Monday, March 28, 2011

Bonus Weekly Recipe - Buttery Yellow Cake

This is a delicious all purpose yellow cake

12 3/8 oz Cake flour
2 1/2 tsp Baking powder
3/4 tsp Salt
16 tbsp unsalted butter
11 2/3 oz granulated sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 1/2 cup whole mile (room temperature)

2 8" or 9" round cake pans (or a 9"x13" cake pan)
Vegetable cooking spray
Parchment paper
Electric mixer
Rubber spatula

  1. Heat over to 350 degrees
  2. Coat pans with cooking spray and place parchment over the bottom
  3. Whisk flour, baking powder and salt into a large bowl and set aside
  4. Beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (usually 3-6 minutes)
  5. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
  6. Beat in the vanilla
  7. Reduce mixer speed to low and beat in 1/3 of flour mixture until combined
  8. Add 1/2 of the milk and beat until combines
  9. Add second 1/3 of flour mixture and beat until combined
  10. Add second 1/2 of the milk and beat until combined
  11. Add the final portion of the flour and beat until combined
  12. Give the batter a final stir with a rubber spatula to make sure that it is thoroughly combined
  13. Pour the batter into the prepared pans and shake to level and smooth the top
  14. Bake about 20-25 minutes until a wooden skewer inserted into the center comes out with only a few crumbs (rotate the pans half way through cooking)
  15. Let the cakes cool in the pans for ten minutes on wire racks
  16. Run a knife around the edge and then flip out onto the racks, remove parchment and flip the cakes upright
  17. Cool 1 to 2 hours before icing

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