I found this recipe for yellow cake on one of my favorite blogs -
She posts so many recipes and I'm not sure why this one caught my eye but I think I was just in the mood to make a yellow cake. It's been a long time since I've tried to make one and every previous recipe I have tried has resulted in great disappointment. This one is pretty darn good. The recipe calls for a particular butter/vanilla McCormicks extract which I did not have so I simply used extra vanilla and then a big splash of Adams Clear Butter extract. The recipe also mentions that you can use a combination of butter and shortening in the cake (instead of only butter) so I used the combo option.
The crumb on this cake is so fine and velvety - which is what I expect from a good cake! I've made many a yellow cake recipes that have resulted in a coarse texture and are sometimes dry. Some yellow cakes I've made are not sweet enough or are not yellow enough. This one isn't a dark yellow but it's a nice butter yellow and has a wonderful sweet vanilla flavor. I love love love the texture. The Cookie Madness recipe as written will result in a double layer cake. I wanted a triple layer so I made 1.5 recipes. I can't remember exactly how long I left them in the oven but just make sure to watch the cakes closely because it's a fine line between not done & overdone. My oven is a convection so it bakes a bit differently. I watch my baked goods very closely when they are in the oven.
I did not use the icing recipe she lists. I just made up a simple chocolate icing of butter, hi-ratio shortening, vanilla, a tablespoon of corn syrup, a pinch of salt, powdered sugar & whole milk. And I whipped and whipped it till it was very light and creamy and had a good spreadable consistency. I made sure to level the tops of my cake layers before icing the cake. The layers did not have a big dome, just a little, bit so there was not much to cut off.
Until I find a better from scratch yellow cake recipe - this will be my go to recipe. It's easy, it's delicious and you probably have all the ingredients in your house right now! (Well, maybe not the cake flour but I think it's VERY important in this recipe so make sure you have some available!).
Below I will list the recipe that Anna from Cookie Madness shows on her blog exactly as she has it written. I've mentioned my changes above.
A classic American style yellow cake with chocolate frosting
Author: Cookie Madness
- 4 large eggs at room temperature
- 2 large egg yolks
- 1 1/2 teaspoons McCormick vanilla butter & nut extract (or 1 teaspoon vanilla)
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk, room temperature
- 3 cups (12 ounces) cake flour
- 2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature **or use 1 stick butter and ½ cup butter flavored shortening**
- 1 stick (4 oz) good quality unsalted butter
- pinch or two of salt
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tablespoons sour cream
- 6 tablespoons heavy cream plus milk as needed
- Preheat the oven to 350° F. Grease and flour two 9 inch round pans.
- Whisk the eggs, yolks, extracts and 1/4 cup of the milk in a bowl.
- In a
stand mixerbowl with the paddle attached, combine the flour, sugar, baking powder and salt. Stir until thoroughly mixed.
- Add softened butter to the flour mixture and stir with a spoon until butter coats flour. Add the remaining 1 cup of milk to the flour mixture and stir until thick and pasty.
- With the mixer, beat on medium for about two minutes. Gradually add the egg mixture, scraping down sides of the bowl.
- Pour the batter into the pans and bake for about 30 minutes or until
cakesspring back when touched.
- To make the chocolate frosting, mix the softened butter, salt and powdered sugar together in a bowl. Stir in the cocoa powder, sour cream and cream and beat until well mixed. Add vanilla, then continue beating with an electric mixer and adding milk as needed until icing is thick and creamy. Add more sugar if it’s not sweet enough for you.