Three Layer Yellow Cake

Three Layer Yellow Cake


  • 3 1/3 cups +1 tablespoon cake flour
  • 1 tablespoon +1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 12 tablespoons or 1 ½ sticks unsalted butter, softened
  • 2 ¼ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups milk


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray 3 9-inch round cake pans with nonstick cooking spray. Cover the bottom of the pans with parchment cake circles. Spray each circle with nonstick cooking spray. Flour each pan, rotate and dump out the excess flour. Set pans aside.
  • In a large bowl, whisk together cake flour, baking powder and salt until well blended.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until somewhat light.
  • Crack the eggs into a liquid measuring cup and add the vanilla. On low speed, add the eggs one egg at a time and blend until well incorporated before adding the next egg.
  • On low speed, add one third of the dry ingredients and blend until well incorporated. Add half the milk and blend well. Add another third of the dry ingredients followed by the remaining milk. Add the remaining dry ingredients and blend until well incorporated, scraping down the sides with a rubber spatula as needed.
  • Evenly divide the batter among the prepared pans. Bake for 25 to 30 minutes or until a small knife inserted into the center of each cake comes out clean.
  • Cool the cakes until barely warm and remove from the pans.
  • Frost as desired.


Makes 3 9-inch diameter cake layers