Ina Garten Yellow Cake

This homemade yellow cake draws on the classic Ina Garten recipe from Barefoot Contessa and creates a fluffy moist dessert that everyone loves for birthdays or any celebration With rich buttery layers and a luscious chocolate frosting this cake always reminds me of the birthdays my mom organized for us the sight of chocolate-frosted yellow cake still feels like a party

I baked this for my best friend’s birthday once and everyone went back for seconds It has become my go-to for any big family event or celebration

Ingredients

• All-purpose flour: Essential for structure Choose fresh flour for the best crumb
• Corn starch: Makes the cake extra tender and soft Look for a pure white cornstarch for quality
• Granulated sugar: Gives sweetness and helps the cake brown Use fine sugar for easier mixing
• Baking powder: Ensures a tall airy rise Check the expiration for maximum lift
• Salt: Balances the sweetness and intensifies the flavors Use fine sea salt for even dissolving
• Unsalted butter: Adds rich flavor and keeps the cake moist Make sure it is truly at room temperature for easy mixing
• Vegetable oil: Makes the cake even more tender Use a neutral-flavored oil for best results
• Eggs and yolks: Provide binding and richness Always use room temperature eggs for fluffiest texture
• Vanilla extract: Adds depth and warmth Opt for pure vanilla for the best taste
• Buttermilk: Gives the cake tang and extra moisture Shake well before measuring out for the proper thickness

Chocolate Frosting

• Unsalted butter: Creates a creamy smooth base Use part melted and part room temperature butter for easy mixing
• Cocoa powder: Gives deep chocolate flavor Always use unsweetened for a rich taste
• Salt: Enhances and lifts chocolate flavor Reduce if you are sensitive to salt
• Milk: Thins the frosting to the perfect spreadable consistency Whole milk is best for richness
• Powdered sugar: Sweetens and fluffs up the frosting Always sift before using to prevent lumps
• Semisweet chocolate: Adds extra chocolate richness Choose a good quality bar for smoother melting

Step-by-Step Instructions

Preheat and Prepare Pans:

Set your oven to 350 degrees Fahrenheit Start by buttering and flouring three six-inch round pans Tap out any excess flour so cakes release easily

Mix the Dry Ingredients:

In a large bowl whisk together your all-purpose flour baking powder cornstarch and salt This ensures even distribution for the perfect texture

Cream Butter and Sugar:

In a stand mixer beat room temperature butter with sugar until it becomes pale and fluffy about three to five minutes This step is crucial for a light airy crumb

Add Oil Vanilla Eggs and Yolks:

Pour in the vegetable oil and vanilla extract Beat until smooth Add the eggs one at a time blending fully each time then add the yolks for added richness

Combine Wet and Dry with Buttermilk:

Alternate adding the flour mixture and buttermilk to the butter mixture Begin and end with flour Mixing between each addition on low just until combined Over-mixing can toughen your cake

Bake the Cake Layers:

Divide your batter evenly among the prepared pans Smooth the tops and bake on the middle rack for thirty minutes or until the cake springs back lightly and a tester comes out clean

Make the Chocolate Frosting:

Melt some of the butter and whisk in cocoa powder In another bowl melt the semisweet chocolate with part of the milk In a mixer beat the remaining butter until fluffy Then add the cocoa mixture sifted powdered sugar and the melted chocolate Keep mixing until velvety and smooth Add milk as needed to reach a spreadable consistency

Frost and Layer the Cake:

Let your cake layers cool completely before removing from pans Place the first layer on a plate and spread with frosting Repeat between each layer and cover the whole cake with frosting Use an offset spatula for a smooth finish or pipe for a more decorative look

Pin

The buttermilk is my favorite part because it makes the cake so tender and gives it a subtle tang My son always sneaks the first slice when I am not looking and I love those moments that remind me family gatherings are about joy and togetherness

Storage Tips

Store leftover cake in an airtight container at room temperature for up to two days If you want to keep it longer refrigerate for up to five days but let slices come to room temperature for the best flavor and texture This cake also freezes well Wrap individual slices in wax paper before freezing

Ingredient Substitutions

No buttermilk at home You can quickly make your own by stirring one tablespoon lemon juice or vinegar into one cup of milk and let it sit for five minutes If you prefer a less sweet cake reduce the sugar by a quarter cup You can also swap semisweet chocolate for dark or milk based on your preference

Serving Suggestions

Dress it up with rainbow sprinkles for a birthday or try topping with fresh berries for a summer treat You can cut the recipe in half for a smaller group or double it for a sheet cake My family likes a scoop of vanilla ice cream alongside

Cultural Context

Yellow cake with chocolate frosting holds a special place in American and UK comfort food traditions It is a classic choice for birthdays potlucks and Sunday dinners For many of us it tastes just like childhood celebrations and family milestones

Recipe FAQs

→ How do I ensure my yellow cake is moist and tender?

Bring all your ingredients to room temperature before mixing and alternate adding flour and buttermilk. This technique ensures the batter is smooth and prevents overmixing, resulting in a soft crumb.

→ Can I use a different type of frosting?

Absolutely! While chocolate pairs beautifully with yellow cake, vanilla buttercream, cream cheese frosting, or even fresh fruit preserves make delicious alternatives.

→ What is the best way to store leftover cake?

Keep the cake covered at room temperature for up to two days or refrigerate for up to five days. Bring slices to room temperature before serving for the best flavor and texture.

→ Can I make the cake layers in advance?

Yes. Bake and fully cool the layers, then wrap them tightly in plastic wrap. Store at room temperature for a day or freeze for longer periods. Frost just before serving.

→ What role does buttermilk play in the texture?

Buttermilk introduces acidity, which tenderizes the crumb and adds a subtle tang, helping the cake stay light and moist.