My Best Yellow Layer Cake with Peanut Butter Frosting is one of the easiest layer cakes out of plain, all-purpose flour that you could possibly image. My recipe uses oil instead of butter, margarine or shortening, which speeds up the baking process. The result is a beautiful light cake that stays moist and delicious with a fine-grained texture.
To fully appreciate this cake, I iced it with a subtle peanut butter flavor icing. Some frostings with confectioners’ sugar can be overly sweet, but the peanut butter seems to tame that excess in the perfect way. The taste of my Peanut Butter Frosting reminds me of the inside when you bite into a fancy chocolate candy in a boxed assortment of chocolates.
Although you can just grease and flour two 8-inch layer can pans, I usually cut out two rounds of wax paper to fit the bottom of each greased cake pan. This makes the removal of the cake so much easier than just trusting a greased pan with flour.
If you’re looking for a simple yellow layer cake recipe, I honestly don’t think you’ll find a better one than my Best Yellow Cake. Another delicious yellow cake that uses oil is my No Work Eggless Yellow Cake recipe. I hope you also try that cake as well.
For those times when you want something really convenient, I have a wonderful Homemade Cake Mix that you should try. You can make a variety of different cakes with this basic mix but this one is better suited as a sheet cake.
For those other times when you feel like creaming, I have a few other excellent yellow layer cakes recipes that are awesome. Check out my Special Filled Yellow Layer Cake with a creamy icing and vanilla custard filling recipe because it is a sensational one I also make a lot.
Best Yellow Layer Cake
2-1/2 cups sifted all-purpose flour
1-1/2 cups of sugar
3 teaspoons of baking powder, leveled
1 teaspoon of salt
2 large eggs
1 cup of milk
½ cups of corn or canola oil
1 teaspoon of vanilla extract
Peanut Butter Frosting
3 cups of confectioners’ sugar
½ cups of milk
1 teaspoon of vanilla
1 tablespoon of softened butter
1 tablespoon + 1 teaspoon of creamy peanut butter
To Make the Cake:
In your mixing bowl, sift together the flour, baking powder, sugar, and salt.
Add the oil, eggs and mix into the dry ingredients next before adding some milk and alternating with the dry ingredients, mixing in to combine until all the ingredients are incorporated into the batter.
Grease and flour or cut out those two rounds of wax paper to fit into the bottom of your greased cake pans.
Pour the batter into your cake pans.
Bake in a 350-degree oven for about 30 minutes-35 minutes, depending on how your oven is regulated.
Test for doneness with a toothpick, slender knife or a cake tester to see if anything sticks.
Let the cakes still in the pan for at least 5-8 minutes before attempting to take them out.
To Make the Peanut Butter Frosting:
Mix all the ingredients together and beat with your electric mixer until creamy.
Spread on the cooled cake.