Ina Garten Yellow Cake

This Ina Garten Yellow Cake recipe is made with all-purpose flour, corn starch, sugar, baking powder, salt, butter, oil, eggs, vanilla Ina Garten Yellow Cake with Chocolate Buttercream is made with all-purpose flour, cornstarch, granulated sugar, unsalted butter, vegetable oil, eggs, vanilla extract, buttermilk, cocoa powder, and semisweet chocolate.

This moist and easy Yellow Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people., and buttermilk. It takes 55 minutes to make and serves 10 people.

Try More Ina Garten Recipes:

• Ina Garten Chocolate Lava Cake
• Ina Garten Banana Pudding
• Ina Garten White Cake

? Why You’ll Love This Yellow Cake Recipe:

• So Soft and Light: This cake turns out really soft and light because it mixes regular flour with a special flour called cornstarch.
• Tasty Chocolate Frosting: The frosting is very chocolatey and creamy because it uses both melted chocolate and chocolate powder.
• Good for Special Days: This cake is perfect for big days like birthdays or any time you want to make something special.
• You Can Change It Up: You can add other things you like to the cake or frosting, like orange bits or coffee flavor, to make it your own.
• Easy to Understand How to Make: The recipe tells you exactly what to do in easy steps, so anyone can make it, even if you’re not used to baking.

? Ina Garten Yellow Cake Ingredients

Ingredients For The Cake:

• 2 ¼ cups (270g) all-purpose flour
• 1/4 cup (28g) cornstarch
• 1 1/4 cups (250g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, room temperature
• ¼ cup (60mL) vegetable oil
• 3 large eggs, room temperature
• 2 yolks
• 1 tbsp (15mL) vanilla extract
• 1 cup (240mL) buttermilk

Ingredients For The Chocolate Buttercream:

• 1 ¼ cups unsalted butter, (1 cup room temperature, ¼ cup melted)
• ¼ cup cocoa powder
• ½ tsp salt (adjust to taste if salt-sensitive)
• 1/2 cup milk, divided
• 1 lb (450g) powdered sugar
• ⅓ cup semisweet chocolate chips or chopped

? How To Make Ina Garten Yellow Cake?

For The Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
2. In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a stand mixer with the paddle attachment, or using an electric hand mixer in a large bowl, cream the room temperature butter and sugar until light and fluffy.
4. Mix in the vegetable oil and vanilla extract, then scrape down the bowl. Add the eggs and yolks one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl after each addition.
5. On low speed, alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the layers to cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

For The Chocolate Buttercream:

1. Melt ¼ cup of butter and set aside. In another small bowl, melt the semisweet chocolate with 1/4 cup of milk; stir until smooth and let cool.
2. In a stand mixer with the paddle attachment, or using an electric hand mixer in a large bowl, beat the remaining 1 cup of room temperature butter until smooth.
3. Add the melted butter and cocoa powder; mix well. Scrape down the bowl.
4. Gradually add the powdered sugar while mixing on low speed. Once all sugar is incorporated, pour in the cooled chocolate mixture and the remaining 1/4 cup of milk. Mix until the frosting is smooth and creamy.

For The Assembly:

1. Place one cake layer on your serving plate. Spread a layer of chocolate buttercream on top.
2. Repeat with the remaining layers, spreading buttercream between each layer and on top.
3. Use the remaining buttercream to frost the outside of the cake. For a rustic look, use a spoon or spatula to create swirls or peaks in the buttercream.

? Recipe Tips:

• Weigh Your Ingredients: Use a kitchen scale to measure things like flour and sugar. This helps get the cake texture and sweetness just right.
• Ingredients Should Be Warm: Make sure the butter, eggs, and buttermilk are warm, like at room temperature. This makes everything mix together better.
• Add Dry and Wet Ingredients in Turns: Start with adding some flour mix, then some buttermilk, and end with flour. This keeps the batter nice and smooth.
• Check the Cake Early: Start checking if the cake is cooked at 30 minutes by poking it with a toothpick. If nothing sticks, it’s done. This stops the cake from getting too dry.
• Let the Cake Cool Down Slowly: After baking, let the cake sit in the pans for about 10 minutes. This helps it keep its shape and not break when you take it out.

? What To Serve With Yellow Cake?

Yellow Cake pairs well with whipped cream, fresh berries, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It can also be served alongside a cup of coffee, hot tea, a glass of milk, or a dessert wine for a delicious dessert.

? How To Store Leftovers Yellow Cake?

• Refrigerate: Store the cake in an airtight container to keep it fresh. It can stay in the refrigerator for up to 5 days.
• Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil to freeze. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ’S

Ina Garten Yellow Cake Nutrition Facts

Serving: 1 slice

• Calories: 674kcal
• Carbohydrates: 84g
• Protein: 6g
• Fat: 36g
• Saturated Fat: 23g
• Cholesterol: 147mg
• Sodium: 239mg
• Potassium: 215mg
• Fiber: 2g
• Sugar: 61g

Try More Ina Garten Recipes:

• Ina Garten Carrot Cupcakes
• Ina Garten Gingerbread Cake
• Ina Garten Banana Cake
• Ina Garten Vanilla Cake Recipe