Best Yellow Cake EVER
"A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best."
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 6 large egg yolks
- 1 cup milk (242 grams)
- 2 1⁄4 teaspoons vanilla
- 3 cups sifted cake flour (, 300 grams)
- 1 1⁄2 cups sugar (300 grams)
- 4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 12 tablespoons unsalted butter, cool room temperature (170 grams)
directions
- Preheat oven to 350 degrees.
- Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
- 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.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
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Reviews
-
This was a very good cake. It was light and fluffy and had a good flavor. -
This cake was pretty easy to make for a from scratch cake. It tasted very good, though it could have been just slightly more moist. The flavor was delightfull...I could eat like cake w/ NO icing! (but I used a vanilla icing anyways ;) -
Made this cake as directed, the flavor is okay but it's dry and for me, it was dense and had the consistency of a pound cake. Not airy at all.
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I did not change one thing (as I normally do) I was SO disappointed. My DH and my DS like it just fine. My 4 y/o DD helped me make them (mix and fill the cake pan). Over all I wont make it again unless it's requested and then I probably will dump sweetened fruit & fresh whip cream on top. -
This is an awesome cake. I actually found Rose making it herself on Youtube. Look it up! It was cool cooking it right along with her. :D This recipe is really hard to mess up although I do admit that the first time I made it I forgot one egg yolk and slightly overcooked it. It was still really good. I will also say, that on this recipe at least, different liquids can be subbed with success. I used this to make my sisters wedding cake so I substituted half the milk with orange juice and Rose herself does use water in the chocolate version. So the liquid itself isn't as important as the measurements in this one. This is my favorite cake and I make it a lot.
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Tweaks
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This is an awesome cake. I actually found Rose making it herself on Youtube. Look it up! It was cool cooking it right along with her. :D This recipe is really hard to mess up although I do admit that the first time I made it I forgot one egg yolk and slightly overcooked it. It was still really good. I will also say, that on this recipe at least, different liquids can be subbed with success. I used this to make my sisters wedding cake so I substituted half the milk with orange juice and Rose herself does use water in the chocolate version. So the liquid itself isn't as important as the measurements in this one. This is my favorite cake and I make it a lot.
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida
