Yellow Cake Layers Double Recipe

By abrocakes

Ingredients

• 6.5 cups (23 oz) sifted cake flour
• 2 tablespoon baking powder
• 1.5 teaspoon salt
• 2 cup (4 sticks) unsalted butter, softened
• 3 cups (21 oz) granulated sugar
• 6 large eggs
• 4 large egg yolks
• 4 teaspoons vanilla extract
• 2 2/3 cups whole milk

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour.

Sift together the cake flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.

Gradually add the sugar and beat at high speed until light, about 2 minutes.

Reduce the speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract.

If you have a splatter shield for your mixer, attach it now (the milk tends to splash up as you add it). Add the flour mixture at low speed in three additions, alternating it with the milk in additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.

Bake the cake for 25 to 30 minutes, until lightly browned around the edges (In 8” round pans, mine took about 32 minutes).

Cool the cakes in the pans on wire racks for 15 minutes. Invert the layers onto the racks and cool completely.

Store at room temperature, covered in foil, for up to 5 days.