All-Occasion Downy Yellow Butter Cake

By norsegal8

If I had to choose among all my cakes, this one would win first place because it is delicious all by itself yet versatile enough to accomodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.

Ingredients

• 6 large egg yolks
• 1 cup milk
• 2 1/4 teaspoons vanilla
• 3 cups sifted cake flour
• 1 1/2 cups sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, softened

Preparation

Step 1

Preheat the oven to 350 degrees. Grease 2 9-inch cake pans, line the bottoms with parchment paper, grease again and flour the pans.

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 the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to aerate and develope the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake for 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert the cakes so that the tops are up and cool completely before wrapping airtight.

VARIATION:
MAPLE BUTTER CAKE: This cake has a deep golden color and a real New England flavor. It is superb frosted with Neoclassic Maple Buttercream and encrusted with toasted walnuts, coarsely chopped.

To make this cake, simply replace the sugar with an equal weight of maple sugar (or 2 cups). Decrease the vanilla to 3/4 teaspoon and add 1 teaspoon of maple flavoring.

NOTE: Maple sugar is available is specialty stores such as Dean & DeLuca. It is expensive, but the resulting cake, frosted with Maple Buttercream is uniquely delicious.