Make a moist yellow cake from scratch by beating together 1 cup of softened unsalted butter and 2 cups of white sugar until the texture turns light and fluffy and adding in 2 egg yolks and 3 teaspoons of pure vanilla extract. In another bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder and 1 teaspoon of salt, and beat 2 egg whites until they have a foamy and thick texture in a third bowl.
Add the flour mixture, alternating with 1 cup of room temperature buttermilk, into the creamed butter mixture until everything is just combined, and then fold in the egg whites. Spoon the batter into two greased and floured round cake pans, and bake the cakes at 325 degrees Fahrenheit for 30 to 35 minutes. Allow the cakes to cool slightly before removing them from the pans and placing them on cooling racks. Frost the completely cooled cakes with your frosting of choice.
Try another moist yellow cake recipe by sifting together 3 3/4 cups of all-purpose flour, 2 14 teaspoons of baking powder and 2 1/2 teaspoons of baking soda in one bowl and creaming together 2 1/2 cups of white sugar and 1 cup of butter in another bowl. Add 3 eggs and 1 1/2 teaspoon of vanilla extract to the butter mixture, and stir in the flour mixture and 2 1/2 cups of buttermilk, alternating between the two. Spoon the cake batter into a greased cake pan, and bake the cake at 350 degrees Fahrenheit for 35 to 40 minutes.