Yellow Cake for English Trifle
4 SERVINGS
Ingredients
2 3/4 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1/3 cup vegetable oil
2/3 cup unsalted butter (room temperature)
1 tablespoon vanilla extract
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1 1/2 cups buttermilk (room temperature)
Preparation
Ingredients
2 3/4 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1/3 cup vegetable oil
2/3 cup unsalted butter (room temperature)
1 tablespoon vanilla extract
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1 1/2 cups buttermilk (room temperature)
Preparation
- Preheat the oven, and grease and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
- Sift together dry ingredients into a medium bowl to make a lighter cake.
- Cream butter, sugar, oil, and vanilla together and mix the eggs in one at a time so that all ingredients are well combined.
- Fold in dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients in helps keep the cake light and fluffy.
- Divide evenly between the cake pans and bake!