My son's birthday is right around the corner, so I've been searching for a really good birthday cake. I decided to go with a yellow cake this time and since I had some leftover coffee, I went ahead and made the mocha frosting that I posted the other day. For Emmett's birthday, I plan to just use plain vanilla buttercream instead. After all, it's probably not wise to give a baby coffee. :) So if you want plain, go ahead and replace the coffee with milk. Anyway, the cake has a beautiful crumb, it's not too moist or too dry, I'm really impressed with it. Definitely a keeper.
Yellow Butter Cake
Original Recipe
Serving Size = 2 9-inch layer cakes
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour (not self rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar (I might cut down a bit next time)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- Preheat the oven to 350F. Grease the pans (you can line with parchment, but I didn't).
- In a mixer, mix together the butter and sugar until fluffy. Scrape the sides and add the eggs, one at a time, mixing each one until combined. Beat in the vanilla.
- In another bowl, mix together the flours, salt, and baking powder.
- With the mixer on low, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Beat until combined after each addition. Beat a few more minutes and then pour into the prepared pans.
- Bake for 30 - 35 minutes or until toothpick inserted comes out clean. Transfer pans to a wire rack to cool for 20 minutes. Flip the pans and remove the cakes, let them cool completely before frosting.
7 comments:
Happy birthday to your son, this cake looks easy to put together and delicious.
Your cake looks beautiful! I love a good traditional yellow cake; thank you for sharing your recipe. I hope your son has a very Happy Birthday!
The search for the perfect birthday cake is a worthy adventure -- so important to celebrate! Hope your kiddo has a wonderful birthday. :)
My friends sister was visiting her. I was to bring dessert to a dinner they invited me to. I asked what the visitor wanted she said old fashined cake. I didn't understand. She wanted yellow cake with chocolate frosting. I like your recipe and the idea of making the frosting mocha. I am sending it to her (the recipe). She is in Canada now and I am in Greece. :D
I'd like to try this recipe, but need a bit of guidance. I live in South America, where the flour is graded differently than I'm accustomed to. I use a 000 or 0000 flour for most of my baking - cakes, cookies, pancakes, bread, etc. If you're recommending all purpose flour and cake flour, is there an adjustment I'd need to make to the measurement of my one-kind of flour to get a reasonable result?
Hello! Thanks for your question, Jennifer. From what I've read, I believe you can substitute all-purpose flour for cake flour, but it isn't one to one. 1 cup of all purpose flour minus 2 tablespoons is the equivalent to 1 cup of cake flour. I haven't tried it with this recipe, but I think it should work. The texture might be a bit different depending on the flour, but not so much that it will turn out bad. Also, again, I've never tried this, but I've read about it many times.... after you remove 2 tablespoons, add in 2 tablespoons of cornstarch.... this is supposed to make it similar to cake flour. I'm not familiar with the type of flour you're referring to, but I'm guessing that one of them is similar to all-purpose. Hope this helps!!
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