Desserts / Cakes & cheesecakes
Buttermilk Yellow Layer Cake
Not rated yet. Be the first.
Extra yolks turn the crumb golden, buttermilk keeps it tender, and the fudgy chocolate frosting is why the birthday kid asks to lick the spoon. Cool the layers all the way before you frost.
The short version
Cream butter, oil and sugar, beat in eggs and yolks, then alternate flour and buttermilk. Bake two 8-inch layers at 325°F for 30 to 35 minutes, cool completely, and frost with chocolate frosting.
What makes ours better
why ours wins the argument at dinner
-
Add extra egg yolks. Yolks give the crumb its golden color and a richer, more custardy flavor than whole eggs alone.
-
Use butter and a little oil. Butter brings the flavor and oil keeps the cake soft for days, even straight from the fridge.
-
Combine all-purpose and cake flour. Cake flour makes the crumb fine and tender, and all-purpose gives it enough structure to stack and frost without cracking.
-
Bake low, at 325°F. A gentler oven gives flatter, more even layers with pale sides.
What you need
the stars of the show
- All-purpose flour1¼ cups
- Unsalted butter⅔ cup
- Granulated sugar1½ cups
- Vanilla extract1 tablespoon
- Eggs2 large
- Buttermilk1½ cups
- Unsweetened cocoa powder½ cup
- Whole milk⅓ cup
Cake
Chocolate frosting
read it twice. buy it once.
Steps
apron on. phone down. mostly.
-
Heat the oven, prep pans
Set a rack in the center of the oven and heat it to 325°F. Grease two 8×2-inch round cake pans, line the bottoms with parchment circles, and grease the parchment.
-
Whisk the dry ingredients
In a medium bowl, whisk both flours, the baking powder, baking soda and salt until evenly combined. Set aside.
-
Cream the butter and sugar
In a large bowl, beat the butter, sugar, oil and vanilla on medium-high until pale and fluffy, 3 to 4 minutes. Scrape the bowl once or twice.
Everything should be at room temperature. Cold eggs or buttermilk make the batter look curdled.
-
Beat in the eggs
Add the whole eggs one at a time, then the yolks, beating well after each. The batter should look smooth and glossy.
-
Add flour and buttermilk
On low speed, add the flour mixture in three parts, alternating with the buttermilk in two, beginning and ending with flour. Mix only until the batter is smooth with no streaks of flour.
Stop mixing as soon as it is smooth. Overmixing makes a tough cake.
-
Bake
Divide the batter evenly between the pans and smooth the tops. Bake until the layers are light golden and a toothpick in the center comes out clean, 30 to 35 minutes.
About 30 min. Cook mode has a timer for this step.
-
Cool completely
Cool the layers in the pans for 10 minutes. Run a knife around the edges, turn them out onto a rack, peel off the parchment and cool until completely cold, about 1 hour.
About 60 min. Cook mode has a timer for this step.
-
Beat the frosting
Beat the butter until creamy, about 2 minutes. Add the cocoa and powdered sugar in two or three additions on low speed. Add the milk, vanilla and salt, then beat on medium-high for 2 to 3 minutes until fluffy and spreadable. Add a spoonful more milk if it is stiff.
-
Fill and frost
Spread about a cup of frosting over one layer, set the second layer on top, then frost the top and sides. Chill the cake for 15 minutes to set before slicing.
Good to know
the stuff I’d tell you over the phone
- No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into a measuring cup, then add milk to reach 1½ cups and let it sit 5 minutes.
- For three thinner layers, use 1½ times the batter and frosting in three 8-inch pans. Check them a few minutes early.
- Fresher, richer yolks give a deeper yellow crumb. The color is subtle, not neon.
- For a simple vanilla frosting, see classic american buttercream frosting.
- Storage. Covered at room temperature, 2 days. In the fridge, 5 days; let slices come to room temperature before serving. Unfrosted layers wrapped well freeze for 3 months.
Questions, answered
asked and answered at the kitchen counter
What is the difference between yellow cake and white cake?
Yellow cake uses whole eggs and yolks, which give it a golden color and richer flavor. White cake uses only egg whites for a paler, lighter crumb.
Can I use only all-purpose flour?
Yes. Swap the cake flour for the same weight of all-purpose flour (170 g). The crumb will be a little firmer and less fine, but it is still a good cake.
Why did my cake sink in the middle?
Usually from opening the oven early or underbaking. Keep the door closed until 30 minutes and test the center with a toothpick before pulling the pans.
Can I make cupcakes from this batter?
Yes. Fill lined cups two-thirds full and bake at 325°F for 13 to 15 minutes, until a toothpick comes out clean.
Can I make the layers ahead?
Yes. Wrap the cooled layers tightly and keep them at room temperature overnight, or freeze them for up to 3 months. Frost on the day you serve.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
stars first, story second. I read every one.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.