Yellow Cake, Moist - TG

By mariannefeldman

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

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)

Details

Servings 12

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.