Yellow Cake / by Anthony Michael Contrino

So, I wasn't going to share this one on my site.  I figure, I should probably save some recipes exclusively for my cookbook, but this one is too good to shut away.  When I tell you that I have spent years trying to perfect a yellow cake recipe, I, unfortunately, am not exaggerating.  

The problem is, if it doesn't sort of taste like it came out of a box, people just don't like from-scratch yellow cake.  This yellow cake is super buttery, like pound cake, but less dense.  And, while it may be reminiscent of the boxed stuff, it surely doesn't have the chemicals, preservatives and weird aftertaste.  


2-1/2 cups all-purpose flour, plus more for greasing

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

7 oz. European or European-style butter, softened (DO NOT skimp!), plus more for greasing

1-3/4 cups sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

½ cup whole milk

½ cup buttermilk 

Preheat oven to 350 degrees.  Melt some butter and brush it generously into a bundt pan.  Coat the butter with flour and shake off any excess.

In a medium sized bowl, combine the flour, baking powder, baking soda and salt; whisk to combine.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar.  Add the eggs, one at a time, allowing each to incorporate before adding the next.  When all three eggs have been added, add the vanilla extract and mix to incorporate.  

Combine the milk and buttermilk.

Add half the dry ingredients to the egg mixture and mix on low speed.  Drizzle in the milk mixture and mix until it is almost completely combined.  Add the remaining flour mixture and mix on low until all ingredients come together.  

Spoon the batter into the prepared bundt pan.  Smooth the top with a small spatula and bang on the counter to remove air bubbles.

Bake until golden brown, and a cake tester comes out clean, about 40-45 minutes.

Cool for 20 minutes before flipping onto a cooling rack.  Cool completely.  Wrap well with plastic wrap until ready to serve.


1-1/2 cups confectioners sugar, sifted, plus more as needed

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 tablespoons whole milk

Combine all ingredients and mix well to create a smooth glaze.  The finished product should be relatively thick, but still run slightly.  If it is too loose, add a tad more sugar.  Use glaze immediately.  Allow the glaze to set before serving.