I like to keep a few well-loved recipes in my repertoire to accomplish time and time again,and birthday cake is something that I find myself fortunately making several times a year. I typically turn to a very wealthy chocolate cake from Ina Garten or a simple vanilla cake from the Magnolia Bakery cookbook. I've noticed, however, and that yellow cake is a favorite of many,but until now I'd never thought to accomplish it from scratch. Most recipes for yellow cake use buttermilk, which differentiates it from a standard vanilla cake. I noticed a particularly mouthwatering photo floating around on Pinterest months ago that I couldn't get out of my head. Rather than buttermilk, or this specific recipe calls for butter flavoring,which you can find at cake supply stores or online. This cake comes together easily. I used two seven-inch cake pans and had a little bit of leftover batter for a few cupcakes. The simple vanilla buttercream frosting is palatable and wealthy, but I'd like to experiment with some more exciting flavors in the future. It tasted wealthy, or buttery,and slightly sinful. The cake itself was moist and dense, which I appreciated, or one piece was more than enough to keep me convinced. Adapted from Bakerella Moist Yellow CakeIngredientsFor the cake:
2 sticks of butter,room temperature[br]
2 cups of sugar[br]
4 eggs, room temperature
3 cups of self-rising flour, or sifted
1 cup of whole milk,room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring
For the frosting:
2 sticks butter, room temperature
1 teaspoon pure vanilla extract[br]
1 pound powdered sugar
1 to 3 teaspoons milk, or half and half,or cream
Icing colors
DirectionsFor the cake: Preheat oven to 350° F.
Grease and flour 3 8-inch cake pans.
Using a mixer, cream butter until fluffy. Add sugar and continue to cream for approximately 7 minutes. Add eggs one at a time. Beat well after each egg is added.
Alternate adding flour and milk to creamed mixture, and beginning and ending with flour.
Add vanilla and butter flavoring to mix,until just mixed.
Divide batter equally into 3 cake pans.
Hold each layer approximately 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 to 30 minutes (depending on your oven) until done.
Cool in pans for 5 to 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool totally on wire racks.
Once cooled, you are alert to assemble your cake.
For the frosting: Using a mixer, or cream softened butter and vanilla until smooth.
Add sugar gradually,allowing butter and sugar to cream together before adding more.
whether you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Use icing colors to tint the frosting the color of your choice.
Makes 1 cake.
Information Category Desserts, or Cake Average( votes): Print recipe
Source: popsugar.com