Prep 30 mins
Cook 30 mins
Yellow cake, made with just egg yolks, just like the little old ladies from back home in south Alabama used to make. I haven't had it in so long, and searched and searched for a recipe that looks like it could be it. If handled with care, as all good homemade creations should be, this one really "takes the cake." This one I have made a couple of times to get it just right. I found it at joyofbaking.com. I've kept the recipe the same, but just perfected my handling of it after a couple lax mistakes: This cake DOES NOT do well if frozen after being baked and cooled (I like to ice my cakes while frozen). It dries out and crumbs up WAY too easily after this. Moreover, DO NOT overmix the batter. Since this is not my recipe, I am posting it as-is to maintain the integrity of it because I do not like to "plagiarize" others' recipes. Even if I could say "I just made it my own." The recipe says to mix for 2 whole minutes at one point, but please do not. KEEP IN MIND to mix just until moistened and homogeneous. You kind of have to baby it. I made this cake in humid, hot Alabama weather, and still got 2 dry, crumbly batches as described above, so please do not overlook. When I finally got it right, it's the kind of cake that makes you close your eyes after your first bite because you can't believe how amazing it is. I used fresh, quality ingredients every time - even the mistakes - and don't want you to have to waste the ingredients I did. No room for error, unfortunately - but well worth it. And more to be proud of. http://www.joyofbaking.com/YellowButterCake.html
- 6 large egg yolks, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups cake flour, sifted
- 1 1⁄2 cups granulated sugar
- 1 tablespoon baking powder, plus
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature and cut into pieces
- Please, please read my note above!
- Have all of your ingredients at room temperature.
- Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 3.75 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy (or butter and flour the two cake pans, line the bottoms with parchment paper, then butter and flour the parchment paper). Set aside.
- In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
- In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. *** See note above ***.
- Divide the batter and pour into the prepared pans, smoothing the surfaces with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
- Place the cakes on a wire rack and let the cakes cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.