minutes until it is lighter in color and fluffy. Do not rush these steps, it is important to the texture of the cake that you beat the butter well.
5. Add the vanilla and continue beating until well-combined.
6. Add the eggs one at a time being sure each one is incorporated prior to adding the next.
7. Turn the mixer back down to low speed and add the flour in four additions alternating with the milk. Allow each addition to be incorporated before the next addition. You should begin and end with flour additions.
8. Pour the batter into the prepared pans and bake for about 23 minutes. Test for doneness with a toothpick which should show a few moist crumbs. Allow to cool for 10 minutes before removing from pans.

If you are not going to use the cake within 24 hours double-wrap it in plastic wrap. When you are baking a large cake it may be necessary to freeze tiers until ready to fill, frost, and assemble. The cakes should be frozen if it will be over 48 hours before you plan to use them.

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