Yellow cake is a classic, loved by many, and for good reason. The perfect yellow cake is moist, fluffy, and flavorful. So, what’s the secret to achieving this? It’s all in the ingredients and the baking method.
What You Need To Make Yellow Cake Without Buttermilk Recipe
Yellow Cake Recipe Without Buttermilk
- 1 cup (227 g) butter, softened to room temperature
- 1 ¾ cup (371 g) granulated sugar
- 2 teaspoons vanilla
- 3 pic large eggs, room temperature
- 2 pic large egg yolks, room temperature
- 2 ¼ cup (255 g) cake flour, lightly measured, see note for high altitude adjustments
- 1 ½ teaspoons baking powder
- ¼ teaspoons baking soda, see note
- ½ teaspoons salt
- ½ cup milk, 1% or above, room temperature
- ½ cup sour cream, light or regular, room temperature
- Begin by combining the milk and sour cream in a measuring cup and allowing them to reach room temperature. Whisk them together until smooth.
- Next, preheat your oven to 350 degrees Fahrenheit and make sure that one of the oven racks is positioned in the center of the oven.
- Using an electric stand mixer or a handheld electric mixer, beat the butter on medium speed for 1-2 minutes in a large bowl. Then, add the granulated sugar and continue to beat on medium speed for 4-5 minutes. Incorporate the vanilla.
- Add the eggs and egg yolks one at a time, mixing just until combined after each addition. Use a spatula to scrape down the sides of the bowl as needed.
- Sift the cake flour, baking powder, baking soda, and salt through a fine mesh strainer and mix them together.
- Add 1/3 of the dry ingredients to the batter and mix just until combined. Use the spatula to scrape down the sides of the bowl as necessary. Next, add 1/2 of the milk and sour cream mixture and mix it in. Add another 1/3 of the dry ingredients and mix just until combined. Add the remaining 1/2 of the milk and sour cream mixture and beat until just combined. Finally, add the last 1/3 of the dry ingredients and mix just until combined, using the spatula to scrape down the sides of the bowl if necessary. Give the batter a final stir with the spatula.
- Grease the cake pans and line the bottoms with parchment rounds. Grease the parchment and the sides of the pans again thoroughly. You can use regular cooking spray, butter, or cooking spray with flour. If you tend to have issues with your cakes sticking, you may also want to dust the pans with flour.
- Divide the batter equally between the two pans. Drop each pan onto the counter from a height of about 3 inches to help minimize air bubbles during baking.
- Bake the cakes for 25-28 minutes (for high altitude, bake for 28-30 minutes) or until they are lightly golden around the edges and a toothpick inserted into the center comes out with moist crumbs. Avoid opening and closing the oven frequently, as this can cause the cake's center to collapse and never recover. Overbaking can also result in a dry cake.
- Allow the cakes to rest in the pans for 5-10 minutes before gently turning them out onto a cooling rack to cool completely.
Pro Tips for Making Yellow Cake Without Buttermilk
Yellow cake is a classic dessert that many people love. It’s a perfect treat for birthdays, holidays, or any other special occasion. However, many yellow cake recipes call for buttermilk, which not everyone has on hand. If you’re looking to make yellow cake without buttermilk, you’re in luck! In this article, we’ll share some pro tips for making delicious yellow cake without buttermilk.
- Substitute with regular milk and vinegar
- sour cream or yogurt
- Add lemon juice or vinegar to milk
- Use Cream of Tartar
- Make your own buttermilk substitute
There you have it, our recipe for the perfect yellow cake. With the right ingredients, baking method, and a little bit of patience, you can create a cake that will impress anyone who tastes it. So, what are you waiting for? Get baking and show off your skills with the best yellow cake out there.
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