Three-Layer Yellow Cake

  • Author: Meagan
  • Total Time: 40 Minutes


I had a craving.  Heaven knows I have enough cookbooks but Joy Wilson (Joy the Baker) has never let me down.  Borrowed from her book, ‘Homemade Decadence’, this worked out perfectly (though I cooked mine a few minutes too long, definitely check your cakes at 20 minutes!), and easily pleased a table of 12 people (some with seconds).  I used a doubled recipe of Fudgy Chocolate Frosting but there are many options that I’m sure would be just as tasty.  I also made the layers a few days ahead, wrapped them well and froze them until the serving day, frosting cold cake is so much easier! – enjoy!



Three-Layer Yellow Cake

4 cups cake flour

2 t. baking powder AND 1 1/2 t. baking soda

1/2 t. salt

1 c. butter, room temperature AND 2 c. sugar

1 T. vanilla

4 eggs, room temperature

2 c. buttermilk


Preheat the oven to 350, butter 3, 9-inch cake pans, line all 3 with parchment and butter again.  In a medium bowl, whisk together the 4 dry ingredients and set aside.

Using your electric mixer, beat the butter and sugar on medium speed for a few minutes until light and fluffy, then add in the eggs, one at a time, beating for 1 minute after each addition.  Be sure to scrape down the bowl as needed.

Beat in the vanilla, then reduce the mixer speed to low and add half of the flour mixture and beat well.  Add all of the buttermilk in a slow stream and beat well, and then add in the remaining flour mix and beat until just combined.  Check that all is mixed well by using a spatula to finish stirring, then evenly divide the batter into your 3 prepared pans (if you have a kitchen scale, I recommend weighing them).  Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean, then leave them to sit in their pans for about 15 minutes before turning them out onto a rack to cool completely.  Wrap and freeze or frost as you wish!

  • Category: Cakes


From Meagan's Kitchen

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