Yellow Cake with Vanilla Buttercream Frosting

This classic yellow cake is rich and tender. Made with our freshly stone-milled organic pastry flour, it delivers a soft crumb and amazing flavor. If you’re looking for a timeless cake that tastes homemade in the best way, you just found it.

Ingredients:

Yellow Cake

• 2½ cups Farm2Flour pastry flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
  
• 1¾ cups granulated sugar
  
• 2 large eggs, room temperature
  
• 2 large egg yolks, room temperature
  
• 1 cup whole milk, room temperature
  
• 1 tablespoon vanilla extract

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
  
• 2–3 tablespoons whole milk
  
• 1 tablespoon vanilla extract
  
• Pinch of salt
  

Directions:

1. Prep the Pan(s): Preheat the oven to 350°F (175°C), grease and line two 8-inch round cake pans or one 9×13 pan, and set aside.
   
   
2. Mix Dry Ingredients: In a medium bowl, whisk together the pastry flour, baking powder, baking soda, and salt, then set aside.
   
   
3. Cream Butter & Sugar: In a large bowl or stand mixer, beat the butter and sugar on medium speed for 3–4 minutes until light and fluffy, as this step builds the cake’s structure.
   
   
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition, then add the egg yolks and mix until fully incorporated, scraping down the sides of the bowl as needed.
   
   
5. Add Liquid & Flavor: Stir the vanilla extract into the milk until combined.
   
   
6. Combine Wet & Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and beginning and ending with the dry ingredients, mixing just until combined and being careful not to overmix.
   
   
7. Bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake at 350°F until the center springs back lightly and a toothpick inserted comes out clean (25–30 minutes for 8-inch rounds or 32–36 minutes for a 9×13 pan).
   
   
8. Cool: Let the cake cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
   
   
9. Make the Buttercream Frosting: Beat the butter until smooth, then gradually add the powdered sugar followed by the milk or cream, vanilla extract, and salt, beating until light, fluffy, and spreadable.
   
   
10. Frost & Serve: Once the cake is completely cooled, frost evenly with the vanilla buttercream, slice, and enjoy.

NOTE: Freshly stone-milled flour may brown faster than conventional flour, so loosely tent the cake with foil during the final minutes of baking if needed.