Hamdi Saidani Ina Garten basic Yellow Cake Recipe from the “Barefoot Contessa” cookbook is one of the best and easy yellow cake recipes ever. This homemade moist Yellow Cake is made with butter, sugar, eggs, vanilla extract, and buttermilk, and then frosted with chocolate frosting. This fluffy classic Yellow Cake is perfect as a birthday cake with colorful sprinkles and candles.
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What Does Yellow Cake Taste Like
Yellow Cake tastes like a blend of rich butter, sweet vanilla, and a hint of creamy buttermilk. This taste comes from the combination of unsalted butter, vanilla extract, and buttermilk used in the recipe.
What Makes Yellow Cake Yellow
What makes yellow cake yellow is egg yolks and butter. These ingredients naturally have a yellow hue and give the cake its yellow color.
Yellow Cake Ingredients
- 2 ¼ Cups All-purpose Flour 270g
- 1/4 Cup Corn Starch 35g
- 1 1/4 Cup Granulated Sugar 250g
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter at Room Temperature, 113g
- ¼ Cup Vegetable Oil 60ml
- 3 Eggs Room Temperature, Large
- 2 Yolks
- 1 Tbsp Vanilla Extract 15ml
- 1 Cup Buttermilk 240ml
Chocolate Frosting Ingredients
- 1 ¼ cup unsalted butter 1 cup room temp, ¼ cup melted
- ¼ cup cocoa
- ½ tsp salt You can add less if you’re salt-sensitive
- 1/2 cup milk divided
- 1 lb powdered sugar 450g
- ⅓ cup semisweet chocolate
How To Make Yellow Cake With Chocolate Frosting
- Preheat your oven to 350F. Prepare three 6-inch round pans by buttering and flouring them.
- In a bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
- In a mixer, cream the butter and sugar. Add the oil and vanilla, and mix. Then, add the eggs one by one, followed by the yolks.
- Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two.
- Pour the batter into the prepared pans and bake for about 30 minutes or until set.
- For the Chocolate Frosting, melt some butter and mix in the cocoa powder. In another bowl, melt the semisweet chocolate with some milk.
- In a mixer, beat the room-temperature butter. Add the cocoa butter mixture, powdered sugar, and the chocolate mixture. Mix until smooth.
- Once the cake layers are cooled, spread or pipe the Chocolate Frosting between the layers and all over the cake.
What To Serve With Yellow Cake
Serve this homemade Yellow Cake with chocolate buttercream, fresh berries, whipped cream, caramel drizzle, and a sprinkle of powdered sugar. Yellow Cake also goes well as a dessert with vanilla ice cream, fruit compotes, or a glass of cold milk.
How Long Does Yellow Cake Last In The Fridge
This basic Yellow Cake can last in the fridge for about 5-7 days. Simply ensure it’s covered in an airtight container, then store it in the fridge.
Can I Freeze Yellow Cake
No, this Yellow Cake can’t be frozen because the moisture content can alter the texture upon thawing, making it less fluffy and potentially more dense.
Yellow Cake Nutrition Facts
Serving: 1 slice
- Calories: 674 kcal
- Carbohydrates: 84 g
- Protein: 6 g
- Fat: 36 g
- Saturated Fat: 23 g
- Cholesterol: 147 mg
- Sodium: 239 mg
- Potassium: 215 mg
- Fiber: 2 g
- Sugar: 61 g
Try More Ina Garten Cake Recipes:
- Fig Ricotta Cake
- Angel Food Cake
- German Chocolate Cake
- Flourless Chocolate Cake
- Cream Cheese Pound Cake
- Blueberry Crumb Cake
- Blueberry Ricotta Cake
Ina Garten Yellow Cake Recipe
Description
Ina Garten basic Yellow Cake Recipe from the “Barefoot Contessa” cookbook is one of the best and easy yellow cake recipes ever. This homemade moist Yellow Cake is made with butter, sugar, eggs, vanilla extract, and buttermilk, and then frosted with chocolate frosting. This fluffy classic Yellow Cake is perfect as a birthday cake with colorful sprinkles and candles.
Ina Garten Yellow Cake Ingredients
Chocolate Frosting Ingredients
How To Make Ina Garten Yellow Cake
- Preheat your oven to 350F. Prepare three 6-inch round pans by buttering and flouring them.
- In a bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
- In a mixer, cream the butter and sugar. Add the oil and vanilla, and mix. Then, add the eggs one by one, followed by the yolks.
- Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two.
- Pour the batter into the prepared pans and bake for about 30 minutes or until set.
- For the Chocolate Frosting, melt some butter and mix in the cocoa powder. In another bowl, melt the semisweet chocolate with some milk.
- In a mixer, beat the room-temperature butter. Add the cocoa butter mixture, powdered sugar, and the chocolate mixture. Mix until smooth.
- Once the cake layers are cooled, spread or pipe the Chocolate Frosting between the layers and all over the cake.
Quick question, could I use two 8” tins instead of 3 x 6”?
Thank you!
Yes, you can use two 8-inch tins instead of three 6-inch ones! Just bake a little longer—check around 35 minutes with a toothpick. Enjoy baking!
Put the entire cake recipe together ingredients and directions then add in the frosting;. Thank you
How is the list of ingredients not clear? I’ve shown all the steps in an easy way. I’ve also clustered the ingredients into the cake and the frosting to make it more clear. How could you say it’s not clear? How could I make it better