Anabelle Mclean Ina Garten’s Yellow Cake is a timeless dessert, perfect for any celebration or family gathering. Known for its soft, buttery texture and rich flavor, this classic cake pairs beautifully with chocolate frosting or fresh berries.
What is Ina Garten Yellow Cake?
Ina Garten’s Yellow Cake is a classic vanilla-flavored cake that’s tender, moist, and rich in buttery goodness. This versatile dessert serves as a perfect base for a variety of frostings and toppings, making it ideal for birthdays, holidays, or just because.
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Reasons to Try Ina Garten Yellow Cake
- Classic and versatile: Perfect for any occasion and pairs with various frostings.
- Easy to make: Simple ingredients and straightforward steps.
- Moist and fluffy texture: Thanks to the use of buttermilk and butter.
- Customizable: Add layers, fillings, or toppings to suit your preference.
- Crowd-pleaser: A universally loved dessert that everyone will enjoy.
Ingredients Needed to Make Ina Garten Yellow Cake
For the Cake:
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 2 cups
- Eggs: 4 large
- Vanilla extract: 1 tablespoon
- Buttermilk: 1 cup
For the Frosting (Optional Chocolate Frosting):
- Unsalted butter: 1 cup (2 sticks), softened
- Powdered sugar: 3 cups
- Cocoa powder: 3/4 cup
- Milk: 1/4 cup
- Vanilla extract: 1 teaspoon
Instructions to Prepare Ina Garten Yellow Cake
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the butter and sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3–5 minutes.
Step 4: Add the eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 5: Combine wet and dry ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Step 6: Bake the cakes
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Prepare the frosting
- In a large bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and fluffy, adjusting milk for desired consistency.
Step 8: Assemble the cake
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate as desired.
What Goes Well With Ina Garten Yellow Cake
- Fresh berries: Strawberries, blueberries, or raspberries add a refreshing touch.
- Ice cream: Serve with a scoop of vanilla or chocolate ice cream.
- Whipped cream: Lightly sweetened whipped cream pairs beautifully.
- Chocolate ganache: Drizzle over the top for extra decadence.
Key Tips for Making Ina Garten Yellow Cake
- Use room-temperature ingredients: Ensures even mixing and a smooth batter.
- Don’t overmix the batter: Overmixing can lead to a dense cake.
- Grease and flour the pans: Prevents the cakes from sticking.
- Cool completely before frosting: Warm cakes can melt the frosting.
- Experiment with toppings: Add nuts, sprinkles, or fruit for customization.
Creative Variations of Ina Garten Yellow Cake
- Lemon variation: Add 1 tablespoon of lemon zest and replace some vanilla with lemon extract.
- Marble cake: Swirl in melted chocolate or cocoa batter for a marbled effect.
- Berry-filled: Layer fresh berries and whipped cream between the cake layers.
- Funfetti: Mix sprinkles into the batter for a festive twist.
Storage Guidelines for Ina Garten Yellow Cake
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 5 days, especially if frosted.
- Freezing: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw before frosting and serving.
FAQs
How do I keep the yellow cake moist?
To keep the yellow cake moist, use buttermilk in the batter, avoid overmixing, and do not overbake. Store the cake in an airtight container or wrap it tightly to retain moisture.
Can I make Ina Garten’s Yellow Cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator until ready to frost and serve.
What’s the best frosting for yellow cake?
Chocolate frosting is a classic choice, but yellow cake also pairs well with cream cheese frosting, buttercream, or fresh whipped cream.
Can I freeze the yellow cake?
Yes, yellow cake freezes well. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Wrapping Up
Ina Garten’s Yellow Cake is a timeless dessert that’s simple, versatile, and always a crowd-pleaser.
Bake this cake today and enjoy a slice of pure joy!
More Ina Garten Recipes
- Ina Garten Potatoes Anna
- Ina Garten Scalloped Potatoes and Ham
- Ina Garten Stuffed Bell Peppers
- Ina Garten Brunch Egg Casserole
Ina Garten Yellow Cake Recipe
Ina Garten’s Yellow Cake is a classic vanilla-flavored cake that’s tender, moist, and rich in buttery goodness. This versatile dessert serves as a perfect base for a variety of frostings and toppings, making it ideal for birthdays, holidays, or just because.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 2 cups
- Eggs: 4 large
- Vanilla extract: 1 tablespoon
- Buttermilk: 1 cup
For the Frosting (Optional Chocolate Frosting):
- Unsalted butter: 1 cup (2 sticks), softened
- Powdered sugar: 3 cups
- Cocoa powder: 3/4 cup
- Milk: 1/4 cup
- Vanilla extract: 1 teaspoon
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the butter and sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3–5 minutes.
Step 4: Add the eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 5: Combine wet and dry ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Step 6: Bake the cakes
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Prepare the frosting
- In a large bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and fluffy, adjusting milk for desired consistency.
Step 8: Assemble the cake
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate as desired.
