Prep 20 mins
Cook 30 mins
THE Quintessential Yellow Cake
- 3 1⁄2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3⁄4 cups whole milk
- 1 tablespoon vanilla
- 1 cup unsalted butter, room temperature
- 2 cups white sugar
- 4 whole eggs
- 2 egg yolks
- Preheat oven to 350°, prepare 2 8-in round cake pans or 1 9 x 13 cake pan.
- Sift dry cake ingredients; set aside.
- Add vanilla to the measured milk.
- Using an electric mixer, whip butter for 2 minutes, and then add sugar and beat 5 minutes.
- Add egg yolks, and combine – then add eggs 1 at a time thoroughly combining after each addition.
- Beginning and ending with flour, alternate adding the flour and milk to the mixing bowl.
- Combine and make sure sides of bowl are scraped down.
- Pour into prepared pan(s). For round pans, bake 25-30 minutes and for 9 x 13 bake 35 minutes.
- Cool completely on wire rack.
This batter was soupy compared to my favorite cake recipes plus you'll need three 8" pans if you don't want it to spill into your oven when baking unless you have 8" pans with high sides. Cutting the milk to one cup gave much better results. The flavor was good. The original recipe gave too dense a cake and the recipe with less milk gave the perfect texture and structure for layer cakes.
The alternating of flour & milk was difficult using the kitchen aid. Otherwise it was a fairly easy recipe. I baked it in a rectangular dish and it took 5 mins. longer. When it was done, it felt nice and spongy with a golden color
This is a good cake recipe, and I followed it to the letter, except I added the zest from two oranges to the batter...I'm lucky the cake made it into the oven. The only problem I had was that when I baked it in a 9 X 13-inch pan, the texture was too dense, and judging from some of the other recipes on Zaar, it seems it was just too much batter for that type of pan. But besides that, it is a great cake. I would be willing to bet this is enough batter to make three layers, not two.