Ina Garten Yellow Cake Recipe

This Ina Garten Yellow Cake Recipe is a soft and buttery dessert, which uses buttermilk and a simple homemade chocolate frosting. It’s a classic, foolproof recipe, ready in under an hour.

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Ina Garten Yellow Cake Recipe Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks), softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

For the Frosting (Optional Chocolate Frosting):

• 1 cup unsalted butter (2 sticks), softened
• 3 cups powdered sugar
• 3/4 cup cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract

How To Make Ina Garten Yellow Cake Recipe

1. Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl; set aside.
3. Cream butter and sugar: Beat softened butter and sugar with an electric mixer until light and fluffy, about 3–5 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Combine wet and dry ingredients: Alternate adding dry ingredients and buttermilk to butter mixture, beginning and ending with dry. Mix until just combined.
6. Bake the cakes: Divide batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
7. Prepare the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla; beat until smooth and fluffy, adjusting consistency as needed.
8. Assemble the cake: Place one cooled cake layer on a serving plate, spread frosting, top with second layer, and frost top and sides. Decorate as desired.

Recipe Tips

• Can I use whole milk instead of buttermilk?
  Yes, buttermilk adds tang and moisture—add 1 teaspoon vinegar or lemon juice to milk as a substitute.
• How to keep cake layers moist?
  Do not overbake and allow cakes to cool completely before frosting.
• Can I make this into cupcakes?
  Yes, bake at 350°F for 18–20 minutes; yields about 24 cupcakes.
• Can I use a different frosting?
  Yes, cream cheese frosting or vanilla buttercream works well with yellow cake.
• How to store frosted cake?
  Store at room temperature for 2 days or refrigerate for up to 5 days.

What To Serve With Yellow Cake

This classic cake pairs beautifully with:

• Fresh berries or berry compote
• Vanilla ice cream
• Coffee or hot chocolate
• A drizzle of caramel or ganache

How To Store Yellow Cake

Refrigerate: Store frosted cake covered in the refrigerator for up to 5 days.

Freeze: Wrap unfrosted cake layers in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before frosting.

Yellow Cake Nutrition Facts

• Calories: ~420
• Protein: 5g
• Carbohydrates: 55g
• Fat: 20g
• Fiber: 2g
• Sodium: 220mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan for about 35–40 minutes.

Why did my cake sink in the middle?
Overmixing or opening the oven door too soon can cause sinking.

Can I color the frosting?
Yes, omit cocoa powder and use food coloring in buttercream for different looks.

How do I make it extra fluffy?
Ensure butter and eggs are at room temperature and beat butter and sugar thoroughly.

Try More Recipes:

• Ina Garten Chocolate Lava Cake Recipe
• Ina Garten Pear Galette Recipe
• Ina Garten Cherry Clafoutis Recipe