Ingredients Jump to Instructions ↓

  1. Yellow Butter Cake

  2. 6 large egg yolks

  3. 1 cup milk

  4. 2 1/4 teaspoons vanilla extract

  5. 3 cups cake flour, sifted

  6. 1 1/2 cups sugar

  7. 4 teaspoons baking powder

  8. 3/4 teaspoon salt

  9. 12 tablespoons unsalted butter

  10. Preheat the oven to 350F.

  11. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.

  12. In a large mixing bowl combine the dry ingredients and mix on low

  13. 30 seconds to blend. Add the butter and remaining

  14. cup milk. Mix on low speed until the dry ingredients are moistened.

  15. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.

  16. Scrape down the sides. Gradually add the egg mixture in 3 batches,

  17. beating for 20 seconds after each addition to incorporate the

  18. ingredients and strengthen the structure. Scrape down the sides.

  19. Scrape the batter into the prepared pans and smooth the surface

  20. 1/2 full. Bake

  21. 25 to

  22. minutes or until a tester inserted near the center comes out clean

  23. and the cake springs back when pressed lightly in the center. The

  24. cakes should start to shrink from the sides of the pans only after

  25. removal from the oven.

  26. Let the cakes cool in the pans on racks for 10 minutes. Loosen the

  27. sides with a small metal spatula and invert onto greased wire racks.

  28. To prevent splitting, reinvert so the tops are up and cool completely

  29. before wrapping airtight.

  30. Two 9-inch by 1 1/2-inch cake pans greased, bottoms lined with

  31. parchment or wax paper, and then greased again and floured.


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