Fluffy Yellow Cake

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Fluffy Yellow Cake

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10–12

Description

This Fluffy Yellow Cake is a classic homemade dessert with a moist, tender crumb and rich buttery flavor. The secret to its perfect texture lies in the whipped egg whites, which make it extra light and airy. A mix of butter and oil ensures lasting moisture, while the buttermilk adds a subtle tang. It’s ideal for birthdays, celebrations, or any occasion when you want a soft, golden cake that tastes as good as it looks. Pair it with your favorite chocolate or vanilla frosting for a timeless treat.

Ingredients

Dry Ingredients

  • 2 cups (260 g) cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large egg yolks, at room temperature

Egg Whites

  • 4 large egg whites, at room temperature

Instructions

Step 1: Prepare the Pans

  1. Preheat the oven to 325°F (165°C).
  2. Grease and flour two 8-inch round cake pans. Tap out any excess flour.
  3. (Optional) Line the bottoms with parchment paper for easier removal.

Step 2: Mix the Dry Ingredients

  1. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt.
  2. Whisk briefly to combine and set aside.

Step 3: Combine the Wet Ingredients

  1. In another medium bowl, whisk together the melted butter, vegetable oil, sugar, buttermilk, vanilla extract, and egg yolks.
  2. Mix until smooth and creamy. This gives your cake its signature golden color and rich flavor.

Step 4: Beat the Egg Whites

  1. In a clean, dry bowl, use a hand or stand mixer to beat the egg whites on medium-high speed.
  2. Continue beating until soft to medium peaks form. Do not overbeat.

Step 5: Combine the Mixtures

  1. Pour the wet mixture into the bowl with the dry ingredients.
  2. Stir gently with a rubber spatula until no streaks of flour remain.
  3. The batter will be smooth and thick.

Step 6: Fold in the Egg Whites

  1. Add about 1/2 cup of the beaten egg whites to the batter and stir gently to lighten it.
  2. Carefully fold in the remaining egg whites in two additions using slow, gentle motions.
  3. Fold just until no white streaks remain. Avoid overmixing to preserve the cake’s light texture.

Step 7: Bake

  1. Divide the batter evenly between the prepared pans and smooth the tops.
  2. Bake at 350°F (175°C) for 20–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Remove from the oven and allow the cakes to cool in the pans for 10 minutes.
  4. Transfer to a wire rack to cool completely.

Step 8: Frost and Serve

Once completely cooled, frost the cake with your preferred chocolate buttercream, vanilla frosting, or any topping of your choice.

Tips for Success

  • Use room temperature ingredients for a smooth, even batter.
  • Cake flour creates a softer crumb than all-purpose flour.
  • Don’t overmix once the flour is added — this keeps the cake light.
  • Whip the egg whites properly — they should be soft and glossy, not stiff or dry.

Storage

  • Room Temperature: Store covered for up to 2 days.
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw overnight before frosting.

 

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