This recipe file contains a signature bakery yellow cake, designed for professional polish and reliable results. Built on the classic creaming method and refined with bakery-level adjustments, this cake balances buttery richness, yolk depth, plushness, and a silky chocolate frosting finish.
The cake layers are golden and tender, with a moist crumb that slices cleanly for bakery or plated desserts. A light vanilla milk soak ensures the crumb stays soft and flavorful for days, while the professional chocolate buttercream adds gloss, balance, and a luxurious mouthfeel.
It bakes consistently into two 8-inch rounds (about 600 g batter per pan), with half-batch instructions for two 6-inch rounds also included.
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included as a courtesy
Professional notes + troubleshooting covering:
Texture troubleshooting: open vs. tight crumb, sweetness balance, flavor intensity
Buttercream troubleshooting: too soft, too stiff, or grainy fixes
Crumb texture: soft, moist, and golden; stable for clean slices but never dry. Can be baked airy with whipped whites folded in, or richer/tighter by incorporating whole eggs directly.
Flavor: true bakery-style yellow cake — buttery, custardy from yolks, enhanced with vanilla bean paste and a secret ingredient for nostalgic flavor. Chocolate buttercream finishes with depth from 70% dark chocolate, balanced creaminess from milk chocolate, and professional shine.
Sweetness level: Cake reads sweet-but-balanced, never floury or bland, with frosting that complements without overwhelming. You can adjust as desired if you need to slightly decrease sugar
Designed for two 8-inch round pans (~1200 g batter). Half-batch instructions included for two 6-inch rounds (~600 g batter).
The cake improves in texture and flavor after wrapping and resting overnight.
Clearjel and invert sugar/golden syrup are optional but recommended for bakery-level stability and moistness.
This product is a digital recipe file only — no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary, volume measures included as courtesy.
This recipe assumes comfort with professional-style written workflows (no step-by-step photos or video tutorial).
This recipe file contains a signature bakery yellow cake, designed for professional polish and reliable results. Built on the classic creaming method and refined with bakery-level adjustments, this cake balances buttery richness, yolk depth, plushness, and a silky chocolate frosting finish.
The cake layers are golden and tender, with a moist crumb that slices cleanly for bakery or plated desserts. A light vanilla milk soak ensures the crumb stays soft and flavorful for days, while the professional chocolate buttercream adds gloss, balance, and a luxurious mouthfeel.
It bakes consistently into two 8-inch rounds (about 600 g batter per pan), with half-batch instructions for two 6-inch rounds also included.
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included as a courtesy
Professional notes + troubleshooting covering:
Texture troubleshooting: open vs. tight crumb, sweetness balance, flavor intensity
Buttercream troubleshooting: too soft, too stiff, or grainy fixes
Crumb texture: soft, moist, and golden; stable for clean slices but never dry. Can be baked airy with whipped whites folded in, or richer/tighter by incorporating whole eggs directly.
Flavor: true bakery-style yellow cake — buttery, custardy from yolks, enhanced with vanilla bean paste and a secret ingredient for nostalgic flavor. Chocolate buttercream finishes with depth from 70% dark chocolate, balanced creaminess from milk chocolate, and professional shine.
Sweetness level: Cake reads sweet-but-balanced, never floury or bland, with frosting that complements without overwhelming. You can adjust as desired if you need to slightly decrease sugar
Designed for two 8-inch round pans (~1200 g batter). Half-batch instructions included for two 6-inch rounds (~600 g batter).
The cake improves in texture and flavor after wrapping and resting overnight.
Clearjel and invert sugar/golden syrup are optional but recommended for bakery-level stability and moistness.
This product is a digital recipe file only — no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary, volume measures included as courtesy.
This recipe assumes comfort with professional-style written workflows (no step-by-step photos or video tutorial).
