ATK Fluffy Yellow Layer Cake for Two

By GratefulSea

Two 6-inch cake pans gave us a perfectly sized layer cake for two. Be sure to bring all of the ingredients to room temperature before beginning this recipe. You will need two 6‑inch round cake pans for this recipe. We recommend using a small offset spatula to easily and neatly frost the cake.

Ingredients

• 2 large egg yolk plus 1 large white, room temperature
• 1/2 cup (3-1/2 ounces) sugar
• 3/4 cup (3 ounces) cake flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk , room temperature
• 3 Tablespoons unsalted butter , melted and cooled
• 1 Tablespoon vegetable oil
• 3/4 teaspoon vanilla extract

Details

Servings 2
Adapted from onlinecookingschool.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 6‑inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Using hand-held mixer set at medium-low speed, beat egg white in medium bowl until foamy, about 1 minute. Increase speed to medium-high and beat white to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons sugar and beat until glossy, stiff peaks form, 1 to 2 minutes, scraping down sides of bowl as needed; set aside.

3. Whisk flour, baking powder, baking soda, salt, and remaining 6 tablespoons sugar together in second medium bowl. In small bowl, whisk buttermilk, melted butter, oil, vanilla, and egg yolks together. Using hand-held mixer set at low speed, gradually pour butter mixture into flour mixture and mix until almost combined (a few streaks of dry flour will remain), 15 to 30 seconds. Scrape down bowl, then beat on medium-low speed until smooth and fully combined, 10 to 15 seconds.

4. Using rubber spatula, stir one-third of whites into batter, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared pans, smooth tops, and gently tap each pan on counter to release air bubbles. Wipe any drops of batter off sides of pans. Bake cakes until toothpick inserted in center comes out with a few moist crumbs attached, 16 to 18 minutes, rotating pans halfway through baking.

5. Let cakes cool in pans on wire rack for 10 minutes. Run knife around edge of cakes to loosen. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 1 hour. (Cooled cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)

6. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread 1/2 cup frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread 1/2 cup frosting evenly over top. Spread remaining 1 cup frosting evenly over sides of cake. To smooth frosting, run edge of offset spatula around cake sides and over top, or create billows by pressing back of spoon into frosting and twirling spoon as you lift away. Carefully remove parchment strips before serving. (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.)