Description
This classic yellow cake is light, buttery, and perfectly sweet, layered with rich, silky pastry cream for an indulgent twist. Whether served as a simple cake or dressed up with berries and whipped cream, it’s a timeless dessert that’s perfect for birthdays, celebrations, or any occasion that calls for a little sweetness.
Ingredients
- For the Yellow Cake
- 2 ½ cups bleached cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream or plain full-fat yogurt
- ½ cup whole milk
- For the Pastry Cream
- 4 large egg yolks
- ½ cup granulated sugar or caster sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs and yolks one at a time, mixing well. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with sour cream and milk, mixing until just combined.
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the pastry cream, heat milk and half of the sugar in a saucepan over medium heat until warm.
- In a separate bowl, whisk egg yolks, remaining sugar, cornstarch, and salt. Slowly add the warm milk, whisking constantly.
- Return the mixture to the saucepan and cook, stirring, until thickened. Remove from heat, stir in butter and vanilla extract, and cool completely.
- Spread pastry cream over one cake layer, then place the second layer on top.
- Serve as is, or dust with powdered sugar, add whipped cream, or garnish with fresh berries.
Notes
- For a softer texture, make sure all ingredients are at room temperature before baking.
- Pastry cream must be completely chilled before assembling the cake to prevent it from becoming runny.
- For an extra indulgent touch, drizzle the cake with a thin layer of chocolate ganache before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American