I have made quite a few yellow cakes in my baking life – after all, yellow cakes make great bases on which any type or frosting and/or decorations can be added.
When I read the title of this cake, I was a bit skeptical. I mean, I started baking when I was about 11 and I have baked many cakes. To claim that this was “absolutely the best” yellow cake, hmmm, I was not sure about that.
So I did my research. And I got a bit less skeptical. Apparently, many fantastic bakers believe that this cake is one of the most popular yellow cakes in the USA, next to the Magnolia yellow cake.
So it was with some excitement that I baked this cake.
And I was floored by the results. I baked my cakes using three 6-inch pans and I ended up with 6 fat, gorgeous layers, which meant I was able to make the type of cakes I like best – a really, really, really tall cake!
If you’ve always wanted to make a 3-, 4-, 5- (or more) layer cake, but have not done so because you are worried it is difficult to do so, let me reassure you that it really is not that hard.
Sure, to make a professional-looking cake takes some practice, but if you just want to make a cake for your loved-ones or friends, the cake does not need to look perfect. I’d rather receive a not-so-well-decorated home-made cake than a “perfect” store-bought one any day!.
To make this cake, I started by creaming together butter and sugar.
Until the mixture turned smooth and light in colour.
I added the eggs, one at a time, and beat after each addition.
I added the vanilla extract.
Once the vanilla was blended, I scrapped the mixing bowl to ensure that everything was mixed.
I added the flour and milk in the ratio flour-milk-flour-milk-flour, making sure to mix only until just incorporated after each addition.
I divided the batter among 3 6-inch baking pans that had been lined and greased. And baked them for 30 minutes.
Once baked, I left the cakes to cool in the pans for about 10-15 minutes before transferring them onto the cooling racks to cool completely.
To frost, I cut each cake in half, sandwiched the layers with Swiss Meringue Buttercream and completely frosted the exterior of the cake with more Swiss Meringure Buttercream!
This cake is soft, and moist, and so versatile!
I so love my baking assignment this month with the Cake Slice Bakers because there is so much room for creativity!
This is for sure, my favourite bake from Carole Walter’s Great Cakes thus far!
I have tons of kitchen equipment and one of the things I cannot do without when I cook or bake are my measuring cups. Not just any old measuring cups, mind you. OXO Good Grips Angled Measuring Cups! A patented angled surface lets you read measurement markings by looking straight down into the Cup and eliminates the need to fill, check and adjust the amount of liquid you are measuring. The handle is soft and non-slip for a firm grip, and cup, ounce and milliliter measurement markings increase convenience. The set includes 1-cup, 2-cup and 4-cup versions.
To take part, click on the picture above!
This post is linked to Cook Your Books, hosted by Joyce from Kitchen Flavours.
Last but not least, I am linking this post to Say G’Day hosted by NatashaInOz.
- 3 cups (285g) sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (225g) unsalted butter
- 2 cups (450g) caster sugar - I used 225g
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- 5 large egg whites
- 1 1/2 cup sugar
- 454g unsalted butter, sliced and softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Position rack in the lower third of the oven and preheat to 350°F (175°C).
- Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add the sugar, 1 tablespoon at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
- While the butter and sugar are beating, Sift together the flour, baking powder and salt. Set aside.
- Add the eggs to the butter/sugar mixture, one at a time, beating for one minute after each addition. Scrape the sides of the bowl as necessary. Blend in the vanilla.
- Reduce mixer speed to medium-low. Add the dry ingredients in four batches, alternately with the milk, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
- Spoon the batter into the prepared pan and smooth the surface. Center the pan on the rack and bake for 65 to 70 minutes (I baked mine for 30 minutes), or until the cake is golden brown on top and comes away from the sides of the pan. A toothpick inserted into the center should come out dry.
- Remove the cake from the oven and set the pan on a cake rack to cool to room temperature. If you are using a pan with a removable bottom, remove the pan by lifting up the center tube and running a sharp, thin-bladed knife under the cake and around the inner tube to loosen the cake. Invert the cake onto the cake rack.
- If your pan does not have a removable bottom, run a thin, sharp knife around the outer sides and inner tube, then invert the cake onto the rack. Place on a cake platter top side up. Just before serving, dust the top of the cake with confectioner's sugar.
- Store at room temperature under a glass cake dome or in an airtight container for up to 5 days.
- Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
- Add salt and flavoring, mix to combine.