Gold Standard Yellow Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch Cake
For the Gold Standard Yellow Cake:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon fine salt
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, softened
  • 2 ¼ cup granulated sugar
  • 8 large egg yolks, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • ½ teaspoon butter extract
  • 1 cup whole milk, room temperature
For the Classic American Buttercream Frosting:
  • 1 ½ cups unsalted butter, room temperature
  • 1 ½ cups shortening
  • 1 teaspoon fine salt
  • 2 tablespoons vanilla extract
  • 12 cups powdered sugar, sifted
  • ⅓ cup heavy cream, room temperature
To make the Gold Standard Yellow Cake:
  1. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside.
  2. Sift cake flour, baking powder, and salt twice, set side
  3. In a stand mixer fitted with paddle attachment, cream butter and sugar on a medium-high until pale in color and fluffy, about 3 minutes.
  4. On medium-low speed beat in egg yolks and eggs, one at a time, until each one is incorporated. Beat in vanilla and butter extracts. Scrape the sides and bottom of the bowl down as needed.
  5. With the mixer of low add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with the dry ingredients. Beat until the dry ingredients are just incorporated. Use a rubber spatula to fold the batter by hand for a few strokes. Divide batter evenly between prepared pans and bake for 25 to 28 minutes, rotating halfway. Don't over bake these cakes. Let cakes cool in pans for 5 minutes before inverting onto a wire rack to cool completely.
To make the Classic American Buttercream Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and shortening on medium-high speed until smooth, about 2 minutes. Beat in salt and vanilla. Add ½ of the powdered sugar, followed by some cream. Add remaining powdered sugar and cream. Raise speed to high and beat until smooth and fluffy, about 2 minutes. Scrape the bowl as needed. Divided frosting into batches and dye frosting as desired.
To assemble the Gold Standard Yellow Cake:
  1. Spoon a bit of frosting onto a cake board. Secure the first cake layer and apply some of the frosting, apply the second layer and repeat. Top with the final third layer. Do a crumb coat, chill for 10 minutes, and do a final thicker coat of the frosting. Decorate as desired.
Cake recipe by Layer Cake Parade
Recipe by Layer Cake Parade at