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All-Occasion Downy Yellow Butter Cake

4.5(13)

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.

by Rose Levy Beranbaum·published 2004-08-20

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Servings

Serves 12

Total time

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Calories / serving

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Ingredients (9)

serves

6 large egg yolksegg
1 cup milkmilk
2 1/4 teaspoons vanillavanilla
3 cups sifted cake flourflour
1 1/2 cups sugarsugar
1 tablespoon + teaspoon baking powder
3/4 teaspoon saltsalt
12 tablespoons unsalted butter (must be softened)butter
Special Equipment: 2 (9-inch x 1½-inch) cake pans, greased, bottoms lined with parchment or wax paper, and then greased again and floured. (If you only have 2-inch-tall cake pans, either do ⅔ of the recipe for 1 layer or 1⅓ the recipe for 2 layers.)

Instructions (5 steps)

01Preheat the oven to 350°F.
02In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
03In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

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Not rich — missing servings, total time, or calories.