ALL-OCCASION DOWNY YELLOW BUTTER CAKE
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.
Provided by Rose Levy Beranbaum
Categories Mixer Dairy Egg Dessert Bake Vegetarian Kid-Friendly Mother's Day Wedding Father's Day Birthday Shower Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- 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 to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop 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 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 cakes should start to shrink from the sides of the pans only after removal from the oven.
- Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
Provided by Genevieve Yam
Time 1h45m
Yield Makes two 9"-diameter cakes
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
- With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
- Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
- Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
- While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
- Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.
MOIST, DENSE, HEAVY CREAM POUND CAKE
I don't think i will try baking another pound cake after making this one! It has the smoothest texture that is both dense and moist. This is easily put together, and it is hard to mess up! To your own flavor preference, you may add additional flavors such as butter or maple extracts, or 2 tsp. of lemon or orange juice with the zest. let eggs and butter sit out at room temp. for 45 minutes to an hour before making. cake flour is used to increase the smooth texture. Just be aware that you might have the whole thing in one sitting! A friend had this served with peanut butter, but I'm sure this would be delicious served with any icing or spread, even whipped cream.
Provided by For Goodness Bake
Categories Dessert
Time 1h25m
Yield 2 loafs, 10 serving(s)
Number Of Ingredients 7
Steps:
- Cream sugar and softened butter until smooth.
- Add eggs in 1 at a time, mixing well between each addition.
- sift in 1 1/2 cups cake flour, and combine.
- Add heavy cream to mixture, stir in well.
- sift in the remaining 1 1/2 cups cake flour and combine until smooth.
- Stir in vanilla extract and additional optional flavors.
- Pour into Greased and floured bundt pan or 2 loaf pans.
- Place in the middle of a cold oven, turn on heat to 350 degrees F.
- Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
- (the smaller the pan, the less time it will take to bake.).
- Remove from oven and let cool before removing from pan.
- store in an airtight container or wrap with aluminum foil.
Nutrition Facts : Calories 679.7, Fat 31.1, SaturatedFat 18.3, Cholesterol 229.5, Sodium 189.7, Carbohydrate 93.1, Fiber 0.7, Sugar 60.5, Protein 8.4
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