Yellow Cake, Moist /Cinnamon Cake for 9 x 13 pan
Moist Yellow Cake from The Well Decorated Cake, Toba Garrett
multiplied x 1.07 for appropriate volume for 9 x 13 pan
Note: (2) 8" pans require 14 cups batter, (1) 9 x 13 pan requires 15 cups batter
(2) 10" x 2" pans require 21 1/2 cups batter
Used cinnamon variation for Mexican Hot Choc Cake
Ingredients
- 353.1 g cake flour - to use AP flour: replace 2 tbs flour per cup w 2 tbs cornstarch
- 15.94 g baking powder
- 3.58 g salt
- 246.1 g unsalted butter, room temp
- 485.8 g granulated sugar
- 267.5 g eggs, room temp
- 8.56 g vanilla extract, opt : add 1/2 tsp almond extract
- 321 g buttermilk (or whole milk & 1 tbs white vinegar per cup to reach measure)
- for cinnamon cake only: 4.06 - 4.28 g cinnamon
Preparation
Step 1
Preheat oven to 350.
Butter & line (1) 9 x 13 pan w/parchment paper, butter parchment.
Wrap pans w/moistened strips, if using.
In medium bowl, sift together flour, baking powder, salt & if using, cinnamon).
Cut butter into 1" pieces & place in large bowl of electric mixer fitted w/paddle attachment.
Beat for 3 minutes on medium speed til butter is light & creamy. Scrape bowl, beat for additional 60 seconds.
Add sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape sides of bowl occasionally.
Add eggs, 1 at a time.
Reduce mixer speed. Stir vanilla into buttermilk. Add dry ingredients alternating with buttermilk mixture.
Mix just til incorporated.Scrape sides of bowl & mix for 15 seconds longer.
Spoon batter into prepared pan & smooth with knife.(Insert decorating nail in center for even baking, if using). Lift pan & drop on counter to burst any air bubbles, allowing batter to settle.
Center pan onto lower third of oven & bake approx 40 - 45 mins, til the cake is lightly brown on top, comes away from the sides of the pan & a toothpick inserted in center comes out clean.
Let cake cool in pan.
Storage: double wrap in plastic wrap. Will keep in refrigerator for up to 2 weeks or in the freezer for up to 2 months.