Prep 30 mins
Cook 30 mins
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.
- 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.
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 ;)
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.