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"YELLOW" Cake

Easy and moist yellow cake

List of Ingredients

2 1/2 cups plus 2 tablespoons cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
6 egg yolks, at room temperature, lightly beaten
2 eggs, at room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
frosting



Recipe

Position the racks in the middle of the oven. Preheat the oven to 350 degrees. Grease and line two 9-inch
round cake pans. Sift the dry ingredients into a bowl. Beat the butter until soft and creamy in a mixer. Slowly
add the sugar, and beat until light and fluffy, about 5 minutes. Slowly drizzle in the egg yolks and eggs and beat
well; add the vanilla and blend. Fold in about one-third of the flour mixture, then half the buttermilk to
incorporate, then fold in the remaining buttermilk and flour mixture. Divide the batter between the pans and
bake until each layer springs back when lightly touched in the center, about 30 minutes. Cool the pans on a
wire rack, then turn the layers out onto the rack to cool completely. Ice the cake with your favorite frosting.