So many cake recipes but which one to choose!
Butter Cake Recipe, Yellow Cake Recipe,Vanilla Sponge Cake Recipe, White Cake! Gaaaaaah!
Well, to make the decision easier I have written a quick post to help you get familiar with What Is Cake?
This cake right here is super moist and super flavorful.
It is more dense than a sponge cake, but not quite as dense as a pound cake.
The combinations are endless with this very versatile, very buttery, very delicious cake!
Now I know I mentioned that you wouldn’t necessarily want to pair this cake with a filling that requires refrigeration, but I have found that most of the fillings can withstand an hour or two at room temperature without disaster.
I actually went on to use this cake in my NEW Improved 2015 version of the Chocolate Mousse Cake and let me tell ya………..it was out of this world!
The cake was not cold or hard when I served it by letting it stay out for about an hour before.
See for yourself!
Chances are you won’t even want icing or filling that’s how good this cake is all by itself!
Preheat oven to 350° F
Prepare 2 8" Pans with Pan Grease
- Egg Yolks large 6 (108g)
- Whole Milk *divided into ¾ cup and ¼ cup (for a total of 237ml)
- Vanilla Extract 2 teaspoons
- Cake Flour 2½ cup (300g)
- Granulated Sugar 1½ cup (300g)
- Baking Powder 1 Tablespoon + 1 teaspoon (20g)
- Salt ¾ teaspoon
- Unsalted Butter 12 Tablespoons (168g)
- 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.
Cake layers can be wrapped well in plastic and stored in the freezer for up to 1 month