A new favorite. I’m serious. This was GOOD! I have made it before with a chocolate frosting but this time for Purim, I made it with a basic creamy white frosting.
This cake has a delicious deep yellow cake flavor and yet is spongy too. What I LOVE about the quantity of the batter is that it makes three 9″ round cakes! This means you can double the cakes for a nice height (and freeze the 3rd:) or triple them for an over the top height OR you can slice each cake in half and layer them into a 6 layer cake….the ultimate decadent cake experience!
(I have done this before for Succos and I must say, our guests were speechless as I cut slices of 6 layered cake filled with chocolate frosting. Definitely a sweet way to end the meal!)
The link to the original recipe is here so you can see which frosting they used and how it looks as a 6 layer cake)
Enjoy! I think this one will be a favorite in your home too!
- Nonstick vegetable oil spray (I used parchment paper)
- 4 cups cake flour (To make Cake Flour: for every 2 cups of flour, replace 2 Tbsp. of the flour with corn starch)
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon kosher salt
- 1½ cups buttermilk (I used coconut creamer)
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature (I used Earth Balance)
- ½ cup (packed) light brown sugar
- 1 vanilla bean, split lengthwise (you can skip it:)
- 6 large egg yolks
- 3 large eggs
Three 9”-diameter cake pans with 2” sides
Arrange racks in upper and lower thirds of oven; preheat to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.
Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy, 3–4 minutes. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5–6 minutes. It’s very important that no lumps remain at this stage. (Occasional scraping of the bowl, especially the bottom, helps prevent lumps.)
With mixer on low, add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.
Divide batter evenly among prepared pans, about 3½ cups per pan. Smooth tops.
Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35–40 minutes.
Transfer cakes to wire racks; let cool in pans for at least 30 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
Using a long serrated knife, remove top dome and any bumps from each cake to create a flat surface. Slice each cake in half horizontally to make 6 layers total. Cakes can be baked 1 day ahead. Wrap tightly in plastic wrap and store at room temperature.
3 sticks (1 1/2 cups) butter, at room temperature (I used Earth Balance)
6 cups powdered sugar (1 pound + 2 more cups)
2 teaspoons vanilla extract (I used Maple Syrup instead for a maple flavor)
2 to 4 tablespoons milk (I used coconut creamer)
1. In a large bowl (or in the bowl of a stand mixer), mix the butter until it is creamy and smooth. Mix in the powdered sugar, a little at a time, adding in the vanilla and 2 tablespoons of milk a little at a time too. If the frosting is too thick, add up to 2 tablespoons more milk until you achieve the thickness and texture you’re looking for.