“I call it the Clooney cake because it is oh so super moist. It is the best yellow cake recipe since the dawn of time. I really hope you like it!” - by alicia101584
Ingredients
Adjust Servings
Original recipe yields 2 9-inch round pans
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Nutrition
Amount Per Serving (12 total)
- Calories
- 485 cal
- 24%
- Fat
- 17.8 g
- 27%
- Carbs
- 74.1 g
- 24%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"I'm a sucker for yellow cake. No frills, no fancy technique, just simple lovely cake. Very moist, very very delicious. Will be my go to yellow cake recipe (sorry grandma...) Also love that buttermilk ..." See morewas used. It makes this cake all the more rich and delightful"
JARRIE
"Overall this produced a good cake, but I have a few points for others. 1. This makes more batter than 2-9inch cake pans worth. More like 3-9inch cake pans. FYI. 2. This cake is a slow cooker - I made ..." See moreit in a 9x13 and it took over an hour to test done (it had browned a bit on top but that's normal in butter cakes, if that's going to bother you, find a shortening or oil cake recipe). This is because of the amount of batter -- reduce if you don't need 3 cakes or a 3-4 inch thick sheet cake. 3. I stored my cake in the fridge due to how I frosted it, so I can't speak to the moistness (the fridge sucks the moisture out of cakes and breads, so never bash a baked good that you stuck in the fridge without pre-tasting) but I can say that it came out with a much denser crumb than cakes made with all-purpose flour, however it was tender to the mouth and fork. This cake would hold up well for cutting into layers, etc., much like pound cake (but tasting different). Overall I was pleased with this recipe but as one of the early reviewers I wanted to go ahead and point out a few things about this cake before people make it expecting Betty Crocker boxed mix and then downrate it. Thank you Alicia, we enjoyed your recipe!"
Laurie
"I thought I was making this recipe and had mistakenly taken another off of the site. BAD mistake. It came out like a dense rock... like the one Patrick lives under in Spongebob. Anyway, this one rocke..." See mored and thanks for educating me about the essentialness of using cake flour vs all purpose!"
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