Thursday, August 16, 2012

Yellow Cake

smitten kitchen's yellow cake

Best Yellow Layer Cake

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake 

4 c., 2 tablespoons cake flour (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, softened
2 c. sugar
2 tsp. vanilla
4 large eggs, at room temperature
2 c. buttermilk, well-shaken

- Preheat oven to 350°F. 
- Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (or use cooking spray)- Sift together flour, baking powder, baking soda, and salt in a medium bowl. 
- In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla
- Add eggs 1 at a time, beating well and scraping down the bowl after each addition. 
- At low speed, beat in buttermilk until just combined (mixture will look curdled). 
- Add flour mixture in three batches, mixing until each addition is just incorporated.
- Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles
- Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. 
- Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

No comments:

Post a Comment