This is a good recipe to have in your recipe box. I've made it twice in the last month; once for this cake I made on Mother's Day and the next week for my niece's birthday cake. The recipe below yields one 9-inch cake. I made two cakes each time and split them so I ended up with a 4-layer cake.
YELLOW BUTTER CAKE
- 5 large egg yolks, at room temperature
- 3/4 cup whole milk, at room temperature
- 1 3/4 teaspoons vanilla extract
- 2 cups cake flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into pieces and at room temperature
Preheat the oven to 350°F.
Butter and flour the sides of an 9-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.
In a medium bowl, whisk together the egg yolks, 1/2 cup of the milk, and the vanilla.
Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds.
Add the remaining 1/4 cup of milk and mix on low speed until moistened, about 15 seconds.
Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula.
Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
Transfer the batter to the prepared pan and smooth the surface with an offset spatula.
Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes. You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.
Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment.
When the cake is cool enough to handle, after about 20 minutes, re-invert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.
Note: Save the leftover egg whites if you're making buttercream.
Note #2: The original recipe says that you can store the cake wrapped in the refrigerator for up to 5 days. I would not recommend storing it in the refrigerator for more than a few hours to firm it up before assembling the cake. If you do want to make it a day or so ahead, wrap it tightly and leave it on the counter.
Source: Caitlin Freeman