Yellow Layer Cake
Thermomix recipe: Yellow Layer Cake. Ready in 58 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 285 g cake flour
- 2.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt (for cake)
- 170 g unsalted butter, softened (for cake)
- 350 g granulated sugar
- 80 ml vegetable oil
- 4 large egg yolks, at room temperature
- 1 tbsp pure vanilla extract (for cake)
- 240 ml buttermilk, at room temperature
- 2 large egg whites, at room temperature
- 0.125 tsp cream of tartar
- 282 g unsalted butter, softened (for frosting)
- 420 g confectioners' sugar
- 65 g unsweetened cocoa powder
- 45-75 ml heavy cream, at room temperature
- 1 tsp pure vanilla extract (for frosting)
- 0.25 tsp salt (for frosting)
- Sprinkles (optional, for decoration)
Instructions
- Preheat your oven to 177°C. Grease two 23 cm round cake pans, line with parchment paper rounds, then grease the parchment paper. Set aside.
- Add 285 g cake flour, 2.5 tsp baking powder, 0.25 tsp baking soda, and 0.5 tsp salt (for cake) to the Thermomix bowl. Mix 10 sec / Speed 3. Transfer the dry ingredients to a separate bowl and set aside.
- Add 170 g softened unsalted butter (for cake) and 350 g granulated sugar to the Thermomix bowl. Cream 3 min / Speed 4. Scrape down the sides of the bowl with the spatula.
- Add 80 ml vegetable oil, 4 large egg yolks, and 1 tbsp pure vanilla extract (for cake) to the bowl. Mix 1 min / Speed 3. Scrape down the sides.
- Add 1/3 of the reserved dry ingredients and 1/2 of the 240 ml buttermilk to the bowl. Mix 15 sec / Speed 3. Scrape down. Add another 1/3 of the dry ingredients and the remaining buttermilk. Mix 15 sec / Speed 3. Scrape down. Add the remaining dry ingredients. Mix 20 sec / Speed 3, or until just combined. Scrape down the sides and bottom of the bowl to ensure no lumps. Transfer the batter to a large mixing bowl.
- Clean and dry the Thermomix bowl thoroughly. Insert the butterfly whisk. Add 2 large egg whites and 0.125 tsp cream of tartar to the bowl. Whip 3 min / Speed 3.5, or until medium-stiff peaks form.
- Gently fold the whipped egg whites into the cake batter in the large mixing bowl using a spatula, being careful not to deflate the mixture. Divide the batter evenly between the two prepared cake pans.
- Bake for 27-31 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 1 hour. Carefully run a knife around the edges to loosen, remove from pans, peel off parchment paper, and transfer to the wire rack to cool completely before frosting.
- Clean and dry the Thermomix bowl. Add 282 g softened unsalted butter (for frosting). Beat 2 min / Speed 4, or until creamy. Scrape down the sides.
- Add 420 g confectioners' sugar, 65 g unsweetened cocoa powder, 45 ml heavy cream, 0.25 tsp salt (for frosting), and 1 tsp pure vanilla extract (for frosting) to the bowl. Mix 30 sec / Speed 3. Scrape down the sides.
- Increase speed and beat 1 min / Speed 4, or until light and fluffy. If the frosting is too thick, add 1-2 more tablespoons (15-30 ml) of heavy cream and mix 10 sec / Speed 3. If too thin, add 30 g more confectioners' sugar and mix 10 sec / Speed 3. Taste and adjust salt if desired.
- Using a large serrated knife, carefully slice a thin layer off the tops of the cooled cakes to create flat surfaces.
- Place one cake layer on a cake stand or serving plate. Spread about 180-240 g of frosting evenly on top. Place the second cake layer on top. Spread a thin layer of buttercream over the top and sides of the entire cake for a crumb coat. Refrigerate for 20 minutes to set the crumb coat.
- Finish by spreading the remaining buttercream over the top and sides of the cake. Decorate with sprinkles, if desired. For extra neat slices, refrigerate the cake for 30-60 minutes before slicing.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.