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Yellow Blender Cake

Makes two 8- or 9-inch round cakes

35 minutes plus cooling

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The batter for this basic golden-hued layer cake takes only a few minutes to throw together, and whirring the wet ingredients in a blender makes the recipe virtually failsafe. No stand mixer and careful creaming needed. The cakes do require a little more work than opening a box of store-bought mix, their taste and texture won’t disappoint. We use buttermilk, melted butter and just a couple tablespoons of oil for a moist, tender and flavorful crumb. Oil is 100 percent fat—butter is not, as it contains water and milk solids—and it remains fluid at room temperature, which contributes to a moister, softer crumb. Cake flour, which is low in protein, also helps keep the texture fine and and delicate. With vanilla extract as the only flavoring, this cake can be finished any way you like. Fill and frost it with vanilla, chocolate or coffee buttercream. Or put pastry cream between the layers and coat the cake with a chocolate glaze to make a Boston cream pie. Or, simply sandwich whipped cream and fruit jam between the rounds and dust the surface with powdered sugar.

Makes two

8- or 9-inch round cakes


Don’t overblend the wet ingredients or the cakes will bake up with lots of bubbles on the surface. Blend only until the ingredients are well combined about 15 seconds, but make sure to scrape the blender jar about halfway through to make sure the sugar isn’t clumped on the side.

35 minutes

plus cooling


  • 240

    grams (2 cups) cake flour, plus more for the pans

  • 2

    teaspoons baking powder


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