Yellow Cake VOD V2

TL;DR

John Kanell's yellow cake recipe uses butter, oil, egg yolks, buttermilk, and cornstarch to create a fluffy, tender vanilla cake with chocolate frosting.

Key Points

• 1.Cornstarch cuts gluten for a lighter crumb. The recipe uses 3⅓ cups (400g) all-purpose flour plus ⅓ cup (42g) cornstarch, since straight flour has too much protein and would produce a dense, pound-cake-like texture.
• 2.Both butter and oil are used intentionally. Three-quarters cup (170g) unsalted butter is creamed for flavor and structure, while ⅓ cup neutral oil is added so the cake stays soft even after refrigeration.
• 3.Seven eggs give the cake its signature golden color and richness. The recipe calls for four whole eggs plus three additional egg yolks, which deepen color, add fat, and enrich the crumb beyond what whole eggs alone provide.
• 4.Buttermilk is the secret to tenderness. One and a half cups of buttermilk's mild acidity inhibits gluten bond formation, making the crumb more delicate; a DIY substitute is 1½ tablespoons white vinegar stirred into whole milk.
• 5.Overmixing is one of the three critical mistakes to avoid. Kanell warns that overmixed batter becomes dense and gummy and even alters how flavors dissolve on the tongue — mixing just until combined and finishing by hand is key.
• 6.Cake strips and weighing batter ensure perfectly flat layers. Damp fabric cake strips cool pan edges for an even bake with no doming; Kanell weighs each pan (~951–969g) to distribute batter equally across three 8-inch tins at 350°F for 25–30 minutes.
• 7.The chocolate frosting combines bloomed cocoa and a milk ganache for deep flavor. It starts with ¼ cup cocoa powder bloomed in melted butter, then folds in a ganache of ½ cup semisweet chips melted with ¼ cup milk, combined with 1¾ cups butter and 5 cups powdered sugar, finished with ½ tsp salt.