Classic Yellow Cake

1. Prepare Cake Pans and Preheat Oven

Preheat your oven to 350°F and prepare three cake pans by coating them with nonstick cooking spray or softened butter.

2. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda.

3. Combine Wet Ingredients

In a separate medium bowl or measuring cup, combine the buttermilk, vegetable oil, and vanilla extract.

4. Cream Butter and Sugars

In another large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 4 minutes.

5. Add Eggs and Yolks

Add the large eggs and egg yolks one at a time, mixing well after each addition, until the batter has almost doubled in volume and appears very light and fluffy, about 5 minutes.

6. Combine Dry and Wet Mixtures

With the mixer on low speed, alternate adding the dry flour mixture and the wet buttermilk mixture to the batter, starting and ending with the flour mixture.

7. Bake the Cake

Divide the batter evenly among the prepared cake pans and bake for 35 to 40 minutes until golden brown and the tops spring back when gently pressed.

8. Cool the Cake

Let the cakes cool in their pans on a wire rack for about 5 minutes, then turn them out onto the rack to cool completely.