Description
Indulge in this ultra-moist, tender, and buttery homemade yellow cake, layered and frosted with rich, creamy pastry cream. Perfect for Easter, birthdays, or any special occasion, this from-scratch recipe beats any boxed mix in flavor and texture.
Ingredients
For the Yellow Cake:
- 2 ¾ cups bleached cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter, cool room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 tsp vanilla extract
- ½ cup sour cream or plain full-fat yogurt
- ¾ cup whole milk
For the Pastry Cream:
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk, divided
- ¼ tsp sea salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat & Prep Pans – Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining them with parchment circles.
- Mix Dry Ingredients – In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – Beat butter until creamy (1 min), then add sugar and beat until fluffy (3-4 min).
- Incorporate Eggs & Flavorings – Add eggs and yolks one at a time, mixing well. Stir in vanilla extract.
- Add Sour Cream – Mix in sour cream or yogurt until fully combined.
- Combine Dry & Wet Ingredients – Gradually add dry ingredients in three parts, alternating with milk. Mix just until combined.
- Bake – Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to a rack.
- Make Pastry Cream – Heat 1½ cups of milk with vanilla in a saucepan until simmering. In a bowl, whisk ½ cup milk, egg yolks, sugar, and cornstarch. Gradually add hot milk while whisking. Return to heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let cool with plastic wrap touching the surface.
- Assemble the Cake – Place one cake layer on a plate, spread pastry cream evenly on top, then place the second cake layer over it. Frost the cake with remaining pastry cream.
- Chill & Serve – Refrigerate for at least 1 hour before serving.
Notes
- Avoid overmixing the batter to maintain a tender crumb.
- Cake layers can be baked a day ahead; wrap tightly and store at room temperature.
- For a chocolate twist, drizzle melted chocolate over the assembled cake.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
