Yellow Butter Cake

Yellow Cake Hello everyone! I’m officially back from my way-too-long baking blog hiatus. So many recipes to post, so many more I want to make! But let’s start with this–Yellow Butter Cake is from “The Cake Bible” by Rose Levy Beranbaum. I have to admit, this book really is my bible. If you’re looking for a scientifically sound baking book with more than 200 recipes for cakes, buttercreams, fillings and glazes, this is it! She has tested each recipe and gives a full explanation as to why and how the certain ingredients effect the crumb of the cake.

Anyway this is a simplistic, fool-proof cake which is a perfect alternative to that boxed stuff. If you follow the recipe, there is no way you wont have a beautiful and delicious cake that rises to perfection 🙂

Batter in pan

Yellow Butter Cake

Yields: Two 9-inch cakes

Ingredients:

Ingredients

  • 6 large egg yolks
  • 1 cup milk
  • 2+1/4 teaspoon vanilla extract
  • 3 cups cake flour, sifted
  • 1+1/2 cups granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened

Directions:

  1. Preheat oven to 350°F.
  2. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
  3. In a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed and beat for 1.5 minutes (this will aerate and develop the cake’s structure). Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
  4. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until a tester comes out clean and the cake springs back when pressed lightly in the center.
  5. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Recipe Note: Can be stored airtight for 2 days at room temperature, 5 days in refrigerator, or up to 2 months frozen.

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3 thoughts on “Yellow Butter Cake

  1. Pingback: Cannoli Cake | Victoria's Sweets & Eats

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