Yellow Butter Cake
This cake is...well, like BUTTER! It is deliciously rich and creamy, and pairs best with chocolate frosting.
- 6 large egg yolks
- 1 cup milk
- 2 teaspoons pure vanilla extract
- 3 cups sifted cake flour
- 1 1/2 cups granulated white sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature and cut into pieces
Preparation time 10mins
Cooking time 45mins
Adapted from joyofbaking.com
Preheat oven to 350°F. Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Baker's Joy, line bottoms with parchment paper, then spray again with Baker's Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely before frosting.