This recipe makes 2 9″ cakes and 2 6″ cakes. The layers freeze well, well wrapped, so go ahead and make it as long as your mixer holds 5-6 quarts.
This recipe is from The Cake Bible, by Rose Levy Beranbaum, and it is the most buttery, golden, tender yellow cake I’ve tried.
If you’re not a fan of “eggy” cakes (what’s wrong with you?!), try a white cake, instead.
- 7.75 oz. egg yolks
- 17 oz. whole milk
- 18 g. vanilla
- 1 pound, 5 oz. cake flour
- 1 pound, 5 oz. sugar
- 39 g. baking powder
- 10 g. salt
- 12 oz. unsalted butter, softened
- Spray cake pans with pan spray. Line the bottoms of the pans with parchments circles, and spray again.
- Combine and lightly whisk together the yolks, ¼ of the milk and vanilla.
- In the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix on low to combine. Add the butter and the remaining milk. Beat on low to moisten, scrape down bowl, and then on medium speed for 2 minutes.
- Add the egg mixture in 3 additions, beating for 20 seconds on medium. Scrape down bowl as needed.
- This is called The Two-Stage Method.
- Bake at 350 degrees, F, until golden brown and cake springs back when pressed on top. Cake can just barely be pulling away from the sides of the pan. Smaller cakes will be done first, of course. Start checking them at 25 minutes. When done, let cool in pans for 10 minutes, then turn out and reinvert to cool right-side up.
- Just because this cake comes from a "Bible" doesn't mean you can't throw in a little cinnamon or nutmeg--always think of ways to vary a recipe and make it your own.