The Ina Garten Yellow Cake Recipe is truly the best. It is a classic choice for birthdays and parties.
This Ina Garten Yellow Cake Recipe tastes like pure comfort. It is very moist and has a rich flavor.
Many people love how simple it is to bake. This Ina Garten Yellow Cake Recipe uses real, high-quality ingredients.
You will notice the difference with every single bite. It is better than any box mix you find.
Your family will smile when they see this cake. Let’s learn how to make this wonderful dessert today.
It is perfect for beginners and expert bakers alike.
When I first introduced to Ina Garten Yellow Cake Recipe
I first tried this recipe for a friend’s birthday. I wanted a cake that felt special and homemade.
I saw Ina Garten make it on her show. She called it a “classic” for a good reason. The batter looked so smooth and golden in color.
When I baked it, the smell filled my house. It was sweet and buttery and very inviting.
My friends ate every crumb of that first cake. They could not believe I made it from scratch.
Now, it is my go-to recipe for every celebration. It never fails to impress my guests or family.
Equipment List
- Two 9-inch round cake pans.
- Electric stand mixer or hand mixer.
- Large mixing bowl.
- Medium mixing bowl.
- Sifter or fine-mesh strainer.
- Rubber spatula.
- Measuring cups and spoons.
- Wire cooling rack.
- Parchment paper.
Ingredients You Need for Ina Garten Yellow Cake Recipe
Here are the ingredients for Ina Garten Yellow Cake Recipe:
- 1 cup (2 sticks) Unsalted Butter, softened.
- 2 cups Granulated Sugar.
- 5 Extra-Large Eggs, at room temperature.
- 1 1/2 teaspoons Pure Vanilla Extract.
- 1 1/2 teaspoons Pure Almond Extract.
- 3 cups All-Purpose Flour.
- 1 teaspoon Baking Powder.
- 1/2 teaspoon Baking Soda.
- 1/2 teaspoon Kosher Salt.
- 1 cup Whole Milk.
- Butter and flour for the cake pans.
Step-by-Step Guide
1. Prepare Your Oven and Pans
Preheat your oven to 350°F before you start. Grease two 9-inch round pans with butter. Line the bottoms with rounds of parchment paper. Grease the paper and dust pans with flour. Tap out any extra flour over the sink.
2. Cream the Butter and Sugar
Place the softened butter in your mixer bowl. Add the granulated sugar to the butter. Beat on medium-high speed for five minutes. The mixture should look very light and fluffy. This step adds air for a better texture.
3. Add the Eggs and Extracts
Add the eggs one at a time while mixing. Ensure each egg is fully blended before adding more. Pour in the vanilla and almond extracts now. Scrape down the sides of the bowl often. This ensures everything is mixed perfectly together.
4. Sift the Dry Ingredients
Get a separate bowl for your dry items. Sift the flour, baking powder, and baking soda. Add the kosher salt and whisk it well. Sifting helps prevent lumps in your final cake. It makes the crumb very soft and light.
5. Combine Wet and Dry Ingredients
Turn the mixer to the lowest speed. Add the dry ingredients and milk in stages. Start with flour, then milk, then more flour. End the mixing process with the flour mixture. Mix only until the white streaks disappear.
6. Bake the Cake Layers
Divide the batter evenly between the two pans. Smooth the tops with your rubber spatula. Bake for 25 to 30 minutes in the oven. A toothpick should come out clean from the center. Do not overbake the cake or it dries.
7. Cool and Remove
Let the cakes cool in pans for ten minutes. This helps the structure set before moving them. Turn them out onto a wire cooling rack. Remove the parchment paper carefully from the bottom. Let them cool completely before you add frosting.
Tips to Make the Best Ina Garten Yellow Cake Recipe
- Use room temperature eggs for a smoother batter.
- Cold eggs can make the butter clump up.
- Measure your flour using the spoon-and-level method.
- Too much flour makes the cake very heavy.
- Use “good” vanilla extract as Ina always suggests.
- High-quality vanilla makes the flavor much deeper.
- Do not overmix the batter at the end.
- Overmixing can make the cake tough and chewy.
- Check your baking powder to ensure it is fresh.
- Old powder will keep the cake from rising.
- Toast the almond extract’s flavor by not skipping it.
- It gives the cake a professional bakery taste.
FAQs about Ina Garten Yellow Cake Recipe
Can I make this as a sheet cake?
Yes, use a 9×13 inch pan for this cake. Bake it for about 35 to 40 minutes total.
Why did my cake sink in the middle?
The oven door might have opened too early. Or, the baking powder could be old and weak.
Can I use large eggs instead of extra-large?
Yes, you can use large eggs for this recipe. Just add one extra egg to match the volume.
What frosting goes best with yellow cake?
Chocolate buttercream is the most classic and popular choice. Vanilla or cream cheese frosting also tastes great.
How do I store the leftovers?
Keep the cake in an airtight container at room temperature. It stays fresh and moist for three days.
Final Thoughts
The Ina Garten Yellow Cake Recipe is a true treasure. It is simple enough for any home cook.
The results are always beautiful and very tasty. This cake is perfect for birthdays or Sunday dinner.
You can dress it up with any frosting. Adding fresh berries on top is also a win. It is a recipe you will use for years.
Baking from scratch feels so rewarding with this one. I hope you enjoy every slice of this cake.
It truly is the gold standard for yellow cakes.
Would you like me to provide a recipe for Ina’s famous chocolate buttercream frosting to go with this?
Ina Garten Yellow Cake Recipe
Ingredients
- 1 cup 2 sticks Unsalted Butter, softened.
- 2 cups Granulated Sugar.
- 5 Extra-Large Eggs at room temperature.
- 1 1/2 teaspoons Pure Vanilla Extract.
- 1 1/2 teaspoons Pure Almond Extract.
- 3 cups All-Purpose Flour.
- 1 teaspoon Baking Powder.
- 1/2 teaspoon Baking Soda.
- 1/2 teaspoon Kosher Salt.
- 1 cup Whole Milk.
- Butter and flour for the cake pans.
Instructions
Prepare Your Oven and Pans
- Preheat your oven to 350°F before you start. Grease two 9-inch round pans with butter. Line the bottoms with rounds of parchment paper. Grease the paper and dust pans with flour. Tap out any extra flour over the sink.
Cream the Butter and Sugar
- Place the softened butter in your mixer bowl. Add the granulated sugar to the butter. Beat on medium-high speed for five minutes. The mixture should look very light and fluffy. This step adds air for a better texture.
Add the Eggs and Extracts
- Add the eggs one at a time while mixing. Ensure each egg is fully blended before adding more. Pour in the vanilla and almond extracts now. Scrape down the sides of the bowl often. This ensures everything is mixed perfectly together.
Sift the Dry Ingredients
- Get a separate bowl for your dry items. Sift the flour, baking powder, and baking soda. Add the kosher salt and whisk it well. Sifting helps prevent lumps in your final cake. It makes the crumb very soft and light.
Combine Wet and Dry Ingredients
- Turn the mixer to the lowest speed. Add the dry ingredients and milk in stages. Start with flour, then milk, then more flour. End the mixing process with the flour mixture. Mix only until the white streaks disappear.
Bake the Cake Layers
- Divide the batter evenly between the two pans. Smooth the tops with your rubber spatula. Bake for 25 to 30 minutes in the oven. A toothpick should come out clean from the center. Do not overbake the cake or it dries.
Cool and Remove
- Let the cakes cool in pans for ten minutes. This helps the structure set before moving them. Turn them out onto a wire cooling rack. Remove the parchment paper carefully from the bottom. Let them cool completely before you add frosting.
Notes
- Use room temperature eggs for a smoother batter.
- Cold eggs can make the butter clump up.
- Measure your flour using the spoon-and-level method.
- Too much flour makes the cake very heavy.
- Use “good” vanilla extract as Ina always suggests.
- High-quality vanilla makes the flavor much deeper.
- Do not overmix the batter at the end.
- Overmixing can make the cake tough and chewy.
- Check your baking powder to ensure it is fresh.
- Old powder will keep the cake from rising.
- Toast the almond extract’s flavor by not skipping it.
- It gives the cake a professional bakery taste.
