Butter Yellow Cake Recipe

By efriend

All ingredients to be at room temperature before beginning
Preheat oven to 350° F
Prepare 2 8" Pans with Pan Grease
Serves: 2- 8" Cake Layers

Notes
This style of mixing is adapted from Rose Levy Beranbaum who has created this 2 stage creaming method as a way to ensure we do not over develop the batter and create a tough cake.

Cake layers can be wrapped well in plastic and stored in the freezer for up to 1 month

Ingredients

• Egg Yolks large 6 (108g)
• Whole Milk *divided into 3/4 cup and 1/4 cup (for a total of 237ml)
• Vanilla Extract 2 teaspoons
• Cake Flour 2 1/2 cup (300g)
• Granulated Sugar 1 1/2 cup (300g)
• Baking Powder 1 Tablespoon + 1 teaspoon (20g)
• Salt 3/4 teaspoon
• Unsalted Butter 12 Tablespoons (168g)

Preparation

Step 1

Combine ¼ cup of milk with the egg yolks and vanilla and stir to combine.
In the bowl of the Kitchen Aid mixer with the paddle attachment, combine the cake flour, granulated sugar, salt and baking powder. Mix on low speed to blend.
Add the softened butter and the other ¾ cup milk to the bowl and blend on low for about 30 seconds to combine, then increase speed to medium and mix for another 1½ minutes.
Scrape the sides and bottom of the bowl to ensure even mixing, then in 3 additions gradually add the milk and egg yolk mixture. Scrape the bowl between additions.
Pour batter into prepared pans and bake immediately in preheated oven for approximately 35 - 40 minutes.