Yellow Cake Recipe

10 to 12 servings

Classic three-layer yellow cake made with butter and oil, frosted with chocolate ganache buttercream.

prepPreheat oven to 350°F / 175°C
prepGrease three 8-inch round pans, line with parchment
prepWrap pans with soaked baking strips if using
400 g all-purpose flour	Whisk flour, cornstarch, baking powder & salt		Alternate dry mix & buttermilk into batter	Divide batter into pans, bake 350°F/175°C 25-30 min	Cool 10 min, then cool completely on rack	Layer cakes with buttercream between layers	Frost, swirl & chill cake 30 min
42 g cornstarch
1 tablespoon baking powder
¾ teaspoon salt
170 g unsalted butter, room temperature	Cream butter & sugar until fluffy	Mix in oil, vanilla & eggs one at a time
400 g granulated sugar
80 mL vegetable oil
4 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon vanilla extract
360 mL buttermilk, room temperature
56 g unsalted butter (for cocoa mixture, divided)	Melt butter, mix in cocoa powder	Mix in cocoa mixture, then powdered sugar & ganache
25 g unsweetened natural cocoa powder
90 g semisweet chocolate chips	Melt chocolate chips with milk, cool slightly
60 mL whole milk
394 g unsalted butter (remaining, for buttercream, divided)	Beat remaining butter & salt until creamy
½ teaspoon salt
5 to 6 cups / 600-720 g powdered sugar

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