Yellow Cake, Moist - TG
from "The Well Decorated Cake", p143 by Toba Garrett
Yield: (2) 8" x 2" cake pans
To make cinnamon cake add 2 tsp cinnamon to dry ingredients; good w/MHCF
see notes in book for dif sized pans
Used cinnamon variation for Mexican Hot Chocolate Cake
- 12
Ingredients
- 3 cups (330g) cake flour (use AP flour- measure minus 1 tbs flour per cup)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (8 oz or 230 g) unsalted butter, room temp
- 2 cups (454g) granulated sugar
- 5 large eggs (8.75 oz or 250 g)
- 2 tsp vanilla extract
- 1 1/4 cups (10 fl oz or 300 ml) buttermilk (or use whole milk plus 1 tbs white vinegar per cup to reach measure)
Preparation
Step 1
Preheat oven to 350
Butter & line with parchment paper (2) 8 x 2" pans. Butter parchment.
In medium bowl, sift together flour, baking powder & salt.
Cut butter into 1" pieces & put into large bowl of mixer fitted with paddle or beater. Beat for 3 mins at medium-high speed until the butter is light & creamy in color. Scrape the bowl. Cream butter for additional 60 seconds.
Add sugar, 1/4 cup at a time, beating 1 min after each addition. Scrape the sides sides of the bowl occasionally.
Add the eggs, 1 at a time.
Reduce mixer speed, stir vanilla into buttermilk. Add dry ingredients alternately with buttermilk/vanilla mixture. Mix just til incorporated.
Scrape sides of bowl & mix for additional 15 seconds.
Spoon batter into prepared pan & smooth top with knife. Tap pan on counter to release air bubbles.
Center pans into lower third of oven; bake 45 - 50 mins or til cake is lightly browned on top, comes away from the sides of the pan & toothpick inserted in center comes out clean.
Let cake cool in pan.
Storage: double wrap cake in plastic wrap. It will keep in refrig for up to 2 weeks or in freezer for up to 2 months.